FBP Food, Beverage and Pharmaceutical

Release: 5.0

Contents

FBP Food, Beverage and Pharmaceutical	38

FBP10117 Certificate I in Food Processing	39

FBP10217 Certificate I in Baking	42

FBP20117 Certificate II in Food Processing	45

FBP20217 Certificate II in Baking	57

FBP20317 Certificate II in Food Processing (Sales)	60

FBP20418 Certificate II in Pharmaceutical Manufacturing	71

FBP20518 Certificate II in Wine Industry Operations	74

FBP20618 Certificate II in Sugar Milling Support	80

FBP30117 Certificate III in Food Processing	85

FBP30217 Certificate III in Plant Baking	94

FBP30317 Certificate III in Cake and Pastry	101

FBP30417 Certificate III in Bread Baking	105

FBP30517 Certificate III in Baking	109

FBP30617 Certificate III in Food Processing (Sales)	113

FBP30717 Certificate III in Rice Processing	121

FBP30821 Certificate III in Pharmaceutical Manufacturing	128

FBP30920 Certificate III in Wine Industry Operations	132

FBP31018 Certificate III in Sugar Milling Industry Operations	141

FBP40117 Certificate IV in Flour Milling	146

FBP40217 Certificate IV in Baking	154

FBP40318 Certificate IV in Food Processing	159

FBP40418 Certificate IV in Food Science and Technology	165

FBP40518 Certificate IV in Pharmaceutical Manufacturing	170

FBP40619 Certificate IV in Artisan Fermented Products	175

FBP50118 Diploma of Food Science and Technology	180

FBP50218 Diploma of Food Safety Auditing	185

FBP50319 Diploma of Artisan Cheesemaking	189

FBPBPG2006 Operate the bottle capsuling process	193

Assessment Requirements for FBPBPG2006 Operate the bottle capsuling process	196

FBPBPG3008 Operate an automated carton packing process	199

Assessment Requirements for FBPBPG3008 Operate an automated carton packing process	203

FBPBPG3009 Operate an automated palletising process	206

Assessment Requirements for FBPBPG3009 Operate an automated palletising process	210

FBPBPG4001 Manage bottling and packaging processes	213

Assessment Requirements for FBPBPG4001 Manage bottling and packaging processes	216

FBPBPG4002 Manage filling and packaging of fermented beverages	218

Assessment Requirements for FBPBPG4002 Manage filling and packaging of fermented beverages	222

FBPBPG4003 Coordinate wine operations packaging processes	224

Assessment Requirements for FBPBPG4003 Coordinate wine operations packaging processes	228

FBPCEL3019 Prepare and apply complex additions and finings	232

Assessment Requirements for FBPCEL3019 Prepare and apply complex additions and finings	236

FBPCEL4001 Coordinate wine operations vintage processes	242

Assessment Requirements for FBPCEL4001 Coordinate wine operations vintage processes	246

FBPCEL4002 Coordinate wine operations clarification processes	251

Assessment Requirements for FBPCEL4002 Coordinate wine operations clarification processes	255

FBPCEL4003 Coordinate wine operations filtration processes	260

Assessment Requirements for FBPCEL4003 Coordinate wine operations filtration processes	264

FBPCEL4004 Coordinate wine operations general cellar processes	269

Assessment Requirements for FBPCEL4004 Coordinate wine operations general cellar processes	273

FBPCHE4001 Prepare and present cheese	278

Assessment Requirements for FBPCHE4001 Prepare and present cheese	281

FBPCHE5005 Produce lactic acid coagulated artisan cheese	284

Assessment Requirements for FBPCHE5005 Produce lactic acid coagulated artisan cheese	288

FBPCHE5006 Produce rennet coagulated artisan cheese	290

Assessment Requirements for FBPCHE5006 Produce rennet coagulated artisan cheese	295

FBPCHE5007 Produce acid and heat coagulated artisan cheese	298

Assessment Requirements for FBPCHE5007 Produce acid and heat coagulated artisan cheese	302

FBPCHE5008 Ripen artisan cheese	304

Assessment Requirements for FBPCHE5008 Ripen artisan cheese	307

FBPCHE5009 Carry out sampling and interpret tests for cheese production	309

Assessment Requirements for FBPCHE5009 Carry out sampling and interpret tests for cheese production	312

FBPFST4009 Label foods according to legislative requirements	315

Assessment Requirements for FBPFST4009 Label foods according to legislative requirements	318

FBPFST4013 Interpret and respond to food and/or beverage test results	320

Assessment Requirements for FBPFST4013 Interpret and respond to food and/or beverage test results	323

FBPFST4014 Apply sensory analysis in food and/or beverage production	325

Assessment Requirements for FBPFST4014 Apply sensory analysis in food and/or beverage production	328

FBPFST5010 Implement and review the preparation of milk for processing	330

Assessment Requirements for FBPFST5010 Implement and review the preparation of milk for processing	333

FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	336

Assessment Requirements for FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	339

FBPFSY4001 Supervise and maintain a food safety plan	342

Assessment Requirements for FBPFSY4001 Supervise and maintain a food safety plan	345

FBPLAB2001 Use basic laboratory equipment	347

Assessment Requirements for FBPLAB2001 Use basic laboratory equipment	350

FBPLAB2002 Prepare laboratory solutions and stains	352

Assessment Requirements for FBPLAB2002 Prepare laboratory solutions and stains	355

FBPLAB2003 Perform basic analytical tests	357

Assessment Requirements for FBPLAB2003 Perform basic analytical tests	360

FBPOPR2073 Work in a socially diverse environment	362

Assessment Requirements for FBPOPR2073 Work in a socially diverse environment	365

FBPPHM3018 Operate a sterilisation process using an autoclave	367

Assessment Requirements for FBPPHM3018 Operate a sterilisation process using an autoclave	370

FBPPHM3019 Operate a chromatography manufacturing process	374

Assessment Requirements for FBPPHM3019 Operate a chromatography manufacturing process	377

FBPPPL4008 Prepare and present artisan food and/or beverages	380

Assessment Requirements for FBPPPL4008 Prepare and present artisan food and/or beverages	383

FBPTEC3003 Filter fermented beverages	385

Assessment Requirements for FBPTEC3003 Filter fermented beverages	388

FBPTEC3004 Prepare, fill and store barrels for aging spirits	390

Assessment Requirements for FBPTEC3004 Prepare, fill and store barrels for aging spirits	393

FBPTEC4003 Control food contamination and spoilage	395

Assessment Requirements for FBPTEC4003 Control food contamination and spoilage	398

FBPTEC4012 Manage raw materials	401

Assessment Requirements for FBPTEC4012 Manage raw materials	404

FBPTEC4013 Manage wort production for brewing	406

Assessment Requirements for FBPTEC4013 Manage wort production for brewing	410

FBPTEC4014 Manage cellar operations	412

Assessment Requirements for FBPTEC4014 Manage cellar operations	415

FBPTEC4015 Manage and propagate yeast	417

Assessment Requirements for FBPTEC4015 Manage and propagate yeast	420

FBPTEC4016 Produce fruit-based wash for distillation	422

Assessment Requirements for FBPTEC4016 Produce fruit-based wash for distillation	425

FBPTEC4017 Produce grain-based wash for distillation	427

Assessment Requirements for FBPTEC4017 Produce grain-based wash for distillation	430

FBPTEC4018 Manage still operations to produce white spirits	432

Assessment Requirements for FBPTEC4018 Manage still operations to produce white spirits	435

FBPTEC4019 Manage still operations to produce brown spirits	437

Assessment Requirements for FBPTEC4019 Manage still operations to produce brown spirits	440

FBPTEC4020 Blend spirits	442

Assessment Requirements for FBPTEC4020 Blend spirits	445

FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	447

Assessment Requirements for FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	450

FBPTEC4022 Prepare starter cultures for fermentation	453

Assessment Requirements for FBPTEC4022 Prepare starter cultures for fermentation	456

FBPTEC4023 Control and monitor fermentation	458

Assessment Requirements for FBPTEC4023 Control and monitor fermentation	461

FBPTEC4024 Produce fermented and dry-cured meat products	463

Assessment Requirements for FBPTEC4024 Produce fermented and dry-cured meat products	467

FBPTEC5003 Design an artisan food production facility	469

Assessment Requirements for FBPTEC5003 Design an artisan food production facility	472

FBPVIT2019 Operate the irrigation system	474

Assessment Requirements for FBPVIT2019 Operate the irrigation system	477

FBPVIT3012 Implement an irrigation schedule	479

Assessment Requirements for FBPVIT3012 Implement an irrigation schedule	482

FBPWHS3001 Contribute to work health and safety processes	484

Assessment Requirements for FBPWHS3001 Contribute to work health and safety processes	488

FBPWHS4002 Maintain work health and safety processes	490

Assessment Requirements for FBPWHS4002 Maintain work health and safety processes	494

AHCBAC204 Prepare grain storages	497

Assessment Requirements for AHCBAC204 Prepare grain storages	500

AHCBUS516 Develop and review a business plan	502

Assessment Requirements for AHCBUS516 Develop and review a business plan	505

AHCCHM101 Follow basic chemical safety rules	507

Assessment Requirements for AHCCHM101 Follow basic chemical safety rules	510

AHCCHM201 Apply chemicals under supervision	512

Assessment Requirements for AHCCHM201 Apply chemicals under supervision	516

AHCCHM304 Transport and store chemicals	519

Assessment Requirements for AHCCHM304 Transport and store chemicals	523

AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	526

Assessment Requirements for AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	530

AHCIRG215 Assist with low volume irrigation operations	534

Assessment Requirements for AHCIRG215 Assist with low volume irrigation operations	537

AHCIRG217 Assist with pressurised irrigation operations	539

Assessment Requirements for AHCIRG217 Assist with pressurised irrigation operations	542

AHCIRG328 Operate irrigation controller and sensor technology	544

Assessment Requirements for AHCIRG328 Operate irrigation controller and sensor technology	547

AHCIRG343 Operate irrigation injection equipment	549

Assessment Requirements for AHCIRG343 Operate irrigation injection equipment	552

AHCIRG344 Implement an irrigation schedule	555

Assessment Requirements for AHCIRG344 Implement an irrigation schedule	558

AHCIRG345 Install pressurised irrigation systems	561

Assessment Requirements for AHCIRG345 Install pressurised irrigation systems	565

AHCIRG347 Maintain pressurised irrigation systems	567

Assessment Requirements for AHCIRG347 Maintain pressurised irrigation systems	570

AHCMOM202 Operate tractors	572

Assessment Requirements for AHCMOM202 Operate tractors	576

AHCMOM213 Operate and maintain chainsaws	578

Assessment Requirements for AHCMOM213 Operate and maintain chainsaws	583

AHCPCM301 Implement a plant nutrition program	586

Assessment Requirements for AHCPCM301 Implement a plant nutrition program	589

AHCPHT201 Plant horticultural crops	591

Assessment Requirements for AHCPHT201 Plant horticultural crops	593

AHCPHT401 Assess olive oil for style and quality	595

Assessment Requirements for AHCPHT401 Assess olive oil for style and quality	597

AHCSOL202 Assist with soil or growing media sampling and testing	598

Assessment Requirements for AHCSOL202 Assist with soil or growing media sampling and testing	600

AHCSOL401 Sample soils and interpret results	602

Assessment Requirements for AHCSOL401 Sample soils and interpret results	605

AHCWRK209 Participate in environmentally sustainable work practices	607

Assessment Requirements for AHCWRK209 Participate in environmentally sustainable work practices	609

AHCWRK308 Handle bulk materials in storage area	611

Assessment Requirements for AHCWRK308 Handle bulk materials in storage area	615

AHCWRK309 Apply environmentally sustainable work practices	618

Assessment Requirements for AHCWRK309 Apply environmentally sustainable work practices	621

AMPA2006 Apply animal welfare and handling requirements	623

Assessment Requirements for AMPA2006 Apply animal welfare and handling requirements	626

AMPA2174 Clean after operations - boning room	628

Assessment Requirements for AMPA2174 Clean after operations - boning room	631

AMPP201 Operate a poultry dicing, stripping or mincing process	633

Assessment Requirements for AMPP201 Operate a poultry dicing, stripping or mincing process	636

AMPP202 Operate a poultry evisceration process	639

Assessment Requirements for AMPP202 Operate a poultry evisceration process	642

AMPP203 Grade poultry carcase	645

Assessment Requirements for AMPP203 Grade poultry carcase	648

AMPP204 Harvest edible poultry offal	650

Assessment Requirements for AMPP204 Harvest edible poultry offal	653

AMPP205 Operate a poultry marinade injecting process	656

Assessment Requirements for AMPP205 Operate a poultry marinade injecting process	659

AMPP206 Operate a poultry washing and chilling process	662

Assessment Requirements for AMPP206 Operate a poultry washing and chilling process	665

AMPP207 Operate the bird receival and hanging process	668

Assessment Requirements for AMPP207 Operate the bird receival and hanging process	671

AMPP208 Operate a poultry stunning, killing and defeathering process	673

Assessment Requirements for AMPP208 Operate a poultry stunning, killing and defeathering process	676

AMPP301 Operate a poultry carcase delivery system	679

Assessment Requirements for AMPP301 Operate a poultry carcase delivery system	682

AMPP302 Debone and fillet poultry product (manually)	684

Assessment Requirements for AMPP302 Debone and fillet poultry product (manually)	687

AMPR322 Prepare and produce value added products	689

Assessment Requirements for AMPR322 Prepare and produce value added products	692

AMPX207 Vacuum pack product	694

Assessment Requirements for AMPX207 Vacuum pack product	697

AMPX209 Sharpen knives	699

Assessment Requirements for AMPX209 Sharpen knives	702

BSBAUD501 Initiate a quality audit	704

Assessment Requirements for BSBAUD501 Initiate a quality audit	708

BSBAUD503 Lead a quality audit	710

Assessment Requirements for BSBAUD503 Lead a quality audit	714

BSBAUD504 Report on a quality audit	716

Assessment Requirements for BSBAUD504 Report on a quality audit	719

BSBCUS301 Deliver and monitor a service to customers	721

Assessment Requirements for BSBCUS301 Deliver and monitor a service to customers	725

BSBCUS401 Coordinate implementation of customer service strategies	727

Assessment Requirements for BSBCUS401 Coordinate implementation of customer service strategies	731

BSBCUS501 Manage quality customer service	733

Assessment Requirements for BSBCUS501 Manage quality customer service	736

BSBFRA401 Manage compliance with franchisee obligations and legislative requirements	738

Assessment Requirements for BSBFRA401 Manage compliance with franchisee obligations and legislative requirements	742

BSBHRM405 Support the recruitment, selection and induction of staff	744

Assessment Requirements for BSBHRM405 Support the recruitment, selection and induction of staff	748

BSBINN301 Promote innovation in a team environment	750

Assessment Requirements for BSBINN301 Promote innovation in a team environment	754

BSBINT303 Organise the importing and exporting of goods	756

Assessment Requirements for BSBINT303 Organise the importing and exporting of goods	760

BSBITU201 Produce simple word processed documents	762

Assessment Requirements for BSBITU201 Produce simple word processed documents	765

BSBITU202 Create and use spreadsheets	767

Assessment Requirements for BSBITU202 Create and use spreadsheets	770

BSBLDR401 Communicate effectively as a workplace leader	772

Assessment Requirements for BSBLDR401 Communicate effectively as a workplace leader	775

BSBLDR402 Lead effective workplace relationships	777

Assessment Requirements for BSBLDR402 Lead effective workplace relationships	781

BSBLDR403 Lead team effectiveness	783

Assessment Requirements for BSBLDR403 Lead team effectiveness	786

BSBLED401 Develop teams and individuals	788

Assessment Requirements for BSBLED401 Develop teams and individuals	792

BSBMGT401 Show leadership in the workplace	794

Assessment Requirements for BSBMGT401 Show leadership in the workplace	798

BSBMGT402 Implement operational plan	800

Assessment Requirements for BSBMGT402 Implement operational plan	804

BSBMGT403 Implement continuous improvement	806

Assessment Requirements for BSBMGT403 Implement continuous improvement	809

BSBMKG501 Identify and evaluate marketing opportunities	811

Assessment Requirements for BSBMKG501 Identify and evaluate marketing opportunities	814

BSBMKG507 Interpret market trends and developments	816

Assessment Requirements for BSBMKG507 Interpret market trends and developments	819

BSBMKG514 Implement and monitor marketing activities	821

Assessment Requirements for BSBMKG514 Implement and monitor marketing activities	825

BSBPMG522 Undertake project work	827

Assessment Requirements for BSBPMG522 Undertake project work	831

BSBRES411 Analyse and present research information	833

Assessment Requirements for BSBRES411 Analyse and present research information	836

BSBRSK401 Identify risk and apply risk management processes	838

Assessment Requirements for BSBRSK401 Identify risk and apply risk management processes	841

BSBSMB301 Investigate micro business opportunities	843

Assessment Requirements for BSBSMB301 Investigate micro business opportunities	846

BSBSMB302 Develop a micro business proposal	848

Assessment Requirements for BSBSMB302 Develop a micro business proposal	851

BSBSMB401 Establish legal and risk management requirements of small business	853

Assessment Requirements for BSBSMB401 Establish legal and risk management requirements of small business	857

BSBSMB402 Plan small business finances	859

Assessment Requirements for BSBSMB402 Plan small business finances	862

BSBSMB403 Market the small business	864

Assessment Requirements for BSBSMB403 Market the small business	868

BSBSMB404 Undertake small business planning	870

Assessment Requirements for BSBSMB404 Undertake small business planning	874

BSBSMB405 Monitor and manage small business operations	876

Assessment Requirements for BSBSMB405 Monitor and manage small business operations	880

BSBSMB406 Manage small business finances	882

Assessment Requirements for BSBSMB406 Manage small business finances	885

BSBSMB407 Manage a small team	887

Assessment Requirements for BSBSMB407 Manage a small team	892

BSBSUS401 Implement and monitor environmentally sustainable work practices	894

Assessment Requirements for BSBSUS401 Implement and monitor environmentally sustainable work practices	898

BSBWHS201 Contribute to health and safety of self and others	900

Assessment Requirements for BSBWHS201 Contribute to health and safety of self and others	903

BSBWHS301 Maintain workplace safety	905

Assessment Requirements for BSBWHS301 Maintain workplace safety	909

BSBWHS311 Assist with maintaining workplace safety	911

Assessment Requirements for BSBWHS311 Assist with maintaining workplace safety	914

BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements	916

Assessment Requirements for BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements	920

BSBWOR203 Work effectively with others	922

Assessment Requirements for BSBWOR203 Work effectively with others	925

BSBWOR204 Use business technology	927

Assessment Requirements for BSBWOR204 Use business technology	930

BSBWOR403 Manage stress in the workplace	932

Assessment Requirements for BSBWOR403 Manage stress in the workplace	936

BSBWOR404 Develop work priorities	938

Assessment Requirements for BSBWOR404 Develop work priorities	942

BSBWRT301 Write simple documents	944

Assessment Requirements for BSBWRT301 Write simple documents	947

BSBWRT311 Write simple documents	949

Assessment Requirements for BSBWRT311 Write simple documents	951

BSBWRT401 Write complex documents	953

Assessment Requirements for BSBWRT401 Write complex documents	956

FBPAUD4001 Assess compliance with food safety programs	958

Assessment Requirements for FBPAUD4001 Assess compliance with food safety programs	963

FBPAUD4002 Communicate and negotiate to conduct food safety audits	966

Assessment Requirements for FBPAUD4002 Communicate and negotiate to conduct food safety audits	969

FBPAUD4003 Conduct food safety audits	971

Assessment Requirements for FBPAUD4003 Conduct food safety audits	975

FBPAUD4004 Identify, evaluate and control food safety hazards	979

Assessment Requirements for FBPAUD4004 Identify, evaluate and control food safety hazards	982

FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	985

Assessment Requirements for FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	988

FBPAUD5002 Audit a cook chill process	991

Assessment Requirements for FBPAUD5002 Audit a cook chill process	994

FBPAUD5003 Audit a heat treatment process	997

Assessment Requirements for FBPAUD5003 Audit a heat treatment process	1000

FBPAUD5004 Audit manufacturing of ready-to-eat meat products	1003

Assessment Requirements for FBPAUD5004 Audit manufacturing of ready-to-eat meat products	1006

FBPBEV2001 Operate a deaeration, mixing and carbonation process	1009

Assessment Requirements for FBPBEV2001 Operate a deaeration, mixing and carbonation process	1012

FBPBEV2002 Manufacture roast and ground coffee	1015

Assessment Requirements for FBPBEV2002 Manufacture roast and ground coffee	1018

FBPBEV2003 Operate an ice manufacturing process	1021

Assessment Requirements for FBPBEV2003 Operate an ice manufacturing process	1024

FBPBPG2001 Operate the bottle supply process	1027

Assessment Requirements for FBPBPG2001 Operate the bottle supply process	1030

FBPBPG2002 Operate the carton erection process	1033

Assessment Requirements for FBPBPG2002 Operate the carton erection process	1036

FBPBPG2003 Operate the carton packing process	1039

Assessment Requirements for FBPBPG2003 Operate the carton packing process	1042

FBPBPG2004 Operate the palletising process	1045

Assessment Requirements for FBPBPG2004 Operate the palletising process	1048

FBPBPG2005 Operate the electronic coding process	1051

Assessment Requirements for FBPBPG2005 Operate the electronic coding process	1054

FBPBPG2007 Operate manual bottling and packaging processes	1057

Assessment Requirements for FBPBPG2007 Operate manual bottling and packaging processes	1060

FBPBPG2008 Perform basic packaging tests and inspections	1063

Assessment Requirements for FBPBPG2008 Perform basic packaging tests and inspections	1066

FBPBPG3001 Operate the bottle filling process	1069

Assessment Requirements for FBPBPG3001 Operate the bottle filling process	1072

FBPBPG3002 Operate the labelling process	1075

Assessment Requirements for FBPBPG3002 Operate the labelling process	1078

FBPBPG3003 Operate the softpack filling process	1081

Assessment Requirements for FBPBPG3003 Operate the softpack filling process	1084

FBPBPG3004 Operate the bottle sealing process	1087

Assessment Requirements for FBPBPG3004 Operate the bottle sealing process	1090

FBPBPG3005 Operate the tirage and transfer process	1093

Assessment Requirements for FBPBPG3005 Operate the tirage and transfer process	1096

FBPBPG3006 Operate traditional sparkling wine processes	1099

Assessment Requirements for FBPBPG3006 Operate traditional sparkling wine processes	1102

FBPBPG3007 Perform packaging equipment changeover	1105

Assessment Requirements for FBPBPG3007 Perform packaging equipment changeover	1108

FBPCDS2001 Conduct a standard product tasting	1111

Assessment Requirements for FBPCDS2001 Conduct a standard product tasting	1115

FBPCDS2002 Provide and present wine tourism information	1118

Assessment Requirements for FBPCDS2002 Provide and present wine tourism information	1121

FBPCDS2003 Sell cellar door products and services	1124

Assessment Requirements for FBPCDS2003 Sell cellar door products and services	1128

FBPCDS2004 Perform cellar door stock control procedure	1130

Assessment Requirements for FBPCDS2004 Perform cellar door stock control procedure	1134

FBPCDS3001 Conduct winery and site tours	1136

Assessment Requirements for FBPCDS3001 Conduct winery and site tours	1140

FBPCDS3002 Plan and deliver a wine tasting event	1143

Assessment Requirements for FBPCDS3002 Plan and deliver a wine tasting event	1147

FBPCDS3003 Coordinate winery hospitality activities	1150

Assessment Requirements for FBPCDS3003 Coordinate winery hospitality activities	1154

FBPCEL2001 Perform oak handling activities	1156

Assessment Requirements for FBPCEL2001 Perform oak handling activities	1160

FBPCEL2002 Perform fermentation operations	1162

Assessment Requirements for FBPCEL2002 Perform fermentation operations	1165

FBPCEL2003 Operate the ion exchange process	1168

Assessment Requirements for FBPCEL2003 Operate the ion exchange process	1171

FBPCEL2004 Perform heat exchange operations	1173

Assessment Requirements for FBPCEL2004 Perform heat exchange operations	1176

FBPCEL2005 Perform must draining operations	1178

Assessment Requirements for FBPCEL2005 Perform must draining operations	1181

FBPCEL2006 Operate the crushing process	1183

Assessment Requirements for FBPCEL2006 Operate the crushing process	1186

FBPCEL2007 Prepare and make additions and finings	1188

Assessment Requirements for FBPCEL2007 Prepare and make additions and finings	1191

FBPCEL2008 Carry out inert gas handling operations	1194

Assessment Requirements for FBPCEL2008 Carry out inert gas handling operations	1197

FBPCEL2009 Carry out transfer operations	1200

Assessment Requirements for FBPCEL2009 Carry out transfer operations	1203

FBPCEL2010 Prepare and wax tanks	1206

Assessment Requirements for FBPCEL2010 Prepare and wax tanks	1209

FBPCEL3001 Handle and store spirits	1211

Assessment Requirements for FBPCEL3001 Handle and store spirits	1214

FBPCEL3002 Operate the continuous clarification by separation (flotation) process	1216

Assessment Requirements for FBPCEL3002 Operate the continuous clarification by separation (flotation) process	1219

FBPCEL3003 Operate the concentration process	1221

Assessment Requirements for FBPCEL3003 Operate the concentration process	1224

FBPCEL3004 Operate an earth filtration process	1226

Assessment Requirements for FBPCEL3004 Operate an earth filtration process	1229

FBPCEL3005 Operate the pressing process	1231

Assessment Requirements for FBPCEL3005 Operate the pressing process	1234

FBPCEL3006 Operate the fine filtration process	1237

Assessment Requirements for FBPCEL3006 Operate the fine filtration process	1240

FBPCEL3007 Operate clarification by separation (centrifugation) process	1242

Assessment Requirements for FBPCEL3007 Operate clarification by separation (centrifugation) process	1245

FBPCEL3008 Operate the rotary vacuum filtration process	1247

Assessment Requirements for FBPCEL3008 Operate the rotary vacuum filtration process	1250

FBPCEL3009 Operate the crossflow filtration process	1252

Assessment Requirements for FBPCEL3009 Operate the crossflow filtration process	1255

FBPCEL3010 Operate the decanter process	1258

Assessment Requirements for FBPCEL3010 Operate the decanter process	1261

FBPCEL3011 Operate the reverse osmosis process	1263

Assessment Requirements for FBPCEL3011 Operate the reverse osmosis process	1266

FBPCEL3012 Perform de-aromatising, de-alcoholising or de-sulphuring operations	1268

Assessment Requirements for FBPCEL3012 Perform de-aromatising, de-alcoholising or de-sulphuring operations	1271

FBPCEL3013 Perform rectification (continuous still) operations	1273

Assessment Requirements for FBPCEL3013 Perform rectification (continuous still) operations	1276

FBPCEL3014 Prepare and monitor wine cultures	1278

Assessment Requirements for FBPCEL3014 Prepare and monitor wine cultures	1282

FBPCEL3015 Perform first distillation (pot still brandy) operations	1285

Assessment Requirements for FBPCEL3015 Perform first distillation (pot still brandy) operations	1289

FBPCEL3016 Perform second distillation (pot still brandy) operations	1292

Assessment Requirements for FBPCEL3016 Perform second distillation (pot still brandy) operations	1295

FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	1297

Assessment Requirements for FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	1300

FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	1302

Assessment Requirements for FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	1306

FBPCHE3001 Conduct cheese making operations	1309

Assessment Requirements for FBPCHE3001 Conduct cheese making operations	1313

FBPCHE3002 Carry out processes for a range of artisan cheeses	1316

Assessment Requirements for FBPCHE3002 Carry out processes for a range of artisan cheeses	1320

FBPCHE5002 Produce acid-coagulated soft cheese	1323

Assessment Requirements for FBPCHE5002 Produce acid-coagulated soft cheese	1327

FBPCHE5003 Produce a range of rennet-coagulated cheeses	1330

Assessment Requirements for FBPCHE5003 Produce a range of rennet-coagulated cheeses	1335

FBPCHE5004 Produce acid and heat coagulated cheese	1338

Assessment Requirements for FBPCHE5004 Produce acid and heat coagulated cheese	1342

FBPCON2001 Examine raw ingredients used in confectionery	1345

Assessment Requirements for FBPCON2001 Examine raw ingredients used in confectionery	1348

FBPCON2002 Operate a boiled confectionery process	1350

Assessment Requirements for FBPCON2002 Operate a boiled confectionery process	1353

FBPCON2003 Operate a chocolate conching process	1356

Assessment Requirements for FBPCON2003 Operate a chocolate conching process	1359

FBPCON2004 Operate a chocolate depositing or moulding process	1362

Assessment Requirements for FBPCON2004 Operate a chocolate depositing or moulding process	1365

FBPCON2005 Operate a confectionery depositing process	1368

Assessment Requirements for FBPCON2005 Operate a confectionery depositing process	1371

FBPCON2006 Operate a granulation and compression process	1374

Assessment Requirements for FBPCON2006 Operate a granulation and compression process	1378

FBPCON2007 Operate a panning process	1381

Assessment Requirements for FBPCON2007 Operate a panning process	1384

FBPCON2008 Operate a chocolate refining process	1387

Assessment Requirements for FBPCON2008 Operate a chocolate refining process	1391

FBPCON2009 Operate a starch moulding process	1394

Assessment Requirements for FBPCON2009 Operate a starch moulding process	1397

FBPDPR2001 Operate a butter churning process	1400

Assessment Requirements for FBPDPR2001 Operate a butter churning process	1403

FBPDPR2002 Operate a butter oil process	1406

Assessment Requirements for FBPDPR2002 Operate a butter oil process	1409

FBPDPR2003 Operate a curd production and cutting process	1412

Assessment Requirements for FBPDPR2003 Operate a curd production and cutting process	1415

FBPDPR2004 Operate a cooling and hardening process	1418

Assessment Requirements for FBPDPR2004 Operate a cooling and hardening process	1421

FBPDPR2005 Operate a cheese pressing and moulding process	1424

Assessment Requirements for FBPDPR2005 Operate a cheese pressing and moulding process	1427

FBPDPR2006 Operate a fermentation process	1430

Assessment Requirements for FBPDPR2006 Operate a fermentation process	1433

FBPEGG2001 Work on an egg grading floor	1436

Assessment Requirements for FBPEGG2001 Work on an egg grading floor	1439

FBPEGG2002 Operate egg grading and packing floor equipment	1441

Assessment Requirements for FBPEGG2002 Operate egg grading and packing floor equipment	1445

FBPFAV2001 Apply hydro-cooling processes to fresh produce	1448

Assessment Requirements for FBPFAV2001 Apply hydro-cooling processes to fresh produce	1451

FBPFAV3001 Conduct chemical wash for fresh produce	1453

Assessment Requirements for FBPFAV3001 Conduct chemical wash for fresh produce	1457

FBPFAV3002 Program fresh produce grading equipment	1460

Assessment Requirements for FBPFAV3002 Program fresh produce grading equipment	1463

FBPFST4001 Apply food processing technologies	1465

Assessment Requirements for FBPFST4001 Apply food processing technologies	1469

FBPFST4002 Carry out sampling and testing of milk at receival	1472

Assessment Requirements for FBPFST4002 Carry out sampling and testing of milk at receival	1475

FBPFST4003 Apply digital technology in food processing	1477

Assessment Requirements for FBPFST4003 Apply digital technology in food processing	1480

FBPFST4004 Perform microbiological procedures in the food industry	1482

Assessment Requirements for FBPFST4004 Perform microbiological procedures in the food industry	1486

FBPFST4005 Document food processes and supporting procedures	1488

Assessment Requirements for FBPFST4005 Document food processes and supporting procedures	1491

FBPFST4006 Apply food preservation technologies	1493

Assessment Requirements for FBPFST4006 Apply food preservation technologies	1496

FBPFST4007 Establish operational requirements for a food processing enterprise	1499

Assessment Requirements for FBPFST4007 Establish operational requirements for a food processing enterprise	1503

FBPFST4008 Preserve food in cans or sealed containers	1505

Assessment Requirements for FBPFST4008 Preserve food in cans or sealed containers	1509

FBPFST4010 Apply sensory analysis in food processing	1512

Assessment Requirements for FBPFST4010 Apply sensory analysis in food processing	1515

FBPFST4011 Apply the principles of nutrition to food processing	1517

Assessment Requirements for FBPFST4011 Apply the principles of nutrition to food processing	1520

FBPFST4012 Apply water management principles to the food industry	1522

Assessment Requirements for FBPFST4012 Apply water management principles to the food industry	1525

FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	1527

Assessment Requirements for FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	1530

FBPFST5002 Identify and implement required process control for a food processing operation	1532

Assessment Requirements for FBPFST5002 Identify and implement required process control for a food processing operation	1535

FBPFST5003 Construct a process control chart for a food processing operation	1537

Assessment Requirements for FBPFST5003 Construct a process control chart for a food processing operation	1541

FBPFST5004 Specify and monitor the nutritional value of processed food	1544

Assessment Requirements for FBPFST5004 Specify and monitor the nutritional value of processed food	1547

FBPFST5005 Examine the biochemical properties of food	1549

Assessment Requirements for FBPFST5005 Examine the biochemical properties of food	1552

FBPFST5006 Apply food microbiological techniques and analysis	1554

Assessment Requirements for FBPFST5006 Apply food microbiological techniques and analysis	1558

FBPFST5007 Monitor the development and implementation of a food QA system	1561

Assessment Requirements for FBPFST5007 Monitor the development and implementation of a food QA system	1565

FBPFST5008 Develop a new food product	1567

Assessment Requirements for FBPFST5008 Develop a new food product	1570

FBPFST5009 Implement and review the processing of market milk and related products	1572

Assessment Requirements for FBPFST5009 Implement and review the processing of market milk and related products	1575

FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	1577

Assessment Requirements for FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	1580

FBPFST5012 Implement and review the processing of aerated confectioneries	1582

Assessment Requirements for FBPFST5012 Implement and review the processing of aerated confectioneries	1585

FBPFST5013 Implement and review the production of gums and jellies	1587

Assessment Requirements for FBPFST5013 Implement and review the production of gums and jellies	1590

FBPFST5014 Implement and review the production of chocolate products	1592

Assessment Requirements for FBPFST5014 Implement and review the production of chocolate products	1595

FBPFST5015 Implement and review the processing of chocolate	1597

Assessment Requirements for FBPFST5015 Implement and review the processing of chocolate	1600

FBPFST5016 Implement and review the processing of high and low boil confectionery	1602

Assessment Requirements for FBPFST5016 Implement and review the processing of high and low boil confectionery	1605

FBPFST5017 Implement and review the processing of confectionery products	1607

Assessment Requirements for FBPFST5017 Implement and review the processing of confectionery products	1610

FBPFST5018 Implement and review the processing of chilled or frozen poultry products	1612

Assessment Requirements for FBPFST5018 Implement and review the processing of chilled or frozen poultry products	1616

FBPFST5019 Implement and review the processing of cooked poultry products	1619

Assessment Requirements for FBPFST5019 Implement and review the processing of cooked poultry products	1623

FBPFST5020 Implement and review the processing of egg based products	1626

Assessment Requirements for FBPFST5020 Implement and review the processing of egg based products	1630

FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	1632

Assessment Requirements for FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	1635

FBPFST5022 Implement and review the processing of fish and seafood products	1637

Assessment Requirements for FBPFST5022 Implement and review the processing of fish and seafood products	1640

FBPFST5023 Implement and review the production of milk fat products	1642

Assessment Requirements for FBPFST5023 Implement and review the production of milk fat products	1645

FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	1647

Assessment Requirements for FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	1650

FBPFST5025 Implement and review the production of concentrated and dried dairy products	1653

Assessment Requirements for FBPFST5025 Implement and review the production of concentrated and dried dairy products	1657

FBPFST5026 Implement and review the production of ice creams and frozen dairy products	1659

Assessment Requirements for FBPFST5026 Implement and review the production of ice creams and frozen dairy products	1663

FBPFST5027 Implement and review the production of milk and related products by the membrane system	1665

Assessment Requirements for FBPFST5027 Implement and review the production of milk and related products by the membrane system	1668

FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	1670

Assessment Requirements for FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	1674

FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	1676

Assessment Requirements for FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	1679

FBPFST5030 Implement and review manufacturing of cereal products	1681

Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products	1684

FBPFST6001 Develop, manage and maintain quality systems for food processing	1686

Assessment Requirements for FBPFST6001 Develop, manage and maintain quality systems for food processing	1690

FBPFSY1001 Follow work procedures to maintain food safety	1692

Assessment Requirements for FBPFSY1001 Follow work procedures to maintain food safety	1695

FBPFSY2001 Implement the food safety program and procedures	1698

Assessment Requirements for FBPFSY2001 Implement the food safety program and procedures	1701

FBPFSY3001 Monitor the implementation of quality and food safety programs	1704

Assessment Requirements for FBPFSY3001 Monitor the implementation of quality and food safety programs	1707

FBPFSY3002 Participate in a HACCP team	1710

Assessment Requirements for FBPFSY3002 Participate in a HACCP team	1713

FBPFSY4002 Supervise and verify supporting programs for food safety	1715

Assessment Requirements for FBPFSY4002 Supervise and verify supporting programs for food safety	1719

FBPFSY5001 Develop a HACCP-based food safety plan	1721

Assessment Requirements for FBPFSY5001 Develop a HACCP-based food safety plan	1725

FBPGPS2001 Operate a bleaching process	1727

Assessment Requirements for FBPGPS2001 Operate a bleaching process	1730

FBPGPS2002 Operate a complecting process	1733

Assessment Requirements for FBPGPS2002 Operate a complecting process	1736

FBPGPS2003 Operate a deodorising process	1739

Assessment Requirements for FBPGPS2003 Operate a deodorising process	1742

FBPGPS2004 Operate a flake preparation process	1745

Assessment Requirements for FBPGPS2004 Operate a flake preparation process	1748

FBPGPS2005 Operate a fractionation process	1751

Assessment Requirements for FBPGPS2005 Operate a fractionation process	1754

FBPGPS2006 Operate a hydrogenation process	1757

Assessment Requirements for FBPGPS2006 Operate a hydrogenation process	1760

FBPGPS2007 Operate an interesterification process	1763

Assessment Requirements for FBPGPS2007 Operate an interesterification process	1766

FBPGPS2008 Operate a neutralisation process	1769

Assessment Requirements for FBPGPS2008 Operate a neutralisation process	1772

FBPGPS2009 Operate a soap splitting process	1775

Assessment Requirements for FBPGPS2009 Operate a soap splitting process	1778

FBPGPS2010 Operate a winterisation process	1781

Assessment Requirements for FBPGPS2010 Operate a winterisation process	1784

FBPGPS2011 Operate a creamed honey manufacture process	1787

Assessment Requirements for FBPGPS2011 Operate a creamed honey manufacture process	1790

FBPGRA2001 Operate a liquid, mash or block stockfeed process	1793

Assessment Requirements for FBPGRA2001 Operate a liquid, mash or block stockfeed process	1797

FBPGRA2002 Recognise mill operations and technologies	1800

Assessment Requirements for FBPGRA2002 Recognise mill operations and technologies	1803

FBPGRA2003 Operate a grain conditioning process	1805

Assessment Requirements for FBPGRA2003 Operate a grain conditioning process	1809

FBPGRA2004 Operate a grain cleaning process	1812

Assessment Requirements for FBPGRA2004 Operate a grain cleaning process	1815

FBPGRA2005 Operate a purification process	1818

Assessment Requirements for FBPGRA2005 Operate a purification process	1821

FBPGRA2006 Operate a scalping and grading process	1824

Assessment Requirements for FBPGRA2006 Operate a scalping and grading process	1828

FBPGRA2007 Operate a scratch and sizing process	1831

Assessment Requirements for FBPGRA2007 Operate a scratch and sizing process	1834

FBPGRA2008 Operate a break roll process	1837

Assessment Requirements for FBPGRA2008 Operate a break roll process	1840

FBPGRA2009 Operate a pelleting process	1843

Assessment Requirements for FBPGRA2009 Operate a pelleting process	1846

FBPGRA2010 Handle grain in a storage area	1849

Assessment Requirements for FBPGRA2010 Handle grain in a storage area	1853

FBPGRA2011 Receive grain for malting	1855

Assessment Requirements for FBPGRA2011 Receive grain for malting	1859

FBPGRA2012 Prepare malted grain	1861

Assessment Requirements for FBPGRA2012 Prepare malted grain	1865

FBPGRA2013 Blend and dispatch malt	1868

Assessment Requirements for FBPGRA2013 Blend and dispatch malt	1872

FBPGRA2014 Operate a rice vitamin enrichment process	1874

Assessment Requirements for FBPGRA2014 Operate a rice vitamin enrichment process	1877

FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes	1880

Assessment Requirements for FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes	1884

FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product	1886

Assessment Requirements for FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product	1889

FBPGRA3003 Lead flour milling shift operations	1891

Assessment Requirements for FBPGRA3003 Lead flour milling shift operations	1896

FBPGRA3004 Control mill processes and performance	1899

Assessment Requirements for FBPGRA3004 Control mill processes and performance	1904

FBPGRA3005 Conduct rice harvest receivals	1907

Assessment Requirements for FBPGRA3005 Conduct rice harvest receivals	1911

FBPGRA3006 Implement a paddy receival and grain cleaning process	1914

Assessment Requirements for FBPGRA3006 Implement a paddy receival and grain cleaning process	1918

FBPGRA3007 Implement a rice blending and cleaning process	1921

Assessment Requirements for FBPGRA3007 Implement a rice blending and cleaning process	1925

FBPGRA3008 Implement a rice colour sorting process	1929

Assessment Requirements for FBPGRA3008 Implement a rice colour sorting process	1933

FBPGRA3009 Implement a rice flour break process	1936

Assessment Requirements for FBPGRA3009 Implement a rice flour break process	1940

FBPGRA3010 Implement a rice flour grading process	1944

Assessment Requirements for FBPGRA3010 Implement a rice flour grading process	1948

FBPGRA3011 Implement a rice grading process	1951

Assessment Requirements for FBPGRA3011 Implement a rice grading process	1955

FBPGRA3012 Implement a rice hulling and separation process	1958

Assessment Requirements for FBPGRA3012 Implement a rice hulling and separation process	1962

FBPGRA3013 Implement a rice product manufacturing process	1965

Assessment Requirements for FBPGRA3013 Implement a rice product manufacturing process	1969

FBPGRA3014 Implement a rice seed preparation and storage system	1972

Assessment Requirements for FBPGRA3014 Implement a rice seed preparation and storage system	1976

FBPGRA3015 Implement a rice whitening process	1979

Assessment Requirements for FBPGRA3015 Implement a rice whitening process	1983

FBPGRA3016 Implement a rice flour blending process	1987

Assessment Requirements for FBPGRA3016 Implement a rice flour blending process	1991

FBPGRA4001 Control power and automation for milling processes	1994

Assessment Requirements for FBPGRA4001 Control power and automation for milling processes	1998

FBPGRA4002 Supervise testing processes for wheat and flour	2001

Assessment Requirements for FBPGRA4002 Supervise testing processes for wheat and flour	2005

FBPGRA4003 Manage mill logistics and support services	2008

Assessment Requirements for FBPGRA4003 Manage mill logistics and support services	2014

FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise	2017

Assessment Requirements for FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise	2021

FBPOPR1001 Pack or unpack product manually	2023

Assessment Requirements for FBPOPR1001 Pack or unpack product manually	2026

FBPOPR1002 Operate automated washing equipment	2029

Assessment Requirements for FBPOPR1002 Operate automated washing equipment	2032

FBPOPR1003 Communicate workplace information	2035

Assessment Requirements for FBPOPR1003 Communicate workplace information	2038

FBPOPR1004 Prepare basic mixes	2040

Assessment Requirements for FBPOPR1004 Prepare basic mixes	2043

FBPOPR1005 Operate basic equipment	2046

Assessment Requirements for FBPOPR1005 Operate basic equipment	2049

FBPOPR1006 Monitor process operation	2052

Assessment Requirements for FBPOPR1006 Monitor process operation	2055

FBPOPR1007 Participate effectively in a workplace environment	2057

Assessment Requirements for FBPOPR1007 Participate effectively in a workplace environment	2061

FBPOPR1008 Take and record basic measurements	2063

Assessment Requirements for FBPOPR1008 Take and record basic measurements	2066

FBPOPR1009 Follow work procedures to maintain quality	2068

Assessment Requirements for FBPOPR1009 Follow work procedures to maintain quality	2071

FBPOPR1010 Carry out manual handling tasks	2073

Assessment Requirements for FBPOPR1010 Carry out manual handling tasks	2076

FBPOPR2001 Work effectively in the food processing industry	2078

Assessment Requirements for FBPOPR2001 Work effectively in the food processing industry	2081

FBPOPR2002 Inspect and sort materials and product	2084

Assessment Requirements for FBPOPR2002 Inspect and sort materials and product	2087

FBPOPR2003 Prepare and monitor beer yeast propagation processes	2090

Assessment Requirements for FBPOPR2003 Prepare and monitor beer yeast propagation processes	2094

FBPOPR2004 Operate a beer packaging process	2097

Assessment Requirements for FBPOPR2004 Operate a beer packaging process	2101

FBPOPR2005 Operate a beer filling process	2104

Assessment Requirements for FBPOPR2005 Operate a beer filling process	2108

FBPOPR2006 Operate a bulk dry goods transfer process	2112

Assessment Requirements for FBPOPR2006 Operate a bulk dry goods transfer process	2116

FBPOPR2007 Work in a freezer storage area	2119

Assessment Requirements for FBPOPR2007 Work in a freezer storage area	2122

FBPOPR2008 Operate a bulk liquid transfer process	2124

Assessment Requirements for FBPOPR2008 Operate a bulk liquid transfer process	2128

FBPOPR2009 Load and unload tankers	2131

Assessment Requirements for FBPOPR2009 Load and unload tankers	2134

FBPOPR2010 Work with temperature controlled stock	2137

Assessment Requirements for FBPOPR2010 Work with temperature controlled stock	2140

FBPOPR2011 Identify key stages and beer production equipment in a brewery	2143

Assessment Requirements for FBPOPR2011 Identify key stages and beer production equipment in a brewery	2146

FBPOPR2012 Maintain food safety when loading, unloading and transporting food	2148

Assessment Requirements for FBPOPR2012 Maintain food safety when loading, unloading and transporting food	2151

FBPOPR2013 Operate a bright beer tank process	2154

Assessment Requirements for FBPOPR2013 Operate a bright beer tank process	2157

FBPOPR2014 Participate in sensory analyses	2160

Assessment Requirements for FBPOPR2014 Participate in sensory analyses	2163

FBPOPR2015 Operate a beer filtration process	2165

Assessment Requirements for FBPOPR2015 Operate a beer filtration process	2168

FBPOPR2016 Operate a beer maturation process	2170

Assessment Requirements for FBPOPR2016 Operate a beer maturation process	2174

FBPOPR2017 Operate a blending, sieving and bagging process	2177

Assessment Requirements for FBPOPR2017 Operate a blending, sieving and bagging process	2180

FBPOPR2018 Operate a case packing process	2183

Assessment Requirements for FBPOPR2018 Operate a case packing process	2187

FBPOPR2019 Fill and close product in cans	2190

Assessment Requirements for FBPOPR2019 Fill and close product in cans	2194

FBPOPR2020 Operate a form, fill and seal process	2198

Assessment Requirements for FBPOPR2020 Operate a form, fill and seal process	2202

FBPOPR2021 Operate a fill and seal process	2206

Assessment Requirements for FBPOPR2021 Operate a fill and seal process	2210

FBPOPR2022 Operate a high speed wrapping process	2214

Assessment Requirements for FBPOPR2022 Operate a high speed wrapping process	2217

FBPOPR2023 Operate a packaging process	2220

Assessment Requirements for FBPOPR2023 Operate a packaging process	2224

FBPOPR2024 Operate a cooling, slicing and wrapping process	2227

Assessment Requirements for FBPOPR2024 Operate a cooling, slicing and wrapping process	2231

FBPOPR2025 Manufacture extruded and toasted products	2234

Assessment Requirements for FBPOPR2025 Manufacture extruded and toasted products	2238

FBPOPR2026 Operate a forming or shaping process	2242

Assessment Requirements for FBPOPR2026 Operate a forming or shaping process	2246

FBPOPR2027 Dispense non-bulk ingredients	2250

Assessment Requirements for FBPOPR2027 Dispense non-bulk ingredients	2253

FBPOPR2028 Operate a mixing or blending process	2256

Assessment Requirements for FBPOPR2028 Operate a mixing or blending process	2260

FBPOPR2029 Operate a baking process	2264

Assessment Requirements for FBPOPR2029 Operate a baking process	2267

FBPOPR2030 Operate a brewery fermentation process	2271

Assessment Requirements for FBPOPR2030 Operate a brewery fermentation process	2275

FBPOPR2031 Operate a coating application process	2278

Assessment Requirements for FBPOPR2031 Operate a coating application process	2281

FBPOPR2032 Apply work procedures to maintain integrity of product	2285

Assessment Requirements for FBPOPR2032 Apply work procedures to maintain integrity of product	2289

FBPOPR2033 Operate a depositing process	2291

Assessment Requirements for FBPOPR2033 Operate a depositing process	2295

FBPOPR2034 Operate an evaporation process	2298

Assessment Requirements for FBPOPR2034 Operate an evaporation process	2302

FBPOPR2035 Operate an enrobing process	2305

Assessment Requirements for FBPOPR2035 Operate an enrobing process	2309

FBPOPR2036 Operate an extrusion process	2313

Assessment Requirements for FBPOPR2036 Operate an extrusion process	2317

FBPOPR2037 Operate a filtration process	2321

Assessment Requirements for FBPOPR2037 Operate a filtration process	2325

FBPOPR2038 Operate a grinding process	2328

Assessment Requirements for FBPOPR2038 Operate a grinding process	2332

FBPOPR2039 Operate a frying process	2335

Assessment Requirements for FBPOPR2039 Operate a frying process	2339

FBPOPR2040 Operate a heat treatment process	2342

Assessment Requirements for FBPOPR2040 Operate a heat treatment process	2346

FBPOPR2041 Operate a mixing or blending and cooking process	2349

Assessment Requirements for FBPOPR2041 Operate a mixing or blending and cooking process	2353

FBPOPR2042 Operate a drying process	2357

Assessment Requirements for FBPOPR2042 Operate a drying process	2360

FBPOPR2043 Operate an homogenising process	2364

Assessment Requirements for FBPOPR2043 Operate an homogenising process	2368

FBPOPR2044 Operate a retort process	2371

Assessment Requirements for FBPOPR2044 Operate a retort process	2375

FBPOPR2045 Operate pumping equipment	2378

Assessment Requirements for FBPOPR2045 Operate pumping equipment	2381

FBPOPR2046 Operate a production process	2384

Assessment Requirements for FBPOPR2046 Operate a production process	2388

FBPOPR2047 Operate a portion saw	2391

Assessment Requirements for FBPOPR2047 Operate a portion saw	2394

FBPOPR2048 Pre-process raw materials	2397

Assessment Requirements for FBPOPR2048 Pre-process raw materials	2401

FBPOPR2049 Operate a reduction process	2404

Assessment Requirements for FBPOPR2049 Operate a reduction process	2408

FBPOPR2050 Operate a separation process	2411

Assessment Requirements for FBPOPR2050 Operate a separation process	2415

FBPOPR2051 Operate a spreads production process	2419

Assessment Requirements for FBPOPR2051 Operate a spreads production process	2423

FBPOPR2052 Operate a chocolate tempering process	2426

Assessment Requirements for FBPOPR2052 Operate a chocolate tempering process	2430

FBPOPR2053 Operate a washing and drying process	2433

Assessment Requirements for FBPOPR2053 Operate a washing and drying process	2437

FBPOPR2054 Operate a water purification process	2441

Assessment Requirements for FBPOPR2054 Operate a water purification process	2444

FBPOPR2055 Freeze dough	2447

Assessment Requirements for FBPOPR2055 Freeze dough	2450

FBPOPR2056 Operate a freezing process	2452

Assessment Requirements for FBPOPR2056 Operate a freezing process	2456

FBPOPR2057 Operate a membrane process	2459

Assessment Requirements for FBPOPR2057 Operate a membrane process	2463

FBPOPR2058 Operate a holding and storage process	2467

Assessment Requirements for FBPOPR2058 Operate a holding and storage process	2471

FBPOPR2059 Operate a continuous freezing process	2474

Assessment Requirements for FBPOPR2059 Operate a continuous freezing process	2478

FBPOPR2060 Operate an automated cutting process	2482

Assessment Requirements for FBPOPR2060 Operate an automated cutting process	2486

FBPOPR2061 Operate a wort production process	2489

Assessment Requirements for FBPOPR2061 Operate a wort production process	2493

FBPOPR2062 Work in a clean room environment	2496

Assessment Requirements for FBPOPR2062 Work in a clean room environment	2499

FBPOPR2063 Clean equipment in place	2501

Assessment Requirements for FBPOPR2063 Clean equipment in place	2504

FBPOPR2064 Clean and sanitise equipment	2506

Assessment Requirements for FBPOPR2064 Clean and sanitise equipment	2509

FBPOPR2065 Conduct routine maintenance	2511

Assessment Requirements for FBPOPR2065 Conduct routine maintenance	2514

FBPOPR2066 Apply sampling procedures	2517

Assessment Requirements for FBPOPR2066 Apply sampling procedures	2520

FBPOPR2067 Work in a food handling area for non-food handlers	2522

Assessment Requirements for FBPOPR2067 Work in a food handling area for non-food handlers	2525

FBPOPR2068 Operate a process control interface	2527

Assessment Requirements for FBPOPR2068 Operate a process control interface	2530

FBPOPR2069 Use numerical applications in the workplace	2532

Assessment Requirements for FBPOPR2069 Use numerical applications in the workplace	2535

FBPOPR2070 Apply quality systems and procedures	2537

Assessment Requirements for FBPOPR2070 Apply quality systems and procedures	2540

FBPOPR2071 Provide and apply workplace information	2542

Assessment Requirements for FBPOPR2071 Provide and apply workplace information	2545

FBPOPR2072 Work in confined spaces in the food and beverage industries	2547

Assessment Requirements for FBPOPR2072 Work in confined spaces in the food and beverage industries	2550

FBPOPR3001 Control contaminants and allergens in the workplace	2552

Assessment Requirements for FBPOPR3001 Control contaminants and allergens in the workplace	2556

FBPOPR3002 Prepare food products using basic cooking methods	2558

Assessment Requirements for FBPOPR3002 Prepare food products using basic cooking methods	2562

FBPOPR3003 Identify cultural, religious and dietary considerations for food production	2564

Assessment Requirements for FBPOPR3003 Identify cultural, religious and dietary considerations for food production	2567

FBPOPR3004 Set up a production or packaging line for operation	2570

Assessment Requirements for FBPOPR3004 Set up a production or packaging line for operation	2573

FBPOPR3005 Operate interrelated processes in a production system	2575

Assessment Requirements for FBPOPR3005 Operate interrelated processes in a production system	2578

FBPOPR3006 Operate interrelated processes in a packaging system	2581

Assessment Requirements for FBPOPR3006 Operate interrelated processes in a packaging system	2584

FBPOPR4001 Apply principles of statistical process control	2586

Assessment Requirements for FBPOPR4001 Apply principles of statistical process control	2589

FBPPBK2001 Operate a cooling and slicing process	2591

Assessment Requirements for FBPPBK2001 Operate a cooling and slicing process	2595

FBPPBK2002 Operate a pastry forming and filling process	2599

Assessment Requirements for FBPPBK2002 Operate a pastry forming and filling process	2603

FBPPBK2003 Manufacture rye crisp breads	2607

Assessment Requirements for FBPPBK2003 Manufacture rye crisp breads	2610

FBPPBK2004 Manufacture wafer products	2614

Assessment Requirements for FBPPBK2004 Manufacture wafer products	2617

FBPPBK2005 Operate a doughnut making process	2621

Assessment Requirements for FBPPBK2005 Operate a doughnut making process	2625

FBPPBK2006 Operate a griddle production process	2630

Assessment Requirements for FBPPBK2006 Operate a griddle production process	2634

FBPPBK2007 Operate a pastry production process	2638

Assessment Requirements for FBPPBK2007 Operate a pastry production process	2641

FBPPBK3001 Operate a dough mixing process	2646

Assessment Requirements for FBPPBK3001 Operate a dough mixing process	2649

FBPPBK3002 Operate a final prove and baking process	2652

Assessment Requirements for FBPPBK3002 Operate a final prove and baking process	2655

FBPPBK3003 Operate a dough make up process	2658

Assessment Requirements for FBPPBK3003 Operate a dough make up process	2661

FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements	2664

Assessment Requirements for FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements	2667

FBPPHM3001 Apply Good Manufacturing Practice requirements	2670

Assessment Requirements for FBPPHM3001 Apply Good Manufacturing Practice requirements	2674

FBPPHM3002 Operate a pharmaceutical production process	2678

Assessment Requirements for FBPPHM3002 Operate a pharmaceutical production process	2682

FBPPHM3003 Work in a controlled environment	2687

Assessment Requirements for FBPPHM3003 Work in a controlled environment	2691

FBPPHM3004 Clean and sanitise facilities and equipment	2695

Assessment Requirements for FBPPHM3004 Clean and sanitise facilities and equipment	2700

FBPPHM3005 Operate a concentration process	2704

Assessment Requirements for FBPPHM3005 Operate a concentration process	2707

FBPPHM3006 Operate an extraction process	2710

Assessment Requirements for FBPPHM3006 Operate an extraction process	2713

FBPPHM3008 Operate an aseptic fill and seal process	2716

Assessment Requirements for FBPPHM3008 Operate an aseptic fill and seal process	2719

FBPPHM3009 Operate an aseptic form, fill and seal process	2723

Assessment Requirements for FBPPHM3009 Operate an aseptic form, fill and seal process	2726

FBPPHM3010 Operate a compressing process	2731

Assessment Requirements for FBPPHM3010 Operate a compressing process	2735

FBPPHM3011 Dispense pharmaceutical raw materials	2738

Assessment Requirements for FBPPHM3011 Dispense pharmaceutical raw materials	2741

FBPPHM3012 Operate an encapsulation process	2744

Assessment Requirements for FBPPHM3012 Operate an encapsulation process	2748

FBPPHM3013 Operate a granulation process	2752

Assessment Requirements for FBPPHM3013 Operate a granulation process	2756

FBPPHM3014 Operate a liquid manufacturing process	2760

Assessment Requirements for FBPPHM3014 Operate a liquid manufacturing process	2763

FBPPHM3015 Operate a tablet coating process	2767

Assessment Requirements for FBPPHM3015 Operate a tablet coating process	2771

FBPPHM3017 Coordinate a label store	2775

Assessment Requirements for FBPPHM3017 Coordinate a label store	2778

FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements	2780

Assessment Requirements for FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements	2784

FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	2787

Assessment Requirements for FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	2790

FBPPHM4003 Facilitate contamination control	2793

Assessment Requirements for FBPPHM4003 Facilitate contamination control	2796

FBPPHM4004 Participate in change control procedures	2799

Assessment Requirements for FBPPHM4004 Participate in change control procedures	2802

FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	2804

Assessment Requirements for FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	2807

FBPPHM4006 Respond to non-conformance	2810

Assessment Requirements for FBPPHM4006 Respond to non-conformance	2813

FBPPPL2001 Participate in work teams and groups	2816

Assessment Requirements for FBPPPL2001 Participate in work teams and groups	2819

FBPPPL3001 Support and mentor individuals and groups	2821

Assessment Requirements for FBPPPL3001 Support and mentor individuals and groups	2824

FBPPPL3002 Establish compliance requirements for work area	2827

Assessment Requirements for FBPPPL3002 Establish compliance requirements for work area	2830

FBPPPL3003 Participate in improvement processes	2832

Assessment Requirements for FBPPPL3003 Participate in improvement processes	2835

FBPPPL3004 Lead work teams and groups	2837

Assessment Requirements for FBPPPL3004 Lead work teams and groups	2840

FBPPPL3005 Participate in an audit process	2842

Assessment Requirements for FBPPPL3005 Participate in an audit process	2845

FBPPPL3006 Report on workplace performance	2847

Assessment Requirements for FBPPPL3006 Report on workplace performance	2850

FBPPPL4001 Manage people in the work area	2852

Assessment Requirements for FBPPPL4001 Manage people in the work area	2855

FBPPPL4002 Plan and coordinate production equipment maintenance	2858

Assessment Requirements for FBPPPL4002 Plan and coordinate production equipment maintenance	2862

FBPPPL4003 Schedule and manage production	2865

Assessment Requirements for FBPPPL4003 Schedule and manage production	2869

FBPPPL4004 Optimise a work process	2872

Assessment Requirements for FBPPPL4004 Optimise a work process	2875

FBPPPL4005 Manage supplier agreements and contracts	2877

Assessment Requirements for FBPPPL4005 Manage supplier agreements and contracts	2880

FBPPPL4006 Manage a work area within budget	2882

Assessment Requirements for FBPPPL4006 Manage a work area within budget	2885

FBPPPL4007 Manage internal audits	2887

Assessment Requirements for FBPPPL4007 Manage internal audits	2890

FBPPPL5001 Design and maintain programs to support legal compliance	2893

Assessment Requirements for FBPPPL5001 Design and maintain programs to support legal compliance	2897

FBPRBK1001 Finish products	2899

Assessment Requirements for FBPRBK1001 Finish products	2902

FBPRBK2001 Assist non laminated pastry production	2905

Assessment Requirements for FBPRBK2001 Assist non laminated pastry production	2908

FBPRBK2002 Use food preparation equipment to prepare fillings	2911

Assessment Requirements for FBPRBK2002 Use food preparation equipment to prepare fillings	2914

FBPRBK2003 Assist sponge cake production	2918

Assessment Requirements for FBPRBK2003 Assist sponge cake production	2921

FBPRBK2004 Assist basic bread production	2924

Assessment Requirements for FBPRBK2004 Assist basic bread production	2928

FBPRBK2005 Maintain ingredient stores	2931

Assessment Requirements for FBPRBK2005 Maintain ingredient stores	2934

FBPRBK3001 Produce laminated pastry products	2937

Assessment Requirements for FBPRBK3001 Produce laminated pastry products	2942

FBPRBK3002 Produce non laminated pastry products	2946

Assessment Requirements for FBPRBK3002 Produce non laminated pastry products	2952

FBPRBK3003 Produce specialist pastry products	2957

Assessment Requirements for FBPRBK3003 Produce specialist pastry products	2963

FBPRBK3004 Produce meringue products	2968

Assessment Requirements for FBPRBK3004 Produce meringue products	2973

FBPRBK3005 Produce basic bread products	2977

Assessment Requirements for FBPRBK3005 Produce basic bread products	2982

FBPRBK3006 Produce savoury bread products	2987

Assessment Requirements for FBPRBK3006 Produce savoury bread products	2993

FBPRBK3007 Produce specialty flour bread products	2997

Assessment Requirements for FBPRBK3007 Produce specialty flour bread products	3002

FBPRBK3008 Produce sponge cake products	3006

Assessment Requirements for FBPRBK3008 Produce sponge cake products	3011

FBPRBK3009 Produce biscuit and cookie products	3015

Assessment Requirements for FBPRBK3009 Produce biscuit and cookie products	3020

FBPRBK3010 Produce cake and pudding products	3024

Assessment Requirements for FBPRBK3010 Produce cake and pudding products	3029

FBPRBK3011 Produce frozen dough products	3033

Assessment Requirements for FBPRBK3011 Produce frozen dough products	3038

FBPRBK3012 Schedule and produce bread production	3042

Assessment Requirements for FBPRBK3012 Schedule and produce bread production	3046

FBPRBK3013 Schedule and produce cake and pastry production	3050

Assessment Requirements for FBPRBK3013 Schedule and produce cake and pastry production	3054

FBPRBK3014 Produce sweet yeast products	3058

Assessment Requirements for FBPRBK3014 Produce sweet yeast products	3063

FBPRBK3015 Schedule and produce bakery production	3067

Assessment Requirements for FBPRBK3015 Schedule and produce bakery production	3071

FBPRBK3016 Control and order bakery stock	3075

Assessment Requirements for FBPRBK3016 Control and order bakery stock	3079

FBPRBK3017 Operate plant baking processes	3083

Assessment Requirements for FBPRBK3017 Operate plant baking processes	3088

FBPRBK3018 Produce basic artisan products	3092

Assessment Requirements for FBPRBK3018 Produce basic artisan products	3097

FBPRBK4001 Produce artisan bread products	3102

Assessment Requirements for FBPRBK4001 Produce artisan bread products	3107

FBPRBK4002 Develop advanced artisan bread methods	3111

Assessment Requirements for FBPRBK4002 Develop advanced artisan bread methods	3115

FBPRBK4003 Produce gateaux, tortes and entremets	3119

Assessment Requirements for FBPRBK4003 Produce gateaux, tortes and entremets	3124

FBPRBK4004 Develop baked products	3129

Assessment Requirements for FBPRBK4004 Develop baked products	3133

FBPRBK4005 Apply advanced finishing techniques for specialty cakes	3138

Assessment Requirements for FBPRBK4005 Apply advanced finishing techniques for specialty cakes	3142

FBPRBK4006 Coordinate baking operations	3146

Assessment Requirements for FBPRBK4006 Coordinate baking operations	3150

FBPRBK4007 Assess and evaluate bread products	3154

Assessment Requirements for FBPRBK4007 Assess and evaluate bread products	3157

FBPRBK4008 Apply bread baking science	3161

Assessment Requirements for FBPRBK4008 Apply bread baking science	3165

FBPSUG1001 Install pre-ballast	3169

Assessment Requirements for FBPSUG1001 Install pre-ballast	3172

FBPSUG1002 Undertake shunting operations	3174

Assessment Requirements for FBPSUG1002 Undertake shunting operations	3177

FBPSUG1003 Move cane bins in a marshalling yard	3179

Assessment Requirements for FBPSUG1003 Move cane bins in a marshalling yard	3182

FBPSUG1004 Check a cane sample for extraneous matter	3184

Assessment Requirements for FBPSUG1004 Check a cane sample for extraneous matter	3187

FBPSUG1005 Manually clean and maintain housekeeping standards	3189

Assessment Requirements for FBPSUG1005 Manually clean and maintain housekeeping standards	3192

FBPSUG2001 Lay sleepers for cane rail systems	3194

Assessment Requirements for FBPSUG2001 Lay sleepers for cane rail systems	3197

FBPSUG2002 Lay rails for cane rail systems	3199

Assessment Requirements for FBPSUG2002 Lay rails for cane rail systems	3202

FBPSUG2003 Lay skeleton track for cane rail system	3204

Assessment Requirements for FBPSUG2003 Lay skeleton track for cane rail system	3207

FBPSUG2004 Operate tamping equipment	3209

Assessment Requirements for FBPSUG2004 Operate tamping equipment	3212

FBPSUG2005 Construct turnouts	3214

Assessment Requirements for FBPSUG2005 Construct turnouts	3217

FBPSUG2006 Collect and prepare samples	3219

Assessment Requirements for FBPSUG2006 Collect and prepare samples	3222

FBPSUG2007 Conduct cane weighbridge operations	3224

Assessment Requirements for FBPSUG2007 Conduct cane weighbridge operations	3227

FBPSUG2008 Operate a tipping station	3229

Assessment Requirements for FBPSUG2008 Operate a tipping station	3232

FBPSUG2009 Operate an extraction station	3234

Assessment Requirements for FBPSUG2009 Operate an extraction station	3237

FBPSUG2010 Operate a juice clarification process	3239

Assessment Requirements for FBPSUG2010 Operate a juice clarification process	3242

FBPSUG2011 Operate a mud filtration process	3244

Assessment Requirements for FBPSUG2011 Operate a mud filtration process	3247

FBPSUG2012 Chemically clean equipment	3249

Assessment Requirements for FBPSUG2012 Chemically clean equipment	3252

FBPSUG2013 Operate a pan station	3254

Assessment Requirements for FBPSUG2013 Operate a pan station	3257

FBPSUG2014 Operate a low grade fugal station	3259

Assessment Requirements for FBPSUG2014 Operate a low grade fugal station	3262

FBPSUG2015 Operate a high grade fugal station	3264

Assessment Requirements for FBPSUG2015 Operate a high grade fugal station	3267

FBPSUG2016 Operate a crystalliser station process	3269

Assessment Requirements for FBPSUG2016 Operate a crystalliser station process	3272

FBPSUG2017 Undertake simple fabrication	3275

Assessment Requirements for FBPSUG2017 Undertake simple fabrication	3278

FBPSUG2018 Undertake forming, bending and shaping	3280

Assessment Requirements for FBPSUG2018 Undertake forming, bending and shaping	3283

FBPSUG2019 Operate a bagasse fuel supply system	3285

Assessment Requirements for FBPSUG2019 Operate a bagasse fuel supply system	3288

FBPSUG2020 Operate a coal fuel supply system	3291

Assessment Requirements for FBPSUG2020 Operate a coal fuel supply system	3294

FBPSUG2021 Operate an ash separation system	3297

Assessment Requirements for FBPSUG2021 Operate an ash separation system	3300

FBPSUG2022 Operate a waste water treatment system	3302

Assessment Requirements for FBPSUG2022 Operate a waste water treatment system	3305

FBPSUG2023 Operate a cooling water system	3307

Assessment Requirements for FBPSUG2023 Operate a cooling water system	3310

FBPSUG2024 Perform standard tests on cane samples	3312

Assessment Requirements for FBPSUG2024 Perform standard tests on cane samples	3315

FBPSUG2025 Perform general planing and shaping operations	3317

Assessment Requirements for FBPSUG2025 Perform general planing and shaping operations	3320

FBPSUG2026 Perform general drilling operations	3322

Assessment Requirements for FBPSUG2026 Perform general drilling operations	3325

FBPSUG2027 Perform general lathe operations	3327

Assessment Requirements for FBPSUG2027 Perform general lathe operations	3330

FBPSUG2028 Perform general milling operations	3332

Assessment Requirements for FBPSUG2028 Perform general milling operations	3335

FBPSUG3001 Drive a cane locomotive	3337

Assessment Requirements for FBPSUG3001 Drive a cane locomotive	3341

FBPSUG3002 Control cane traffic movements	3343

Assessment Requirements for FBPSUG3002 Control cane traffic movements	3347

FBPSUG3003 Adjust cane delivery schedules to meet daily milling requirements	3349

Assessment Requirements for FBPSUG3003 Adjust cane delivery schedules to meet daily milling requirements	3352

FBPSUG3004 Drive a master-slave locomotive	3355

Assessment Requirements for FBPSUG3004 Drive a master-slave locomotive	3359

FBPSUG3005 Operate a sugar system	3361

Assessment Requirements for FBPSUG3005 Operate a sugar system	3364

FBPSUG3006 Monitor a sugar mill powerhouse	3366

Assessment Requirements for FBPSUG3006 Monitor a sugar mill powerhouse	3369

FBPSUG3007 Perform factory control tests	3371

Assessment Requirements for FBPSUG3007 Perform factory control tests	3374

FBPSUG3008 Analyse and convey workplace information	3376

Assessment Requirements for FBPSUG3008 Analyse and convey workplace information	3379

FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems	3381

Assessment Requirements for FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems	3384

FBPTEC3002 Implement the pest prevention program	3386

Assessment Requirements for FBPTEC3002 Implement the pest prevention program	3389

FBPTEC4001 Determine handling processes for perishable food items	3391

Assessment Requirements for FBPTEC4001 Determine handling processes for perishable food items	3394

FBPTEC4002 Apply principles of food packaging	3397

Assessment Requirements for FBPTEC4002 Apply principles of food packaging	3400

FBPTEC4004 Apply basic process engineering principles to food processing	3403

Assessment Requirements for FBPTEC4004 Apply basic process engineering principles to food processing	3407

FBPTEC4005 Apply an understanding of food additives	3409

Assessment Requirements for FBPTEC4005 Apply an understanding of food additives	3412

FBPTEC4006 Apply an understanding of legal requirements of food production	3414

Assessment Requirements for FBPTEC4006 Apply an understanding of legal requirements of food production	3417

FBPTEC4007 Describe and analyse data using mathematical principles	3419

Assessment Requirements for FBPTEC4007 Describe and analyse data using mathematical principles	3422

FBPTEC4008 Participate in product recalls	3424

Assessment Requirements for FBPTEC4008 Participate in product recalls	3427

FBPTEC4009 Identify the physical and chemical properties of materials, food and related products	3430

Assessment Requirements for FBPTEC4009 Identify the physical and chemical properties of materials, food and related products	3433

FBPTEC4010 Manage water treatment processes	3436

Assessment Requirements for FBPTEC4010 Manage water treatment processes	3439

FBPTEC4011 Establish process capability	3442

Assessment Requirements for FBPTEC4011 Establish process capability	3445

FBPTEC5001 Manage and evaluate new product trials	3447

Assessment Requirements for FBPTEC5001 Manage and evaluate new product trials	3451

FBPTEC5002 Manage utilities and energy for a production process	3454

Assessment Requirements for FBPTEC5002 Manage utilities and energy for a production process	3457

FBPVIT2001 Bench graft vines	3460

Assessment Requirements for FBPVIT2001 Bench graft vines	3463

FBPVIT2002 Carry out potting operations	3466

Assessment Requirements for FBPVIT2002 Carry out potting operations	3469

FBPVIT2003 Hand prune vines	3472

Assessment Requirements for FBPVIT2003 Hand prune vines	3475

FBPVIT2004 Pick grapes by hand	3478

Assessment Requirements for FBPVIT2004 Pick grapes by hand	3481

FBPVIT2005 Maintain callusing environment	3483

Assessment Requirements for FBPVIT2005 Maintain callusing environment	3486

FBPVIT2006 Obtain and process rootlings	3489

Assessment Requirements for FBPVIT2006 Obtain and process rootlings	3492

FBPVIT2007 Tend containerised nursery plants	3495

Assessment Requirements for FBPVIT2007 Tend containerised nursery plants	3498

FBPVIT2008 Train vines	3500

Assessment Requirements for FBPVIT2008 Train vines	3503

FBPVIT2009 Plant vines by hand	3505

Assessment Requirements for FBPVIT2009 Plant vines by hand	3508

FBPVIT2010 Take and process vine cuttings	3510

Assessment Requirements for FBPVIT2010 Take and process vine cuttings	3513

FBPVIT2011 Operate vineyard equipment	3516

Assessment Requirements for FBPVIT2011 Operate vineyard equipment	3519

FBPVIT2012 Identify and treat nursery plant disorders	3522

Assessment Requirements for FBPVIT2012 Identify and treat nursery plant disorders	3525

FBPVIT2013 Recognise disorders and identify pests and diseases	3528

Assessment Requirements for FBPVIT2013 Recognise disorders and identify pests and diseases	3531

FBPVIT2014 Perform pest control activities	3534

Assessment Requirements for FBPVIT2014 Perform pest control activities	3537

FBPVIT2015 Carry out basic canopy maintenance	3540

Assessment Requirements for FBPVIT2015 Carry out basic canopy maintenance	3543

FBPVIT2016 Carry out hot water treatment	3545

Assessment Requirements for FBPVIT2016 Carry out hot water treatment	3548

FBPVIT2017 Operate nursery cold storage facilities	3551

Assessment Requirements for FBPVIT2017 Operate nursery cold storage facilities	3554

FBPVIT2018 Support mechanical harvesting operations	3557

Assessment Requirements for FBPVIT2018 Support mechanical harvesting operations	3560

FBPVIT3001 Coordinate vineyard operations	3563

Assessment Requirements for FBPVIT3001 Coordinate vineyard operations	3566

FBPVIT3002 Maintain field nursery	3569

Assessment Requirements for FBPVIT3002 Maintain field nursery	3572

FBPVIT3003 Operate spreading and seeding equipment	3575

Assessment Requirements for FBPVIT3003 Operate spreading and seeding equipment	3578

FBPVIT3004 Monitor and maintain nursery plants	3581

Assessment Requirements for FBPVIT3004 Monitor and maintain nursery plants	3584

FBPVIT3005 Install and maintain vine trellis	3588

Assessment Requirements for FBPVIT3005 Install and maintain vine trellis	3591

FBPVIT3006 Field graft vines	3594

Assessment Requirements for FBPVIT3006 Field graft vines	3597

FBPVIT3007 Operate specialised canopy management equipment	3599

Assessment Requirements for FBPVIT3007 Operate specialised canopy management equipment	3602

FBPVIT3008 Operate a mechanical harvester	3605

Assessment Requirements for FBPVIT3008 Operate a mechanical harvester	3608

FBPVIT3009 Monitor and control vine disorders and damage	3610

Assessment Requirements for FBPVIT3009 Monitor and control vine disorders and damage	3613

FBPVIT3010 Implement a soil management program	3616

Assessment Requirements for FBPVIT3010 Implement a soil management program	3619

FBPVIT3011 Perform shed nursery activities	3622

Assessment Requirements for FBPVIT3011 Perform shed nursery activities	3625

FBPWHS1001 Identify safe work practices	3629

Assessment Requirements for FBPWHS1001 Identify safe work practices	3633

FBPWHS2001 Participate in work health and safety processes	3635

Assessment Requirements for FBPWHS2001 Participate in work health and safety processes	3638

FBPWHS2002 Identify and control risks in own work	3640

Assessment Requirements for FBPWHS2002 Identify and control risks in own work	3643

FBPWHS4001 Identify, assess and control work health and safety risk in own work	3645

Assessment Requirements for FBPWHS4001 Identify, assess and control work health and safety risk in own work	3649

FBPWHS5001 Manage work health and safety processes	3651

Assessment Requirements for FBPWHS5001 Manage work health and safety processes	3655

FBPWIN2001 Perform effectively in a wine industry workplace	3658

Assessment Requirements for FBPWIN2001 Perform effectively in a wine industry workplace	3661

FBPWIN2002 Communicate wine industry information	3664

Assessment Requirements for FBPWIN2002 Communicate wine industry information	3668

FBPWIN2003 Conduct sensory evaluation of wine	3671

Assessment Requirements for FBPWIN2003 Conduct sensory evaluation of wine	3674

FBPWIN3001 Evaluate wines (advanced)	3677

Assessment Requirements for FBPWIN3001 Evaluate wines (advanced)	3680

CPCCDO3011A Perform dogging	3682

CPCCOHS2001A Apply OHS requirements, policies and procedures in the construction industry	3693

CPCCRI3012A Perform basic rigging	3707

CPCCSC2002A Erect and dismantle basic scaffolding	3718

FDFBP3002A Operate the labelling process	3729

FDFFS2001A Implement the food safety program and procedures	3737

FDFFS3001A Monitor the implementation of quality and food safety programs	3746

FDFFS4001A Supervise and maintain a food safety plan	3757

FDFFST4002A Monitor the development and implementation of a food QA system	3765

FDFFST4003A Apply digital technology in food processing	3771

FDFFST4005A Document processes and procedures for a food product	3777

FDFFST4007A Establish operational requirements for a food processing enterprise	3782

FDFFST4012A Apply water management principles to the food industry	3789

FDFOHS2001A Participate in OHS processes	3794

FDFOHS3001A Contribute to OHS processes	3802

FDFOHS4002A Maintain OHS processes	3812

FDFOP1003A Carry out manual handling tasks	3825

FDFOP2003A Clean equipment in place	3832

FDFOP2004A Clean and sanitise equipment	3840

FDFOP2005A Work in a socially diverse environment	3847

FDFOP2011A Conduct routine maintenance	3853

FDFOP2013A Apply sampling procedures	3860

FDFOP2015A Apply principles of statistical process control	3866

FDFOP2016A Work in a food handling area for non-food handlers	3871

FDFOP2030A Operate a process control interface	3877

FDFOP2032A Work in a clean room environment	3883

FDFOP2061A Use numerical applications in the workplace	3889

FDFOP2063A Apply quality systems and procedures	3895

FDFOP2064A Provide and apply workplace information	3902

FDFOP3002A Set up a production or packaging line for operation	3909

FDFOP3003A Operate interrelated processes in a production system	3916

FDFOP3004A Operate interrelated processes in a packaging system	3925

FDFPPL2001A Participate in work teams and groups	3934

FDFPPL3001A Participate in improvement processes	3940

FDFPPL3002A Report on workplace performance	3946

FDFPPL3004A Lead work teams and groups	3951

FDFPPL3005A Participate in an audit process	3958

FDFPPL4005A Establish process capability	3965

FDFSUG218A Operate a boiler - basic	3970

FDFSUG222A Operate a waste water treatment system	3977

FDFSUG308A Analyse and convey workplace information	3983

FDFTEC3001A Participate in a HACCP team	3988

FDFTEC3002A Implement the pest prevention program	3996

FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems	4003

FDFTEC4001A Determine handling processes for perishable food items	4011

FDFTEC4002A Manage controlled atmosphere storage	4018

FDFTEC4003A Control food contamination and spoilage	4025

FDFTEC4004A Apply basic process engineering principles to food processing	4033

FDFTEC4005A Apply an understanding of food additives	4042

FDFTEC4006A Apply an understanding of legal requirements of food production	4048

FDFTEC4007A Describe and analyse data using mathematical principles	4054

FDFTEC4008A Apply principles of food packaging	4060

FDFTEC4009A Identify the physical and chemical properties of materials, food and related products	4067

FDFTEC4010A Manage water treatment processes	4074

FDFTEC4011A Participate in product recalls	4081

FSKNUM09 Identify, measure and estimate familiar quantities for work	4087

Assessment Requirements for FSKNUM09 Identify, measure and estimate familiar quantities for work	4089

FSKNUM31 Apply a wide range of mathematical calculations for work	4091

Assessment Requirements for FSKNUM31 Apply a wide range of mathematical calculations for work	4093

HLTAID002 Provide basic emergency life support	4095

Assessment Requirements for HLTAID002 Provide basic emergency life support	4098

HLTAID003 Provide first aid	4102

Assessment Requirements for HLTAID003 Provide first aid	4105

HLTAID011 Provide First Aid	4109

Assessment Requirements for HLTAID011 Provide First Aid	4111

MEM09002B Interpret technical drawing	4115

MEM12023A Perform engineering measurements	4121

MEM13003B Work safely with industrial chemicals and materials	4127

MEM15001B Perform basic statistical quality control	4133

MEM18001C Use hand tools	4139

MEM18002B Use power tools/hand held operations	4145

MEM18055B Dismantle, replace and assemble engineering components	4151

MEM30011A Set up basic pneumatic circuits	4158

MSL904002 Perform standard calibrations	4164

Assessment Requirements for MSL904002 Perform standard calibrations	4168

MSL912001 Work within a laboratory or field workplace (induction)	4171

Assessment Requirements for MSL912001 Work within a laboratory or field workplace (induction)	4176

MSL922001 Record and present data	4178

Assessment Requirements for MSL922001 Record and present data	4181

MSL924003 Process and interpret data	4184

Assessment Requirements for MSL924003 Process and interpret data	4187

MSL924004 Use laboratory application software	4190

Assessment Requirements for MSL924004 Use laboratory application software	4193

MSL933007 Apply critical control point requirements	4195

Assessment Requirements for MSL933007 Apply critical control point requirements	4198

MSL933008 Perform calibration checks on equipment and assist with its maintenance	4200

Assessment Requirements for MSL933008 Perform calibration checks on equipment and assist with its maintenance	4203

MSL934004 Maintain and calibrate instruments and equipment	4205

Assessment Requirements for MSL934004 Maintain and calibrate instruments and equipment	4208

MSL943004 Participate in laboratory or field workplace safety	4210

Assessment Requirements for MSL943004 Participate in laboratory or field workplace safety	4213

MSL952001 Collect routine site samples	4215

Assessment Requirements for MSL952001 Collect routine site samples	4221

MSL952002 Handle and transport samples or equipment	4224

Assessment Requirements for MSL952002 Handle and transport samples or equipment	4229

MSL972001 Conduct routine site measurements	4232

Assessment Requirements for MSL972001 Conduct routine site measurements	4237

MSL973001 Perform basic tests	4240

Assessment Requirements for MSL973001 Perform basic tests	4245

MSL973013 Perform basic tests	4248

Assessment Requirements for MSL973013 Perform basic tests	4251

MSL973014 Prepare working solutions	4253

Assessment Requirements for MSL973014 Prepare working solutions	4256

MSL973015 Prepare culture media	4258

Assessment Requirements for MSL973015 Prepare culture media	4262

MSL973016 Perform aseptic techniques	4264

Assessment Requirements for MSL973016 Perform aseptic techniques	4267

MSL973019 Perform microscopic examination	4270

Assessment Requirements for MSL973019 Perform microscopic examination	4273

MSL974017 Prepare, standardise and use solutions	4276

Assessment Requirements for MSL974017 Prepare, standardise and use solutions	4279

MSL974019 Perform chemical tests and procedures	4281

Assessment Requirements for MSL974019 Perform chemical tests and procedures	4285

MSL974020 Perform food tests	4288

Assessment Requirements for MSL974020 Perform food tests	4292

MSL974021 Perform biological procedures	4295

Assessment Requirements for MSL974021 Perform biological procedures	4298

MSL975038 Conduct sensory analysis	4301

Assessment Requirements for MSL975038 Conduct sensory analysis	4304

MSMBLIC001 Licence to operate a standard boiler	4307

Assessment Requirements for MSMBLIC001 Licence to operate a standard boiler	4319

MSMBLIC002 Licence to operate an advanced boiler	4322

Assessment Requirements for MSMBLIC002 Licence to operate an advanced boiler	4335

MSMENV272 Participate in environmentally sustainable work practices	4338

Assessment Requirements for MSMENV272 Participate in environmentally sustainable work practices	4341

MSMENV472 Implement and monitor environmentally sustainable work practices	4343

Assessment Requirements for MSMENV472 Implement and monitor environmentally sustainable work practices	4347

MSMOPS400 Optimise process/plant area	4349

Assessment Requirements for MSMOPS400 Optimise process/plant area	4354

MSMOPS401 Trial new process or product	4357

Assessment Requirements for MSMOPS401 Trial new process or product	4363

MSMPER200 Work in accordance with an issued permit	4365

Assessment Requirements for MSMPER200 Work in accordance with an issued permit	4371

MSMPER201 Monitor and control work permits	4374

Assessment Requirements for MSMPER201 Monitor and control work permits	4380

MSMPER300 Issue work permits	4383

Assessment Requirements for MSMPER300 Issue work permits	4390

MSMPMC400 Carry out stock control	4393

Assessment Requirements for MSMPMC400 Carry out stock control	4396

MSMSUP303 Identify equipment faults	4398

Assessment Requirements for MSMSUP303 Identify equipment faults	4404

MSMSUP310 Contribute to the development of workplace documentation	4407

Assessment Requirements for MSMSUP310 Contribute to the development of workplace documentation	4411

MSMSUP330 Develop and adjust a production schedule	4414

Assessment Requirements for MSMSUP330 Develop and adjust a production schedule	4419

MSMSUP390 Use structured problem-solving tools	4421

Assessment Requirements for MSMSUP390 Use structured problem-solving tools	4424

MSMSUP405 Identify problems in fluid power system	4426

Assessment Requirements for MSMSUP405 Identify problems in fluid power system	4431

MSMSUP406 Identify faults in electronic control	4433

Assessment Requirements for MSMSUP406 Identify faults in electronic control	4438

MSMWHS201 Conduct hazard analysis	4440

Assessment Requirements for MSMWHS201 Conduct hazard analysis	4446

MSMWHS401 Assess risk	4448

Assessment Requirements for MSMWHS401 Assess risk	4455

MSS014003 Optimise sustainability of a process or plant area	4457

Assessment Requirements for MSS014003 Optimise sustainability of a process or plant area	4463

MSS014004 Develop team strategies for more sustainable use of resources	4465

Assessment Requirements for MSS014004 Develop team strategies for more sustainable use of resources	4470

MSS015005 Develop required sustainability reports	4472

Assessment Requirements for MSS015005 Develop required sustainability reports	4476

MSS024003 Apply an understanding of environmental principles to a site	4478

Assessment Requirements for MSS024003 Apply an understanding of environmental principles to a site	4485

MSS402001 Apply competitive systems and practices	4488

Assessment Requirements for MSS402001 Apply competitive systems and practices	4492

MSS402002 Sustain process improvements	4494

Assessment Requirements for MSS402002 Sustain process improvements	4498

MSS402010 Manage the impact of change on own work	4500

Assessment Requirements for MSS402010 Manage the impact of change on own work	4505

MSS402020 Apply quick changeover procedures	4507

Assessment Requirements for MSS402020 Apply quick changeover procedures	4511

MSS402021 Apply Just in Time procedures	4513

Assessment Requirements for MSS402021 Apply Just in Time procedures	4517

MSS402030 Apply cost factors to work practices	4519

Assessment Requirements for MSS402030 Apply cost factors to work practices	4523

MSS402031 Interpret product costs in terms of customer requirements	4525

Assessment Requirements for MSS402031 Interpret product costs in terms of customer requirements	4529

MSS402040 Apply 5S procedures	4531

Assessment Requirements for MSS402040 Apply 5S procedures	4536

MSS402050 Monitor process capability	4538

Assessment Requirements for MSS402050 Monitor process capability	4542

MSS402051 Apply quality standards	4544

Assessment Requirements for MSS402051 Apply quality standards	4550

MSS402060 Use planning software systems in operations	4552

Assessment Requirements for MSS402060 Use planning software systems in operations	4556

MSS402061 Use SCADA systems in operations	4558

Assessment Requirements for MSS402061 Use SCADA systems in operations	4562

MSS402080 Undertake root cause analysis	4564

Assessment Requirements for MSS402080 Undertake root cause analysis	4568

MSS402081 Contribute to the application of a proactive maintenance strategy	4570

Assessment Requirements for MSS402081 Contribute to the application of a proactive maintenance strategy	4574

MSS402083 Use planning software systems in operations	4576

Assessment Requirements for MSS402083 Use planning software systems in operations	4579

MSS403001 Review competitive systems and practices	4581

Assessment Requirements for MSS403001 Review competitive systems and practices	4586

MSS403002 Ensure process improvements are sustained	4588

Assessment Requirements for MSS403002 Ensure process improvements are sustained	4593

MSS403005 Facilitate use of a Balanced Scorecard for performance improvement	4595

Assessment Requirements for MSS403005 Facilitate use of a Balanced Scorecard for performance improvement	4599

MSS403010 Facilitate change in an organisation implementing competitive systems and practices	4601

Assessment Requirements for MSS403010 Facilitate change in an organisation implementing competitive systems and practices	4606

MSS403011 Facilitate implementation of competitive systems and practices	4608

Assessment Requirements for MSS403011 Facilitate implementation of competitive systems and practices	4613

MSS403013 Lead team culture improvement	4615

Assessment Requirements for MSS403013 Lead team culture improvement	4619

MSS403021 Facilitate a Just in Time system	4621

Assessment Requirements for MSS403021 Facilitate a Just in Time system	4625

MSS403023 Monitor a levelled pull system of operations	4627

Assessment Requirements for MSS403023 Monitor a levelled pull system of operations	4632

MSS403030 Improve cost factors in work practices	4634

Assessment Requirements for MSS403030 Improve cost factors in work practices	4638

MSS403032 Analyse manual handling processes	4640

Assessment Requirements for MSS403032 Analyse manual handling processes	4644

MSS403040 Facilitate and improve implementation of 5S	4646

Assessment Requirements for MSS403040 Facilitate and improve implementation of 5S	4652

MSS403041 Facilitate breakthrough improvements	4654

Assessment Requirements for MSS403041 Facilitate breakthrough improvements	4659

MSS403051 Mistake proof an operational process	4661

Assessment Requirements for MSS403051 Mistake proof an operational process	4665

MSS403085 Ensure process improvements are sustained	4667

Assessment Requirements for MSS403085 Ensure process improvements are sustained	4670

MSS403087 Mistake proof an operational process	4671

Assessment Requirements for MSS403087 Mistake proof an operational process	4674

MSS404050 Undertake process capability improvements	4675

Assessment Requirements for MSS404050 Undertake process capability improvements	4679

MSS404052 Apply statistics to operational processes	4681

Assessment Requirements for MSS404052 Apply statistics to operational processes	4686

MSS404053 Use DMAIC techniques	4688

Assessment Requirements for MSS404053 Use DMAIC techniques	4692

MSS404060 Facilitate the use of planning software systems in a work area or team	4694

Assessment Requirements for MSS404060 Facilitate the use of planning software systems in a work area or team	4698

MSS404061 Facilitate the use of SCADA systems in a team or work area	4700

Assessment Requirements for MSS404061 Facilitate the use of SCADA systems in a team or work area	4704

MSS404081 Undertake proactive maintenance analyses	4706

Assessment Requirements for MSS404081 Undertake proactive maintenance analyses	4710

MSS404082 Assist in implementing a proactive maintenance strategy	4712

Assessment Requirements for MSS404082 Assist in implementing a proactive maintenance strategy	4717

MSS404083 Support proactive maintenance	4719

Assessment Requirements for MSS404083 Support proactive maintenance	4723

MSS404084 Undertake process capability improvements	4725

Assessment Requirements for MSS404084 Undertake process capability improvements	4728

MSS407016 Lead a process to determine and solve root cause for a complex problem	4729

Assessment Requirements for MSS407016 Lead a process to determine and solve root cause for a complex problem	4732

MSTGN3007 Monitor and operate trade waste	4733

Assessment Requirements for MSTGN3007 Monitor and operate trade waste	4737

PMASUP420 Minimise environmental impact of process	4739

Assessment Requirements for PMASUP420 Minimise environmental impact of process	4743

PMBPROD211 Operate blow moulding equipment	4746

Assessment Requirements for PMBPROD211 Operate blow moulding equipment	4752

PMBPROD270 Operate injection blow moulding equipment	4756

Assessment Requirements for PMBPROD270 Operate injection blow moulding equipment	4762

PMBTECH406 Diagnose production equipment problems	4766

Assessment Requirements for PMBTECH406 Diagnose production equipment problems	4770

RIICBM305D Install pre-cast concrete bridge decks	4774

Assessment Requirements for RIICBM305D Install pre-cast concrete bridge decks	4777

RIIHAN305D Operate a gantry or overhead crane	4780

Assessment Requirements for RIIHAN305D Operate a gantry or overhead crane	4782

RIIMPO319E Conduct backhoe/loader operations	4785

Assessment Requirements for RIIMPO319E Conduct backhoe/loader operations	4789

RIIRIS201D Conduct local risk control	4794

Assessment Requirements for RIIRIS201D Conduct local risk control	4796

RIIWHS202D Enter and work in confined spaces	4799

Assessment Requirements for RIIWHS202D Enter and work in confined spaces	4802

SIRCDIS006 Maintain dispensary stock	4805

Assessment Requirements for SIRCDIS006 Maintain dispensary stock	4808

SIRRFSA001 Handle food safely in a retail environment	4812

Assessment Requirements for SIRRFSA001 Handle food safely in a retail environment	4815

SIRRINV002 Control stock	4819

Assessment Requirements for SIRRINV002 Control stock	4822

SIRRMER001 Produce visual merchandise displays	4824

Assessment Requirements for SIRRMER001 Produce visual merchandise displays	4827

SIRRMER002 Merchandise food products	4829

Assessment Requirements for SIRRMER002 Merchandise food products	4832

SIRRRTF001 Balance and secure point-of-sale terminal	4834

Assessment Requirements for SIRRRTF001 Balance and secure point-of-sale terminal	4836

SIRXCEG004 Create a customer-centric culture	4838

Assessment Requirements for SIRXCEG004 Create a customer-centric culture	4840

SIRXMKT003 Manage promotional activities	4842

Assessment Requirements for SIRXMKT003 Manage promotional activities	4844

SIRXPDK001 Advise on products and services	4846

Assessment Requirements for SIRXPDK001 Advise on products and services	4848

SIRXRSK001 Identify and respond to security risks	4850

Assessment Requirements for SIRXRSK001 Identify and respond to security risks	4852

SIRXRSK002 Maintain store security	4854

Assessment Requirements for SIRXRSK002 Maintain store security	4856

SIRXSLS001 Sell to the retail customer	4859

Assessment Requirements for SIRXSLS001 Sell to the retail customer	4862

SIRXSLS002 Follow point-of-sale procedures	4865

Assessment Requirements for SIRXSLS002 Follow point-of-sale procedures	4868

SITHFAB002 Provide responsible service of alcohol	4871

Assessment Requirements for SITHFAB002 Provide responsible service of alcohol	4875

SITHFAB005 Prepare and serve espresso coffee	4880

Assessment Requirements for SITHFAB005 Prepare and serve espresso coffee	4884

SITHFAB012 Provide advice on Australian wines	4889

Assessment Requirements for SITHFAB012 Provide advice on Australian wines	4892

SITHFAB013 Provide advice on imported wines	4897

Assessment Requirements for SITHFAB013 Provide advice on imported wines	4900

SITHPAT005 Produce petits fours	4905

Assessment Requirements for SITHPAT005 Produce petits fours	4910

SITHPAT006 Produce desserts	4916

Assessment Requirements for SITHPAT006 Produce desserts	4920

SITHPAT008 Produce chocolate confectionery	4927

Assessment Requirements for SITHPAT008 Produce chocolate confectionery	4931

SITXCCS003 Interact with customers	4936

Assessment Requirements for SITXCCS003 Interact with customers	4939

SITXFSA001 Use hygienic practices for food safety	4941

Assessment Requirements for SITXFSA001 Use hygienic practices for food safety	4944

SITXHRM001 Coach others in job skills	4947

Assessment Requirements for SITXHRM001 Coach others in job skills	4950

SITXHRM002 Roster staff	4952

Assessment Requirements for SITXHRM002 Roster staff	4955

TAEASS301 Contribute to assessment	4958

Assessment Requirements for TAEASS301 Contribute to assessment	4962

TAEASS401 Plan assessment activities and processes	4964

Assessment Requirements for TAEASS401 Plan assessment activities and processes	4968

TAEASS402 Assess competence	4970

Assessment Requirements for TAEASS402 Assess competence	4974

TAEASS403 Participate in assessment validation	4977

Assessment Requirements for TAEASS403 Participate in assessment validation	4981

TAEDEL301 Provide work skill instruction	4983

Assessment Requirements for TAEDEL301 Provide work skill instruction	4987

TLIA0003 Complete and check import/export documentation	4989

Assessment Requirements for TLIA0003 Complete and check import/export documentation	4992

TLIA0004 Complete receival and despatch documentation	4994

Assessment Requirements for TLIA0004 Complete receival and despatch documentation	4997

TLIA0015 Organise receival and despatch operations	4999

Assessment Requirements for TLIA0015 Organise receival and despatch operations	5002

TLIA2009 Complete and check import/export documentation	5004

Assessment Requirements for TLIA2009 Complete and check import/export documentation	5008

TLIA2014 Use product knowledge to complete work operations	5010

Assessment Requirements for TLIA2014 Use product knowledge to complete work operations	5012

TLIA2020 Replenish stock	5014

Assessment Requirements for TLIA2020 Replenish stock	5017

TLIA2021 Despatch stock	5019

Assessment Requirements for TLIA2021 Despatch stock	5022

TLIA3015 Complete receival/despatch documentation	5024

Assessment Requirements for TLIA3015 Complete receival/despatch documentation	5027

TLIA3016 Use inventory systems to organise stock control	5029

Assessment Requirements for TLIA3016 Use inventory systems to organise stock control	5032

TLIA3018 Organise despatch operations	5034

Assessment Requirements for TLIA3018 Organise despatch operations	5037

TLIA3019 Organise receival operations	5039

Assessment Requirements for TLIA3019 Organise receival operations	5042

TLIA3026 Monitor storage facilities	5044

Assessment Requirements for TLIA3026 Monitor storage facilities	5047

TLIA3038 Control and order stock	5049

Assessment Requirements for TLIA3038 Control and order stock	5052

TLIA3039 Receive and store stock	5054

Assessment Requirements for TLIA3039 Receive and store stock	5057

TLIA4025 Regulate temperature controlled stock	5059

Assessment Requirements for TLIA4025 Regulate temperature controlled stock	5062

TLID2003 Handle dangerous goods/hazardous substances	5064

Assessment Requirements for TLID2003 Handle dangerous goods/hazardous substances	5067

TLID2004 Load and unload goods/cargo	5070

Assessment Requirements for TLID2004 Load and unload goods/cargo	5073

TLID2010 Operate a forklift	5076

Assessment Requirements for TLID2010 Operate a forklift	5079

TLID2022 Conduct weighbridge operations	5081

Assessment Requirements for TLID2022 Conduct weighbridge operations	5084

TLID3035 Operate a boom type elevating work platform	5087

Assessment Requirements for TLID3035 Operate a boom type elevating work platform	5092

TLID3036 Lift and move load using a mobile crane	5095

Assessment Requirements for TLID3036 Lift and move load using a mobile crane	5099

TLIG2007 Work in a socially diverse environment	5102

Assessment Requirements for TLIG2007 Work in a socially diverse environment	5104

TLIJ2003 Apply grain protection measures	5106

Assessment Requirements for TLIJ2003 Apply grain protection measures	5109

TLIJ2004 Implement grain monitoring measures	5111

Assessment Requirements for TLIJ2004 Implement grain monitoring measures	5114

TLIK2010 Use infotechnology devices in the workplace	5116

Assessment Requirements for TLIK2010 Use infotechnology devices in the workplace	5119

TLIL3003 Conduct induction process	5121

Assessment Requirements for TLIL3003 Conduct induction process	5124

TLILIC0003 Licence to operate a forklift truck	5126

Assessment Requirements for TLILIC0003 Licence to operate a forklift truck	5131

TLILIC0008 Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)	5137

Assessment Requirements for TLILIC0008 Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)	5142

TLILIC2001 Licence to operate a forklift truck	5150

Assessment Requirements for TLILIC2001 Licence to operate a forklift truck	5154

TLILIC2014 Licence to drive a light rigid vehicle	5159

Assessment Requirements for TLILIC2014 Licence to drive a light rigid vehicle	5162

TLILIC2015 Licence to drive a medium rigid vehicle	5165

Assessment Requirements for TLILIC2015 Licence to drive a medium rigid vehicle	5168

TLILIC2016 Licence to drive a heavy rigid vehicle	5171

Assessment Requirements for TLILIC2016 Licence to drive a heavy rigid vehicle	5174

TLILIC3017 Licence to drive a heavy combination vehicle	5177

Assessment Requirements for TLILIC3017 Licence to drive a heavy combination vehicle	5180

TLIX0004X Administer inventory systems	5183

Assessment Requirements for TLIX0004X Administer inventory systems	5186

TLIX0013X Maintain stock control and receivals	5188

Assessment Requirements for TLIX0013X Maintain stock control and receivals	5191

UEPOPL001 Licence to operate a steam turbine	5194

Assessment Requirements for UEPOPL001 Licence to operate a steam turbine	5202

FBP Food, Beverage and Pharmaceutical	5205

FBPSS00001 Advanced baking skill set	5206

FBPSS00002 Bread baking for pastry cooks skill set	5208

FBPSS00003 Cake and pastry baking for bread bakers skill set	5210

FBPSS00004 Food Safety Auditor Skill Set	5212

FBPSS00006 Pasteuriser and Homogeniser Operator Skill Set	5214

FBPSS00007 Pasteuriser Operator Skill Set	5216

FBPSS00008 Evaporator Station Operator Skill Set	5218

FBPSS00009 Loco Driver Skill Set	5220

FBPSS00010 Loco Driver Assistant Skill Set	5221

FBPSS00011 Cane Railway Skill Set	5222

FBPSS00012 Cane Traffic Movement Skill Set	5224

FBPSS00013 Cane Traffic Scheduling Skill Set	5225

FBPSS00014 Cane Weigh Bridge Skill Set	5226

FBPSS00015 Crushing and Extraction Skill Set	5227

FBPSS00016 Crystalliser Skill Set	5229

FBPSS00017 Sugar Lab Skill Set	5230

FBPSS00018 Sugar Mill Powerhouse Skill Set	5231

FBPSS00019 Pan Stage Skill Set	5233

FBPSS00020 Low Grade Fugal Operator Skill Set	5234

FBPSS00021 High Grade Fugal Operator Skill Set	5235

FBPSS00022 Standard Boiler Operator Skill Set	5236

FBPSS00023 Advanced Boiler Operator Skill Set	5238

FBPSS00024 Cellar Door Sales Skill Set	5240

FBPSS00025 Cellar Operations Induction Skill Set	5242

FBPSS00026 Spirit Operations Skill Set	5244

FBPSS00027 Seasonal Vineyard Hand Skill Set	5246

FBPSS00028 Wine Hospitality Skill Set	5248

FBPSS00029 Bottling and Packaging Operator Skill Set	5250

FBPSS00030 Vineyard Operations Hand Skill Set	5252

FBPSS00031 Vineyard Nursery Hand Skill Set	5254

FBPSS00032 Bottle Supply Operator Skill Set	5256

FBPSS00033 Bottling and Packaging Filler Operator Skill Set	5258

FBPSS00034 Bottling and Packaging Labelling Operator Skill Set	5260

FBPSS00035 Carton Packaging and Palletising Operator Skill Set	5262

FBPSS00036 Continuous Still Distillation Skill Set	5264

FBPSS00037 Pot Still Distillation Skill Set	5266

FBPSS00038 Spirit Handling Skill Set	5268

FBPSS00039 Prepare to Set up an Artisan Food or Beverage Production Business Skill Set	5270

FBPSS00040 Cheesemonger Skill Set	5272

FBPSS00041 Artisan Cheesemaker Skill Set	5274

FBPSS00042 Artisan Brewer Skill Set	5276

FBPSS00043 Artisan Food and Beverage Fermenter Skill Set	5278

FBPSS00044 Artisan Olive Producer Skill Set	5280

FBPSS00045 Artisan Distiller Skill Set	5282

FBPSS00046 Present Artisan Food or Beverages Skill Set	5284

FBPSS00047 Establish an Artisan Food or Beverage Business Skill Set	5286

FBPSS00048 Coordinate Wine Operations Packaging Processes Skill Set	5288

FBPSS00049 Coordinate Cellar Operations Processes Skill Set	5290

FBPSS00050 Milk Tanker Operator Skill Set	5292

FBPSS00051 Pharmaceutical Manufacturing Operator Induction Skill Set	5294

FBP Food, Beverage and Pharmaceutical

Copyright Statement
© 2021 Commonwealth of Australia. With the exception of the Commonwealth Coat of Arms, the Department’s logo, any material protected by a trade mark and where otherwise noted, all material presented in this document is provided under a Creative Commons Attribution-No Derivative Works 3.0 Australia licence. You are free: to copy, distribute, display, and perform the work to make commercial use of the work Under the following conditions: Attribution - You must give the original author credit. No Derivative Works - You may not alter, transform, or build upon this work. Special Conditions (Waiver) For the sake of clarity, where the license refers to "the work", in addition to meaning the work in its entirety this term shall also mean "extracts of the work". Extracts of the work carry with it the respective licence, and is thus “partitioned”. The details of the relevant licence conditions are available on the Creative Commons website (www.creativecommons.org.au) as is the full legal code. The document must be attributed as the FBP Food, Beverage and Pharmaceutical Release 5.0.
Disclaimer
This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of Department of Education and Training or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, Department of Education and Training and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. Department of Education and Training and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. The Commonwealth, through the Department of Education and Training, does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided in this material or incorporated into it by reference. The information is provided on the basis that all persons accessing this material undertake responsibility for assessing the relevance and accuracy of its content. No liability is accepted for any information or services which may appear in any other format. No responsibility is taken for any information or services which may appear on any linked websites.

Published by:	Skills Impact

Release Date:	21/01/2021

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP10117 Certificate I in Food Processing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Qualification Description

This qualification provides the basic skills and knowledge required for entry level workers in the food processing industries for a range of sectors including:

grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)

baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)

retail 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.

The qualification is designed for application in a highly supervised context, such as VET in schools, induction to industry, or other equivalent introductory environments. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

9 units of competency:

4 core units plus

5 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

1 must be selected from Group A. If 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, FBPOPR2032 Apply work procedures to maintain integrity of product should be selected.

3 must be selected from Group B

1 may be selected from remaining units in Group B or any currently endorsed Training Package or accredited course packaged at a Certificate I or Certificate II.

Core Units

FBPOPR1003	Communicate workplace information
FBPOPR1009	Follow work procedures to maintain quality
FBPWHS1001	Identify safe work practices
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

Group A

FBPFSY1001	Follow work procedures to maintain food safety
FBPOPR2032	Apply work procedures to maintain integrity of product

Group B

FBPOPR1001	Pack or unpack product manually
FBPOPR1002	Operate automated washing equipment
FBPOPR1004	Prepare basic mixes
FBPOPR1005	Operate basic equipment
FBPOPR1006	Monitor process operation
FBPOPR1007	Participate effectively in a workplace environment
FBPOPR1008	Take and record basic measurements
FBPOPR1010	Carry out manual handling tasks
FBPOPR2069	Use numerical applications in the workplace
FBPRBK1001	Finish products
FBPWIN2002	Communicate wine industry information
SIRXSLS002	Follow point-of-sale procedures
SITXCCS003	Interact with customers
TLIA2014	Use product knowledge to complete work operations

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP10117 Certificate I in Food Processing Release 2	FBP10117 Certificate I in Food Processing Release 1	Updated unit codes in elective bank of Packaging Rules	Equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP10217 Certificate I in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

8 units of competency:

6 core units plus

2 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

1 from the electives listed below

1 from the electives listed below, or any currently endorsed Training Package or accredited course that is packaged at a Certificate I or II level.

Core Units

FBPFSY1001	Follow work procedures to maintain food safety
FBPOPR1004	Prepare basic mixes
FBPOPR1005	Operate basic equipment
FBPRBK1001	Finish products
FBPWHS1001	Identify safe work practices
FSKNUM09	Identify, measure and estimate familiar quantities for work

Elective Units

FBPRBK2001	Assist non laminated pastry production
FBPRBK2003	Assist sponge cake production
FBPRBK2004	Assist basic bread production

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP10217 Certificate I in Baking	Not applicable	New qualification	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20117 Certificate II in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge for food processing workers employed in the following sectors:

grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)

baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)

retail 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.

This qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

^ From 1 July 2022 the elective unit HLTAID002 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID010 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

13 units of competency:

4 core units plus

9 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

1 must be selected from Group A. If 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 FBPOPR2032 Apply work procedures to maintain integrity of product should be selected.

5 must be selected from Group B

1 must be selected from Group B or Group C

2 may be selected from the remaining units in Groups B or C, or any currently endorsed Training Package or accredited course packaged at Certificate I (maximum 1 unit), Certificate II or Certificate III (maximum 1 unit) levels.

Core Units

FDFOHS2001A	Participate in OHS processes
FDFOP2063A	Apply quality systems and procedures
FDFOP2064A	Provide and apply workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPOPR2032	Apply work procedures to maintain integrity of product
FDFFS2001A	Implement the food safety program and procedures

Group B – Sector Specialist and Cross Sector elective units

Baking

FBPOPR2024	Operate a cooling, slicing and wrapping process
FBPOPR2055	Freeze dough
FBPPBK2001	Operate a cooling and slicing process
FBPPBK2002	Operate a pastry forming and filling process
FBPPBK2003	Manufacture rye crisp breads
FBPPBK2004	Manufacture wafer products
FBPPBK2005	Operate a doughnut making process
FBPPBK2006	Operate a griddle production process
FBPPBK2007	Operate a pastry production process

Beverages

FBPBEV2001	Operate a deaeration, mixing and carbonation process
FBPBEV2002	Manufacture roast and ground coffee
FBPBEV2003	Operate an ice manufacturing process

Confectionery

FBPCON2001	Examine raw ingredients used in confectionery
FBPCON2002	Operate a boiled confectionery process
FBPCON2003	Operate a chocolate conching process
FBPCON2004	Operate a chocolate depositing or moulding process
FBPCON2005	Operate a confectionery depositing process
FBPCON2006	Operate a granulation and compression process
FBPCON2007	Operate a panning process
FBPCON2008	Operate a chocolate refining process
FBPCON2009	Operate a starch moulding process

Dairy processing

FBPDPR2001	Operate a butter churning process
FBPDPR2002*	Operate a butter oil process
FBPDPR2003	Operate a curd production and cutting process
FBPDPR2004	Operate a cooling and hardening process
FBPDPR2005	Operate a cheese pressing and moulding process
FBPDPR2006	Operate a fermentation process

Fruit and vegetables

FBPFAV2001	Apply hydro-cooling process to fresh produce

Grain processing

AHCBAC204	Prepare grain storages
FBPGRA2001	Operate a liquid, mash or block stockfeed process
FBPGRA2002	Recognise mill operations and technologies
FBPGRA2003	Operate a grain conditioning process
FBPGRA2004	Operate a grain cleaning process
FBPGRA2005	Operate a purification process
FBPGRA2006	Operate a scalping and grading process
FBPGRA2007	Operate a scratch and sizing process
FBPGRA2008	Operate a break roll process
FBPGRA2009	Operate a pelleting process
FBPGRA2010	Handle grain in a storage area
FBPGRA2011*	Receive grain for malting
FBPGRA2012*	Prepare malted grain
FBPGRA2013	Blend and dispatch malt
TLIJ2004	Implement grain monitoring measures

Grocery products and supplies

FBPGPS2001	Operate a bleaching process
FBPGPS2002	Operate a complecting process
FBPGPS2003	Operate a deodorising process
FBPGPS2004	Operate a flake preparation process
FBPGPS2005	Operate a fractionation process
FBPGPS2006	Operate a hydrogenation process
FBPGPS2007	Operate an interesterification process
FBPGPS2008	Operate a neutralisation process
FBPGPS2009	Operate a soap splitting process
FBPGPS2010	Operate a winterisation process
FBPGPS2011	Operate a creamed honey manufacture process

Poultry

AMPA2006	Apply animal welfare and handling requirements
AMPA2174	Clean after operations - boning room
AMPP201	Operate a poultry dicing, stripping or mincing process
AMPP202	Operate a poultry evisceration process
AMPP203	Grade poultry carcass
AMPP204	Harvest edible poultry offal
AMPP205	Operate a poultry marinade injecting process
AMPP206	Operate a poultry washing and chilling process
AMPP207	Operate the bird receival and hanging process
AMPP208	Operate a poultry stunning, killing and defeathering process
FBPEGG2001	Work on an egg grading floor
FBPEGG2002*	Operate egg grading and packing floor equipment

Cross sector units

AMPX207	Vacuum pack product
AMPX209	Sharpen knives
FBPOPR2001	Work effectively in the food processing industry
FBPOPR2002	Inspect and sort materials and product
FBPOPR2003	Prepare and monitor beer yeast propagation processes
FBPOPR2004	Operate a beer packaging process
FBPOPR2005	Operate a beer filling process
FBPOPR2006	Operate a bulk dry goods transfer process
FBPOPR2007	Work in a freezer storage area
FBPOPR2008	Operate a bulk liquid transfer process
FBPOPR2009	Load and unload tankers
FBPOPR2010	Work with temperature controlled stock
FBPOPR2011	Identify key stages and beer production equipment in a brewery
FBPOPR2012	Maintain food safety when loading, unloading and transporting food
FBPOPR2013*	Operate a bright beer tank process
FBPOPR2014	Participate in sensory analyses
FBPOPR2015*	Operate a beer filtration process
FBPOPR2016*	Operate a beer maturation process
FBPOPR2017	Operate a blending, sieving and bagging process
FBPOPR2018	Operate a case packing process
FBPOPR2019	Fill and close product in cans
FBPOPR2020	Operate a form, fill and seal process
FBPOPR2021	Operate a fill and seal process
FBPOPR2022	Operate a high speed wrapping process
FBPOPR2023	Operate a packaging process
FBPOPR2025	Manufacture extruded and toasted products
FBPOPR2026	Operate a forming or shaping process
FBPOPR2027	Dispense non-bulk ingredients
FBPOPR2028	Operate a mixing or blending process
FBPOPR2029	Operate a baking process
FBPOPR2030*	Operate a brewery fermentation process
FBPOPR2031	Operate a coating application process
FBPOPR2033	Operate a depositing process
FBPOPR2034	Operate an evaporation process
FBPOPR2035	Operate an enrobing process
FBPOPR2036	Operate an extrusion process
FBPOPR2037	Operate a filtration process
FBPOPR2038	Operate a grinding process
FBPOPR2039	Operate a frying process
FBPOPR2040	Operate a heat treatment process
FBPOPR2041	Operate a mixing or blending and cooking process
FBPOPR2042	Operate a drying process
FBPOPR2043	Operate an homogenising process
FBPOPR2044	Operate a retort process
FBPOPR2045	Operate pumping equipment
FBPOPR2046	Operate a production process
FBPOPR2047	Operate a portion saw
FBPOPR2048	Pre-process raw materials
FBPOPR2049	Operate a reduction process
FBPOPR2050	Operate a separation process
FBPOPR2051	Operate a spreads production process
FBPOPR2052	Operate a chocolate tempering process
FBPOPR2053	Operate a washing and drying process
FBPOPR2054	Operate a water purification process
FBPOPR2056	Operate a freezing process
FBPOPR2057	Operate a membrane process
FBPOPR2058	Operate a holding and storage process
FBPOPR2059	Operate a continuous freezing process
FBPOPR2060	Operate an automated cutting process
FBPOPR2061*	Operate a wort production process
FDFSUG222A	Operate a waste water treatment system
FDFOP1003A	Carry out manual handling tasks
FDFOP2003A	Clean equipment in place
FDFOP2004A	Clean and sanitise equipment
FDFOP2005A	Work in a socially diverse environment
FDFOP2011A	Conduct routine maintenance
FDFOP2013A	Apply sampling procedures
FDFOP2015A*	Apply principles of statistical process control
FDFOP2016A	Work in a food handling area for non-food handlers
FDFOP2030A	Operate a process control interface
FDFOP2032A*	Work in a clean room environment
FDFOP2061A	Use numerical applications in the workplace
FDFPPL2001A	Participate in work teams and groups
MSL973001	Perform basic tests
PMBPROD211	Operate blow moulding equipment
PMBPROD270	Operate injection blow moulding equipment
TLIA2009	Complete and check import/export documentation
TLIA2014	Use product knowledge to complete work operations
TLIA2021	Despatch stock
TLIA4025	Regulate temperature controlled stock
TLID2003	Handle dangerous goods/hazardous substances
TLID2004	Load and unload goods/cargo
TLID2010	Operate a forklift
TLIK2010	Use infotechnology devices in the workplace

Group C

BSBITU201	Produce simple word processed documents
BSBITU202	Create and use spreadsheets
BSBWOR204	Use business technology
FDFSUG218A	Operate a boiler - basic
HLTAID002 ^ HLTAID010	Provide basic emergency life support Provide basic emergency life support (must be delivered from 1 July 2022)
MSS402001	Apply competitive systems and practices
MSS402002	Sustain process improvements
MSS402010	Manage the impact of change on own work
MSS402021	Apply Just in Time procedures
MSS402030	Apply cost factors to work practices
MSS402031	Interpret product costs in terms of customer requirements
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402051	Apply quality standards
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS402081	Contribute to the application of a proactive maintenance strategy
SIRRMER001	Produce visual merchandise displays
SIRRRTF001	Balance and secure point-of-sale terminal
SIRXPDK001	Advise on products and services
SIRXRSK001	Identify and respond to security risks
SITHFAB005*	Prepare and serve espresso coffee

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPDPR2002 Operate a butter oil process	FBPOPR2043 Operate an homogenising process
FBPEGG2002 Operate egg grading and packing floor equipment	FBPEGG2001 Work on an egg grading floor
FBPGRA2011 Receive grain for malting	FBPGRA2010 Handle grain in a storage area
FBPGRA2012 Prepare malted grain	FBPGRA210 Handle grain in a storage area
FBPOPR2013 Operate a bright beer tank process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2015 Operate a beer filtration process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2016 Operate a beer maturation process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2030 Operate a brewery fermentation process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2061 Operate a wort production process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FDFOP2015A Apply principles of statistical process control	FDFOP2061A Use numerical applications in the workplace
FDFOP2032A Work in a clean room environment	FDFFS200A1 Implement the food safety program and procedures OR FDFPH2001A Apply Good Manufacturing Practice procedures
SITHFAB005 Prepare and serve espresso coffee	SITXFSA001 Use hygienic practices for food safety

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20117 Certificate II in Food Processing	FDF20111 Certificate II in Food Processing	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	Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20217 Certificate II in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a baker’s assistant working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

11 units of competency:

7 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

1 from the units listed in Group A

2 from the remaining units listed in Group A or units listed in Group B

1 from the remaining units listed in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course that is packaged at a Certificate II or III level.

Core Units

FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK2005	Maintain ingredient stores
FBPRBK3005	Produce basic bread products
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace
FDFOP2064A	Provide and apply workplace information

Elective Units

Group A

FBPRBK3002	Produce non laminated pastry products
FBPRBK3008	Produce sponge cake products
FBPRBK3014	Produce sweet yeast products

Group B

FBPRBK3009	Produce biscuit and cookie products
FDFOP2005A	Work in a socially diverse environment
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)
SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20217 Certificate II in Baking	FDF20510 Certificate II in Retail Baking Assistance	Redesigned. Units added and removed from the core and electives	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20317 Certificate II in Food Processing (Sales)

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge for workers assisting with sales within a food manufacturing or retail food processing workplace that involves routine work with some basic problem solving in a supervised environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

^ From 1 July 2022 the elective unit HLTAID002 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID010 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

13 units of competency:

5 core units plus

8 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

1 must be selected from Group A. If 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, FBPOPR2032 Apply work procedures to maintain integrity of product should be selected.

2 must be selected from Group B

2 must be selected from Group C

3 may be selected from the remaining units in Groups B, C or D, or any currently endorsed Training Package or accredited course packaged at Certificate I (maximum 1 unit), Certificate II or Certificate III (maximum 1 unit) levels.

Core Units

FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace
FDFOP2063A	Apply quality systems and procedures
FDFOP2064A	Provide and apply workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPOPR2032	Apply work procedures to maintain integrity of product
FDFFS2001A	Implement the food safety program and procedures

Group B

SIRRMER001	Produce visual merchandise displays
SIRRRTF001	Balance and secure point-of-sale terminal
SIRXPDK001	Advise on products and services
SIRXRSK001	Identify and respond to security risks

Group C - Sector Specialist Units

Baking

FBPOPR2024	Operate a cooling, slicing and wrapping process
FBPOPR2055	Freeze dough
FBPPBK2001	Operate a cooling and slicing process
FBPPBK2002	Operate a pastry forming and filling process
FBPPBK2003	Manufacture rye crisp breads
FBPPBK2004	Manufacture wafer products
FBPPBK2005	Operate a doughnut making process
FBPPBK2006	Operate a griddle production process
FBPPBK2007	Operate a pastry production process

Beverages

FBPBEV2001	Operate a deaeration, mixing and carbonation process
FBPBEV2002	Manufacture roast and ground coffee
FBPBEV2003	Operate an ice manufacturing process

Confectionery

FBPCON2001	Examine raw ingredients used in confectionery
FBPCON2002	Operate a boiled confectionery process
FBPCON2003	Operate a chocolate conching process
FBPCON2004	Operate a chocolate depositing or moulding process
FBPCON2005	Operate a confectionery depositing process
FBPCON2006	Operate a granulation and compression process
FBPCON2007	Operate a panning process
FBPCON2008	Operate a chocolate refining process
FBPCON2009	Operate a starch moulding process

Dairy processing

FBPDPR2001	Operate a butter churning process
FBPDPR2002*	Operate a butter oil process
FBPDPR2003	Operate a curd production and cutting process
FBPDPR2004	Operate a cooling and hardening process
FBPDPR2005	Operate a cheese pressing and moulding process
FBPDPR2006	Operate a fermentation process

Fruit and vegetables

FBPFAV2001	Apply hydro-cooling process to fresh produce

Grain processing

AHCBAC204	Prepare grain storages
FBPGRA2001	Operate a liquid, mash or block stockfeed process
FBPGRA2002	Recognise mill operations and technologies
FBPGRA2003	Operate a grain conditioning process
FBPGRA2004	Operate a grain cleaning process
FBPGRA2005	Operate a purification process
FBPGRA2006	Operate a scalping and grading process
FBPGRA2007	Operate a scratch and sizing process
FBPGRA2008	Operate a break roll process
FBPGRA2009	Operate a pelleting process
FBPGRA2010	Handle grain in a storage area
TLIJ2003	Apply grain protection measures
TLIJ2004	Implement grain monitoring measures

Grocery products and supplies

FBPGPS2001	Operate a bleaching process
FBPGPS2002	Operate a complecting process
FBPGPS2003	Operate a deodorising process
FBPGPS2004	Operate a flake preparation process
FBPGPS2005	Operate a fractionation process
FBPGPS2006	Operate a hydrogenation process
FBPGPS2007	Operate an interesterification process
FBPGPS2008	Operate a neutralisation process
FBPGPS2009	Operate a soap splitting process
FBPGPS2010	Operate a winterisation process
FBPGPS2011	Operate a creamed honey manufacture process

Poultry

AMPA2006	Apply animal welfare and handling requirements
AMPA2174	Clean after operations - boning room
AMPP201	Operate a poultry dicing, stripping or mincing process
AMPP202	Operate a poultry evisceration process
AMPP203	Grade poultry carcass
AMPP204	Harvest edible poultry offal
AMPP205	Operate a poultry marinade injecting process
AMPP206	Operate a poultry washing and chilling process
AMPP207	Operate the bird receival and hanging process
AMPP208	Operate a poultry stunning, killing and defeathering process
FBPEGG2001	Work on an egg grading floor
FBPEGG2002*	Operate egg grading and packing floor equipment

Cross sector

AHCWRK308	Handle bulk materials in storage area
AMPX207	Vacuum pack product
AMPX209	Sharpen knives
FBPOPR2001	Work effectively in the food processing industry
FBPOPR2002	Inspect and sort materials and product
FBPOPR2006	Operate a bulk dry goods transfer process
FBPOPR2007	Work in a freezer storage area
FBPOPR2008	Operate a bulk liquid transfer process
FBPOPR2009	Load and unload tankers
FBPOPR2010	Work with temperature controlled stock
FBPOPR2012	Maintain food safety when loading, unloading and transporting food
FBPOPR2014	Participate in sensory analyses
FBPOPR2017	Operate a blending, sieving and bagging process
FBPOPR2018	Operate a case packing process
FBPOPR2019	Fill and close product in cans
FBPOPR2020	Operate a form, fill and seal process
FBPOPR2021	Operate a fill and seal process
FBPOPR2022	Operate a high speed wrapping process
FBPOPR2023	Operate a packaging process
FBPOPR2025	Manufacture extruded and toasted products
FBPOPR2026	Operate a forming or shaping process
FBPOPR2027	Dispense non-bulk ingredients
FBPOPR2028	Operate a mixing or blending process
FBPOPR2029	Operate a baking process
FBPOPR2031	Operate a coating application process
FBPOPR2033	Operate a depositing process
FBPOPR2034	Operate an evaporation process
FBPOPR2035	Operate an enrobing process
FBPOPR2036	Operate an extrusion process
FBPOPR2037	Operate a filtration process
FBPOPR2038	Operate a grinding process
FBPOPR2039	Operate a frying process
FBPOPR2040	Operate a heat treatment process
FBPOPR2041	Operate a mixing or blending and cooking process
FBPOPR2042	Operate a drying process
FBPOPR2043	Operate an homogenising process
FBPOPR2044	Operate a retort process
FBPOPR2045	Operate pumping equipment
FBPOPR2046	Operate a production process
FBPOPR2047	Operate a portion saw
FBPOPR2048	Pre-process raw materials
FBPOPR2049	Operate a reduction process
FBPOPR2050	Operate a separation process
FBPOPR2051	Operate a spreads production process
FBPOPR2052	Operate a chocolate tempering process
FBPOPR2053	Operate a washing and drying process
FBPOPR2054	Operate a water purification process
FBPOPR2056	Operate a freezing process
FBPOPR2057	Operate a membrane process
FBPOPR2058	Operate a holding and storage process
FBPOPR2059	Operate a continuous freezing process
FBPOPR2060	Operate an automated cutting process
FDFSUG218A	Operate a boiler - basic
FDFSUG222A	Operate a waste water treatment system
FDFOP2003A	Clean equipment in place
FDFOP2004A	Clean and sanitise equipment
FDFOP2005A	Work in a socially diverse environment
FDFOP2011A	Conduct routine maintenance
FDFOP2013A	Apply sampling procedures
FDFOP2016A	Work in a food handling area for non-food handlers
FDFOP2030A	Operate a process control interface
FDFOP2032A*	Work in a clean room environment
MSL973001	Perform basic tests
PMBPROD211	Operate blow moulding equipment
PMBPROD270	Operate injection blow moulding equipment
TLIA2009	Complete and check import/export documentation
TLIA2021	Despatch stock
TLIA4025	Regulate temperature controlled stock
TLID2003	Handle dangerous goods/hazardous substances
TLID2004	Load and unload goods/cargo

Group D

BSBITU201	Produce simple word processed documents
BSBITU202	Create and use spreadsheets
BSBWOR204	Use business technology
FDFOP1003A	Carry out manual handling tasks
FDFOP2015A*	Apply principles of statistical process control
FDFPPL2001A	Participate in work teams and groups
HLTAID002 ^ HLTAID010	Provide basic emergency life support Provide basic emergency life support (must be delivered from 1 July 2022)
MSS402001	Apply competitive systems and practices
MSS402002	Sustain process improvements
MSS402010	Manage the impact of change on own work
MSS402021	Apply Just in Time procedures
MSS402030	Apply cost factors to work practices
MSS402031	Interpret product costs in terms of customer requirements
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402051	Apply quality standards
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS402081	Contribute to the application of a proactive maintenance strategy
SITHFAB005*	Prepare and serve espresso coffee
TLIA2014	Use product knowledge to complete work operations
TLID2010	Operate a forklift
TLIK2010	Use infotechnology devices in the workplace

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPDPR2002 Operate a butter oil process	FBPOPR2043 Operate an homogenising process
FBPEGG2002 Operate egg grading and packing floor equipment	FBPEGG2001 Work on an egg grading floor
FDFOP2015A Apply principles of statistical process control	FDFOP2061A Use numerical applications in the workplace
FDFOP2032A Work in a clean room environment	FDFFS2001A Implement the food safety program and procedures OR FDFPH2001A Apply Good Manufacturing Practice procedures
SITHFAB005 Prepare and serve espresso coffee	SITXFSA001 Use hygienic practices for food safety

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20317 Certificate II in Food Processing (Sales)	FDF20911 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	Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20418 Certificate II in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Qualification Description

This qualification describes the skills and knowledge for support roles within pharmaceutical manufacturing environments. Roles covered include equipment and facility cleaners, production machinery operators and packing line workers that work under routine supervision where the work is predictable and structured with limited judgement requirements.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

12 units of competency:

5 core units, plus

7 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

4 must be from electives Group A

3 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course.

Core Units

FBPOPR2071	Provide and apply workplace information
FBPPHM2001	Follow work procedures to maintain Good Manufacturing Practice requirements
FBPPHM3004	Clean and sanitise facilities and equipment
FBPWHS2001	Participate in work health and safety processes
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

Group A

FBPBPG3002	Operate the labelling process
FBPOPR1010	Carry out manual handling tasks
FBPOPR2002	Inspect and sort materials and product
FBPOPR2007	Work in a freezer storage area
FBPOPR2009	Load and unload tankers
FBPOPR2010	Work with temperature controlled stock
FBPOPR2023	Operate a packaging process
FBPPHM3002	Operate a pharmaceutical production process
FBPPHM3003	Work in a controlled environment
TLIG2007	Work in a socially diverse environment

Group B

AMPX207	Vacuum pack product
BSBWOR203	Work effectively with others
BSBWOR204	Use business technology
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2070	Apply quality systems and procedures
TLIA2014	Use product knowledge to complete work operations
TLIA2020	Replenish stock
TLIA2021	Despatch stock
TLID2003	Handle dangerous goods/hazardous substances
TLID2004	Load and unload goods/cargo
TLID2010	Operate a forklift
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20418 Certificate II in Pharmaceutical Manufacturing	FDF20211 Certificate II in Pharmaceutical Manufacturing	Updated to meet Standards for Training Packages Changes to packaging rules, core and elective units	No equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20518 Certificate II in Wine Industry Operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification describes the skills and knowledge required for entry level workers in the wine industry. These workers carry out routine work under supervision, in a range of sectors, including:

process tasks in bottling and packaging, cellar operations and laboratory testing

customer service tasks in cellar door

tasks related to viticulture, harvesting and post-harvesting.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

13 units of competency:

3 core units, plus

10 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:

up to 10 may be selected from the elective units listed below

up to 3 units may be selected from any currently endorsed Training Package or accredited course.

No more than 4 of the 10 electives selected can be coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2.

Core Units

FBPFSY2001	Implement the food safety program and procedures
FBPOPR2070	Apply quality systems and procedures
FBPWHS2001	Participate in work health and safety processes

Elective Units

Group A Bottling and Packaging

FBPBPG2001	Operate the bottle supply process
FBPBPG2002	Operate the carton erection process
FBPBPG2003	Operate the carton packing process
FBPBPG2004	Operate the palletising process
FBPBPG2005	Operate the electronic coding process
FBPBPG2006	Operate the bottle capsuling process
FBPBPG2007	Operate manual bottling and packaging processes
FBPBPG2008	Perform basic packaging tests and inspections

Group B Cellar Door

FBPCDS2001	Conduct a standard product tasting
FBPCDS2002	Provide and present wine tourism information
FBPCDS2003	Sell cellar door products and services
FBPCDS2004	Perform cellar door stock control procedure
FBPCDS3001	Conduct winery and site tours
FBPWIN2003	Conduct sensory evaluation of wine
SITHFAB002	Provide responsible service of alcohol

Group C Cellar Operations

FBPCEL2001	Perform oak handling activities
FBPCEL2002	Perform fermentation operations
FBPCEL2003	Operate the ion exchange process
FBPCEL2005	Perform must draining operations
FBPCEL2006	Operate the crushing process
FBPCEL2007	Prepare and make additions and finings
FBPCEL2008	Carry out inert gas handling operations
FBPCEL2009	Carry out transfer operations
FBPCEL2010	Prepare and wax tanks

Group D Laboratory

MSL912001	Work within a laboratory or field workplace (induction)
MSL922001	Record and present data
MSL943004	Participate in laboratory or field workplace safety
MSL952001	Collect routine site samples
MSL952002	Handle and transport samples or equipment
MSL972001	Conduct routine site measurements
MSL973013	Perform basic tests

Group E Viticulture

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCCHM201	Apply chemicals under supervision
AHCIRG215	Assist with low volume irrigation operations
AHCIRG217	Assist with pressurised irrigation operations
AHCMOM202	Operate tractors
AHCSOL202	Assist with soil or growing media sampling and testing
FBPVIT2001	Bench graft vines
FBPVIT2002	Carry out potting operations
FBPVIT2003	Hand prune vines
FBPVIT2004	Pick grapes by hand
FBPVIT2005	Maintain callusing environment
FBPVIT2006	Obtain and process rootlings
FBPVIT2007	Tend containerised nursery plants
FBPVIT2008	Train vines
FBPVIT2009	Plant vines by hand
FBPVIT2010	Take and process vine cuttings
FBPVIT2011	Operate vineyard equipment
FBPVIT2012	Identify and treat nursery plant disorders
FBPVIT2013	Recognise disorders and identify pests and diseases
FBPVIT2014	Perform pest control activities
FBPVIT2015	Carry out basic canopy maintenance
FBPVIT2016	Carry out hot water treatment
FBPVIT2017	Operate nursery cold storage facilities
FBPVIT2018*	Support mechanical harvesting operations

Group F General

AHCWRK209	Participate in environmentally sustainable work practices
FBPOPR1010	Carry out manual handling tasks
FBPOPR2063	Clean equipment in place
FBPOPR2064	Clean and sanitise equipment
FBPOPR2065	Conduct routine maintenance
FBPOPR2066	Apply sampling procedures
FBPOPR2068	Operate a process control interface
FBPOPR2069	Use numerical applications in the workplace
FBPOPR2071	Provide and apply workplace information
FBPPPL2001	Participate in work teams and groups
FBPWHS2002	Identify and control risks in own work
FBPWIN2001	Perform effectively in a wine industry workplace
FBPWIN2002	Communicate wine industry information
HLTAID003	Provide first aid
RIIWHS202D	Enter and work in confined spaces
SITXCCS003	Interact with customers
TLID2003	Handle dangerous goods/hazardous substances
TLIG2007	Work in a socially diverse environment
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPVIT2018 Support mechanical harvesting operations	AHCMOM202 Operate tractors

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20518 Certificate II in Wine Industry Operations	FDF20411 Certificate II in Wine Industry Operations	Updated to meet Standards for Training Packages The number of units to achieve the qualification reduced from 17 to 13 Changes packaging rules, core and elective units	No equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP20618 Certificate II in Sugar Milling Support

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification desdribes the skills and knowledge required for entry level workers in the sugar milling industry. These workers carry out routine work, under supervision, in a range of areas including sugar processing, cane supply and transport, and milling services.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

3 core units, plus

13 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 6 from the electives listed below

up to 7 may be selected from this or any other currently endorsed Training Package or accredited course.

Core Units

FBPOPR1003	Communicate workplace information
FBPWHS1001	Identify safe work practices
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

CPCCDO3011A*	Perform dogging
CPCCRI3012A*	Perform basic rigging
CPCCSC2002A*	Erect and dismantle basic scaffolding
FBPOPR2034	Operate an evaporation process
FBPORR2068	Operate a process control interface
FBPSUG1004	Check a cane sample for extraneous matter
FBPSUG1005	Manually clean and maintain housekeeping standards
FBPSUG2001	Lay sleepers for cane rail systems
FBPSUG2002	Lay rails for cane rail systems
FBPSUG2003	Lay skeleton track for cane rail system
FBPSUG2004	Operate tamping equipment
FBPSUG2005*	Construct turnouts
FBPSUG2006	Collect and prepare samples
FBPSUG2007	Conduct cane weighbridge operations
FBPSUG2008	Operate a tipping station
FBPSUG2009	Operate an extraction station
FBPSUG2010	Operate a juice clarification process
FBPSUG2011	Operate a mud filtration process
FBPSUG2012	Chemically clean equipment
FBPSUG2013	Operate a pan station
FBPSUG2014	Operate a low grade fugal station
FBPSUG2015	Operate a high grade fugal station
FBPSUG2016	Operate a crystalliser station process
FBPSUG2017	Undertake simple fabrication
FBPSUG2019	Operate a bagasse fuel supply system
FBPSUG2020	Operate a coal fuel supply system
FBPSUG2021	Operate an ash separation system
FBPSUG2022	Operate a waste water treatment system
FBPSUG2023	Operate a cooling water system
FBPSUG2024	Perform standard tests on cane samples
FBPSUG2026	Perform general drilling operations
FBPSUG2027	Perform general lathe operations
FBPSUG2028	Perform general milling operations
FBPSUG3001	Drive a cane locomotive
MEM09002B	Interpret technical drawing
MEM12023A	Perform engineering measurements
MEM18001C	Use hand tools
MEM18002B	Use power tools/hand held operations
MEM18055B*	Dismantle, replace and assemble engineering components
MSMBLIC001	Licence to operate a standard boiler
RIICBM305D	Install pre-cast concrete bridge decks
RIIHAN305D	Operate a gantry or overhead crane
RIIMPO319E	Conduct backhoe/loader operations
TLID3035	Operate a boom type elevating work platform
TLID3036	Lift and move load using a mobile crane
TLILIC0003	Licence to operate a forklift truck
TLILIC0008	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)
TLILIC2014	Licence to drive a light rigid vehicle
TLILIC2015	Licence to drive a medium rigid vehicle
UEPOPL001	Licence to operate a steam turbine

Prerequisite requirements

Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency	Prerequisite requirement
CPCCDO3011A Perform dogging	CPCCOHS2001A Apply OHS requirements, policies and procedures in the construction industry
CPCCRI3012A Perform basic rigging	CPCCDO3011A Perform dogging*
CPCCSC2002A Erect and dismantle basic scaffolding	CPCCOHS2001A Apply OHS requirements, policies and procedures in the construction industry
FBPSUG2005 Construct turnouts	FBPSUG2002 Lay rails for cane rail systems
MEM18055B Dismantle, replace and assemble engineering components	MEM09002B Interpret technical drawing MEM12023A Perform engineering measurements MEM18001C Use hand tools MEM18002B Use power tools/hand held operations

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP20618 Certificate II in Sugar Milling Support	FDF21012 Certificate II in Sugar Milling Industry Operations	Updated to meet the Standards for Training Packages Title change to better reflect job outcomes Changes to core and electives Imported units updated in core and elective list.	Equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30117 Certificate III in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge for food processing workers employed in the following sectors:

grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)

baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)

retail 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.

This qualification is designed for production related roles that require application of industry specific skills and knowledge across a range of processes, including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

17 units of competency:

5 core units plus

12 elective units.

Elective units must ensure the integrity of the qualification's Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives must include a minimum of 6 units beginning with the code FDF or FBP, and are to be chosen as follows:

1 must be selected from Group A

6 must be selected from Group B

5 elective units may be selected from:

Groups A, B or C

this Training Package or any other currently endorsed Training Package or accredited course.

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A*	Monitor the implementation of quality and food safety programs
FDFOHS3001A	Contribute to OHS processes
FDFOP2064A	Provide and apply workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FDFOP3003A	Operate interrelated processes in a production system
FDFOP3004A	Operate interrelated processes in a packaging system

Group B – Sector specialist and cross sector units

AHCPHT401	Assess olive oil for style and quality
AMPP301	Operate a poultry carcase delivery system
AMPP302	Debone and fillet poultry product (manually)
FBPCHE3001	Conduct cheese making operations
FBPCHE3002	Carry out processes for a range of artisan cheeses
FBPFAV3001	Conduct chemical wash for fresh produce
FBPFAV3002	Program fresh produce grading equipment
FBPGRA2011*	Receive grain for malting
FBPGRA2012*	Prepare malted grain
FBPGRA2013	Blend and dispatch malt
FBPGRA3001	Work with micronutrients or additions in stockfeed manufacturing processes
FBPGRA3002	Apply knowledge of animal nutrition principles to stockfeed product
FBPGRA3003	Lead flour milling shift operations
FBPGRA3004	Control mill processes and performance
FBPOPR2003	Prepare and monitor beer yeast propagation processes
FBPOPR2004	Operate a beer packaging process
FBPOPR2005	Operate a beer filling process
FBPOPR2011	Identify key stages and beer production equipment in a brewery
FBPOPR2013*	Operate a bright beer tank process
FBPOPR2015*	Operate a beer filtration process
FBPOPR2016*	Operate a beer maturation process
FBPOPR2030*	Operate a brewery fermentation process
FBPOPR2061*	Operate a wort production process
FBPOPR3001*	Control contaminants and allergens in the workplace
FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production

Cross sector units

BSBSMB405	Monitor and manage small business operations
BSBSMB407	Manage a small team
FBPPPL3001	Support and mentor individuals and groups
FBPPPL3002	Establish compliance requirements for work area
FDFOP2061A	Use numerical applications in the workplace
FDFOP3002A	Set up a production or packaging line for operation
FDFPPL3001A	Participate in improvement processes
FDFPPL3002A	Report on workplace performance
FDFPPL3004A	Lead work teams and groups
FDFPPL3005A*	Participate in an audit process
FDFTEC3001A*	Participate in a HACCP team
FDFTEC3002A	Implement the pest prevention program
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems
MEM13003B	Work safely with industrial chemicals and materials
MSL973001	Perform basic tests
MSMENV472	Implement and monitor environmentally sustainable work practices
MSMSUP303	Identify equipment faults
MSMSUP330	Develop and adjust a production schedule
MSS403011	Facilitate implementation of competitive systems and practices
MSS403013	Lead team culture improvement
MSTGN3007	Monitor and operate trade waste process
SIRRINV002	Control stock
SIRXRSK002	Maintain store security
TLIA3015	Complete receival/despatch documentation
TLIA3016	Use inventory systems to organise stock control
TLIA3018	Organise despatch operations
TLIA3019	Organise receival operations
TLIA3026	Monitor storage facilities
TLIA3038	Control and order stock
TLIA3039	Receive and store stock

Group C

BSBCUS301	Deliver and monitor a service to customers
BSBSMB301	Investigate micro business opportunities
BSBSMB401	Establish legal and risk management requirements of small business
BSBSMB402	Plan small business finances
BSBSMB403	Market the small business
BSBSMB404	Undertake small business planning
BSBSMB406	Manage small business finances
BSBWRT301	Write simple documents
FDFOHS2001A	Participate in OHS processes
FDFOP2063A	Apply quality systems and procedures
HLTAID003 ^ HLTAID011	Apply first aid Provide First Aid (must be delivered from 1 July 2022)
MEM09002B	Interpret technical drawing
MEM30011A	Set up basic pneumatic circuits
MSL922001	Record and present data
MSMPER300*	Issue work permits
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSMSUP405	Identify problems in fluid power system
MSMSUP406	Identify faults in electronic control
MSS402001	Apply competitive systems and practices
MSS402002	Sustain process improvements
MSS402010	Manage the impact of change on own work
MSS402021	Apply Just in Time procedures
MSS402030	Apply cost factors to work practices
MSS402031	Interpret product costs in terms of customer requirements
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402051	Apply quality standards
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS402081	Contribute to the application of a proactive maintenance strategy
MSS403002	Ensure process improvements are sustained
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation of 5S
MSS403041	Facilitate breakthrough improvements
MSS403051	Mistake proof an operational process
MSS404050*	Undertake process capability improvements
MSS404052	Apply statistics to operational processes
MSS404060	Facilitate the use of planning software systems in a work area or team
MSS404082	Assist in implementing a proactive maintenance strategy
MSS404083	Support proactive maintenance
TAEASS401	Plan assessment activities and processes
TAEASS402	Assess competence
TAEASS403	Participate in assessment validation
TAEDEL301	Provide work skill instruction

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPGRA2011 Receive grain for malting	FBPGRA2010 Handle grain in a storage area
FBPGRA2012 Prepare malted grain	FBPGRA2010 Handle grain in a storage area
FBPOPR2013 Operate a bright beer tank process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2015 Operate a beer filtration process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2016 Operate a beer maturation process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2030 Operate a brewery fermentation process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR2061 Operate a wort production process	FBPOPR2011 Identify key stages and beer production equipment in a brewery
FBPOPR3001 Control contaminants and allergens in the workplace	FDFFS2001A Implement the food safety program and procedures
FBPOPR3002 Prepare food products using basic cooking methods	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
FDFPPL3005A Participate in an audit process	FDFOHS2001A Participate in OHS processes FDFOP2063A Apply quality systems and procedures MSMENV272B Participate in environmentally sustainable work practices
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis
MSS404050 Undertake process capability improvements	MSS404052 Apply statistics to operational processes

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30117 Certificate III in Food Processing	FDF30111 Certificate III in Food Processing	Updated to meet Standards for Training Packages Packaging rules clarified Imported units updated or deleted	Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30217 Certificate III in Plant Baking

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 4.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge for workers in a production bakery, where large scale production and packaging of bread and other baked products is undertaken.

The qualification is designed for production related roles that require application of specific plant baking skills and knowledge across a range of processes, including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

17 units of competency:

8 core units plus

9 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

4 must be selected from Group A

5 may be selected from:

Groups A or B

elsewhere in this training package, any other currently endorsed training package or accredited course packaged at Certificate II (maximum 2 units), Certificate III or Certificate IV (maximum of 3 units) levels.

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPPBK3001	Operate a dough mixing process
FBPPBK3002	Operate a final prove and baking process
FBPPBK3003	Operate a dough make up process
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A*	Monitor the implementation of quality and food safety programs
FDFOHS3001A	Contribute to OHS processes
FDFOP2064A	Provide and apply workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

BSBSMB405	Monitor and manage small business operations
BSBSMB407	Manage a small team
FBPOPR3001*	Control contaminants and allergens in the workplace
FBPPPL3001	Support and mentor individuals and groups
FBPPPL3002	Establish compliance requirements for work area
FDFOP2061A	Use numerical applications in the workplace
FDFOP3002A	Set up a production or packaging line for operation
FDFOP3003A	Operate interrelated processes in a production system
FDFOP3004A	Operate interrelated processes in a packaging system
FDFPPL3001A	Participate in improvement processes
FDFPPL3002A	Report on workplace performance
FDFPPL3004A	Lead work teams and groups
FDFPPL3005A*	Participate in an audit process
FDFTEC3001A*	Participate in a HACCP team
FDFTEC3002A	Implement the pest prevention program
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems
MEM13003B	Work safely with industrial chemicals and materials
MSL973001	Perform basic tests
MSMENV472	Implement and monitor environmentally sustainable work practices
MSMSUP303	Identify equipment faults
MSMSUP330	Develop and adjust a production schedule
MSS403011	Facilitate implementation of competitive systems and practices
MSS403013	Lead team culture improvement
MSTGN3007	Monitor and operate trade waste
SIRRINV002	Control stock
SIRXRSK002	Maintain store security
TLIA3015	Complete receival/despatch documentation
TLIA3016	Use inventory systems to organise stock control
TLIA3018	Organise despatch operations
TLIA3019	Organise receival operations
TLIA3026	Monitor storage facilities
TLIA3038	Control and order stock
TLIA3039	Receive and store stock

Group B

BSBCUS301	Deliver and monitor a service to customers
BSBSMB301	Investigate micro business opportunities
BSBSMB401	Establish legal and risk management requirements of small business
BSBSMB402	Plan small business finances
BSBSMB403	Market the small business
BSBSMB404	Undertake small business planning
BSBSMB406	Manage small business finances
BSBWRT301	Write simple documents
FDFOHS2001A	Participate in OHS processes
FDFOP2063A	Apply quality systems and procedures
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)
MSL922001	Record and present data
MSMPER300*	Issue work permits
MSMSUP310	Contribute to development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSMSUP405	Identify problems in fluid power system
MSMSUP406	Identify faults in electronic control
MSS402001	Apply competitive systems and practices
MSS402002	Sustain process improvements
MSS402010	Manage the impact of change on own work
MSS402021	Apply Just in Time procedures
MSS402030	Apply cost factors to work practices
MSS402031	Interpret product costs in terms of customer requirements
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402051	Apply quality standards
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS402081	Contribute to the application of a proactive maintenance strategy
MSS403002	Ensure process improvements are sustained
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation of 5S
MSS403041	Facilitate breakthrough improvements
MSS403051	Mistake proof an operational process
MSS404050	Undertake process capability improvements
MSS404052	Apply statistics to operational processes
MSS404060	Facilitate the use of planning software systems in a work area or team

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPOPR3001 Control contaminants and allergens in the workplace	FDFFS2001 Implement the food safety program and procedures
FDFFS3001A Monitor the implementation of quality and food safety programs	FDFFS2001 Implement the food safety program and procedures
FDFPPL3005A Participate in an audit process	FDFOHS2001A Participate in OHS processes FDFOP2063A Apply quality systems and procedures MSMENV272B Participate in environmentally sustainable work practices
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30217 Certificate III in Plant Baking Release 2	FBP30217 Certificate III in Plant Baking Release 1	Corrected typo in the title of unit	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30317 Certificate III in Cake and Pastry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

15 units of competency:

11 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 2 may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3001	Produce laminated pastry products
FBPRBK3002	Produce non laminated pastry products
FBPRBK3008	Produce sponge cake products
FBPRBK3009	Produce biscuit and cookie products
FBPRBK3010	Produce cake and pudding products
FBPRBK3013	Schedule and produce cake and pastry production
FBPRBK3018	Produce basic artisan products
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPRBK3003	Produce specialist pastry products
FBPRBK3004	Produce meringue products
FBPRBK3005	Produce basic bread products
FBPRBK4003*	Produce gateaux, tortes and entremets
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FDFTEC3001A*	Participate in a HACCP team
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
FBPOPR3002 Prepare food products using basic cooking methods	FDFFS2001A Implement the food safety program and procedures
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30317 Certificate III in Cake and Pastry	FDF30510 Certificate III in Retail Baking (Cake and Pastry)	Redesigned. Units added and removed from the core and electives	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30417 Certificate III in Bread Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

9 core units plus

5 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 3 units may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPRBK3005	Produce basic bread products
FBPRBK3006	Produce savoury bread products
FBPRBK3007	Produce specialty flour bread products
FBPRBK3012	Schedule and produce bread production
FBPRBK3014	Produce sweet yeast products
FBPRBK3018	Produce basic artisan products
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPRBK3008	Produce sponge cake products
FBPRBK3011*	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK2002	Use food preparation equipment to prepare fillings
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FDFTEC3001A*	Participate in a HACCP team
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPOPR3002 Prepare food products using basic cooking methods	FDFFS2001A Implement the food safety program and procedures
FDFTEC3001A Participate in a HACCP team	FDFFS2001 Implement the food safety program and procedures
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30417 Certificate III in Bread Baking	FDF30610 Certificate III in Retail Baking (Bread)	Redesigned. Units added and removed from the core and electives	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30517 Certificate III in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

19 units of competency:

15 core units plus

4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from those units listed in Group A and an additional 2 may be chosen from Group A

up to 1 from those units listed in Group B

up to 2 from those units listed in Group C.

Core Units

FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3001	Produce laminated pastry products
FBPRBK3002	Produce non laminated pastry products
FBPRBK3005	Produce basic bread products
FBPRBK3006	Produce savoury bread products
FBPRBK3007	Produce specialty flour bread products
FBPRBK3008	Produce sponge cake products
FBPRBK3009	Produce biscuit and cookie products
FBPRBK3010	Produce cake and pudding products
FBPRBK3014	Produce sweet yeast products
FBPRBK3015	Schedule and produce bakery production
FBPRBK3018	Produce basic artisan products
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

FBPRBK3003	Produce specialist pastry products
FBPRBK3004	Produce meringue products
FBPRBK3011*	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK4003*	Produce gateaux, tortes and entremets
SITXHRM001	Coach others in job skills

Group B

SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Group C

FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FDFTEC3001A*	Participate in a HACCP team
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPOPR3002 Prepare food products using basic cooking methods	FDFFS2001A Implement the food safety program and procedures
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30517 Certificate III in Baking	FDF30710 Certificate III in Retail Baking (Combined)	Redesigned. Units added and removed from the core and electives	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30617 Certificate III in Food Processing (Sales)

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification covers the sales specialisations within the food processing industry and targets those workers that provide sales advice and services for food manufacturing or retail food processing contexts.

The qualification is designed for roles that require the ability to perform a range of sales activities independently and as a team member, applying food processing technical skills and knowledge and problem solving. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

6 core units plus

8 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be selected from Group A

2 must be selected from Group B

the remaining 4 units may be selected from:

Groups A, B or C

elsewhere in this training package, any other currently endorsed training package or accredited course at Certificate II (maximum of two units), Certificate III or Certificate IV (maximum of three units) levels.

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A*	Monitor the implementation of quality and food safety programs
FDFOHS3001A	Contribute to OHS processes
FDFOP2061A	Use numerical applications in the workplace
FDFOP2064A	Provide and apply workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

BSBCUS301	Deliver and monitor a service to customers
BSBMKG501	Identify and evaluate marketing opportunities
BSBMKG507	Interpret market trends and developments
BSBMKG514	Implement and monitor marketing activities
BSBSMB301	Investigate micro business opportunities
BSBSMB401	Establish legal and risk management requirements of small business
BSBSMB402	Plan small business finances
BSBSMB403	Market the small business
BSBSMB404	Undertake small business planning
BSBSMB405	Monitor and manage small business operations
BSBSMB406	Manage small business finances
BSBSMB407	Manage a small team
SIRRINV002	Control stock
SIRXRSK002	Maintain store security

Group B – Sector specialist and cross sector elective units

Sector specialist units

AHCPHT401	Assess olive oil for style and quality
AMPP301	Operate a poultry carcase delivery system
AMPP302	Debone and fillet poultry product (manually)
AMPR322	Prepare and produce value-added products
FBPFAV3001	Conduct chemical wash for fresh produce
FBPFAV3002	Program fresh produce grading equipment
FBPGRA3001	Work with micronutrients or additions in stockfeed manufacturing processes
FBPGRA3002	Apply knowledge of animal nutrition principles to stockfeed product
FBPOPR3001*	Control contaminants and allergens in the work area
FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production

Cross sector units

FBPPPL3001	Support and mentor individuals and groups
FBPPPL3002	Establish compliance requirements for work area
FDFOP3002A	Set up a production or packaging line for operation
FDFPPL3001A	Participate in improvement processes
FDFPPL3002A	Report on workplace performance
FDFPPL3004A	Lead work teams and groups
FDFPPL3005A*	Participate in an audit process
FDFTEC3001A*	Participate in a HACCP team
FDFTEC3002A	Implement the pest prevention program
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems
MEM13003B	Work safely with industrial chemicals and materials
MSL973001	Perform basic tests
MSMENV472	Implement and monitor environmentally sustainable work practices
MSMSUP303	Identify equipment faults
MSMSUP330	Develop and adjust a production schedule
MSS403011	Facilitate implementation of competitive systems and practices
MSS403013	Lead team culture improvement
MSTGN3007	Monitor and operate trade waste
TLIA3015	Complete receival/despatch documentation
TLIA3016	Use inventory systems to organise stock control
TLIA3018	Organise despatch operations
TLIA3019	Organise receival operations
TLIA3026	Monitor storage facilities
TLIA3038	Control and order stock
TLIA3039	Receive and store stock

Group C

BSBWRT301	Write simple documents
FDFOHS2001A	Participate in OHS processes
FDFOP2063A	Apply quality systems and procedures
HLTAID003 ^ HLTAID011	Apply first aid Provide First Aid (must be delivered from 1 July 2022)
MSL922001	Record and present data
MSMPER300*	Issue work permits
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSMSUP405	Identify problems in fluid power system
MSMSUP406	Identify problems in electronic control
MSS402001	Apply competitive systems and practices
MSS402002	Sustain process improvements
MSS402010	Manage the impact of change on own work
MSS402021	Apply Just in Time procedures
MSS402030	Apply cost factors to work practices
MSS402031	Interpret product costs in terms of customer requirements
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402051	Apply quality standards
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS402081	Contribute to the application of a proactive maintenance strategy
MSS403002	Ensure process improvements are sustained
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation of 5S
MSS403041	Facilitate breakthrough improvements
MSS403051	Mistake proof an operational process
MSS404050	Undertake process capability improvements
MSS404052	Apply statistics to operational processes
MSS404060	Facilitate the use of planning software systems in a work area or team
MSS404082	Assist in implementing a proactive maintenance strategy
MSS404083	Support proactive maintenance
TAEASS401	Plan assessment activities and processes
TAEASS402	Assess competence
TAEASS403	Participate in assessment validation
TAEDEL301	Provide work skill instruction

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPOPR3001 Control contaminants and allergens in the work area	FDFFS2001A Implement the food safety program and procedures
FBPOPR3002 Prepare food products using basic cooking methods	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
FDFPPL3005A Participate in an audit process	FDFOHS2001A Participate in OHS processes FDFOP2063A Apply quality systems and procedures MSMENV272B Participate in environmentally sustainable work practices
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30617 Certificate III in Food Processing (Sales)	FDF30910 Certificate III in Food Processing (Sales)	Updated to meet Standards for Training Packages Packaging rules clarified Imported units updated or deleted	Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30717 Certificate III in Rice Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 1.0.

Qualification Description

The qualification provides a general vocational outcome in rice production work that enables individuals to mill process and package rice grain products, mill rice flour and manufacture rice consumer products on an industrial scale.

Individuals with this qualification perform tasks involving a broad range of skills that are applied in a wide variety of contexts, which will involve discretion and judgement in selecting and operating equipment, coordinating resources and applying contingency measures during work.

Job roles vary across different industry sectors and may include:

Rice miller

Rice flour miller

Rice production worker

Rice packaging worker

Rice food manufacturing worker.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

15 units of competency made up of:

8 core units plus

7 elective units

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

2 must be from group A

3 must be from any in group B, C, D and E

2 from the remaining units listed in groups A, B, C, D, E or F or any currently endorsed Training Package or accredited course packaged at Certificate III or Certificate IV, with no more than 1 unit packaged at Certificate IV.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Rice Processing.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 3 electives from Group B must be selected for award of the Certificate III in Rice Processing (Rice Miller)

A minimum of 3 electives from Group C must be selected for award of the Certificate III in Rice Processing (Rice Flour Miller)

A minimum of 3 electives from Group D must be selected for award of the Certificate III in Rice Processing (Rice Product Manufacturer)

A minimum of 3 electives from Group E must be selected for award of the Certificate III in Rice Processing (Rice Receival and Storage)

Core Units

FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A*	Monitor the implementation of quality and food safety programs
FDFOHS3001A	Contribute to OHS processes
FDFOP2063A	Apply quality systems and procedures
FDFPPL3004A	Lead work teams and groups
FDFSUG308A	Analyse and convey workplace information
FSKNUM31	Apply a wide range of mathematical calculations for work
MSL973001	Perform basic tests

Elective Units

Group A Rice Processing

FDFOP3002A	Set up a production or packaging line for operation
FDFOP3003A	Operate interrelated processes in a production system
FDFOP3004A	Operate interrelated processes in a packaging system
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems

Group B Rice Miller

FBPGRA3006	Implement a paddy receival and grain cleaning process
FBPGRA3007	Implement a rice blending and cleaning process
FBPGRA3008	Implement a rice colour sorting process
FBPGRA3011	Implement a rice grading process
FBPGRA3012	Implement a rice hulling and separation process
FBPGRA3015	Implement a rice whitening process

Group C Rice Flour Miller

FBPGRA3003	Lead flour milling shift operations
FBPGRA3004	Control mill processes and performance
FBPGRA3009	Implement a rice flour break process
FBPGRA3010	Implement a rice flour grading process
FBPGRA3016	Implement a rice flour blending process

Group D Rice Product Manufacturer

FBPGRA3013	Implement a rice product manufacturing process
FBPOPR2044	Operate a retort process
FBPPBK2006	Operate a griddle production process
FBPPPL3002	Establish compliance requirements for work area
FDFBP3002A	Operate the labelling process
FDFPPL3001A	Participate in improvement processes

Group E Rice Receival and Storage

FBPGRA3005	Conduct rice harvest receivals
FBPGRA3014	Implement a rice seed preparation and storage system
FDFTEC3002A	Implement the pest prevention program

Group F General Electives

AHCBAC204	Prepare grain storages
FBPGRA2009	Operate a pelleting process
FBPGRA2010	Handle grain in a storage area
FBPGRA2014	Operate a rice vitamin enrichment process
FBPOPR2028	Operate a mixing or blending process
FBPOPR2036	Operate an extrusion process
FBPOPR2041	Operate a mixing or blending and cooking process
FBPOPR2042	Operate a drying process
FBPPPL4001*	Manage people in the work area
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4004*	Optimise a work process
FDFSUG218A	Operate a boiler - basic
FDFOP2015A*	Apply principles of statistical process control
FDFOP2030A	Operate a process control interface
FDFPPL3001A	Participate in improvement processes
FDFPPL3002A	Report on workplace performance
FDFPPL3005A*	Participate in an audit process
FDFTEC3001A*	Participate in a HACCP team
FDFTEC4003A*	Control food contamination and spoilage
FDFTEC4004A*	Apply basic process engineering principles to food processing
FDFTEC4005A	Apply an understanding of food additives
FDFTEC4008A	Apply principles of food packaging
MSMENV272	Participate in environmentally sustainable work practices.
MSMPER200	Work in accordance with an issued permit
MSMPER201	Monitor and control work permits
MSMPER300*	Issue work permits
MSMSUP303	Identify equipment faults
PMASUP420	Minimise environmental impact of process
SITXHRM001	Coach others in job skills
TLIA3016	Use inventory systems to organise stock control
TLIA3038	Control and order stock
TLIA3039	Receive and store stock
TLID2003	Handle dangerous goods/hazardous substances
TLIJ2003	Apply grain protection measures
TLILIC2001	Licence to operate a forklift truck

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPPPL4001 Manage people in the work area	FBPPPL3001 Support and mentor individuals and groups
FBPPPL4004 Optimise a work process	FDFPPL3001A Participate in improvement processes
FDFFS3001A Monitor the implementation of quality and food safety programs	FDFFS2001A Implement the food safety program and procedures
FDFOP2015A Apply principles of statistical process control	FDFOP2061A Use numerical applications in the workplace
FDFPPL3005A Participate in an audit process	FDFOHS2001A Participate in OHS processes FDFOP2063A Apply quality systems and procedures MSMENV272B Participate in environmentally sustainable work practices
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures
FDFTEC4003A Control food contamination and spoilage	FDFFS3001A Monitor the implementation of quality and food safety programs*
FDFTEC4004A Apply basic process engineering principles to food processing	FDFOP2030A Operate a process control interface FDFTEC4007A Describe and analyse data using mathematical principles*
FDFTEC4007A Describe and analyse data using mathematical principles	FDFOP2015A Apply principles of statistical process control*
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30717 Certificate III in Rice Processing	ZRG30100 Certificate III in Rice Processing	Redesigned qualification. Units added to core and electives. Four specialist streams created.	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30821 Certificate III in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Qualification Description

This qualification describes the skills and knowledge for production and packaging roles carried out under broad supervision within pharmaceutical manufacturing environments. Individuals with this qualification perform tasks involving a broad range of skills that are applied in a wide variety of contexts, which will involve discretion and judgement in selecting and operating equipment, coordinating resources and applying contingency measures during work.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

5 core units, plus

11 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

5 must be from group A

4 must be from group B

2 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course.

Core Units

BSBWHS311	Assist with maintaining workplace safety
FBPPHM3001	Apply Good Manufacturing Practice requirements
FBPPHM3002	Operate a pharmaceutical production process
FBPPHM3003	Work in a controlled environment
FBPPHM3004	Clean and sanitise facilities and equipment

Elective Units

Group A

FBPOPR2028	Operate a mixing or blending process
FBPOPR3005	Operate interrelated processes in a production system
FBPOPR3006	Operate interrelated processes in a packaging system
FBPPHM3005	Operate a concentration process
FBPPHM3006	Operate an extraction process
FBPPHM3008	Operate an aseptic fill and seal process
FBPPHM3009	Operate an aseptic form, fill and seal process
FBPPHM3010	Operate a compressing process
FBPPHM3011	Dispense pharmaceutical raw materials
FBPPHM3012	Operate an encapsulation process
FBPPHM3013	Operate a granulation process
FBPPHM3014	Operate a liquid manufacturing process
FBPPHM3015	Operate a tablet coating process
FBPPHM3017	Coordinate a label store
FBPPHM3018	Operate a sterilisation process using an autoclave
FBPPHM3019	Operate a chromatography manufacturing process
MSL922001	Record and present data
MSS402061	Use SCADA systems in operations

Group B

BSBWRT311	Write simple documents
FBPOPR2070	Apply quality systems and procedures
FBPOPR3004	Set up a production or packaging line for operation
FBPPPL3003	Participate in improvement processes
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPWHS2001	Participate in work health and safety processes
HLTAID011	Provide First Aid
MSL973013	Perform basic tests
MSMENV272	Participate in environmentally sustainable work practices
MSMPMC400	Carry out stock control
MSMSUP303	Identify equipment faults
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP390	Use structured problem-solving tools
MSS402021	Apply Just in Time procedures
MSS403085	Ensure process improvements are sustained
SIRCDIS006	Maintain dispensary stock
TLIA0003	Complete and check import/export documentation
TLIA0004	Complete receival and despatch documentation
TLIA0015	Organise receival and despatch operations
TLIA4025	Regulate temperature controlled stock
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30821 Certificate III in Pharmaceutical Manufacturing	FBP30818 Certificate III in Pharmaceutical Manufacturing	Updated unit codes in core and elective bank of Packaging Rules	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP30920 Certificate III in Wine Industry Operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 4.0.

Qualification Description

This qualification describes the skills and knowledge required for operational workers in the wine industry. These workers carry out skilled tasks under broad direction in a range of sectors, including:

procedural and technical tasks in bottling and packaging, cellar operations and laboratory testing

customer service tasks in cellar door

tasks related to wine grape growing, harvesting and post-harvesting.

This qualification offers a general outcome as well as sector-specific specialisations.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

19 units of competency:

4 core units, plus

15 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

up to 15 from the elective units listed below, with no more than 6 units coded with an AQF level 2 indicator or that reflect AQF level 2 outcomes

up to 4 units may be selected from any currently endorsed Training Package or accredited course that are coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2

no more than 5 units may be selected that are coded with an AQF indicator above level 3 or reflect outcomes above AQF level 3

only one of the following units may be selected:

FBPCEL2007 Prepare and make additions and finings

FBPCEL3019 Prepare and apply complex additions and finings.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Wine Industry Operations.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows.

For the award of the Certificate III in Wine Industry Operations (Bottling and Packaging) at least 6 units from Group A Bottling and Packaging must be chosen

For the award of the Certificate III in Wine Industry Operations (Cellar Door) at least 6 units from Group B Cellar Door must be chosen

For the award of the Certificate III in Wine Industry Operations (Cellar Operations) at least 6 units from Group C Cellar Operations must be chosen

For the award of the Certificate III in Wine Industry Operations (Laboratory) at least 6 units from Group D Laboratory must be chosen

For the award of the Certificate III in Wine Industry Operations (Viticulture) at least 6 units from Group E Viticulture must be chosen.

Core Units

BSBWHS301	Maintain workplace safety
FBPFSY2001	Implement the food safety program and procedures
FBPPPL3003	Participate in improvement processes
FBPPPL3006	Report on workplace performance

Elective Units

Group A Bottling and Packaging

FBPBPG2001	Operate the bottle supply process
FBPBPG2002	Operate the carton erection process
FBPBPG2003	Operate the carton packing process
FBPBPG2004	Operate the palletising process
FBPBPG2005	Operate the electronic coding process
FBPBPG2006	Operate the bottle capsuling process
FBPBPG2008	Perform basic packaging tests and inspections
FBPBPG3001	Operate the bottle filling process
FBPBPG3002	Operate the labelling process
FBPBPG3003	Operate the softpack filling process
FBPBPG3004	Operate the bottle sealing process
FBPBPG3005	Operate the tirage and transfer process
FBPBPG3006	Operate traditional sparkling wine processes
FBPBPG3007	Perform packaging equipment changeover
FBPBPG3008	Operate an automated carton packing process
FBPBPG3009	Operate an automated palletising process
FBPBPG4003	Coordinate wine operations packaging processes
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3006	Operate interrelated processes in a packaging system

Group B Cellar Door

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPCDS2001	Conduct a standard product tasting
FBPCDS2002	Provide and present wine tourism information
FBPCDS3001	Conduct winery and site tours
FBPCDS3002	Plan and deliver a wine tasting event
FBPCDS3003	Coordinate winery hospitality activities
FBPWIN2003	Conduct sensory evaluation of wine
FBPWIN3001*	Evaluate wines (advanced)
SIRXCEG004	Create a customer-centric culture
SIRXMKT003	Manage promotional activities
SITHFAB002	Provide responsible service of alcohol
SITHFAB012	Provide advice on Australian wines
SITHFAB013	Provide advice on imported wines

Group C Cellar Operations

FBPCEL2001	Perform oak handling activities
FBPCEL2002	Perform fermentation operations
FBPCEL2003	Operate the ion exchange process
FBPCEL2004	Perform heat exchange operations
FBPCEL2007	Prepare and make additions and finings
FBPCEL2008	Carry out inert gas handling operations
FBPCEL2009	Carry out transfer operations
FBPCEL3001	Handle and store spirits
FBPCEL3002	Operate the continuous clarification by separation (flotation) process
FBPCEL3003	Operate the concentration process
FBPCEL3004	Operate an earth filtration process
FBPCEL3005	Operate the pressing process
FBPCEL3006	Operate the fine filtration process
FBPCEL3007	Operate clarification by separation (centrifugation) process
FBPCEL3008	Operate the rotary vacuum filtration process
FBPCEL3009	Operate the crossflow filtration process
FBPCEL3010	Operate the decanter process
FBPCEL3011	Operate the reverse osmosis process
FBPCEL3012	Perform de-aromatising, de-alcoholising or de-sulphuring operations
FBPCEL3013	Perform rectification (continuous still) operations
FBPCEL3014	Prepare and monitor wine cultures
FBPCEL3015	Perform first distillation (pot still brandy) operations
FBPCEL3016	Perform second distillation (pot still brandy) operations
FBPCEL3017	Perform single column lees stripping (continuous still brandy) operations
FBPCEL3018	Perform dual column distillation (continuous still brandy) operations
FBPCEL3019	Prepare and apply complex additions and finings
FBPCEL4001	Coordinate wine operations vintage processes
FBPCEL4002	Coordinate wine operations clarification processes
FBPCEL4003	Coordinate wine operations filtration processes
FBPCEL4004	Coordinate wine operations general cellar processes

Group D Laboratory

MSL904002	Perform standard calibrations
MSL924003	Process and interpret data
MSL924004	Use laboratory application software
MSL933008	Perform calibration checks on equipment and assist with its maintenance
MSL973013	Perform basic tests
MSL973014	Prepare working solutions
MSL973015	Prepare culture media
MSL973016	Perform aseptic techniques
MSL973019	Perform microscopic examination
MSL974017	Prepare, standardise and use solutions

Group E Viticulture

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

AHCCHM304	Transport and store chemicals
AHCCHM307	Prepare and apply chemicals to control pest, weeds and diseases
AHCIRG328	Operate irrigation controller and sensor technology
AHCIRG343	Operate irrigation injection equipment
AHCIRG344	Implement an irrigation schedule
AHCIRG345	Install pressurised irrigation systems
AHCIRG347	Maintain pressurised irrigation systems
AHCPCM301	Implement a plant nutrition program
AHCSOL401	Sample soils and interpret results
FBPVIT2003	Hand prune vines
FBPVIT2011	Operate vineyard equipment
FBPVIT2012	Identify and treat nursery plant disorders
FBPVIT2013	Recognise disorders and identify pests and diseases
FBPVIT2015	Carry out basic canopy maintenance
FBPVIT3001	Coordinate vineyard operations
FBPVIT3002	Maintain field nursery
FBPVIT3003	Operate spreading and seeding equipment
FBPVIT3004*	Monitor and maintain nursery plants
FBPVIT3005	Install and maintain vine trellis
FBPVIT3006	Field graft vines
FBPVIT3007*	Operate specialised canopy management equipment
FBPVIT3008	Operate a mechanical harvester
FBPVIT3009	Monitor and control vine disorders and damage
FBPVIT3010	Implement a soil management program
FBPVIT3011	Perform shed nursery activities

Group F General

AHCMOM202	Operate tractors
AHCMOM213	Operate and maintain chainsaws
AHCWRK309	Apply environmentally sustainable work practices
BSBINT303	Organise the importing and exporting of goods
BSBLDR403	Lead team effectiveness
BSBSMB407	Manage a small team
FBPFSY3001	Monitor the implementation of quality and food safety programs
FBPOPR2063	Clean equipment in place
FBPOPR2064	Clean and sanitise equipment
FBPOPR3005	Operate interrelated processes in a production system
FBPPPL3005	Participate in an audit process
FBPTEC3002	Implement the pest prevention program
FBPTEC4002	Apply principles of food packaging
FBPWIN2002	Communicate wine industry information
FBPWIN2003	Conduct sensory evaluation of wine
HLTAID003	Provide first aid
MSL933007	Apply critical control point requirements
MSS402002	Sustain process improvements
MSS402020	Apply quick changeover procedures
MSS402040	Apply 5S procedures
MSS402050	Monitor process capability
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
RIIWHS202D	Enter and work in confined spaces
TAEASS301	Contribute to assessment
TAEDEL301	Provide work skill instruction
TLIA0015	Organise receival and despatch operations
TLIA2014	Use product knowledge to complete work operations
TLID2003	Handle dangerous goods/hazardous substances
TLID2022	Conduct weighbridge operations
TLIK2010	Use infotechnology devices in the workplace
TLILIC0003	Licence to operate a forklift truck
TLIX0004X	Administer inventory systems
TLIX0013X	Maintain stock control and receivals

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPVIT3004 Monitor and maintain nursery plants	FBPVIT2012 Identify and treat nursery plant disorders
FBPVIT3007 Operate specialised canopy management equipment	AHCMOM202 Operate tractors
FBPWIN3001 Evaluate wines (advanced)	FBPWIN2003 Conduct sensory evaluation of wine

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP30920 Certificate III in Wine Industry Operations	FBP30918 Certificate III in Wine Industry Operations	Five new cellar operations and three new bottling and packing units added to the electives Four TLI units updated Change to the packaging rules to: limit the number of elective units that can be selected that reflect outcomes above AQF level 3 ensure only one of either FBPCEL2007 Prepare and make additions and finings or FBPCEL3019 Prepare and apply complex additions and finings can be selected	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP31018 Certificate III in Sugar Milling Industry Operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification describes the skills and knowledge required for operational workers in the sugar milling industry. These workers carry out skilled tasks under broad direction in a range of areas including sugar processing, cane supply and transport, and milling services.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

24 units of competency:

3 core units, plus

21 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 9 from the electives listed below, with at least 3 from Group A

up to 12 from the electives listed below, or from any currently endorsed Training Package or accredited course.

Core Units

BSBWHS201	Contribute to health and safety of self and others
FBPSUG3008	Analyse and convey workplace information
MSMENV272	Participate in environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

CPCCDO3011A*	Perform dogging
CPCCRI3012A*	Perform basic rigging
FBPOPR2034	Operate an evaporation process
FBPPPL3004	Lead work teams and groups
FBPSUG2009	Operate an extraction station
FBPSUG2013	Operate a pan station
FBPSUG3002	Control cane traffic movements
FBPSUG3003	Adjust cane delivery schedules to meet daily milling requirements
FBPSUG3004*	Drive a master-slave locomotive
FBPSUG3005	Operate a sugar system
FBPSUG3006*	Monitor a sugar mill powerhouse
FBPSUG3007	Perform factory control tests
MSMBLIC002	Licence to operate an advanced boiler
TLILIC2016	Licence to drive a heavy rigid vehicle
TLILIC3017	Licence to drive a heavy combination vehicle

Group B

CPCCOHS2001A	Apply OHS requirements, policies and procedures in the construction industry
CPCCSC2002A*	Erect and dismantle basic scaffolding
FBPOPR2068	Operate a process control interface
FBPSUG2001	Lay sleepers for cane rail systems
FBPSUG2002	Lay rails for cane rail systems
FBPSUG2003	Lay skeleton track for cane rail system
FBPSUG2004	Operate tamping equipment
FBPSUG2005*	Construct turnouts
FBPSUG2006	Collect and prepare samples
FBPSUG2007	Conduct cane weighbridge operations
FBPSUG2008	Operate a tipping station
FBPSUG2010	Operate a juice clarification process
FBPSUG2011	Operate a mud filtration process
FBPSUG2012	Chemically clean equipment
FBPSUG2014	Operate a low grade fugal station
FBPSUG2015	Operate a high grade fugal station
FBPSUG2016	Operate a crystalliser station process
FBPSUG2017	Undertake simple fabrication
FBPSUG2018	Undertake forming, bending and shaping
FBPSUG2019	Operate a bagasse fuel supply system
FBPSUG2020	Operate a coal fuel supply system
FBPSUG2021	Operate an ash separation system
FBPSUG2022	Operate a waste water treatment system
FBPSUG2023	Operate a cooling water system
FBPSUG2024	Perform standard tests on cane samples
FBPSUG2025	Perform general planing and shaping operations
FBPSUG2026	Perform general drilling operations
FBPSUG2027	Perform general lathe operations
FBPSUG2028	Perform general milling operations
FBPSUG3001	Drive a cane locomotive
MSMBLIC001	Licence to operate a standard boiler
RIICBM305D	Install pre-cast concrete bridge decks
RIIHAN305D	Operate a gantry or overhead crane
RIIMPO319E	Conduct backhoe/loader operations
TLID3035	Operate a boom type elevating work platform
TLID3036	Lift and move load using a mobile crane
TLILIC0003	Licence to operate a forklift truck
TLILIC0008	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)
TLILIC2014	Licence to drive a light rigid vehicle
TLILIC2015	Licence to drive a medium rigid vehicle
UEPOPL001	Licence to operate a steam turbine

Prerequisite requirements

Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency	Prerequisite requirement
CPCCDO3011A Perform dogging	CPCCOHS2001A Apply OHS requirements, policies and procedures in the construction industry
CPCCRI3012A Perform basic rigging	CPCCDO3011A Perform dogging*
CPCCSC2002A Erect and dismantle basic scaffolding	CPCCOHS2001A Apply OHS requirements, policies and procedures in the construction industry
FBPSUG2005 Construct turnouts	FBPSUG2002 Lay rails for cane rail systems
FBPSUG3004 Drive a master-slave locomotive	FBPSUG3001 Drive a cane locomotive
FBPSUG306 Monitor a sugar mill powerhouse	UEPOPL001A Licence to operate a steam turbine

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP31018 Certificate III in Sugar Milling Industry Operations	FDF31012 Certificate III in Sugar Milling Industry Operations	Updated to meet Standards for Training Packages Packaging rules amended Imported units updated or deleted	Equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40117 Certificate IV in Flour Milling

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

The qualification covers the skills and knowledge for mill managers and senior supervisors (above the shift miller level) who supervise operations across departments, set or participate in setting production targets and monitor key performance indicators for a flour mill. These roles require technical, leadership and business skills and knowledge to implement and manage systems and procedures to mill a wide range of flours.

It covers flour milling operations for all types of grain including wheat, oats, barley, corn, rice, sorghum, millet, rye, and non-grain flours such as peas and arrowroot for human consumption. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

22 units of competency:

10 core units plus

12 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives must include a minimum of 3 units beginning with the code FDF or FBP, and are to be chosen as follows:

6 must be selected from Group A

6 may be selected from:

the remaining units listed in Groups A or B

elsewhere in this Training Package packaged at Certificate III (maximum of 5 units), Certificate IV, or Diploma (maximum of 2 units)

any other currently endorsed training package or accredited course packaged at Certificate III (maximum of 2 units), Certificate IV (maximum of 4 units) or Diploma (maximum of 2 units).

Core Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPGRA3003	Lead flour milling shift operations
FBPGRA3004	Control mill processes and performance
FBPGRA4001	Control power and automation for milling processes
FBPGRA4002	Supervise testing processes for wheat and flour
FBPGRA4003	Manage mill logistics and support services
FBPGRA4004	Establish and supervise dust control procedures in a grain processing enterprise
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A*	Monitor the implementation of quality and food safety programs
FDFOHS4002A	Maintain OHS processes
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A

BSBLED401	Develop teams and individuals
BSBMGT402	Implement operational plan
BSBMGT403	Implement continuous improvement
BSBSMB407	Manage a small team
FBPPPL4001*	Manage people in the work area
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4004*	Optimise a work process
FBPPPL4005	Manage supplier agreements and contracts
FBPPPL4006	Manage a work area within budget
FDFFST4002A	Monitor the development and implementation of a food QA system
FDFFST4003A	Apply digital technology in food processing
FDFFST4005A	Document processes and procedures for a food product
FDFFST4007A	Establish operational requirements for a food processing enterprise
FDFFST4012A	Apply water management principles to the food industry
FDFOP3003A	Operate interrelated processes in a production system
FDFOP3004A	Operate interrelated processes in a packaging system
FDFPPL3002A	Report on workplace performance
FDFPPL3005A*	Participate in audit processes
FDFPPL4005A*	Establish process capability
FDFTEC4001A	Determine handling processes for perishable food items
FDFTEC4002A	Manage controlled atmosphere storage
FDFTEC4003A*	Control food contamination and spoilage
FDFTEC4004A*	Apply basic process engineering principles to food processing
FDFTEC4005A	Apply an understanding of food additives
FDFTEC4006A	Apply an understanding of legal requirements of food production
FDFTEC4007A*	Describe and analyse data using mathematical principles
FDFTEC4008A	Apply principles of food packaging
FDFTEC4009A	Identify the physical and chemical properties of materials, food and related products
FDFTEC4010A*	Manage water treatment processes
FDFTEC4011A*	Participate in product recalls
MEM09002B	Interpret technical drawing
MEM30011A	Set up basic pneumatic circuits
MSMOPS400	Optimise process/plant area
MSMOPS401	Trial new process or product
MSMSUP405	Identify problems in fluid power system
MSMSUP406	Identify problems in electronic control systems
MSS014003	Optimise sustainability of a process or plant area
MSS014004	Develop team strategies for more sustainable use of resources
MSS015005	Develop required sustainability reports
MSS024003	Apply an understanding of environmental principles to a site
MSS403001	Review competitive systems and practices
MSS403002	Ensure process improvements are sustained
MSS403011	Facilitate implementation of competitive systems and practices
MSS403030	Improve cost factors in work practices
MSS403032	Analyse manual handling processes
MSS403051	Mistake proof an operational process
MSS404050	Undertake process capability improvements
MSS404052	Apply statistics to operational processes
MSS404081	Undertake proactive maintenance analyses
MSS404082	Assist in implementing a proactive maintenance strategy
MSS404083	Support proactive maintenance
PMBTECH406	Diagnose production equipment problems

Group B

AHCBAC204	Prepare grain storages
BSBCUS501	Manage quality customer service
BSBHRM405	Support the recruitment, selection and induction of staff
BSBINN301	Promote innovation in a team environment
BSBLDR403	Lead team effectiveness
BSBMGT401	Show leadership in the workplace
BSBWOR403	Manage stress in the workplace
BSBWOR404	Develop work priorities
BSBWRT401	Write complex documents
FBPGRA2003	Operate a grain conditioning process
FBPGRA2004	Operate a grain cleaning process
FBPGRA2005	Operate a purification process
FBPGRA2006	Operate a scalping and grading process
FBPGRA2007	Operate a scratch and sizing process
FBPGRA2008	Operate a break roll process
FBPGRA2010	Handle grain in a storage area
FDFOP2030A	Operate a process control interface
FDFTEC3002A	Implement the pest prevention program
MEM15001B	Perform basic statistical quality control
MSMSUP390	Use structured problem-solving tools
MSS402060	Use planning software systems in operations
MSS402061	Use SCADA systems in operations
MSS402080	Undertake root cause analysis
MSS403005	Facilitate use of a Balanced Scorecard for performance improvement
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403013	Lead team culture improvement
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation of 5S
MSS403041	Facilitate breakthrough improvements
MSS404053	Use DMAIC techniques
MSS404060	Facilitate the use of planning software systems in a work area or team
MSS404061	Facilitate the use of SCADA systems in a team or work area
RIIRIS201D	Conduct local risk control
TLIJ2004	Implement grain monitoring measures

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPPPL4001 Manage people in the work area	FBPPPL3001 Support and mentor individuals and groups
FBPPPL4004 Optimise a work process	FDFPPL3001A Participate in improvement processes
FDFFS3001A Monitor the implementation of quality and food safety programs	FDFFS2001A Implement the food safety program and procedures
FDFOP2015A Apply principles of statistical process control	FDFOP2061A Use numerical applications in the workplace
FDFPPL3005A Participate in an audit process	FDFOHS2001A Participate in OHS processes FDFOP2063A Apply quality systems and procedures MSAENV272B Participate in environmentally sustainable work practices
FDFPPL4005A Establish process capability	FDFTEC4007A Describe and analyse data using mathematical principles*
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures
FDFTEC4003A Control food contamination and spoilage	FDFFS3001A Monitor the implementation of quality and food safety programs* FDFOHS4002A Maintain OHS processes FDFTEC3001A Participate in a HACCP team*
FDFTEC4004A Apply basic process engineering principles to food processing	FDFTEC4007A Describe and analyse data using mathematical principles* FDFOP2030A Operate a process control interface
FDFTEC4007A Describe and analyse data using mathematical principles	FDFOP2015A Apply principles of statistical process control*
FDFTEC4010A Manage water treatment processes	MSAENV272B Participate in environmentally sustainable work practices
FDFTEC4011A Participate in product recalls	FDFFS3001A Monitor the implementation of quality and food safety programs*

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40117 Certificate IV in Flour Milling	FDF41012 Certificate IV in Flour Milling	Updated to meet Standards for Training Packages Imported units updated or deleted	Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40217 Certificate IV in Baking

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This Qualification describes the specialist technical skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment. It may be packaged to reflect a specialisation in advanced bread baking skills or in advanced pastry skills, or a combination of both.

This Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

To commence this qualification an individual must have:

completed a Certificate III qualification in a field of study related to commercial baking, or

at least 3 year’s full time relevant employment in a commercial baking environment.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

7 core units plus

7 elective units.

Electives must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

A minimum of 3 from Group A and B

Up to 4 from Group C

Up to 2 from any currently endorsed Training Package or accredited course that is packaged at a Certificate IV or Diploma level.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Baking.

Electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 5 electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread)

A minimum of 6 electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry)

Core Units

BSBSUS401	Implement and monitor environmentally sustainable work practices
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FBPRBK4006	Coordinate baking operations
FDFFS4001A	Supervise and maintain a food safety plan
FDFOHS4002A	Maintain OHS processes
SITXHRM001	Coach others in job skills

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A Advanced Bread

FBPRBK3005	Produce basic bread products
FBPRBK3011	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK4002*	Develop advanced artisan bread methods
FBPRBK4007	Assess and evaluate bread products
FBPRBK4008	Apply bread baking science

Group B Advanced Pastry

FBPRBK3003	Produce specialist pastry products
FBPRBK3010	Produce cake and pudding products
FBPRBK4003*	Produce gateaux, tortes and entremets
FBPRBK4005	Apply advanced finishing techniques for specialty cakes
SITHPAT005*	Produce petit fours
SITHPAT006*	Produce desserts
SITHPAT008*	Produce chocolate confectionery
SITXFSA001	Use hygienic practices for food safety

Group C Bakery Operations

BSBCUS401	Coordinate implementation of customer service strategies
BSBFRA401	Manage compliance with franchisee obligations and legislative requirements
BSBSMB405	Monitor and manage small business operations
BSBSMB407	Manage a small team

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4002 Develop advanced artisan bread methods	FBPRBK4001 Produce artisan bread products
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
SITHPAT005 Produce petit fours	SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts	SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery	SITXFSA001 Use hygienic practices for food safety

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40217 Certificate IV in Baking	FDF40811 Certificate IV Advanced Baking	Redesigned. Changes to core and electives units. Baking business operations stream removed.	No Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40318 Certificate IV in Food Processing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

8 core units, plus

12 elective units, including up to 4 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBLDR401	Communicate effectively as a workplace leader
BSBPMG522	Undertake project work
BSBRSK401	Identify risk and apply risk management processes
BSBWHS401	Implement and monitor WHS policies, procedures and programs to meet legislative requirements
FBPFSY4001	Supervise and maintain a food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPTEC4007	Describe and analyse data using mathematical principles
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBLDR402	Lead effective workplace relationships
BSBMGT401	Show leadership in the workplace
BSBRES411	Analyse and present research information
FBPAUD4001	Assess compliance with food safety programs
FBPFST4001	Apply food processing technologies
FBPFST4002	Carry out sampling and testing of milk at receival
FBPFST4003	Apply digital technology in food processing
FBPFST4005	Document food processes and supporting procedures
FBPFST4007	Establish operational requirements for a food processing enterprise
FBPFST4012	Apply water management principles to the food industry
FBPFST5001	Monitor refrigeration and air conditioning systems in food processing
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5010	Implement and review the preparation of milk for processing
FBPFST5011	Implement and review the processing of chocolate and sugar-panned products
FBPFST5012	Implement and review the processing of aerated confectioneries
FBPFST5013	Implement and review the production of gums and jellies
FBPFST5014	Implement and review the production of chocolate products
FBPFST5015	Implement and review the processing of chocolate
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5018	Implement and review the processing of chilled or frozen poultry products
FBPFST5019	Implement and review the processing of cooked poultry products
FBPFST5020	Implement and review the processing of egg based products
FBPFST5021	Implement and review processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022	Implement and review the processing of fish and seafood products
FBPFST5023	Implement and review the production of milk fat products
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025	Implement and review the production of concentrated and dried dairy products
FBPFST5026	Implement and review the production of ice creams and frozen dairy products
FBPFST5027	Implement and review the production of milk and related products by the membrane system
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029	Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030	Implement and review manufacturing of cereal products
FBPFSY4002	Supervise and verify supporting programs for food safety
FBPOPR4001	Apply principles of statistical process control
FBPPPL4001*	Manage people in the work area
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4004*	Optimise a work process
FBPPPL4005	Manage supplier agreements and contracts
FBPPPL4006	Manage a work area within budget
FBPPPL4007	Manage internal audits
FBPTEC4001	Determine handling processes for perishable food items
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives to products
FBPTEC4006	Apply an understanding of legal compliance of food production
FBPTEC4008	Participate in product recalls
FBPTEC4010	Manage water treatment processes
FBPTEC4011*	Establish process capability
MSL934004	Maintain and calibrate instruments and equipment
MSMSUP390	Use structured problem-solving tools
MSS403013	Lead team culture improvement
MSS403040	Facilitate and improve implementation of 5S
MSS403041	Facilitate breakthrough improvements
MSS404081	Undertake proactive maintenance analyses
MSS404082	Assist in implementing a proactive maintenance strategy
MSS404083	Support proactive maintenance
PMBTECH406	Diagnose production equipment problems
SITXHRM002	Roster staff
TAEDEL301	Provide work skill instruction
TLIL3003	Conduct induction process

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPPPL4001 Manage people in the work area	FBPPPL3001 Support and mentor individuals and groups
FBPPPL4004 Optimise a work process	FBPPPL3003 Participate in improvement processes
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40318 Certificate IV in Food Processing	FDF40110 Certificate IV in Food Processing	Updated to meet Standards for Training Packages Updated core and elective units Updated packaging rules	No equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40418 Certificate IV in Food Science and Technology

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

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 roles require specialist technical skills and knowledge in food science and technology to complete routine and non-routine tasks and functions, and workers have responsibility for their own functions and outputs, along with limited responsibility for the output of others.

This qualification offers an optional specialisation in Food Safety Auditing. Users interested in this option must refer to relevant state, territory and Commonwealth food safety legislation and the National Regulatory Food Safety Auditor Guideline and Policy for details of auditing requirements in low, medium and high-risk settings, and to understand the food safety auditing work context.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

8 core units, plus

12 elective units, including up to 4 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Food Science and Technology.

Where appropriate, electives may be packaged to provide a qualification with a specialisation in Food Safety Auditing. All electives from Group A must be selected for the award of the Certificate IV in Food Science and Technology (Food Safety Auditing).

Core Units

BSBWHS401	Implement and monitor WHS policies, procedures and programs to meet legislative requirements
FBPFST4004	Perform microbiological procedures in the food industry
FBPFST4011	Apply the principles of nutrition to food processing
FBPFSY4001	Supervise and maintain a food safety plan
FBPTEC4003	Control food contamination and spoilage skills
FBPTEC4007	Describe and analyse data using mathematical principles
MSL974020	Perform food tests
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

Group A - Food safety auditing

FBPAUD4001	Assess compliance with food safety programs
FBPAUD4002	Communicate and negotiate to conduct food safety audits
FBPAUD4003	Conduct food safety audits
FBPAUD4004	Identify, evaluate and control food safety hazards
FBPFST5006	Apply food microbiological techniques and analysis
FBPFSY3001	Monitor the implementation of quality and food safety programs
SIRRFSA001	Handle food safely in a retail environment

Group B - General electives

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPCHE5002	Produce acid-coagulated soft cheese
FBPCHE5003	Produce a range of rennet-coagulated cheeses
FBPCHE5004	Produce acid and heat coagulated cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4003	Apply digital technology in food processing
FBPFST4005	Document food processes and supporting procedures
FBPFST4006	Apply food preservation technologies
FBPFST4007	Establish operational requirements for a food processing enterprise
FBPFST4008	Preserve food in cans or sealed containers
FBPFST4009	Label foods according to legislative requirements
FBPFST4010	Apply sensory analysis in food processing
FBPFST4012	Apply water management principles to the food industry
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5014	Implement and review the production of chocolate products
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5021	Implement and review processing of fruit, vegetables, nuts, herbs and spices
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5030	Implement and review manufacturing of cereal products
FBPFSY4002	Supervise and verify supporting programs for food safety
FBPOPR4001	Apply principles of statistical process control
FBPPPL3003	Participate in improvement processes
FBPPPL4007	Manage internal audits
FBPTEC4001	Determine handling processes for perishable food items
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4008	Participate in product recalls
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products
FBPTEC4010	Manage water treatment processes
FBPTEC4011*	Establish process capability
MSL973013	Perform basic tests
MSL974019	Perform chemical tests and procedures
MSL974021	Perform biological procedures
MSMOPS401	Trial new process or product
MSMSUP390	Use structured problem-solving tools

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40418 Certificate IV in Food Science and Technology Release 2	FDF40311 Certificate IV in Food Science and Technology Release 1	Updated elective unit FBPCHE5001 to FBPCHE5009	Equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40518 Certificate IV in Pharmaceutical Manufacturing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Qualification Description

This qualification reflects the skills and knowledge for team leaders, supervisors and specialist technical roles within pharmaceutical manufacturing environments. The qualification includes technical skills, problem solving and supervisory skills to operate, monitor and improve the performance of pharmaceutical manufacturing systems, processes and team members.

Work must comply with good manufacturing practice, health and safety and environmental regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

8 core units, plus

8 elective units.

Elective units must ensure the integrity of the qualifications’ Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

4 must be from group A

4 from the remaining units listed in groups A or B, or any currently endorsed Training Package or accredited course packaged at Certificate III, Certificate IV or Diploma, with no more than 2 units packaged at Certificate III or Diploma.

Core Units

BSBSMB407	Manage a small team
BSBWHS401	Implement and monitor WHS policies, procedures and programs to meet legislative requirements
FBPPHM4001	Monitor and maintain good manufacturing practice requirements
FBPPHM4002	Prepare and review workplace documentation to support good manufacturing practice requirements
FBPPHM4003	Facilitate contamination control
FBPPHM4005	Participate in validation of pharmaceutical manufacturing processes
FBPPHM4006	Respond to non-conformance
FBPPPL3006	Report on workplace performance

Elective Units

Group A

FBPOPR3005	Operate interrelated processes in a production system
FBPOPR3006	Operate interrelated processes in a packaging system
FBPPHM3002	Operate a pharmaceutical production process
FBPPHM3003	Work in a controlled environment
FBPPHM3004	Clean and sanitise facilities and equipment
FBPPHM4004	Participate in change control procedures
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPTEC4007	Describe and analyse data using mathematical principles
FBPTEC4011*	Establish process capability
MSMOPS400	Optimise process/plant area
MSMSUP406	Identify faults in electronic control
MSMWHS401	Assess risk
MSS403011	Facilitate implementation of competitive systems and practices
MSS403032	Analyse manual handling processes
MSS403085	Ensure process improvements are sustained
MSS403087	Mistake proof an operational process
MSS404052	Apply statistics to operational processes
MSS404061	Facilitate the use of SCADA systems in a team or work area
MSS404082	Assist in implementing a proactive maintenance strategy
MSS404084	Undertake process capability improvements
PMBTECH406	Diagnose production equipment problems

Group B

BSBHRM405	Support the recruitment, selection and induction of staff
BSBINN301	Promote innovation in a team environment
BSBLDR402	Lead effective workplace relationships
BSBLDR403	Lead team effectiveness
BSBLED401	Develop teams and individuals
BSBMGT401	Show leadership in the workplace
BSBMGT402	Implement operational plan
BSBMGT403	Implement continuous improvement
BSBRES411	Analyse and present research information
BSBWOR403	Manage stress in the workplace
BSBWOR404	Develop work priorities
FBPOPR2069	Use numerical applications in the workplace
FBPOPR4001	Apply principles of statistical process control
FBPPPL3005	Participate in an audit process
MSL922001	Record and present data
MSMPER300*	Issue work permits
MSMSUP390	Use structured problem-solving tools
MSMWHS201	Conduct hazard analysis
MSS402080	Undertake root cause analysis
MSS402083	Use planning software systems in operations
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403023	Monitor a levelled pull system of operations
MSS403040	Facilitate and improve implementation in 5S
MSS403041	Facilitate breakthrough improvements
MSS404053	Use DMAIC techniques
MSS404060	Facilitate the use of planning software systems in a work area or team
TAEASS402	Assess competence
TAEASS403	Participate in assessment validation
TAEDEL301	Provide work skill instruction

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPTEC4011 Establish process capability	FBPTEC4007 Describe and analyse data using mathematical principles
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40518 Certificate IV in Pharmaceutical Manufacturing	FDF40210 Certificate IV in Pharmaceutical Manufacturing	Updated to meet Standards for Training Packages The number of units to achieve the qualification reduced from 21 to 16 Changes to packaging rules, core and elective units	No equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP40619 Certificate IV in Artisan Fermented Products

Modification History

Release	Comments
Release 1	This version released with FBP Food, beverage and Pharmaceutical Training Package Version 3.0.

Qualification Description

This qualification reflects the role of those using artisanal methods to produce fermented food and/or beverage products, such as beer, spirits, miso, table olives and fermented meat products. In this role, makers analyse materials and products, exercising judgement to guide the fermentation process and the work of others.

This qualification offers specialisations in:

Brewing

Distilling, and

Food and non-alcoholic beverages.

Individuals with this qualification apply a broad range of specialised skills and knowledge in varied contexts that involve selecting and operating equipment, coordinating resources and finding solutions to routine and non-routine problems as they arise. They may also have limited responsibility for the organisation of others.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing and food businesses exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

22 units of competency:

9 core units plus

13 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 10 different units from Group A, B, C and/or D

up to 3 units from this or any other endorsed training package or accredited course.

Any combination of electives that meets the rules above can be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products providing one of the electives chosen is FBPTEC4015 Manage and propagate yeast or FBPTEC4022 Prepare starter cultures for fermentation.

Where appropriate, electives may be packaged to provide a qualification with a specialisation.

Packaging for Specialisations

Electives must be packaged to provide a qualification with a specialisation area as follows:

All Group A electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Brewing), plus at least 4 units not already selected from Group B, C and/or D and up to 3 units from this or any other endorsed training package or accredited course

All Group B electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Distilling) plus 3 units not already selected from Group A, C and/or D or from this or any other endorsed training package or accredited course

All Group C electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least 6 different units from Group A, B and/or D and up to 3 units from this or any other endorsed training package or accredited course.

Core Units

FBPFST4009	Label foods according to legislative requirements
FBPFST4013	Interpret and respond to food and/or beverage test results
FBPFST4014	Apply sensory analysis in food and/or beverage production
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4012	Manage raw materials
FBPWHS4002	Maintain work health and safety processes
MSL973013	Perform basic tests

Elective Units

Group A – Brewing

FBPBPG4002	Manage filling and packaging of fermented beverages
FBPTEC3003	Filter fermented beverages
FBPTEC4013	Manage wort production for brewing
FBPTEC4014	Manage cellar operations
FBPTEC4015	Manage and propagate yeast
FBPTEC4021	Apply regulatory requirements to the production of alcoholic beverages

Group B – Distilling

FBPTEC3003	Filter fermented beverages
FBPTEC3004	Prepare, fill and store barrels for aging spirits
FBPTEC4014	Manage cellar operations
FBPTEC4015	Manage and propagate yeast
FBPTEC4016	Produce fruit-based wash for distillation
FBPTEC4017	Produce grain-based wash for distillation
FBPTEC4018	Manage still operations to produce white spirits
FBPTEC4019	Manage still operations to produce brown spirits
FBPTEC4020	Blend spirits
FBPTEC4021	Apply regulatory requirements to the production of alcoholic beverages

Group C – Food and non-alcoholic beverages

FBPFST5031	Identify the microbiological and biochemical properties of fermented food and/or beverages
FBPTEC4002	Apply principles of food packaging
FBPTEC4022	Prepare starter cultures for fermentation
FBPTEC4023	Control and monitor fermentation

Group D – Other electives

AHCBUS516	Develop and review a business plan
BSBSMB401	Establish legal and risk management requirements of small business
BSBSMB402	Plan small business finances
FBPBPG4001	Manage bottling and packaging processes
FBPCEL2009	Carry out transfer operations
FBPFST5008	Develop a new food product
FBPFSY4001	Supervise and maintain a food safety plan
FBPOPR3004	Set up a production or packaging line for operation
FBPPPL3003	Participate in improvement processes
FBPPPL3004	Lead work teams and groups
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4003	Schedule and manage production
FBPPPL4007	Manage internal audits
FBPPPL4008	Prepare and present artisan food and/or beverages
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC4008	Participate in product recalls
FBPTEC4024	Produce fermented and dry-cured meat products
FBPTEC5002	Manage utilities and energy for a production process
FBPTEC5003	Design an artisan food production facility
MSL922001	Record and present data
MSMENV272	Participate in environmentally sustainable work practices
SIRRFSA001	Handle food safely in a retail environment
TLIA3016	Use inventory systems to organise stock control

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP40619 Certificate IV in Artisan Fermented Products	Not applicable	New qualification	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet at: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4.

FBP50118 Diploma of Food Science and Technology

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification reflects the role of workers who apply specialist knowledge and skills in food science and technology to food product development and to quality assurance of food manufacturing. They conduct a wide range of specialist tasks to develop, monitor and evaluate food products, including production trials.

Workers contribute to the modification of standard operating procedures (SOPs) and enterprise methods when necessary. They may also have a role in the planning new work and monitoring resources in their work area.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

20 units of competency:

11 core units, plus

9 elective units including up to 3 from any currently endorsed Training Package or accredited course

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBWHS401	Implement and monitor WHS policies, procedures and programs to meet legislative requirements
FBPFST4004	Perform microbiological procedures in the food industry
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5005	Examine the biochemical properties of food
FBPFST5006	Apply food microbiological techniques and analysis
FBPFST6001	Develop, manage and maintain quality systems for food processing
FBPFSY4001	Supervise and maintain a food safety plan
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4007	Describe and analyse data using mathematical principles
MSL975038	Conduct sensory analysis
MSMENV472	Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBPMG522	Undertake project work
FBPCHE5002	Produce acid-coagulated soft cheese
FBPCHE5003	Produce a range of rennet-coagulated cheeses
FBPCHE5004	Produce acid and heat coagulated cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4006	Apply food preservation technologies
FBPFST5003	Construct a process control chart for a food processing operation
FBPFST5004	Specify and monitor the nutritional value of processed food
FBPFST5007	Monitor the development and implementation of a food QA system
FBPFST5008	Develop a new food product
FBPFST5009	Implement and review the processing of market milk and related products
FBPFST5010	Implement and review the preparation of milk for processing
FBPFST5011	Implement and review the processing of chocolate and sugar-panned products
FBPFST5012	Implement and review the processing of aerated confectioneries
FBPFST5013	Implement and review the production of gums and jellies
FBPFST5014	Implement and review the production of chocolate products
FBPFST5015	Implement and review the processing of chocolate
FBPFST5016	Implement and review the processing of high and low boil confectionery
FBPFST5017	Implement and review the processing of confectionery products
FBPFST5018	Implement and review the processing of chilled or frozen poultry products
FBPFST5019	Implement and review the processing of cooked poultry products
FBPFST5020	Implement and review the processing of egg based products
FBPFST5021	Implement and review processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022	Implement and review the processing of fish and seafood products
FBPFST5023	Implement and review the production of milk fat products
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025	Implement and review the production of concentrated and dried dairy products
FBPFST5026	Implement and review the production of ice creams and frozen dairy products
FBPFST5027	Implement and review the production of milk and related products by the membrane system
FBPFST5028	Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029	Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030	Implement and review manufacturing of cereal products
FBPTEC4002	Apply principles of food packaging
FBPTEC4004	Apply basic process engineering principles to food processing
FBPTEC4005	Apply an understanding of food additives
FBPTEC4008	Participate in product recalls
FBPTEC5001	Manage and evaluate new product trials
FBPTEC5002	Manage utilities and energy for a production process
MSS407016	Lead a process to determine and solve root cause for a complex problem

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50118 Diploma of Food Science and Technology Release 2	FDF50311 Diploma of Food Science and Technology Release 1	Updated elective unit FBPCHE5001 to FBPCHE5009	Equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP50218 Diploma of Food Safety Auditing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Qualification Description

This qualification reflects the role of workers who apply specialist knowledge and skills in food safety for auditing purposes. They conduct a range of audits in different environments to monitor food quality and safety according to relevant legislation, including food standards included in the Australia New Zealand Food Standards Code and industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy.

Regulatory food safety audits in Australia are covered by state, territory and Commonwealth legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009. Users must check requirements with the relevant regulatory authority before delivery.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

11 core units, plus

5 elective units including up to 3 from any currently endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBAUD503	Lead a quality audit
BSBAUD504	Report on a quality audit
FBPAUD4001	Assess compliance with food safety programs
FBPAUD4002	Communicate and negotiate to conduct food safety audits
FBPAUD4003	Conduct food safety audits
FBPAUD4004	Identify, evaluate and control food safety hazards
FBPFST5006	Apply food microbiological techniques and analysis
FBPFST6001	Develop, manage and maintain quality systems for food processing
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4007	Describe and analyse data using mathematical principles

Electives

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBAUD501	Initiate a quality audit
FBPAUD5001*	Audit bivalve mollusc growing and harvesting processes
FBPAUD5002*	Audit a cook chill process
FBPAUD5003*	Audit a heat treatment process
FBPAUD5004*	Audit manufacturing of ready-to-eat meat products
FBPFST4009	Label foods according to legislative requirements
FBPFST5005	Examine the biochemical properties of food
FBPPPL4007	Manage internal audits
FBPPPL5001	Design and maintain programs to support legal compliance
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5002 Audit a cook chill process	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5003 Audit a heat treatment process	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards
FBPAUD5004 Audit manufacturing of ready-to-eat meat products	FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4003 Conduct food safety audits FBPAUD4004 Identify, evaluate and control food safety hazards

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50218 Diploma of Food Safety Auditing	Not applicable	New qualification	No equivalent qualification

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBP50319 Diploma of Artisan Cheesemaking

Modification History

Release	Comments
Release 1	This version released with FBP Food, beverage and Pharmaceutical Training Package Version 3.0.

Qualification Description

This qualification reflects the role of those making premium, high-value cheeses on a small scale, where the provenance of the milk is known, and where specialised techniques that are controlled and monitored by the cheesemaker are used. In this role, makers analyse materials and products exercising judgement to guide the cheesemaking process and the work of others.

Individuals with this qualification apply integrated technical and theoretical concepts in varied contexts, to analyse situations, synthesize information, and design and evaluate approaches to sometimes unpredictable problems. They use initiative and judgement to organise the work of self and others, and plan and coordinate the work of teams.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing and food businesses exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

16 units of competency:

11 core units plus

5 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

up to 5 units from the elective list

up to 2 units from this or any other endorsed training package or accredited course.

Core Units

FBPCHE5005	Produce lactic acid coagulated artisan cheese
FBPCHE5006	Produce rennet coagulated artisan cheese
FBPCHE5008	Ripen artisan cheese
FBPCHE5009*	Carry out sampling and interpret tests for cheese production
FBPFST4014	Apply sensory analysis in food and/or beverage production
FBPFST5002	Identify and implement required process control for a food processing operation
FBPFST5010	Implement and review the preparation of milk for processing
FBPFSY5001	Develop a HACCP-based food safety plan
FBPTEC4003	Control food contamination and spoilage
FBPWHS4002	Maintain work health and safety processes
MSL973013	Perform basic tests

Elective Units

BSBSMB401	Establish legal and risk management requirements of small business
BSBSMB402	Plan small business finances
FBPCHE4001	Prepare and present cheese
FBPCHE5007	Produce acid and heat coagulated artisan cheese
FBPFST4006	Apply food preservation technologies
FBPFST4013	Interpret and respond to food and/or beverage test results
FBPFST5008	Develop a new food product
FBPFST5024	Implement and review the production of fermented dairy products and dairy desserts
FBPFSY4001	Supervise and maintain a food safety plan
FBPPPL4002	Plan and coordinate production equipment maintenance
FBPPPL4007	Manage internal audits
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems
FBPTEC4002	Apply principles of food packaging
FBPTEC4005	Apply an understanding of food additives
FBPTEC4006	Apply an understanding of legal requirements of food production
FBPTEC4007	Describe and analyse data using mathematical principles
FBPTEC4008	Participate in product recalls
FBPTEC4009	Identify the physical and chemical properties of materials, food and related products
FBPTEC5001	Manage and evaluate new product trials
FBPTEC5002	Manage utilities and energy for a production process
FBPTEC5003	Design an artisan food production facility
MSMENV472	Implement and monitor environmentally sustainable work practices
MSS407016	Lead a process to determine and solve root cause for a complex problem
TLIA3016	Use inventory systems to organise stock control

Prerequisite Requirements

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Unit of competency	Prerequisite requirement
FBPCHE5009 Carry out sampling and interpret tests for cheese production	MSL973013 Perform basic tests

Qualification Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBP50319 Diploma of Artisan Cheesemaking	Not applicable	New qualification	No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet, at: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4.

FBPBPG2006 Operate the bottle capsuling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the bottle capsuling process.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a bottle capsuling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle capsuling equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available to meet bottle capsuling requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare bottle capsuling equipment and check to confirm readiness for use 1.6 Setup equipment to meet bottle capsuling requirements
2. Operate and monitor the bottle capsuling process	2.1 Start up bottle capsuling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Ensure bottles are supplied according to requirements 2.4 Monitor bottle capsuling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle capsuling process	3.1 Shut down bottle capsuling equipment according to operating instructions 3.2 Prepare bottle capsuling equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2006 Operate the bottle capsuling process	FDFBP2009A Operate the bottle capsuling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2006 Operate the bottle capsuling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down all items of equipment in the bottle capsuling process on at least one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

capsule magazines, wax disc hoppers and wax pots are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

heat shrink settings are adjusted to suit capsule type

metal-spinner tension is correct for capsule type

equipment is set for correct bottle height

hot melt for wax disc application is operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

supply and quality of bottles to be capsuled

fill heights of bottles to be capsuled

clarity of content in bottles being capsuled

ongoing quality and appearance (shrinkage and fit) of capsule application

ongoing quality of materials used in the process

glue application and supply to wax disc process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying workplace health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle capsuling equipment

key features of bottle capsuling equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation, such as use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

bottle capsuling equipment

bottle capsuling resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3008 Operate an automated carton packing process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down an automated carton packing process using a range of complex equipment, including a case packing machine, divider inserter, case sealer, conveyers and other quality control equipment.

The unit applies to individuals who work under broad direction in a packaging environment and are responsible for operating and monitoring a carton packing process, including safety compliance, production changeovers, consumables, cleaning and solving problems that arise with the process. Operators are responsible for solving problems that arise with machinery and reporting unresolved problems to technical specialists.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for packing	1.1 Check work order to determine number and type of cartons, and other packing consumables required 1.2 Select, fit correctly and use required personal protective equipment 1.3 Check machinery maintenance charts and rectify or report any items that require maintenance 1.4 Check and set machine format to meet the requirements of products and cartons specified in work order 1.5 Check all machine safety equipment is operational 1.6 Confirm quality inspection systems and equipment are correctly fitted and functional 1.7 Confirm serviceability of conveyors and reset all counters
2. Operate and monitor the carton packing process	2.1 Carry out test run and adjust as required to meet packing specifications 2.2 Ensure supply of consumables for packaging process 2.3 Carry out quality checks on sample cartons and complete records according to workplace requirements 2.4 Apply problem-solving principles and techniques to identify and rectify machine faults according to workplace procedures 2.5 Clean up spillages and breakages according to workplace procedures 2.6 Ensure quantity, process efficiency and quality specifications are met 2.7 Report major process problems and products that do not meet specifications 2.8 Handover carton packing process to another team member when required
3. Change over packing run	3.1 Prepare equipment and consumables for upcoming product change 3.2 Check and record product counters to ensure an accurate changeover 3.3 Coordinate team members to assist with changeover 3.4 Apply isolation measures according to workplace requirements 3.5 Empty machine of product and complete required changeover, and confirm parts, sensors, rails and stoppers have been adjusted and set 3.6 Complete end-of-run carton packing records and reports 3.7 Remove and store unused consumables and equipment parts not required after changeover 3.8 Conduct test run and make adjustments as required
4. Shut down the carton packing process	4.1 Empty machinery and equipment of packaged products 4.2 Shut down machinery according to workplace procedures 4.3 Remove and store unused packing materials 4.4 Complete carton packing records and reports 4.5 Clean and maintain packing machinery and equipment 4.6 Dispose of waste according to workplace and environmental procedures 4.7 Report issues requiring maintenance by technicians

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate quantity, weight and rate related to operating a packing line
Oral communication	Use industry terminology to communicate with team members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3008 Operate an automated carton packing process	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3008 Operate an automated carton packing process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently set up, operated, and shut down two automated packing processes for different work orders. Each process must use a conveyor fed automatic case packing machine packing at least 12,000 containers per hour, and include at least two of the following:

divider inserter

case sealer

check weigher or other quality inspection device

conveyer controls.

The processes must package at least two of the following carton types:

4-pack

6-pack

12-pack

18-pack

24-pack

30-pack.

For each process, the individual must have safely and efficiently performed the following:

identified, rectified and/or reported machinery faults, including:

defective tulip heads

carton divider problems

glue application system problems

reset machinery that is creating products that do not meet specifications

accurately and effectively handed over a packing process to another team member

communicated effectively with a supervisor and at least one of the following:

maintenance team member

laboratory or quality assurance team member

bottling and packaging team member

logistics team member

accurately completed workplace production records.

The individual must also complete a packing run changeover that requires a complete machine changeover, including the picking head and centring frame, according to workplace safety and time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

product knowledge related to the containers to be packaged as stipulated in the performance evidence, including:

size, weight and volume

client or receiver requirements or specifications

operating principles of machinery and equipment, including:

conveyor fed automatic case packing machine capable of packing at least 12,000 containers per hour

divider inserter

case sealer

check weigher

conveyer controls

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

feedback instrumentation

services required, including compressed air, electricity and water

cleaning and maintenance requirements

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out procedures, including return to service after isolation

the interrelationships between the bottling, carton packing and palletising

product and process changeover procedures and responsibilities

quality control requirements, processes and actions, including:

packing order specifications

requirements of containers, variation in containers and the packing process

methods used to check quality

common causes of carton packing quality issues and corrective action required, including removal of out-of-specification containers and cartons

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating samples for testing

product identification and traceability requirements, including:

client or receiver requirements or specifications

carton coding

health and safety hazards and controls, including awareness of the limitations of personal protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the carton packing process, including:

rework and reuse of products

waste processing

manual handling procedures related to the packing process.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial carton packaging plant

resources, equipment and materials:

the equipment stipulated in the performance evidence

packaging cartons and inserts

the containers to be packaged stipulated in the performance evidence

packaging consumables, including glue and ink

specifications:

two packing work orders stipulated in the performance evidence

workplace procedures for an automatic packing process and the machinery and equipment stipulated in the performance evidence

relationships:

supervisor and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3009 Operate an automated palletising process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down an automated palletising process using complex equipment, including an automated pallet wrapper.

The unit applies to individuals who work under broad direction in a packaging and/or palletising environment and are responsible for operating and monitoring a carton palletising process, including safety compliance, production changeovers, consumables, cleaning and solving problems that arise with the process. Operators are responsible for solving problems that arise with machines and reporting unresolved problems to technical specialists.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottle and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for palletising	1.1 Check work order to determine the pallet type, layer format and any other required information 1.2 Select, fit correctly and use required personal protective equipment 1.3 Check machinery maintenance charts and rectify or report any items that require maintenance 1.4 Check and set machine format to meet the palletising requirements specified in work order 1.5 Check all machine safety equipment is operational 1.6 Confirm pallet reference applicator is operational 1.7 Confirm serviceability of conveyors, and reset all product counters and glue application device 1.8 Confirm pallets and other packaging consumables required for the run
2. Palletise cartons	2.1 Carry out test run and adjust as required to meet palletising specifications, including carton orientation, stacking and stretch wrap tension 2.2 Ensure supply of consumables for palletising process 2.3 Carry out quality checks on sample pallets and complete records according to workplace requirements 2.4 Apply problem-solving principles and techniques to identify and rectify machine faults according to workplace procedures 2.5 Restack pallets and clean up spillages according to safety procedures 2.6 Monitor palletising process to ensure process efficiency and quality specifications are met, including correct pallet identification labels 2.7 Report major process problems and products that do not meet specifications 2.8 Handover palletising process to another team member when required
3. Change over palletising run	3.1 Prepare equipment and consumables for upcoming changeover 3.2 Check and record product counters to ensure an accurate changeover 3.3 Apply isolation measures according to workplace requirements 3.4 Empty machine of product and complete required changeover, and confirm parts, sensors, rails and stoppers have been adjusted and set 3.5 Remove and store unused consumables and equipment parts not required after changeover 3.6 Conduct test run and make adjustments as required
4. Shut down palletising process	4.1 Empty machinery and equipment of product 4.2 Shut down machinery and equipment according to workplace procedures 4.3 Remove and store unused materials 4.4 Complete carton palletising records and reports 4.5 Clean and maintain palletising equipment 4.6 Dispose of waste according to workplace and environmental procedures 4.7 Report issues requiring maintenance by technicians

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals
Writing	Complete maintenance reports using correct terminology
Oral communication	Use open and closed questions to obtain and confirm information from team members

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3009 Operate an automated palletising process	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3009 Operate an automated palletising process

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently set up, operated, and shut down two complete palletising processes for different work orders, using automatic palletising machines, including a pallet wrapper. One process must palletise 12-pack cartons and the other 6-pack cartons, that are configured differently.

Each process must complete at least 20 pallets per hour during a three-hour shift. Each pallet must have at least three carton layers, and be correctly configured, stacked and stretch wrapped using an automated pallet wrapper.

For each of the palletising work orders, the individual must have safely and efficiently performed the following:

confirmed the product and palletising requirements and set up all the equipment and machinery, including individual pallet configuration requirements

operated, monitored and shut down the palletising process, equipment and machinery

correctly labelled each pallet for end users to track the date and location of production

used sample checks to identify quality issues

identified, rectified and/or reported machinery faults, including:

blockages caused by damaged pallets

cartons not correctly orientated

pallets not stopping in the correct position

carriage or pusher not making the end position

excessive stretch wrap and slip sheet breakage causing sensor faults

machinery settings resulting in incorrect palletising

accurately and effectively handed over a palletising process to another team member

accurately completed workplace production records

communicated effectively with a supervisor and at least one of the following:

maintenance team member

laboratory or quality assurance team member

bottling and packaging team member

logistics team member.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

product knowledge related to the containers to be palletised as stipulated in the performance evidence, including:

size, weight and volume

client or receiver requirements or specifications

regulatory requirements

operating principles of machinery and equipment, including:

conveyor fed automatic palletising machine

automated stretch wrapper

pallet tag applicators

carton orientation devices

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panel and ancillary devices

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

feedback instrumentation

services required and action to take if services are not available

cleaning requirements

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out procedures, including return to service after isolation

consumables including slip sheets, interlayers, hot melt glue and stretch film

the interrelationships between bottling, carton packing, palletising and end of line dispatch processes

product and process changeover procedures and responsibilities

quality control requirements, processes and actions, including:

palletising order specifications

pallets for domestic and export use

methods used to check quality

common causes of palletising quality and corrective action required, including removal of out-of-specification pallets

planned sampling and testing associated with palletising process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating non-conforming pallets

product identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

pallet identification/tagging requirements

health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the palletising process, including:

rework and reuse of products

waste processing

materials and manual handling procedures related to the palletising process.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial packaging and/or palletising plant

resources, equipment and materials:

automated palletising equipment, including an automated wrapper

pallets and packaging consumables, including glue, slip sheets, interlayers, pallets and stretch wrap

specifications:

two palletising work orders as stipulated in the performance evidence

workplace procedures for operating an automatic palletising process, machinery and equipment

relationships:

supervisor and others stipulated in the performance evidence

timeframes:

as stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4001 Manage bottling and packaging processes

Modification History

Release	Comments
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 oversee the set-up and operation of a manual or semi-automated bottling and packaging process.

This unit applies to workers who have responsibility for overseeing the bottling and packaging of production of beverages and the quality assurance requirements associated with those products.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bottling and packaging	1.1 Confirm bottling and packaging specifications for product 1.2 Confirm labelling requirements for product 1.3 Ensure that product and materials are available to meet production requirements 1.4 Ensure that services and staff are available and ready for operation 1.5 Ensure hazards and risks associated with bottling and packaging are managed 1.6 Ensure equipment is prepared and checked to meet bottling and packaging requirements
2. Oversee operation and monitor manual bottling and packaging processes	2.1 Ensure bottling and packaging equipment is started up safely 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Ensure that bottling and packaging output meets specification and quality requirements 2.4 Monitor equipment to confirm operating condition 2.5 Identify and rectify out-of-specification product, process and equipment performance
3. Oversee shutdown and housekeeping activities	3.1 Ensure equipment is shut down according to workplace procedures 3.2 Ensure cleaning and maintenance procedures are carried out 3.3 Ensure bottling and packaging activity is recorded in line with organisational requirements 3.4 Record bottling and packaging activity in accordance with workplace procedures 3.5 Order stock to replenish supplies

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.

Skill	Description
Navigate the world of work	Instruct others and demonstrate work requirements where required
Get the work done	Respond to routine problems methodically

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4001 Manage bottling and packaging processes	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

Assessment Requirements for FBPBPG4001 Manage bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed bottling and packaging processes for two different products, including:

confirming services and staff are ready for operation

confirming equipment is made ready for operation, including:

hygiene and sanitation standards have been met

adjusting air pressure

checking conveyor speed

adjusting heights and widths to accommodate specific product and material specifications

completing a test run

flow of line lube and water

realigning diverters and turners to ensure flow is as instructed

cartons, bottles and labels meet specifications

confirming equipment is monitored and adjusted to achieve required quality outcomes, ensuring:

bottle cleanliness and draining effectiveness

dryness of bottles

glue supply

strength of carton seals

shrinkage or fit of capsules

stacking and stacking patterns meet specifications

bottle counters are re-set at the start of each product

stencils applied are clear and legible

bottle contents levels meet specification

ongoing quality of materials used

ongoing appearance of applications

taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bottling and packaging requirements and specifications for product

stages and changes required for equipment operation, specific to product

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling

shutdown and cleaning requirements associated with changeovers and types of shutdown

routine maintenance requirements

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

product to be bottled and packaged

bottling and packaging equipment

bottling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

relationships:

relevant personnel.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4002 Manage filling and packaging of fermented beverages

Modification History

Release	Comments
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 oversee the set-up and operation of a manual filling and packaging process of fermented and carbonated beverages, such as beer or kombucha, into cans, bottles or kegs.

This unit applies to those workers who have responsibility for overseeing the filling and packaging of beverages and the quality assurance requirements associated with that process.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for filling and packaging	1.1 Identify hazards and manage risks associated with filling and packaging 1.2 Confirm filling and packaging specifications for product 1.3 Confirm type of containers to be filled 1.4 Confirm labelling requirements for product 1.5 Ensure that product, containers and labels are available to meet production requirements 1.6 Ensure that services and staff are available and ready for operation 1.7 Ensure equipment is cleaned, sanitised, prepared and checked to meet filling and packaging requirements 1.8 Complete records to meet company and regulatory requirements
2. Carbonate beverage for bottling or canning	2.1 Carry out pre-start checks of equipment and product 2.2 Carbonate product to specification 2.3 Add additional ingredients as required, and record for traceability 2.4 Monitor levels of dissolved oxygen 2.5 Monitor equipment to identify any variation in operation, and rectify 2.6 Sample beverage to ensure product specifications are being met 2.7 Adjust equipment parameters as necessary to ensure product meets specifications
3. Monitor filling, labelling and packaging processes	3.1 Carry out pre-start checks of filling equipment 3.2 Ensure enough containers and consumables are prepared for quantity to be packaged 3.3 Monitor control points to confirm performance is maintained within specification 3.4 Ensure that filling levels of containers meet specification 3.5 Ensure container seals or seams meet specification 3.6 Ensure quality parameters are in specification 3.7 Pasteurise product 3.8 Apply labels, batch codes and best before data to containers 3.9 Monitor equipment to confirm operating condition 3.10 Identify out-of-specification product, process and equipment performance and address or rectify where applicable 3.11 Record batch information for record keeping in accordance with workplace procedures
4. Oversee shutdown and housekeeping activities	4.1 Ensure equipment is shut down according to workplace procedures 4.2 Ensure cleaning and maintenance procedures are carried out 4.3 Ensure bottling and packaging activity is recorded in line with organisational requirements 4.4 Order stock to replenish supplies

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.

Skill	Description
Numeracy	Perform calculations to determine alcohol by volume (ABV), to establish the volume of containers, and to determine pasteurisation units and CO2 levels in product Check filling tolerances of container, in line with Australian Taxation Office (ATO) guidelines Measure volume using ATO accepted methods
Navigate the world of work	Instruct others and demonstrate work requirements where required
Get the work done	Investigate and respond to routine problems methodically

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4002 Manage filling and packaging of fermented beverages	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

Assessment Requirements for FBPBPG4002 Manage filling and packaging of fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed filling and packaging processes for two different containers from the following list:

cans

bottles

kegs.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bottling and packaging requirements and specifications for product

safe manual handling practices

stages and changes required for equipment operation, specific to product

quality characteristics and uses of end product and output

classifications for beverages

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling and working with heat and steam

routine maintenance requirements

methods for carbonating fermented beverages

reasons why fermented beverages need to be away from light and oxygen

temperatures for pasteurisation

methods and reasons for pasteurising fermented beverages

shelf life of pasteurised beverages

labelling, filling and packaging requirements as determined by Australian Taxation Office (ATO), Food Standards Code, trade weights and measures

recording keeping for ATO excise requirements, including bright beer register and a packed product register.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

stored product to be filled and packaged

filling and packaging equipment

filling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

relationships:

relevant personnel.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG4003 Coordinate wine operations packaging processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down wine operation packaging processes, including de-palletising, filling, labelling carton erecting, carton packing, coding and palletising.

The unit applies to individuals who work in an industrial packaging plant and are responsible for coordinating several work teams in wine operations packaging processes. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may also include soft pack filling and storage of palletised wine.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a packaging shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and requirements for shift 1.3 Determine machinery and equipment preparation work required for the shift 1.4 Confirm capacity of equipment and consumables for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, ensuring safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor the packaging process	2.1 Oversee handover or start-up of packaging processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report and isolate any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with packaging process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure packaging run of current product is complete 3.2 Coordinate cleaning and sanitising of machinery and equipment according to workplace requirements 3.3 Ensure equipment and consumables are ready for upcoming product 3.4 Oversee start-up of packaging processes for new product 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the packaging processes	4.1 Ensure final packaging run is complete 4.2 Coordinate cleaning of machinery and equipment 4.3 Advise machine technicians that machinery and equipment are ready for maintenance 4.4 Ensure disposal of waste according to workplace and environmental procedures 4.5 Ensure accurate completion of shutdown records

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate volumes in litres Estimate and calculate quantity, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use active listening skills when gathering information from others Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG4003 Coordinate wine operations packaging processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG4003 Coordinate wine operations packaging processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two packaging runs for two different products over two separate shifts. Each shift is to be at least three hours, have its own work order, and include:

at least four of the following processes and related equipment:

de-palletising

filling

carton erecting

carton packing

palletising

labelling

coding.

For each shift, the individual must have:

ensured sufficient supply of consumables to complete the packaging run

ensured finished product meets required specifications

coordinated at least four packaging operations workers, including scheduling start and finish times, meal and rest breaks

communicated with filling and packaging team members, and at least two of the following:

maintenance team member

laboratory or quality assurance team member

logistics team member

supervisor

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

packaging notes

productivity reports

machinery and equipment logs

workplace safety reports

effectively coordinated the changeover of two packaging runs according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

packaging work orders and production schedules

operating principles of machinery and equipment, including:

de-palletiser

bottle or other container fillers

carton erecter

carton packer

palletiser

delivery tanks

labeller

coder

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

congestion points and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process for rectification

services, including electricity, water, compressed air and inert gases

vessel cooling and heating systems and equipment

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

bottles

bottle closures

pallet dividers

cartons

carton dividers

glue

labels

pallets

water

inert gases, including nitrogen and carbon dioxide

cleaning products

typical problems related to consumables, including label glue bleed, label roll tension, packaging colour variations, carton folds and die cuts, damaged bottles and dirty bottles

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

alcohol

temperature

oxidation

packaging quality control requirements, processes and actions, including:

product specifications

methods used to check quality

common causes of packaging process quality issues and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

product knowledge related to the product being packaged, including:

wine variety

volume

client or receiver requirements or specifications

food safety regulatory requirements

the interrelationships between packaging processes and cellar operations processes

product/process changeover procedures and responsibilities

product identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

work health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

hazardous substances, including cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

materials and manual handling procedures related to packaging processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

an industrial packaging plant

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

packing consumables

specifications:

two work orders for different packaging runs

workplace procedures for packaging processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and other workers stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3019 Prepare and apply complex additions and finings

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to receive, test, store, prepare, add and follow up the application of complex additions and finings in wine making processes.

The unit applies to cellar hands who work under broad direction in a cellar operations environment and are responsible for all of the processes related to the application of complex additions and finings in various stages of wine making, including vintage, clarification and filtration. They take responsibility for their own work, have limited responsibility for the outcomes of other workers and solve problems related to cellar operations processes.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive and process raw materials	1.1 Check incoming materials against documentation and place in storage area 1.2 Select, fit correctly and use required personal protective equipment 1.3 Take material samples for testing according to laboratory procedures 1.4 Transport materials to dry goods store after clearance from quality controller
2. Prepare to make additions and finings	2.1 Read work order and verify calculations for required addition or fining 2.2 Select, fit and use required personal protective equipment for contact with additions and finings 2.3 Select and prepare vessel required to collect and mix raw materials according to product batch specifications 2.4 Confirm weighing equipment is calibrated according to workplace tolerances 2.5 Select, obtain and weigh raw materials according work order requirements
3. Mix materials to create additions and finings	3.1 Determine mixing methodology and equipment for specified addition or fining 3.2 Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures 3.3 Allow mixture to develop to required state
4. Apply additions and finings to juice or wine	4.1 Prepare juice or wine mixing equipment according to predetermined integrating method 4.2 Add addition or fining to juice or wine according to required method 4.3 Agitate juice or wine to fully integrate addition or fining 4.4 Complete addition and fining workplace records, including batch numbers
5. Complete additions and finings	5.1 Dismantle, clean and store equipment safely 5.2 Dispose of or recycle waste according to workplace and environmental procedures 5.3 Collect and transfer samples of wine or juice for analysis by laboratory

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.

Skill	Description
Reading	Interpret technical text and symbols on raw material information sheets and work orders
Writing	Complete workplace records using correct terminology and format
Numeracy	Estimate and calculate quantity, weight, volume and ratio Interpret readings of gauges and scales Use fractions, decimals, proportions and percentages to measure materials and record data Use weight (g, kg, T) and volume (ml, L, ML, KL, HL) to describe product quantities

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) are included.

Additions must include five of the following:	ammonium bisulfite caramel ascorbic acid/erythorbic acid diammonium phosphate (DAP) grape concentrate hydrogen peroxide malic acid malolactic bacteria potassium sorbate sulphur dioxide products tannin tartaric acid yeast yeast nurtients
Finings must include three of the following:	activated carbon bentonite casien copper sulphate enzymes egg white gelatine isinglass polypvinylpolyppyrrolidone (PVPP)
Application method must include three of the following:	pour in or drip over the top pump in over the top pump in through tank valve venturi via pump via doorway
Integrating methods must include three of the following:	gas rummaging in place agitation manual mixing pumping over submergible mixing valve to valve

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3019 Prepare and apply complex additions and finings	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3019 Prepare and apply complex additions and finings

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:

used one of the following additions:

yeast

malolactic bacteria

used at least four of the following additions:

ammonium bisulfite

caramel

ascorbic acid/erythorbic acid

diammonium phosphate (DAP)

grape concentrate

hydrogen peroxide

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

used at least three of the following finings:

activated carbon

bentonite

copper sulphate

enzymes

gelatine

polyvinylpolypyrrolidone (PVPP)

egg white

isinglass

casien.

In doing so, the individual must have:

used at least three of the following media:

cold water

warm water

juice

wine

used at least two of the following vessels and devices:

scales and other measuring equipment

barrel

bucket

mixing tub

manual agitator

mechanical agitator

wine tank

used at least three of the following application methods:

pour or drip in over the top

pump in over the top

pump in through tank valve

via doorway

venturi via pump

used at least two of the following integration methods:

gas rummaging

in place agitation

manual mixing

pumping over

submergible mixing

valve to valve

completed accurate and timely records of additions and finings applied according to workplace requirements, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume.

After each addition and fining has been applied to a batch of juice or wine, the individual must have:

collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:

over the top

sample tap or valve

in line sample during transfer.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physical properties, functions and benefits of wine additions, including:

ammonium bisulfite

ascorbic acid/erythorbic acid

caramel

hydrogen peroxide

grape concentrate

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

the physical properties, functions and benefits of wine fining agents, including:

activated carbon

bentonite

casien

cream of tartar

copper sulphate

egg white

enzymes

gelatine

isinglass

polyvinylpolypyrrolidone (PVPP)

quality process and indicators related to the storage, mixing and application of additions and finings, including:

quarantine and testing of raw materials, including batch codes

sampling and testing of juice or wine prior to and after the application of additions and finings

contamination risks and controls associated with the preparation and application of additions and finings

requirements for vegan and allergen control, including label integrity requirements

weights and measures for additions and finings, including:

calibration of scales

units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres

mixing media used to prepare additions and finings used in wine making, including:

cold water

warm water

juice

wine

mixing vessels and devices used to prepare additions and finings used in wine making, including:

barrel

bucket

mixing tub

manual agitator

mechanical agitator

application methods for applying additions and finings to wine, including:

pour in over the top

pump in over the top

tank to tank transfer

valve to valve

venturi

equipment and methods for integrating additions and finings with wine or juice, including:

gas rummaging

in place mixing

manual mixing

submergible mixing

pumping over

valve to valve

record keeping requirements for additions and finings in wine making, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume

principles and methods for collection of wine samples for laboratory analysis, including:

over the top

sample tap

in line sample during transfer

cross-contamination

containers used

labelling

effects of time

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces

hazardous substances, including additions and finings, cleaning products and gases

environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the preparation, mixing and application of additions and finings.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the vessels, machinery and equipment stipulated in the performance evidence

the juice or wine stipulated in the performance evidence

the additions and finings stipulated in the performance evidence

specifications:

addition and fining work orders stipulated in the performance evidence

workplace procedures for preparation and application of the additions, finings, equipment and machinery stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4001 Coordinate wine operations vintage processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down vintage wine operation processes, including crushing, must draining, pressing and fermentation.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in vintage wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a vintage processes shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for estimated volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor vintage production processes	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with vintage process team members and relevant team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the vintage processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Ensure isolation of equipment and machinery according to workplace requirements 4.4 Advise technicians that machinery and equipment are ready for maintenance 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from other teams Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4001 Coordinate wine operations vintage processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4001 Coordinate wine operations vintage processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two shifts of vintage wine operations processes. Each shift must be at least eight hours, have its own work order, and include at least two of the following processes:

crushing

must draining

pressing

fermentation.

For each shift, the individual must have:

coordinated at least two cellar operators, including scheduling start and finish times, meal and rest breaks

coordinated use of at least three of the following:

de-stemmer crusher

press (either bag or continuous)

juice separation vessels and equipment

receival tanks

fermentation vessels

communicated with at least two cellar operations workers and at least two of the following:

vineyard worker

grape receival worker

wine maker

cellar operations manager

maintenance team member

laboratory team member

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with workplace procedures for entry and work in confined spaces, including authorisation

compliance with vehicle and pedestrian traffic control requirements

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

production work orders and production schedules

general operating principles of machinery and equipment, including:

crushers

mixers

juice separation equipment

fermentation vessels

presses

pumps

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

location and purpose of guards, rails and sensors

knowledge of maintenance services required and action to take if services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

machinery and equipment processing capacity, including:

staging areas

crusher capacity

press capacity

constraints and other limiting factors

forklifts and other materials handling equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

gas supplies

wine making consumables

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

baume

pH and acid, sulphur dioxide

temperature

oxidation

quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

causes of vintage operations process quality issues and corrective action required, including over-additions, product loss, time constraints and dilution

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating samples for testing

records and reporting requirements, including:

quality

productivity

handover

health and safety

batch status

application of push through processes, including:

water

gas

pigging

wine or juice

machinery and equipment maintenance, including:

repairs

lubrication

dismantling and cleaning

product knowledge related to the batch being processed, including:

fruit variety

size and volume

client or receiver requirements or specifications

regulatory requirements

the interrelationships between the crushing, draining and pressing, and subsequent wine operations processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

batch records

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to vintage processes, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

manual handling procedures related to vintage processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for vintage processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others as stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4002 Coordinate wine operations clarification processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down clarification wine operation processes, including centrifugation flotation and cold settling.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in clarification wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills. The processes may also include rotary drum filtration (RDV).

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a clarification shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for estimated volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor clarification processes	2.1 Oversee handover or start-up of clarification processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with clarification process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the clarification processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise technicians that machinery and equipment are ready for maintenance 4.4 Ensure isolation of equipment and machinery according to workplace requirements 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using accurate industry terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4002 Coordinate wine operations clarification processes	Not applicable	The unit has been created to address an industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4002 Coordinate wine operations clarification processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two complete shifts of wine clarification processes. Each shift must be a minimum of eight hours. The individual must coordinate the clarification of at least two different batches of juice or wine, according to work orders.

For each shift, the individual must have:

coordinated at least two of the following processes:

centrifuging

flotation

racking after cold settling

rotary vacuum

coordinated at least three of the following:

centrifuge equipment

flotation equipment

racking and cold settling equipment

pumps

rotary vacuum drum

storage tanks

controlled the product temperature to meet wine making specifications

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment, including:

centrifuge

continuous or batch flotation equipment

rotary vacuum drum

receival tanks

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non-routine machine and equipment faults, and process rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

filtration media

flotation aids

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

temperature

oxidation

pectin

solids

nephelometric turbidity units (NTU) clarification

quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of clarification process quality issues, and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

batch

volume

wine making and food safety regulatory requirements

the interrelationships between clarification processes and previous and subsequent wine making operations processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

batch records

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces, including training and authorisation

hazardous substances, including additions and finings, cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the clarification process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to clarification processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the machinery and equipment stipulated in the performance evidence

the juice or wine stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for operating clarification processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4003 Coordinate wine operations filtration processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down filtration wine operation processes.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in filtration wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a filtration shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Ensure integrity testing on filters is carried out to meet required parameters 1.9 Coordinate supply of consumables
2. Monitor the filtration production	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Ensure flow rates and differential pressures meet production requirements, and determine when filters are compromised 2.6 Report any outcomes that do not meet specifications, and major process problems 2.7 Report maintenance issues to machinery and equipment technicians 2.8 Communicate with filtration process team members and other team leaders about information that impacts on their work 2.9 Ensure accurate completion of records
3. Coordinate product changeover	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Coordinate completion of changeover records
4. Coordinate shutdown of the filtration processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Ensure filter change-outs are completed when filter media are expired 4.4 Advise machine technicians that machinery and equipment are ready for maintenance 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4003 Coordinate wine operations filtration processes	Not applicable	The unit has been created to address an indsutry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4003 Coordinate wine operations filtration processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two complete shifts of wine filtration processes. Each shift must be a minimum of eight hours. The individual must coordinate the filtration of at least two different batches of juice or wine, according to work orders.

For each shift, the individual must have:

coordinated at least two of the following:

cross flow

earth

lenticular or pad

reverse osmosis

membrane

checked filtration performance parameters, including the specified integrity testing

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

nephelometric turbidity units (NTU)

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements, including:

correct fit and use of personal protective equipment

machinery lock-out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch changeover according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment, including:

cross flow filter equipment

earth filter equipment

membrane filter, including lenticular cartridge

reverse osmosis machine

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery and equipment used for the two processes selected in the performance evidence, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

filter change-out, integrity testing of filters, filter parameters and actions required to rectify

flow rates and differential pressures, and actions to take when filters are compromised

routine and non-routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air and inert gases

heat exchanging systems and equipment

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

pressure testing

line check authorisations and procedures

machinery and equipment checks, including:

pre-start checks, including emergency stop checks

lock-out and tag-out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

filtration media

typical problems related to consumables, including insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

temperature

oxidation

filtration performance parameters, including:

differential pressures

flow rates

integrity

NTU and solids

micro

filtration quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

turbidity and equipment used to measure turbidity in NTU

common causes of filtration process quality issues, and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

fruit variety

volume

client or receiver requirements or specifications

the interrelationships between filtration processes and bottling, general cellar and packaging processes

product and process changeover procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver requirements or specifications

batch records

work health and safety hazards and controls, including:

awareness of the limitations of controls

protective clothing and equipment

hazardous substances, including stored pressure, additions and finings, cleaning products and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to filtration process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to filtration processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

machinery and equipment stipulated in the performance evidence

juice or wine stipulated in the performance evidence

specifications:

two work orders as stipulated in the performance evidence

workplace procedures for operating filtration processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL4004 Coordinate wine operations general cellar processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, handover and shut down general cellar operations processes, including fermentation, additions and finings, preparing wine cultures, performing heat exchange, inert gas handling and transfer of juice and wine.

The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in general cellar operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may include the production of sparkling and fortified wines.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to coordinate a general cellar operations shift	1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set up, including safety equipment is operational 1.8 Coordinate supply of consumables
2. Monitor the general cellar operations processes	2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with general cellar operations process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records
3. Coordinate product change over	3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitizing of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Coordinate completion of change over records
4. Coordinate shut down of the general cellar operations processes	4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise maintenance team that machinery and equipment is ready for maintenance 4.4 Ensure disposal of waste according to workplace and environmental procedures 4.5 Ensure accurate completion of shut down records

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.

Skill	Description
Reading	Interpret technical text and symbols in machinery operations manuals and procedures
Writing	Complete quality reports using correct terminology
Numeracy	Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time Measure and calculate flow rates, including volume per hour
Oral communication	Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL4004 Coordinate wine operations general cellar processes	Not applicable	The unit has been created to address the industry requirement	Newly created

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL4004 Coordinate wine operations general cellar processes

Modification History

Release	Comments
Release 1	This version released with Food, Beverage and Pharmaceutical Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.

The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:

at least two of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

wine transfer

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

coordinated safe and accurate processes, including:

handling and use of inert gas

preparation and application of at least one addition or fining

collection and delivery of samples to the laboratory

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member

coordinated use of two of the following:

heat exchanger

positive displacement pumps

centrifugal pumps

receival tanks or barrels

coordinated use of one of the following:

manual agitator

mechanical agitator

pump over

valve to valve.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements; including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch change over according to workplace time requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work orders and production schedules

general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

transfer of juice and wine

vessels including tanks or barrels

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery, equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air, and inert gasses

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

vessel maintenance, cleaning and sanitation, including oak storage

machinery and equipment checks, including:

prestart checks, including emergency stop checks

lock out and tag out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

additions and finings

typical problems related to consumables, including, insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

baume

alcohol

carbon dioxide

temperature

oxidation

general cellar operations quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot

common causes of clarification process quality issues and corrective action required

common causes of filtration process quality issues and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

juice or wine variety

volume

the interrelationships between cellar operations and previous and subsequent wine making operations processes

product and process change over procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver specifications

batch records

work health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces, including training and authorisation

hazardous substances, including stored pressure, additions and finings, cleaning products, and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the general cellar processes.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

machinery and equipment stipulated in the performance evidence

juice or wine stipulated in the performance evidence

specifications:

two batch orders stipulated in the performance evidence

workplace procedures for general cellar operations processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE4001 Prepare and present cheese

Modification History

Release	Comments
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 prepare and present cheese to a customer in a retail environment.

This unit applies to individuals who work in a cheesemongering setting, with responsibility for storing, cutting, wrapping, displaying and presenting cheese to a customer.

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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise and identify cheese types	1.1 Identify different cheese types and characteristics 1.2 Identify cheeses made from different processes 1.3 Identify cheeses made from different milk types 1.4 Identify factors affecting cheese affinage
2. Cut different cheeses	2.1 Sanitise hands, equipment and workspace, ready to handle cheese 2.2 Cut small and large cheeses to specified weight using correct utensils 2.3 Cut soft and hard cheeses to specified weight using correct utensils
3. Present cheese	3.1 Design a display of a selection of cheeses for a display cabinet 3.2 Design a cheese tasting with an identified theme 3.3 Cut cheese for customer tasting 3.4 Present cheese for customer tasting with specified theme, identifying the characteristics, provenance and processing techniques of each 3.5 Make recommendations for post-purchase storage
4. Wrap cheese	4.1 Identify appropriate wrap material for different cheeses 4.2 Wrap different shaped cheeses and cut pieces neatly, with appropriate folding
5. Store cheese	5.1 Store different cheeses to maintain quality and flavour 5.2 Complete records to meet regulatory and sales requirements 5.3 Clean workspace to meet regulatory requirements

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.

Skill	Description
Oral communication	Interact effectively with customers in a retail environment Describe cheese characteristics using industry-specific language
Numeracy	Estimate weights of cheese with reasonable accuracy

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE4001 Prepare and present cheese	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

Assessment Requirements for FBPCHE4001 Prepare and present cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively prepared and presented cheeses, including:

identifying and describing the main characteristics of the following cheeses, including a summary of the processing and ripening conditions for each:

fresh cheese

soft ripened

surface mould ripened

semi-soft

semi-hard

hard

eye cheese

blue cheese

pasta filata

cutting cheese for retail sale, to specified weights

wrapping at least three different cheeses appropriately

preparing and presenting a cheese tasting to a customer, based on an identified theme.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different cheese types and varieties, including: fresh cheese, soft ripened, surface mould ripened, semi-soft, semi-hard, hard, cheese with and without eyes, blue cheese and pasta filata

cheese ripened principally with bacteria, with bacteria and surface microorganisms, and blue mould

main processing steps in making cheese, including setting the milk, cutting or breaking curd, cooking curd, draining or dipping, knitting curd, salting, pressing, applications and treatments

different milks used to make cheese and their properties and characteristics, including cow, sheep, and goat

the effects that animal breed, diet and seasonality can have on cheese

the effect of pH on the cheese making process

various coagulants used in cheese making

factors that affect affinage of cheese

packaging and wrapping for different cheese types

language to describe the characteristics of cheese

use of the five senses for describing cheese

origin of cheese defects

temperature for storing cheese

methods for maintaining cheese quality from packaging through to retail sale

general nutritional properties of cheese

ways to organise cheese for display

ways to select cheese for tastings and appropriate accompaniments

cutting methods and equipment for different styles of cheese

differences between pre-cut versus cut to order, and the requirements of business for each

Food Standards Code in relation to dairy processing

pathogens that can exist in cheese

raw milk cheeses and regulations in Australia

general requirements for importing cheese.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a retail cheese environment

resources, equipment and materials:

different types of cheeses and suitable accompaniments

materials to cut, present and store cheeses

access to potential customer/s.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5005 Produce lactic acid coagulated artisan cheese

Modification History

Release	Comments
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 produce lactic acid coagulated soft cheese in an artisan cheese making environment.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese making	1.1 Identify characteristics, make parameters and production goals of type of lactic acid coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of specific type 1.3 Prepare milk and starter cultures using good hygiene practice (GHP) 1.4 Ensure all surfaces meet cleanliness and sanitisation requirements 1.5 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.6 Record cheese production information according to workplace procedures
2. Prepare milk	2.1 Sample raw or pre-pasteurised milk to assess milk composition (fat, proteins, minerals, pH, titratable acidity) of milk in vat, and adjust make parameters accordingly 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk to promote coagulation	3.1 Add starter culture to the milk and mix evenly according to cheese type and production goals 3.2 Add coagulating enzymes to the milk according to production goals 3.3 Maintain temperature throughout the tank or vat according to production goals 3.4 Maintain a log of pH, titratable acidity and temperature to control make, ripening and yield according to production goals
4. Process curds	4.1 Manage curd ladling, breaking or cutting to meet production goals 4.2 Plan the curd processing schedule to meet production goals 4.3 Drain curd to ensure required pH level and consistency according to production goals
5. Monitor and adjust cheese processing	5.1 Monitor the amount of moisture in cheese by regulating syneresis 5.2 Adjust calcium phosphate levels to influence basic cheese structure if required 5.3 Control texture of the cheese by regulating pH, salt, moisture and fat 5.4 Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, make parameters and pH levels 5.5 Optimise yield by refining process control parameters
6. Manage ripening	6.1 Observe effects of ripening agents on cheeses 6.2 Optimise curing and ripening agents by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 6.3 Use surface treatments according to cheese type and recipe 6.4 Maintain records of cheese production and ripening, as specified by legislation
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Accurately weigh and measure ingredients for cheese making Sample cheese to analyse pH, fat, moisture and salts Calculate cheese yields
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5005 Produce lactic acid coagulated artisan cheese	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

Assessment Requirements for FBPCHE5005 Produce lactic acid coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least one type of lactic acid coagulated cheese, on two different occasions, with consistent texture, colour, finish and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main types of lactic acid coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks (including on a seasonal basis) and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

types and impact of inhibitory substances in milk

specifications of desired cheese product at each stage of making and ripening

milk assessment and preparation for cheese making

ways to adjust the make process for the desired cheese depending on the milk composition

types of starters and adjuncts used and their role in the fermentation and ripening processes

typical bacterial, yeast and mould cultures and the flavours and textures they produce

control points and critical control points in the manufacture and ripening of each cheese type

moisture and drainage control in cheese making

processes of coagulation and syneresis and their role in cheese making and ripening

curd size and its impact on moisture and acidification

buffer power in cheese and how it affects the cheese

effects of pH, temperature, humidity and time on cheese processing performance and product quality

impact of unwanted microorganisms in cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci)

contamination risk of inoculants and contaminants

temperature and humidity requirements for curing and ripening

ripening agents for lactic acid coagulated cheeses

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

principles of dry salting for dry salted cheeses

organoleptic properties of lactic acid coagulated cheeses and their relationship to processes and ingredients in cheese making

sampling and testing procedures for microbes

sampling procedures for cheese making

yield efficiency

cleaning and sanitation procedures for cheese making and ripening

workplace safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste recycling, collection and handling procedures

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese making ingredients and production process equipment

cheese ripening resources

sampling and testing equipment and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5006 Produce rennet coagulated artisan cheese

Modification History

Release	Comments
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 produce a range of rennet coagulated artisan cheeses, including hard and semi-hard cheese.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for artisan cheese making	1.1 Identify characteristics, make parameters and production goals of type of rennet coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of that type 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur 1.4 Prepare milk and starter culture using good hygiene practice (GHP) 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.7 Record cheese production and ripening information according to workplace procedures
2. Prepare milk	2.1 Sample raw or pre-pasteurised milk and analyse composition 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk and mix cheese ingredients in vat	3.1 Add colour to the milk to change the colour of the cheese according to cheese type 3.2 Add starter cultures and mould spores according to cheese type 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to required cheese type 3.5 Acidify the milk with organic or inorganic acids before renneting according to required cheese type 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making, according to required cheese type 3.7 Add cultures and rennet to milk and hold at temperature according to required cheese type 3.8 Maintain a log of pH and temperature to monitor yield
4. Cut, stir and process the curd	4.1 Calculate total time, flocculation and hardening times for optimum acidification curve, coagulation and moisture content, according to desired cheese type and parameters 4.2 Supervise curd hardening, temperature and cutting to achieve optimal yield and the required acidification curve and moisture level for the cheese 4.3 Monitor stirring, agitation, temperature and size of the curd and whey 4.4 Plan the heating schedule to ensure optimal syneresis for cheese type 4.5 Heat and stir curd and whey as required and check for uneven curd or overheating according to required outcome 4.6 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd if required for specific cheese 4.7 Mat the curd under the whey to achieve required outcome if required for specific cheese 4.8 Remove all or part of the whey from the curds by draining out the vat, in line with required outcome 4.9 Prepare moulds into which curds will be hooped 4.10 Prepare curd for milling if required for specific cheese 4.11 Prepare curd for stretching if required for specific cheese 4.12 Prepare curd for hooping into chosen moulds
5. Monitor and adjust processing	5.1 Monitor processing to control moisture in cheeses 5.2 Control the rate and the amount of acid development 5.3 Control calcium phosphate levels to influence basic cheese structure 5.4 Control flavour and texture of the cheese by cutting and stirring, turning and draining and regulating pH, salt, moisture and fat 5.5 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt 5.6 Control processing parameters to achieve optimal yield and parameters of desired cheese
6. Mould, turn, salt, press and age cheese	6.1 Hoop curd into prepared moulds at appropriate time 6.2 Turn cheeses in moulds at appropriate intervals to maximise optimal drainage and acidification 6.3 Press cheese and remove from moulds where appropriate for cheese type 6.4 Prepare the curd or cheese for salting if required 6.5 Apply salting treatments to ensure adverse salt profile effects are minimised in the finished product 6.6 Maintain brine bath, if used, for optimal salting and food safety outcomes, according to type of cheese being brined 6.7 Apply treatments to, and age, rennet coagulated cheeses to develop optimal flavour and texture, in line with required outcome and food safety requirements 6.8 Monitor, adjust and record ripening parameters for the cheese according to type, including turning, washing, brushing, ambient air temperature, humidity, air movement, air renewal
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Weigh and measure ingredients for cheese making Sample cheese to analyse pH, titratable acidity, moisture and salts Calculate cheese yields
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5006 Produce rennet coagulated artisan cheese	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

Assessment Requirements for FBPCHE5006 Produce rennet coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least three varieties of rennet coagulated cheeses, including:

one washed curd cheese

one mould ripened cheese

one milled curd cheese.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the common types of rennet coagulated cheeses

processes for making different types of rennet coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks, including on a seasonal basis, and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

specifications of desired cheese product at each stage of making and ripening

typical bacterial, yeast and mould cultures and the flavours and textures they produce

moisture control in cheese making

types and impact of inhibitory substances in milk

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

milk assessment and preparation for cheese making

how to adjust the process for the desired cheese depending on the milk's composition

types of starters and adjuncts used and their role in the fermentation and ripening processes

types of adjunct cultures and their role in the flavour and texture characteristics of the ripened cheese

using rennet as a coagulating enzyme

processes of coagulation and syneresis and their role in rennet coagulated cheese making

curd size and its impact on moisture and acidification

buffer power in cheese and how it affects the cheese

moisture and drainage control in cheese making

white and blue mould and yeast treatments and their role in cheese making and ripening

control points and critical control points in the manufacture and ripening of each cheese type

the relationship between acidification and various physical manipulations of the curd, including cutting, stirring, washing, hooping, turning and pressing

effects of pH and temperature on cheese processing performance and product quality

principles of brine salting and maintenance of brine salting systems for brine salted cheeses

principles of dry salting for dry salted cheeses

sampling and testing procedures for microbes

sampling procedures for cheese making

contamination/food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

organoleptic properties of rennet coagulated cheeses and their relationship to processes and ingredients in cheese making

yield efficiency

cleaning and sanitation requirements for cheese making and ripening

workplace health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste recycling, collection and handling procedures

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for rennet coagulated cheese

sampling and testing equipment and procedures

food safety related information, including requirements for raw milk.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5007 Produce acid and heat coagulated artisan cheese

Modification History

Release	Comments
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 produce acid and heat coagulated cheeses in an artisan cheese making environment.

This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process.

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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese making	1.1 Identify characteristics, make parameters and production goals of type of acid and heat coagulated cheese to be produced 1.2 Identify hazards and manage risks associated with producing cheese of that type 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur 1.4 Prepare milk and starter culture using good hygiene practice (GHP) 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process 1.7 Record cheese production information according to workplace procedures
2. Prepare milk or milk products	2.1 Sample raw or pre-pasteurised milk and analyse composition 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Promote coagulation of curds and whey	3.1 Heat the milk to temperature required for specific cheese type 3.2 Acidify the hot liquid to coagulate whey proteins according to cheese type 3.3 Hold the curd in the curd and whey mixture after coagulation 3.4 Control the texture of the cheese by regulating pH and protein 3.5 Maintain a log of pH and temperature to monitor yield 3.6 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt according to cheese type
4. Monitor and adjust cheese processing	4.1 Drain whey from curd to achieve desired texture 4.2 Apply salting treatments for required outcome and ensure adverse salt profile effects are minimised in the finished product 4.3 Cool and dry cheeses before packing 4.4 Maintain GHP during cooling to minimise contamination with microbial contaminants
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Reading	Interpret cheese make requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of make process, including weights, temperature, humidity, pH, titratable acidity, salt and organoleptic parameters
Numeracy	Weigh and measure ingredients for cheese making Test cheese to analyse pH, titratable acidity, moisture and salts Accurately weigh and measure ingredients for cheese making
Get the work done	Adjust processing parameters and problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5007 Produce acid and heat coagulated artisan cheese	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

Assessment Requirements for FBPCHE5007 Produce acid and heat coagulated artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced at least one type of acid and heat coagulated cheese, on two different occasions, with consistent texture, colour, finish and flavour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main types of acid and heat coagulated cheeses

the chemical and physical composition of bovine and non-bovine milks, including on a seasonal basis, and components important in cheese making

the main components of milk and cheese (both curds and whey, proteins, fats, carbohydrates and minerals) and how they change through processing and ripening

specifications of desired cheese product at each stage of making and ripening

types of acid used for coagulation

effects of pH and temperature on cheese processing performance and product quality

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures for microbes

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese making

contamination and food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in producing acid and heat coagulated cheese

cleaning and sanitation procedures for cheese making

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for acid and heat coagulated cheese

sampling and testing equipment and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5008 Ripen artisan cheese

Modification History

Release	Comments
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 ripen different types of artisan cheeses. The process is also referred to as cheese maturation or affinage.

This unit applies to cheesemakers who have responsibility for overseeing the ripening of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making and ripening process.

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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cheese ripening	1.1 Identify cheese type to be ripened 1.2 Identify properties sought through ripening process 1.3 Identify conditions for ripening, including temperature, humidity, aeration conditions, time 1.4 Identify make parameters and processes for the cheese and prepare ripening sheet, showing reference parameters for that cheese type 1.5 Record all actual ripening parameters and processes on the ripening sheet, as they occur, in line with regulatory requirements 1.6 Prepare cheese for ripening, including wrapping as required
2. Monitor ripening	2.1 Check conditions for ripening, including racks to be used, humidity, temperature and aeration 2.2 Place cheese for ripening 2.3 Inspect cheese through ripening process 2.4 Take samples and test for appearance, pH, salt, texture, consistency, colour 2.5 Carry out treatments required of specific maturation process 2.6 Turn and rotate cheese to ensure ripening is even 2.7 Identify optimal ripening stage and ongoing care requirements for the cheese and communicate these to cheese buyers and sellers
3. Problem-solve issues with ripening	3.1 Identify defects in cheese through the maturation process 3.2 Make adjustments to conditions to correct defects wherever possible 3.3 Maintain records of cheese maturation in accordance with workplace procedures 3.4 Record any wastage that occurs throughout maturation

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.

Skill	Description
Reading	Interpret maturation requirements from a variety of sources to consolidate information for cheese production
Writing	Document details of maturation, including weights, temperature, humidity, pH, salt and organoleptic parameters
Navigate the world of work	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5008 Ripen artisan cheese	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

Assessment Requirements for FBPCHE5008 Ripen artisan cheese

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up conditions and processes to ripen at least one soft cheese and one hard cheese.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

ripening processes, including interior ripening and surface ripening

the effect that temperature and humidity have on the maturation process and product quality

surface treatments carried out during maturation, such as washed rind, dry scraped

various wraps used for ripening

set-up and composition of shelving for maturation of cheese

organoleptic properties of different cheeses throughout the maturation process, for quality products and for the identification of defects

typical tests carried out during ripening, including sensory

typical testing equipment, including pH meter

ripening agents

typical ripening times and environments for different types of cheese

the requirement to turn cheese during maturation

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese maturation

cross-contamination risks when working with blue and washed rind mould cheeses

record keeping requirements of cheese maturation

Food Standards Code in relation to dairy processing

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese to be ripened

suitable environment for ripening cheese.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5009 Carry out sampling and interpret tests for cheese production

Modification History

Release	Comments
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 carry out sampling and basic testing, and interpreting the results for artisan cheese production.

This unit applies to individuals employed as production managers who take responsibility for their own work and for the quality of the work of others in an artisan cheese enterprise. They develop and implement procedures, prepare ingredients and maintain product safety and quality throughout production.

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

The prerequisite unit of competency for this unit is:

MSL973013 Perform basic tests.

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement sampling procedures in cheese making	1.1 Determine and document sampling points for physical, chemical and microbial properties 1.2 Determine an appropriate sampling size 1.3 Select and sterilise sampling equipment 1.4 Document and implement the sampling plan
2. Monitor chemistry in cheese making	2.1 Develop, implement and record an acidity profile for each stage in the production process 2.2 Carry out tests at stages for indicators, including pH, moisture levels and fat levels, according to workplace procedures 2.3 Carry out tests post-production for indicators, including moisture, pH, water activity (Aw), and observe fat and salt levels 2.4 Analyse whey content for fat and other solids to gauge efficiency of acidification, curd cutting and yield potential 2.5 Establish and review safe work procedures for processes requiring handling of chemicals and microbes, and involving chemical and microbial reactions in cheese making
3. Monitor microbiological changes through the cheese making process	3.1 Prepare samples for testing according to workplace procedures 3.2 Make observations and record data for yeasts and moulds 3.3 Carry out sampling and testing for inhibitory substances in milk
4. Carry out testing and interpret results to make adjustments to cheese making processes	4.1 Use tactile and visual senses to detect physical and chemical changes during milk receival and cheese making 4.2 Evaluate organoleptic properties of final cheese product using sensory testing 4.3 Record and interpret test results for information on composition, properties and reactions 4.4 Document recommended specifications for physical, chemical and microbial properties 4.5 Evaluate yield efficiency by comparing to established process control parameters 4.6 Reference specifications against test data 4.7 Implement changes to cheese making process based on test results

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.

Skill	Description
Reading	Read and interpret technical information to determine food properties and reactions
Numeracy	Interpret test results for yeasts and moulds, coliforms and staphylococci
Get the work done	Use the main features and functions of digital tools to complete computational analysis and recording of results

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5009 Carry out sampling and interpret tests for cheese production	FBPCHE5001 Carry out sampling and interpret tests for cheese production	Minor changes made to unit Performance criteria clarified to suit artisan industry requirements Minor changes to knowledge evidence	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

Assessment Requirements for FBPCHE5009 Carry out sampling and interpret tests for cheese production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out sampling and interpreting tests for cheese production, including:

interpreting and applying three different sampling plans and procedures, including:

in relation to the process chart for a cheese product

hard cheeses using a cheese trier or sample shaft

liquid cheese homogenate for microbiological analysis

measuring and altering pH

interpreting test results for yeasts and moulds, coliforms and staphylococci

determining and applying methods for the control of growth of microorganisms

identifying and reviewing safety hazards and control methods required when handling microbes and chemicals and working with processes that involve microbial and chemical reactions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

use of technical terms used to communicate information on properties of food and materials commonly used in the food industry

physical characteristics or phenomena that occur through cheese processing:

chemistry, including pH and titratable acidity

microbiological development and counts

handle and feel of the product

total solids (or moisture)

heat and temperature

timeframes for processes

taste, smell and appearance of the final cheese product

processes for the making of different types of cheese

the processing stages designed to affect the structure of these compounds (e.g. the use of fermentation to coagulate the casein micelles for acid-coagulated cheeses, compared to the use of rennet for rennet-coagulated cheeses)

common chemical reactions that occur, factors required to cause a reaction, and the effect of reactions for cheese making, including both spontaneous and controlled reactions, such as:

oxidation

enzymic

acid-based reactions

other reactions relevant to a given cheese type and production process

physical changes that occur to ingredients and product through cheese making and ripening

reactions and properties of carbohydrates, proteins and fats through the cheese making process

behaviour of each type of matter and its relationship to the production process

changes in acidity through the cheese making process and its influence on spoilage, moisture and mineral content, texture and flavour

instruments used for measuring and how each is calibrated (and calibration schedules)

temperature control and its impact throughout a cheese making process

acidity profile (either pH or titratable acidity) ranges for the different types of cheeses

the significance of fermentation for the control of spoilage and pathogens in cheese, and its influence on moisture levels, mineral content, texture and flavour

the basic molecular structures of carbohydrates, proteins and fats and minerals

the role of enzymes in generating biological reactions (e.g. the use of rennet as a coagulating agent)

coagulation time and setting time for rennet

factors that influence syneresis, proteolysis and lipolysis and their importance in cheese making

types of microbial cells and their components and function

the main types of microorganisms and their activity in cheese making, both those that enhance the process and those that impact negatively on cheese characteristics

types of pathogenic bacteria that can be present in milk and cheese products

sampling requirements for cheese making

pH, moisture and salt gradients in brine salted cheese (need for homogeneity in sampling)

buffering in milk and the role of casein and phosphate levels

basic molecular structures of carbohydrates, proteins and fats

disinfection and sterilisation as applied to practical aspects of microbiological diversity and growth

microorganisms of significance in the production and spoilage of cheese

raw milk quality tests

testing methods and interpretation of results for salmonella, staphylococcus, listeria and E. coli in both pasteurised and raw milk cheese

interpreting measurements at stages in a cheese making process, covering:

salt to moisture ratio (S/M)

moisture in the non-fat substance (MNFS)

fat in the dry matter (FDM)

biological, chemical and physical methods available for controlling microbial growth

health and safety hazards and control methods, and food safety standards relevant to the workplace

sources of technical information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment for cheese production

sampling and testing equipment

a range of cheeses at different stages of production for sampling

test results for a range of different cheeses or different stages of production

specifications:

manufacturer advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4009 Label foods according to legislative requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to label foods and/or beverages according to legislative requirements.

The unit applies to individuals who have responsibility for maintaining the product safety, quality and legislative requirements for labelling food and/or beverage items.

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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify specific criteria required for a food and/or beverage label	1.1 Identify legal requirements of food and/or beverage labels 1.2 Identify the relationship between label and consumer information 1.3 Confirm that the ingredients in a food or beverage product are accurately described 1.4 Confirm that date marking is completed and linked to information on batch number and date of processing 1.5 Confirm that directions for use and storage information are provided 1.6 Confirm that country of origin information is completed to comply with requirements for food source and place of processing 1.7 Identify additional general information requirements 1.8 Source commodity-specific labelling requirements
2. Document information from the processing operation required on the product label	2.1 Identify exemptions for nutrition information panel 2.2 Provide information on energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content, and any other nutritional information required by legislation 2.3 Provide the number of servings, the average quantity of food or beverage in a serving and the unit quantity of the product 2.4 Document the declaration of weights and measures 2.5 Confirm that legislative requirements for specifying allergens and irradiated food or beverages, percentage labelling and mandatory warning and advisory statements and declarations (including genetically modified ingredients) are included on the label
3. Produce a label for a specified food or beverage product	3.1 Collate label data and format 3.2 Use software packages to produce a nutritional panel for a food or beverage label 3.3 Assess food and/or beverage labels to determine compliance, and modify if necessary 3.4 Monitor the operation of labelling equipment

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.

Skill	Description
Reading	Interpret legislative requirements and standards for food and/or beverage labelling Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food and/or beverage processing enterprise Identify the legal responsibilities of a food processing company relating to product content, packaging, nutritional panels and use-by dates
Numeracy	Source, collect and organise a range of data for use on product labels Apply units of measurement and percentage compositions of food make-up for nutrition information panel

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4009 Label foods according to legislative requirements Release 2	FBPFST4009 Label foods according to legislative requirements Release 1	Minor clarifications throughout to note content addresses both food and beverages	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

Assessment Requirements for FBPFST4009 Label foods according to legislative requirements

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced accurate labels for two different items of food and/or beverages that comply with the current Food Standards Code.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legislation, regulations and standards relating to food and/or beverage labelling

legal, industry and enterprise requirements of a food or beverage label, including requirements for specifying allergens and irradiated foods or beverages, percentage labelling and mandatory warning and advisory statements and declarations (including genetically modified ingredients)

data to be accessed to populate a product label

legal implications of incorrect food or beverage labelling

exemptions for nutrition information

the relationship between the consumer and information required on a label.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective equipment required for labelling food and/or beverages according to legislative requirements

labelling equipment

specifications:

production process, manufacturer advice and operating procedures

workplace documentation, including specifications and procedures for food and/or beverage labels

food and/or beverage labelling legislation, codes of practice and guidelines

workplace information recording systems, requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4013 Interpret and respond to food and/or beverage test results

Modification History

Release	Comments
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 interpret test results and make decisions about how to manage the production process in response to the results.

This unit applies to those workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements associated with those products.

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

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review food and/or beverage test results	1.1 Access and read test results 1.2 Compare test results to reference standards and expectations 1.3 Identify trends in data and/or results 1.4 Identify atypical results
2. Source cause of food and/or beverage atypical data	2.1 Identify a range of possible causes for atypical results 2.2 Gather data and other information to eliminate or confirm possible causes
3. Act on results of analysis	3.1 Determine options to correct processing of food and/or beverage 3.2 Determine options to correct cause of atypical results 3.3 Select the most appropriate solution/s 3.4 Take action to correct atypical results in accordance with product specification 3.5 Record actions taken in response to analysis in accordance with workplace procedures

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.

Skill	Description
Numeracy skills	Interpret test results, including carrying out simple calculations
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4013 Interpret and respond to food and/or beverage test results	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

Assessment Requirements for FBPFST4013 Interpret and respond to food and/or beverage test results

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has accurately interpreted and suitably responded to test results in a food production environment, including:

at least four of the following test types most relevant to the job role:

pH

alcohol

bitterness

colour

microbiological counts

moisture

vicinal diketones (VDKs)

carbon dioxide (CO2) and nitrogen (N2)

dissolved oxygen (DO)

total packed oxygen (TPO)

water activity (Aw)

test type specific to food or beverage product

performing calculations that include decimals and percentages, volume, ratios, dosage and concentration

recording actions carried out in response to test results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of tests performed as part of job role and principles of the standard methods/specifications used

typical basic tests, equipment and methods relevant to product

measurements used for typical tests

acceptable parameters for typical test results

sources of uncertainty in measurement and methods for control

workplace and/or legal traceability requirements

numeracy skills relevant to job role:

convert units involving multiples and submultiples

use fractions, decimals, proportions and percentages to determine responses to results

use areas (m2) and volumes (ml, L, m3) to describe product quantities

calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity

determine ratios, such as mass to mass, mass to volume and volume to volume percentages

calculate concentration, such as g/100mL, mg/L and dilution ml/L

analyse statistical data to identify processing issues

calculate food properties, such as % concentration (dry), % content of moisture, ash, fat, protein, alcohol, sulphur dioxide and trace metals

methods for controlling atypical outcomes of tests, relevant to process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food or beverage production environment

resources, equipment and materials:

food or beverage process test results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4014 Apply sensory analysis in food and/or beverage production

Modification History

Release	Comments
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 carry out sensory analysis of food and/or beverages, and to use appropriate terminology when describing the organoleptic properties.

This unit applies to workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements, and who are responsible for making changes to processing based on the results of the sensory analysis.

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

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the organoleptic properties of food or beverage	1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 1.2 Identify the textural properties of food or beverage 1.3 Identify aromas and flavours 1.4 Recognise the effect of colour on the visual properties of food or beverage 1.5 Recognise any personal sensory blind spots
2. Analyse food or beverage samples	2.1 Determine required organoleptic properties for specified product 2.2 Devise or access appropriate recording documentation for the sensory evaluation test 2.3 Prepare samples for analysis in accordance with workplace procedures 2.4 Analyse sensory properties of food or beverage 2.5 Identify any faults with product that do not fit product specification 2.6 Identify the factors influencing sensory evaluation tests 2.7 Identify differences between standard specified for product and sample
3. Act on results of analysis	3.1 Record details of analysis using predetermined format 3.2 Discuss outcomes of analysis with team 3.3 Determine action to be taken as a result of the analysis

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.

Skill	Description
Oral communication	Use appropriate terminology and effective communication skills to discuss sensory analysis results and determine actions
Get the work done	Think through options to solve problems as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4014 Apply sensory analysis in food and/or beverage production	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

Assessment Requirements for FBPFST4014 Apply sensory analysis in food and/or beverage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively applied sensory analysis in a food and/or beverage production environment, including:

analysing and describing the organoleptic properties of three different food products, or three different beverage products, including:

taste – sweet, salty, bitter, sour and umami (savoury)

texture

aroma

flavour

colour

visual properties

identifying differences between the three products

identifying product faults

identifying any personal sensory blind spots.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry codes of practice relevant to industry sector

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umami (savoury) and bitter/salty

frameworks for organoleptic evaluation, relevant to product

clarity around what makes a quality product (style, context, specification)

interaction of sensory activity, including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

the various sensory evaluation tests used in the food processing industry

principles and purpose of test methods implemented (why they are used and what they demonstrate)

quality requirements for conducting a taste panel

sensory panels and their makeup (and acknowledgement that people have different sensory skills)

descriptive, discriminative and affective sensory methods

typical samples used for sensory analysis, including:

raw materials, ingredients, final products, packaging materials, and materials that come in contact with the product

materials at stages of production

process aids and adjuncts

common testing methods:

triangular test, duo-trio test, ranking test, paired comparison test and blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing and affective testing

typical uses of the results obtained from the sensory analysis:

quality assurance at various stages of production

quality control and troubleshooting

research and development of new products

blending.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food or beverage production environment

resources, equipment and materials:

food and/or beverage product samples for analysis.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5010 Implement and review the preparation of milk for processing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the standards and procedures for receiving and preparing milk for product manufacture.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, utilising knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive fresh milk and blend using standard industry data	1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures for milk 1.3 Record and store test data 1.4 Blend milk to requirements, based on test data 1.5 Store milk to meet industry standards
2. Implement procedures for separation and/or pasteurisation of received milk in preparation for further processing	2.1 Implement a sequence of activity to prepare the system for separation and/or pasteurisation 2.2 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.3 Document data requirements and collection points for food safety, quality and production standards 2.4 Implement procedures to deal with non-conformance in relation to process and the final product 2.5 Set the production system to operating specifications before and during preparation and testing of received milk 2.6 Implement process control system for the preparation of milk for further processing
3. Diagnose, rectify and report problems arising from the preparation of milk for manufacture	3.1 Interpret product tests to ensure compliance with requirements 3.2 Implement a system to identify defects and abnormalities in delivered milk 3.3 Make adjustments to processes and equipment in response to analysed results 3.4 Record and report problems
4. Review production processes for preparing milk for further processing	4.1 Review the critical control points and critical limits for product safety 4.2 Undertake food tests to check product composition and compliance with further manufacturing requirements 4.3 Review operating procedures for food safety and quality 4.4 Review safe work systems for processing 4.5 Review environmental impacts and energy efficiencies for preparation of milk for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5010 Implement and review the preparation of milk for processing Release 2	FBPFST5010 Implement and review the preparation of milk for processing Release 1	‘Homogenisation’ removed from element and performance criteria so that unit can be applied to artisan cheese making settings	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

Assessment Requirements for FBPFST5010 Implement and review the preparation of milk for processing

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively implemented and reviewed the preparation of milk for processing on at least one occasion, including:

assessing the impact of processing on milk

establishing critical control points (CCPs) and critical limits for each step in the preparation of milk for processing

monitoring production of milk for further processing

monitoring the implementation of the Hazard Analysis and Critical Control Points (HACCP) plan

determining data collection and documentation requirements

carrying out milk sampling and testing according to the HACCP plan and operational procedures

accurately interpreting test results

making procedural adjustments to address non-compliance

ensuring relevant food safety standards and associated regulations are adhered to.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the components of milk

the hazards associated with raw milk

the various spoilage organisms associated with milk

the testing and processing stages in preparing milk for further processing

the risks to milk product quality from incorrect preparation and handling of fresh milk

output of each of the processes used in the preparation of milk for further processing

compositional requirements for milk prepared for further processing for a range of processed milk products

principles of operation of equipment and accessories used in the preparation of milk for further processing

critical factors in the testing and preparation of received milk for further processing into dairy products

processes used in the preparation and manufacture of non-fermented dairy products

resource requirements for the preparation of milk for further processing

potential product defects and their causes, which may arise in the preparation of milk for further processing

milk sampling and testing

data requirements appropriate for food safety, quality and production standards

manufacturing processes, including materials and equipment, involved in preparing delivered milk for further processing

milk handling and its impact on properties for further processing

chemical and physical hazards that may affect milk

procedures for milk storage, handling and preparation

health and safety in the workplace procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

food safety standards and regulatory requirements associated with the preparation of milk for processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real milk processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

testing equipment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages

Modification History

Release	Comments
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 identify the microbiological and chemical properties of fermented food and/or beverages, including the identification of food contamination and spoilage.

This unit applies to individuals who apply technical and theoretical knowledge and who design and communicate solutions to sometimes complex problems.

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

Food Science and Technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply the principles of microbiological quality control for successful fermentation	1.1 Determine the fermentation critical control points (CCPs) for successful fermentation for different fermented food and beverage categories 1.2 Identify the indicators of unsuccessful fermentation for different fermented food and beverage categories 1.3 Determine the correct microbiological quality control program for specific fermented food and beverage in terms of the Food Standards Code
2. Identify key microorganisms involved in fermentation	2.1 Identify the key microorganisms used in different fermentation processes 2.2 Identify the differences between different fermentation processes and when they are used 2.3 Identify the indicators of successful fermentation for each different fermentation process
3. Identify food poisoning and spoilage microorganisms that may result from incorrect fermentation practices	3.1 Identify the major pathogenic organisms and any associated toxins that may be present in an unsuccessful ferment 3.2 Interpret and determine appropriate action based on microbiological and chemical test results 3.3 Determine the ramifications of fermented product contamination in terms of public health and product shelf-life quality
4. Perform microbiological sampling and testing techniques	4.1 Perform microbiological sampling techniques to collect production samples 4.2 Take samples to determine the presence of the pathogenic and spoilage organisms to confirm adequacy of operating processes, including plant sanitation 4.3 Organise appropriate storage and transport of samples to testing facility 4.4 Identify the appropriate range of actions required when out-of-specification test results are received
5. Identify the biochemical pathways that occur in fermented food and beverage production	5.1 Identify the biochemical pathways associated with the different categories of fermented food and beverages 5.2 Identify the reactions and properties of sugars and starches through a fermentation process
6. Identify and conduct simple biochemical tests to track the process of fermenting food	6.1 Identify the significance of a range of chemical parameters to track the progress of the fermentation process, including sugar levels, pH, acidity, water activity (Aw), salinity, alcohol 6.2 Test for sugar levels to determine fermentation progress 6.3 Test for starch levels to determine fermentation progress 6.4 Test for acidity to determine fermentation progress 6.5 Handle samples and reagents safely

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.

Skill	Description
Reading	Interpret food safety guidelines, standards and regulations Interpret documented processes for control of microbial growth in food products
Numeracy	Maintain and analyse data resulting from microbiological tests Determine calibration procedures and schedule for test equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages	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

Assessment Requirements for FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has identified and analysed microbiological and biochemical effects that take place in the fermentation of three different food and/or beverage products, including:

conducting relevant in-process tests required to monitor the progress of fermentation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of fermentation, including yeasts, bacteria, symbiotic culture of bacteria and yeast (SCOBY) and fungi

types and effects of microbiological and chemical hazards from incorrect fermentation (for each product)

spoilage in fermented food and/or beverages and how they could be avoided

processes used in the control of microbial growth in food products

criteria for successful fermentation of different types of fermented food and beverages, including: organism, fermentation time, fermentation temperature, fermentation atmosphere (aerobic vs anaerobic), pH for different fermented food and beverage categories, water activity (Aw)

major microorganisms responsible for food poisoning and spoilage

Food Standards Code in relation to fermented food and beverages

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

typical spoilage patterns in fermented foods caused by chemical and microbiological issues

microbiological quality control programs

plant hygiene, including sanitation and verification techniques

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

the relevance of rapid microbiological technology, as related to control of plant hygiene

potential microbiological pathogens

chemical hazards

critical control limits and microbiological processes and species in fermented food and beverage production

characteristics and phenomena that occur during fermentation

common chemical reactions that occur in food processing, including both spontaneous and controlled reactions, including:

the role of enzymes in generating biological reactions

tests commonly used to measure phenomena, and related units of measurement

transition phases applicable to a given production process

the role of temperature and pressure in the transition process

pH and its impact on fermentation

role of secondary fermentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

test equipment, manufacturers’ advice and operating procedures

specifications:

product standards.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4001 Supervise and maintain a food safety plan

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to maintain and implement a hazard analysis critical control point (HACCP) based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.

This unit applies to individuals who monitor and maintain a food safety plan in the workplace.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review the existing food safety plan	1.1 Collect data and results from critical control point (CCP) records to verify the food safety system 1.2 Identify major and minor non-conformances to the food safety plan 1.3 Monitor critical control points to confirm performance 1.4 Analyse problem areas and suggest corrective actions and strategies to prevent recurrence of the problem 1.5 Document required amendments to the food safety plan 1.6 Report recommendations and amendments to appropriate personnel
2. Communicate the requirements of the food safety plan	2.1 Explain food safety principles, food safety procedures and requirements, including regulatory requirements, to the team 2.2 Develop commitment to and responsibility for food safety through work team communication 2.3 Define, document and implement procedures to support the food safety plan 2.4 Provide training and mentoring to the team to assist implementation
3. Monitor the implementation of the food safety plan	3.1 Monitor team’s implementation of the food safety plan 3.2 Monitor personal behaviour, including hygiene, housekeeping and use of clothing and equipment, and correct where necessary 3.3 Complete and maintain records and reports 3.4 Take prompt action to correct non-conformance 3.5 Identify and analyse causes of non-conformance 3.6 Implement control measures to prevent future non-conformance 3.7 Report non-conformance to appropriate personnel
4. Maintain the food safety plan	4.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls 4.2 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action 4.3 Update corrective action and control procedures to improve food safety 4.4 Complete safety plan documentation

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.

Skill	Description
Reading	Interpret food safety program Interpret workplace food safety practices and procedures
Oral communication	Select and use appropriate communication strategies to interact effectively with team and supervisor
Get the work done	Use problem-solving skills to investigate non-conformance, and revise procedures where necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4001 Supervise and maintain a food safety plan Release 2	FBPFSY4001 Supervise and maintain a food safety plan Release 1	Minor changes to knowledge evidence	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

Assessment Requirements for FBPFSY4001 Supervise and maintain a food safety plan

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively supervised and maintained a critical control point (CCP) food safety program in a food processing environment, working with a small team on at least one occasion, including:

reviewing a food safety plan for a food processing operation

communicating the requirements of a food safety plan to workers

demonstrating safe food handling work practices

completing records and reports related to the implementation of food safety

responding to non-compliances and taking corrective actions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Food Standards Code and relevant food legislation

current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents

common microbiological, physical and chemical hazards to food safety, and related control methods

the way changes in equipment and/or processing methods can affect food safety hazards and level of risk

the objectives of a hazard analysis critical control point (HACCP) based food safety program

the steps in the development of a CCP-based food safety plan

the steps in the systematic introduction of a HACCP-based food safety program

workplace recall and traceability procedures

purpose of the CCP development and review process

the document controls associated with a procedure change

the purpose of standard operating procedures and work instructions

the process of auditing and verifying a HACCP-based food safety program

the importance of role-modelling good personal hygiene, safe food handling and quality procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

food processing equipment

methods and related software systems for collecting data, analysing data and compiling a report

specifications:

workplace operating procedures

a CCP-based food safety plan for the food processing workplace

relationships:

interactions with work team and supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2001 Use basic laboratory equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a range of basic laboratory equipment to accurately measure, weigh, separate and filter substances.

The unit applies to those who work in food and wine production and processing environments and carry out routine tests in line with established test methods and clear workplace procedures.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare basic laboratory equipment for use	1.1 Identify and confirm job requirements 1.2 Select and fit personal protective equipment in accordance with manufacturers' specifications 1.3 Confirm availability of materials, services and equipment 1.4 Ensure laboratory equipment is clean, safe, calibrated and ready to use
2. Use basic laboratory equipment and techniques	2.1 Set up and operate equipment in accordance with workplace procedures 2.2 Use laboratory equipment to accurately weigh, measure, separate and filter 2.3 Read and interpret results accurately 2.4 Identify and address non-conforming results
3. Complete equipment operation	3.1 Collect, treat and dispose of or recycle waste generated in accordance with workplace waste management policies 3.2 Clean and sanitise equipment and work surfaces after use in accordance with workplace requirements 3.3 Complete records according to workplace requirements

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.

Skill	Description
Reading	Interpret work instructions accurately
Writing	Record workplace information using industry-specific vocabulary
Numeracy	Accurately interpret readings from gauges and scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2001 Use basic laboratory equipment	FDFLAB2011A Use basic laboratory equipment	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2001 Use basic laboratory equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, accurately used and cleaned basic laboratory equipment to perform four tasks from the following list:

weighing

centrifuging

separating

pipetting

measuring

titrating

sterilising.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and methods of use for a range of basic laboratory equipment

purpose and methods used to calibrate equipment

operation of equipment and instrumentation components

standard tests carried out in the workplace and their purpose

health and safety requirements for hazards and controls relevant to work role

environmental issues and controls relevant to work role

safety data sheets (SDS) for chemicals used

workplace requirements for recording and reporting problems

cleaning and sanitising requirements of equipment and work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, sterilisation equipment, common measuring instruments, disinfecting and sterilising agents and media

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2002 Prepare laboratory solutions and stains

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare a variety of solutions and stains for routine tests carried out in a standard laboratory setting.

This unit applies to individuals who are responsible for preparing test solutions and stains required for standard analytical tests, determined by the scope and classification of the laboratory.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare materials and equipment	1.1 Identify and confirm job requirements 1.2 Identify and select standard methods for solution preparation in accordance with workplace procedures 1.3 Confirm availability of required materials, reagents and equipment 1.4 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.5 Select and fit appropriate personal protective equipment as per manufacturers' specifications 1.6 Select and assemble appropriate volumetric glassware and measuring equipment, materials and reagents as per requirements 1.7 Check shelf life of reagents and solutions and replace out-of-date or reject materials
2. Prepare solutions and stains	2.1 Follow standard workplace method to prepare solution or stain 2.2 Measure appropriate quantities of reagents for solution preparation as per requirements 2.3 Prepare solutions to achieve homogeneous mix of the specified concentration 2.4 Transfer solutions to appropriate containers in accordance with workplace procedures 2.5 Label containers with solution details and log details in laboratory register in line with workplace practices 2.6 Monitor shelf life of working solutions and dispose of those unfit for use, according to workplace procedures
3. Complete laboratory procedure	3.1 Clean and store glassware and equipment after use, and store reagents 3.2 Clean and sanitise equipment and work surfaces after use according to workplace requirements 3.3 Use aseptic techniques to ensure health and hygiene of self and others 3.4 Collect, treat and dispose of or recycle waste generated by the process in accordance with workplace waste management policies 3.5 Complete records according to workplace requirements

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.

Skill	Description
Numeracy	Use measuring equipment accurately, calculating specified concentrations and dilutions, in line with method
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2002 Prepare laboratory solutions and stains	FDFLAB2004A Prepare laboratory solutions and stains	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2002 Prepare laboratory solutions and stains

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared laboratory solutions and stains, including:

safely preparing at least three examples of working solutions and/or stains

accurately labelling each solution or stain

calculating the quantities involved on each occasion and any dilutions required

storing solutions and stains appropriately according to light, temperature, contamination and shelf-life

disposing of waste in line with environmental guidelines on each occasion

ensuring work takes place in a sanitised environment

accurately recording workplace information.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and features of basic laboratory equipment

purpose and features of a range of basic laboratory solutions and stains

effect of inappropriate storage on solution and stain quality and performance

effect of process stages on results and outcomes

calculations required to prepare specified amounts of solutions of specified concentration

common causes and consequential effects of inaccuracies or contamination, and preventive or corrective action required

workplace procedures for preparing solutions

health and safety hazards and controls

procedures and responsibility for reporting problems

environmental issues and controls

cleaning of equipment and work area

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, sterilisation equipment, common measuring instruments, reagents, containers and storage facilities.

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPLAB2003 Perform basic analytical tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform a range of analytical tests and measurements in a standard laboratory environment.

The unit applies to individuals who apply basic laboratory principles to standard testing applications in industries related to the production of food and wine.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Laboratory (LAB)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for testing	1.1 Identify and confirm job requirements 1.2 Confirm availability of required materials and services to meet testing requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit appropriate personal protective equipment as per manufacturers' specification 1.5 Register samples and prepare for testing 1.6 Select, prepare and check equipment in accordance with workplace procedures 1.7 Identify and report defects in samples, test materials and equipment
2. Perform testing	2.1 Carry out test methods according to workplace procedures 2.2 Use equipment and materials in accordance with workplace procedures 2.3 Read and interpret results accurately 2.4 Identify and address non-conformance results in accordance with workplace processes
3. Complete testing	3.1 Collect, treat and dispose of or recycle waste generated by the testing in accordance with workplace waste management policies 3.2 Clean and sanitise equipment and work surfaces after use according to workplace requirements 3.3 Complete records according to workplace requirements

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.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Record workplace information using industry-specific vocabulary
Numeracy	Accurately interpret readings from gauges and scales
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPLAB2003 Perform basic analytical tests	FDFLAB2001A Perform basic analytical tests	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPLAB2003 Perform basic analytical tests

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed basic analytical tests, including:

prepared samples using at least two different methods

performed at least three basic tests using standard methods and procedures

recorded results accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of tests performed as part of job role and principles of the standard methods/specifications used

sample preparation processes relevant to job role

typical basic tests and methods relevant to job role

measurements used for typical tests

function of key components of the test equipment, pre-use equipment and safety checks

common causes and effects of inaccuracies or contamination, and preventive or corrective action required

normal range of results for products tested

relevant standards, specifications and legislative requirements (quality, health, food safety, labelling and equipment) and their implications on testing requirements

health and safety hazards and controls

safety data sheets (SDS) for chemicals used

environmental issues and controls relevant to work role

workplace requirements for recording and reporting problems

cleaning and sanitising requirements of equipment and work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a standard laboratory or an environment that accurately represents workplace conditions

resources, equipment and materials:

a laboratory space equipped with basic test equipment, common measuring instruments, materials

specifications:

standard methods, workplace procedures, SDS and equipment manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2073 Work in a socially diverse environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to interact effectively with people in a socially diverse workplace environment.

This unit applies to individuals who facilitate communication with customers and colleagues from diverse backgrounds and allow for cultural considerations when identifying issues that may cause misunderstandings in the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Use verbal and non-verbal communication in a culturally sensitive manner	1.1 Identify responsibilities according to the principles of anti-discrimination legislation 1.2 Treat people from all social and cultural groups with respect and sensitivity 1.3 Use verbal and non-verbal communication that takes into account social and cultural differences 1.4 Make efforts to communicate through use of gestures or simple words where language barriers exist 1.5 Seek assistance from colleagues, specialist resources or outside organisations when cultural considerations could be affecting workplace communication
2. Respond to cross-cultural misunderstandings	2.1 Identify issues that may cause conflict or misunderstanding in the workplace 2.2 Consider possible cultural and social differences when difficulties or misunderstandings occur 2.3 Address difficulties with appropriate personnel in the workplace and seek assistance to facilitate understanding where required 2.4 Make efforts to resolve misunderstandings, taking into account cultural and social considerations 2.5 Refer potential issues and problems that cannot be resolved to appropriate personnel for follow-up in accordance with workplace procedures

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.

Skill	Description
Interact with others	Treat people from differing backgrounds with respect and sensitivity

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2073 Work in a socially diverse environment	FDFOP2005A Work in a socially diverse environment	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2073 Work in a socially diverse environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked effectively in a socially diverse environment on a minimum of two different occasions, including:

recognising cultural and social differences in the workplace

responding to cross-cultural or cross-social misunderstandings.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of equal employment opportunity (EEO) and anti-discrimination legislation as they apply to company and employee rights and responsibilities in the workplace

recognition of differences between people from different cultural and social backgrounds, including those differing from own

understanding of the basis of cultural difference, including behaviour or practices that can cause offence, and related strategies for interacting in ways that are culturally and socially sensitive

communication strategies and styles appropriate to diverse audiences related to the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

specifications:

rights and responsibilities relating to anti-discrimination and EEO

relevant company policies and procedures

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes

interactions with team members and supervisors or realistic scenarios or role plays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3018 Operate a sterilisation process using an autoclave

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a sterilisation process using an autoclave.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) or other accreditation or certification requirements if relevant in other industries/settings, and operating principles to the terminal sterilisation of product and sterilisation of goods for aseptic processing using an autoclave. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare and initiate operation of equipment	1.1 Check autoclave is operational and sterilisation load is available 1.2 Prepare items for sterilisation load by stacking, wrapping, taping or sealing according to Standard Operating Procedures (SOP) 1.3 Mark bags as required according to SOP 1.4 Load autoclave and position temperature load probe according to load pattern requirements detailed in the SOP 1.5 Run pre-start leak test cycle and select the correct sterilisation cycle according to SOP 1.6 Initiate the autoclave cycle
2. Review autoclave printout at end of cycle	2.1 Review autoclave cycle printout or electronic report and confirm correct cycle was run with no faults or alarms detected 2.2 Complete documentation according to SOP
3. Remove items and follow shut down procedures	3.1 Commence shutdown of autoclave by confirming autoclave cycle is complete and autoclave is safe to open according to SOP 3.2 Remove items safely from autoclave and check contents 3.3 Check data logging or relevant indicators have been activated according to SOP 3.4 Confirm items are dry and sterilised 3.5 Clean autoclave according to SOP 3.6 Complete records according to SOP

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the sterilisation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm number of items according to loading pattern Interpret time and temperature specifications for cycle parameters Confirm post cycle results meet sterilisation requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3018 Operate a sterilisation process using an autoclave	FBPPHM3016 Operate a sterilisation process using an autoclave	Major changes to performance criteria for clarity and industry currency Foundation skills table updated Assessment requirements updated	Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3018 Operate a sterilisation process using an autoclave

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one sterilisation process using an autoclave, including:

accessed Standard Operating Procedure (SOP) information to confirm sterilisation requirements

confirmed supply of product or materials for the sterilisation process

prepared items by stacking autoclave dolly with product for terminal sterilisation or wrapping, taping, or sealing in an autoclave bag product for aseptic processing

marked bags with temperature-sensitive tape or chemical indicators

positioned any moveable load probe and loaded items in correct orientation according to SOP and validated load pattern requirements

conducted pre-start checks required for safe operation of the autoclave, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed sterilising equipment clean or sanitised

confirmed all pre-start cycles have been run, including a leak test

confirmed sterilising equipment correctly set up for processing requirements

selected correct sterilisation cycle as per the SOP

reviewed cycle print out to confirm the cycle was completed satisfactorily with no alarms or faults

taken corrective action in response to a non-conformance

opened autoclave and removed items from autoclave according to workplace procedures

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to SOP.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements for autoclaving for microbial reduction/sterility

stages of the sterilisation process, including:

relationship between time, temperature and pressure as they affect kill rate

variables that impact effectiveness of sterilisation

nature of items to be sterilised using an autoclave, different cycle types used and related handling and preparation requirements, including:

porous loads

non-porous loads

position of probes

nature of wrapping materials suitable for use, including:

methods used to wrap or bag items

methods used to monitor whether time and temperature parameters are met, including heat-sensitive tape or markers

significance of validated loading patterns in achieving effective sterilisation

basic operating principles of equipment, requirements and parameters of autoclave, including:

main equipment components including filters, vacuum pumps, condensers and the autoclave chamber

utilities requirements for a GMP autoclave including compressed air, electricity, processed water steam supply and cooling water

time and temperature parameters required to achieve sterilisation and corrective actions required where operation falls outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside of specified parameters

calibration schedule and procedures to confirm that instruments are within calibration

health and safety hazards related to autoclave operation and associated control measures, including working with superheated steam and hot surfaces, manual handling and steam leaks

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment in place and operational

confirming equipment is clean or sanitised

confirming equipment is correctly configured for processing requirements

evaluation and in-process monitoring of sterilisation process indicators, including:

biological

chemical

physical

methods used to monitor the sterilisation process, including:

inspecting

measuring

testing

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

operating principles of process control

Good Manufacturing Practice (GMP) requirements associated with a sterilisation process and related control measures

environmental issues and controls relevant to the sterilisation process including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

autoclave and handling equipment

loading bags or wrapping materials and tape/heat sensitive markers

materials for sterilisation

test equipment

cleaning materials and equipment associated with sterilisation process

record keeping system

specifications:

sterilisation specifications, control points and processing parameters

recording requirements and procedures

product and intermediate product specifications, control points and processing parameters

workplace documentation relating to sterilisation process and procedures that comply with GMP

load pattern requirements

sampling schedules and test procedures

cleaning procedures associated with sterilisation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3019 Operate a chromatography manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chromatography separation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who use Good Manufacturing Practice (GMP) and operating principles in the chromatography separation process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare chromatography equipment for operation	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials meet production requirements 1.3 Confirm required facilities, storage, equipment and personnel are available 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Clean, assemble and adjust equipment according to workplace procedures and operation and maintenance manual 1.6 Set equipment components and related instrumentation to meet production requirements 1.7 Conduct pre-start checks according to workplace procedures 1.8 Complete equipment status reports according to workplace procedures
2. Prepare samples and load products	2.1 Conduct pre-sampling tests and interpret test results to confirm process operation 2.2 Identify and report out of limit test results according to workplace procedures 2.3 Load product and pack into columns according to specifications and production requirements
3. Operate and monitor separation process	3.1 Start up and monitor separation process to confirm process cycles occur in correct sequence according to specifications and production requirements 3.2 Identify and report out of limit products or processes according to workplace procedures 3.3 Confirm separation of solution meets specifications 3.4 Conduct process according to safety and environmental requirements 3.5 Complete documentation according to workplace requirements
4. Shut down separation process	4.1 Confirm isolation and lock out procedures and product and process changeovers for shutting down 4.2 Safely shut down process 4.3 Clean work area according to workplace procedures 4.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the chromatography separation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for number of cycles and flow meters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3019 Operate a chromatography manufacturing process	FBPPHM3007 Operate a separation process using chromatography	Title changed Foundation skills table updated Range of Conditions deleted to remove duplication Minor change to performance criteria and assessment requirements for clarity	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3019 Operate a chromatography manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one separation process using chromatography, including:

accessed workplace information to confirm requirements for the process

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of a chromatography separation process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed that equipment is clean or sanitised

confirmed that equipment is correctly configured for processing requirements

performed procedures for packing columns and for loading material into columns

started, operated, monitored and adjusted a process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

maintained security, integrity and traceability of:

samples

sub-samples

documentation

followed isolation and lock out procedures to take process and related equipment off-line in preparation for cleaning and maintenance according to workplace procedures

performed product and process changeovers, including demonstrating column storage procedures

taken corrective action in response to out-of-specification results

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirement

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the chromatography separation process, including:

the purpose, methods and outcomes of each stage

quality characteristics achievable by the separation process

methods of analysis

basic operating principles, requirements and parameters of chromatography equipment, including:

main equipment components, operating capacities and applications

consequences of incorrect equipment preparation, such as incorrectly positioned non-return valve, supply pump failure and air in the column

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

line clearance cleaning and sanitation procedures

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

sample test methods analysis and interpretation of results

implications and actions taken if results are out-of-specification

procedures used for:

collecting in process samples as specified in documentation appropriate to columns and process requirements

interpreting traces and corrective action where traces are not within specifications

typical profile for a production cycle and events to be monitored during the cycle

common causes of out-of-specification product or process and corrective actions required

procedures and requirements of different shutdowns, including:

an understanding of the requirements for column storage

emergency and routine shutdowns

procedures to follow in the event of power outage

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a separation process and related control measures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

chromatography equipment

materials dispensed for the process

cleaning materials and equipment associated with a separation process using chromatography

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

workplace documentation relating to separation process and procedures that comply with GMP requirements

cleaning procedures associated with a separation process using chromatography.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4008 Prepare and present artisan food and/or beverages

Modification History

Release	Comments
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 prepare and present artisanal food and beverages to a customer in a retail environment.

This unit applies to those individuals who work in a food and beverage sales setting, with responsibility for storing, displaying and presenting products to a customer.

Where this unit includes serving alcoholic beverages, the requirements for Responsible Service of Alcohol (RSA) must be met. Food business licensing and regulatory requirements also apply to this unit, so local requirements must be checked before delivery. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise and identify key product features	1.1 Identify specific artisan food or beverage product and its characteristics 1.2 Identify raw materials used to make product and their characteristics 1.3 Identify different processes used to make variations of the product 1.4 Identify key sensory traits of the product 1.5 Identify factors affecting product storage
2. Set up product tasting area	2.1 Prepare products for tasting using appropriate techniques for product style or characteristics 2.2 Check products to ensure they are fit for customer consumption 2.3 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers 2.4 Prepare adequate supplies of suitable support materials and place ready for use 2.5 Confirm tasting preparation meets health and safety requirements
3. Conduct product tastings	3.1 Design and assemble sample product tasting based on an identified theme 3.2 Encourage customers to sample product range in the most beneficial order to experience product characteristics effectively 3.3 Explain product features and processing techniques to customers 3.4 Give customers time and privacy to sample each product 3.5 Encourage customers to ask questions and provide feedback on products 3.6 Answer customer queries accurately and comprehensively, or refer to another information resource 3.7 Adjust tasting order and product range to suit customer requirements 3.8 Follow safety requirements for durations food can be left out of controlled temperature storage
4. Store artisan food or beverage product	4.1 Store products to maintain quality and flavour 4.2 Complete records to meet regulatory and sales requirements 4.3 Clean workspace to meet regulatory requirements

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.

Skill	Description
Oral communication	Interact effectively with customers in a retail environment Describe product characteristics using industry-specific language
Numeracy	Estimate weights or volume of product with reasonable accuracy

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4008 Prepare and present artisan food and/or beverages	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

Assessment Requirements for FBPPPL4008 Prepare and present artisan food and/or beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively prepared and presented artisanal food or beverage products, including:

identifying and describing the main characteristics of two different artisanal food and/or beverage products

identifying and describing the raw materials used to make each product

describing the production techniques used to make each product

preparing and presenting a sample tasting for a customer, based on an identified theme.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

main processing steps in making the product and the factors that result in variations in the end product

different raw materials used to make types of product

the effects that raw materials can have on end product

factors that affect maturation of product

packaging types, typical for product

language to describe the characteristics of product

use of the five senses for describing identified products

temperature for storing identified products

general nutritional properties of product

ways to organise products for display

care and handling of products

shelf life, use-by dates and best before dates

price and availability

Food Standards Code in relation to identified products

pathogens that can exist in food preparation

general requirements for importing artisan products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

different types of artisan food and beverage products

materials or equipment to present product

relationships:

access to potential customer/s.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3003 Filter fermented beverages

Modification History

Release	Comments
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 prepare and operate filtration equipment using lenticular, plate and frame and/or centrifugal systems, to filter fermented beverages.

The unit applies to individuals who work in brewing operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare services, product and materials to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job role 1.5 Assemble filtration equipment 1.6 Check filters are in place and confirm readiness for use according to workplace procedures 1.7 Check the flow path of product and ensure equipment is ready for operation 1.8 Set the process to meet filtration requirements
2. Operate and monitor the filtration process	2.1 Start up the filtration process according to workplace procedures 2.2 Sanitise system before feeding product through 2.3 Monitor filtration process and pressure to confirm filtered product meets specifications 2.4 Monitor dissolved oxygen (DO) levels 2.5 Identify and address non-conformance of product, process and equipment 2.6 Record quality parameters throughout process
3. Shut down the filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Drain and dismantle equipment safely and prepare for cleaning 3.3 Clean equipment thoroughly 3.4 Dispose of waste generated by the filtration process and cleaning procedures, in line with regulatory requirements 3.5 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Numeracy	Calculate numerical information relating to measurements, quantities, pressure and operational specifications Interpret gauge readings during monitoring of process including pound of force per square inch (psi), kilopascal (kPa), temperature, dissolved oxygen Interpret measurements and volumes including microns (µ), litres (L), hectolitres (hL)
Get the work done	Plan, sequence and implement tasks required to achieve production requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3003 Filter fermented beverages	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

Assessment Requirements for FBPTEC3003 Filter fermented beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively operated the filtration process to filter fermented beverages to specification on at least two occasions, using one or more of the following systems:

lenticular

plate and frame

centrifugal

diatomaceous earth (DE).

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of filter aid filtration (or dynamic depth filtration)

lenticular, plate and frame and centrifugal filtration processes, their basic operating principles and system parts

filtration media, including diatomaceous earth, cellulose sheets

grades of filters

the effects that filtering has on end product and acceptable degrees of haze

links between filtration and other processes used in producing fermented beverages

importance of cleaning, sanitising and sterilising

methods to clean and sanitise filters

pump operation

instruments used for monitoring pressure, dissolved oxygen (DO) and calibration requirements

the effects that DO has on fermented beverages

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the filtration process

methods for controlling risks associated with work health and safety hazards

responsibilities for identifying and controlling environmental issues

how to safely dispose of the sediment filtered out the fermented beverage

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

Food Standards Code in relation to production of beverages

regulatory record keeping requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for filtration operations

filtration equipment and filters and related materials required for operations

product for filtration

system for recording and reporting information

specifications:

workplace procedures for filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC3004 Prepare, fill and store barrels for aging spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to prepare barrels for aging spirits such as whisky.

This unit applies to those workers who work in operational roles in a distillery.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Note: This unit does not cover working with forklifts, which requires a forklift licence.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare and maintain barrel condition	1.1 Identify standards, regulations and guidance materials that cover the requirements of storing flammable and explosive materials 1.2 Identify hazards associated with preparing, filling and storing barrels of spirits and manage risks 1.3 Identify features of barrel, including type of wood, toast, size and age 1.4 Check barrel wood for blemishes, leaks and unsavoury smells 1.5 Hydrate barrel to check for leaks 1.6 Seal wood to stop any leaks 1.7 Check and tighten hoops where required
2. Fill barrel	2.1 Transfer spirit into barrel 2.2 Replace bung and seal 2.3 Move barrel to storage area, using lifting equipment 2.4 Complete records of barrel fill and storage conditions, as required by organisational procedures and Australian Tax Office (ATO) requirements
3. Store barrel	3.1 Monitor conditions in barrel store to ensure they are safe 3.2 Monitor barrels for any leakages 3.3 Repair any leakages by tightening hoops or moistening staves 3.4 Complete barrel records, in line with organisational and regulatory requirements

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.

Skill	Description
Writing	Label barrels with fill details (in sequential order)
Numeracy	Record volume filled (mL, L) Accurately read and interpret readings from thermometer and hygrometer
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC3004 Prepare, fill and store barrels for aging spirits	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

Assessment Requirements for FBPTEC3004 Prepare, fill and store barrels for aging spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has appropriately prepared, filled and stored at least two barrels with spirit for aging.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of barrels required for designated spirit

types of wood used for barrels, including oak, and its characteristics

purpose of barrelling

effects of aging in oak

parts of barrel, including staves, hoop, bung

pre-uses of barrels and their qualities

barrel hydration methods

the effect that temperature and humidity can have of the health of a barrel

the expanding and contracting nature of barrels

instruments used to monitor storage of barrels, including thermometer and hygrometer

problems created by dry conditions or too much sunlight

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling, working with ethanol and flammable substances

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

barrels

spirit for aging

pump

lifting equipment

humidity and temperature gauges.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4003 Control food contamination and spoilage

Modification History

Release	Comments
Release 3	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 4.0.
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to control contamination and spoilage in food or beverages, and to manage food safety using cleaning and sanitation programs.

The unit applies to workers who oversee food contamination control measures across a food or beverage production or processing site or facility.

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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and apply legal responsibilities to produce quality, safe food and/or beverages	1.1 Identify legal and regulatory responsibilities for producing safe food and/or beverages 1.2 Identify legal, workplace and customer quality standards for food and/or beverage products 1.3 Ensure food safety and quality practices are applied to food and/or beverage preparation, processing and storage
2. Identify common causes of food poisoning and contamination	2.1 Identify food-borne pathogens and contamination that can occur in processed food and/or beverages 2.2 Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product 2.3 Identify conditions required for contamination to occur 2.4 Analyse results of tests to detect the presence of contamination and related conditions
3. Manage control measures to eliminate or minimise the risk of contamination	3.1 Apply control measures when receiving, handling, processing, storing and transporting food and/or beverages to meet identified legal and workplace standards 3.2 Document control measures used to prevent food contamination and spoilage
4. Manage cleaning and sanitation regimes	4.1 Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food and/or beverage industry 4.2 Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact 4.3 Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact 4.4 Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program 4.5 Document and communicate responsibilities for cleaning and sanitation

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.

Skill	Description
Reading	Analyse legal and workplace documentation, and consolidate information to determine controls to prevent contamination and spoilage of food and/or beverages
Numeracy	Perform mathematical calculations to check, interpret and confirm results of food safety tests
Oral communication	Use collaborative and inclusive techniques to convey and clarify information
Get the work done	Apply systematic and analytical decision-making processes for complex and non-routine situations Problem-solve issues, drawing on past experience and research

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4003 Control food contamination and spoilage Release 3	FBPTEC4003 Control food contamination and spoilage Release 2	Minor wording changes in Performance Criteria and Foundation Skills	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPTEC4003 Control food contamination and spoilage

Modification History

Release	Comments
Release 3	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 4.0.
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively controlled food contamination and spoilage, including:

identifying contamination and/or spoilage in at least three different processed food and/or beverage samples

determining likely causes of non-conformance of ingredients/raw materials

analysing the results of tests to identify contamination and/or spoilage

identifying and applying legal, workplace and quality standards for food and/or beverage products

recognising indicators of unacceptable (or non-conforming) processing, handling and/or storage outcomes

managing control measures used to address risks of food and/or beverage contamination

managing cleaning procedures to ensure workplace standards meet food safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic composition and function of each main raw material/ingredient used, such as awareness of ingredient grades or types

common causes of contamination/unacceptable quality of raw materials/ingredients, relevant to work role

practical application of science to hygiene and sanitation in the workplace, relevant to job role

methods used to confirm quality standard, such as accessing information (e.g. certificates of analysis and/or laboratory clearance information)

Food Standards Code for safe food production

definitions of and techniques for cleaning and sanitation

the effect of variation in raw materials/ingredients on processing stages and final product outcome, including factors likely to cause variation, and scope to adjust or correct for variation at each processing stage

how time and temperature impact on the growth of microorganisms

appropriate handling and storage requirements for raw materials/ingredients and final product, and the effect of failing to meet required storage conditions

the changes and reactions that occur through processing stages, including the signs and symptoms of poor/unacceptable processing or equipment operation

factors that affect the shelf-life of product

the inter-relationships between processing stages and the effect of variation in processing parameters on process outcome and on final product, including factors likely to cause variation, and scope to adjust or correct for variation at subsequent process stages

procedures for identifying and isolating non-conforming product

troubleshooting information and techniques

procedures and related documentation required to amend or introduce a new method or procedure, such as short-term procedures for amending or updating specifications and processing parameters

reporting requirements and responsibilities

test methods to confirm raw material/ingredient and/or final product quality characteristics where relevant.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

samples of contaminated and spoiled food and/or beverages

cleaning and sanitation equipment

specifications:

methods to detect contamination and spoilage

food safety plan and related information, including operating procedures, cleaning and sanitation regimes/plans

cleaning and sanitation methods and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4012 Manage raw materials

Modification History

Release	Comments
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 receive, handle and store raw materials that will be used in the production of food and/or beverages.

This unit applies to workers who have responsibility for overseeing the production of food and/or beverages and the quality assurance requirements associated with those products.

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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify quality parameters for raw materials	1.1 Identify raw materials required to produce end product 1.2 Identify key quality attributes of raw materials 1.3 Identify compliance issues associated with each raw material 1.4 Identify hazards associated with each raw material 1.5 Develop key raw material product specifications
2. Research suppliers of raw materials	2.1 Identify suppliers of raw materials relevant to end product 2.2 Investigate potential suppliers' capability and capacity to supply consistent quality raw materials 2.3 Identify costs and delivery methods 2.4 Order raw materials
3. Receive raw materials	3.1 Check details of order for raw materials 3.2 Compare order details to details on delivery docket 3.3 Check quality of raw material meets specifications 3.4 Take action to respond to out-of-specification materials 3.5 Perform basic analytical tests on raw materials 3.6 Confirm raw materials meet processing requirements 3.7 Receive raw materials for processing that meet quality requirements 3.8 Record delivery of raw materials, in line with workplace procedures
4. Handle raw materials	4.1 Identify risks and hazards of handling raw materials specific to job role 4.2 Wear appropriate personal protective equipment to manage risks 4.3 Use appropriate equipment to move raw materials to storage area
5. Monitor and store raw materials	5.1 Check storage conditions meet quality requirements 5.2 Ensure stock is rotated so that older stock is used before new stock 5.3 Adjust storage conditions that do not meet quality requirements 5.4 Monitor storage to ensure quality of raw material is maintained 5.5 Maintain records of storage conditions and quantities 5.6 Re-order raw materials when stocks are low, in line with workplace requirements

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.

Skill	Description
Numeracy skills	Interpret readings of gauges and scales for temperature, moisture Use areas (m2), weight (g, kg, T) and volumes (ml, L, m3, ML, GL) to describe product quantities
Get the work done	Problem-solve issues with raw materials and storage as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4012 Manage raw materials	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

Assessment Requirements for FBPTEC4012 Manage raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed raw materials for processing food or beverage products, including:

assessed at least one supplier of raw materials

develop product specification

checked quality of two different raw materials to be received

responded to out-of-specification materials

handled and stored two different raw materials to maintain quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

raw materials used in production of food and/or beverages, relevant to job role

specifications for raw materials relevant to end product

compliance issues and/or hazards that may occur in relevant raw materials, such as microbiological, chemical, physical, allergens, regulatory, quality

typical analytical tests and checks to determine quality of raw materials, including observation, smell and rapid tests

range of actions to take in response to out-of-specification materials, including rejecting order, adjusting processing requirements

methods to determine water quality

Certificates of Analysis for raw materials, and their purpose

storage requirements to ensure quality of raw material is maintained

safe work practices to handle raw materials, relevant to job role

workplace and/or legal traceability requirements

safe work requirements relevant to the job role.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage processing environment

resources, equipment and materials:

raw materials relevant to food and/or beverage processing environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4013 Manage wort production for brewing

Modification History

Release	Comments
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 manage the production of wort that will be fermented and used in the production of beer.

This unit applies to workers who have responsibility for overseeing the production of wort for fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wort	1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working in hazardous environments, including potentially explosive environments, dust, heat and steam 1.2 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.3 Apply effective clean-in-place (CIP) and sanitation procedures 1.4 Identify specification for product 1.5 Ensure adequate quantities of raw materials for specification 1.6 Check quality of raw materials meets quality specifications and record details
2. Mill grain	2.1 Set mill to crush malted grain to specification 2.2 Carry out test run to ensure malt is crushed to specification 2.3 Operate mill to crush malt and produce grist
3. Convert mash	3.1 Transfer grist to mash tun 3.2 Set water level, temperature and time in line with product specification, to convert starches to sugars 3.3 Operate mash tun to produce and convert mash 3.4 Monitor quality of mash using simple tests 3.5 Analyse test results and adjust process as required
4. Separate mash	4.1 Transfer mash into separation vessel 4.2 Monitor separation process by using simple tests 4.3 Dispose of spent grist in line with environmental requirements 4.4 Complete processing and batch records in line with workplace procedures
5. Boil wort	5.1 Transfer wort into kettle 5.2 Set temperature of kettle for controlled boil 5.3 Add hops and adjuncts to influence flavour, in line with specifications 5.4 Monitor quality of wort using simple tests 5.5 Analyse test results and adjust process as required 5.6 Complete processing and batch records to ensure traceability
6. Cast wort	6.1 Set operating parameters of equipment for wort transfer to cellar/fermentation vessel 6.2 Monitor quality of wort using simple tests 6.3 Analyse test results and adjust process as required 6.4 Cool and oxygenate wort to fermentation specification 6.5 Complete processing and batch records to ensure traceability
7. Conduct housekeeping activities	7.1 Clean equipment and work area in line with workplace procedures 7.2 Conduct routine maintenance activities 7.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Numeracy	Measure and record weight of raw materials and volume of wort (using kg, L and hL) Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4013 Manage wort production for brewing	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

Assessment Requirements for FBPTEC4013 Manage wort production for brewing

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of wort that meets product specification, including:

addressing risks and managing hazards

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of milling grain to expose starchy material in the husk

problems created from grain that is too heavily crushed or milled

stage and changes that occur during wort production

purpose of malt, hops, water, adjuncts and the preparation procedure

quality characteristics and uses of end product and output

typical tests carried out on wort to check pH, bitterness, colour

instruments used for testing and how each is calibrated and certified

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

formulae and calculations used in recipe design in order to adjust process as required

isomerisation of hops

roles of enzymes in mash process, particularly alpha and beta amylase

equipment and instrumentation components, purpose and operation

cleaning, sanitisation and sterilisation procedures and purpose

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling, working with dust, potential for explosion when working with grain and milling, risks of burns when working with heat and steam

routine maintenance requirements

waste handling and disposal requirements

hazards and controls, including manual handling, working with ethanol and flammable substances

Australian Standards, legislation, regulations and workplace licence requirements related to working in hazardous and potentially explosive environments

Food Standards Code in relation to brewing

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials for wort production

access to equipment for production of wort

testing equipment

safety equipment and personal protective equipment (PPE)

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4014 Manage cellar operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Application

This unit of competency describes the skills and knowledge required to manage cellar operations for the production of a fermented beverage.

This unit applies to those workers who have responsibility for overseeing the cellar operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Ferment wort	1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working hazardous environments, including explosive environments, confined spaces, working with CO2 and working at heights 1.2 Identify specification for product 1.3 Sanitise or clean-in-place (CIP) fermentation vessel 1.4 Transfer wort to fermentation vessel 1.5 Prepare and pitch yeast 1.6 Add adjuncts, in line with specification for final product 1.7 Set time and temperature for fermentation 1.8 Allow wort to ferment for specified time to produce alcohol and flavour 1.9 Conduct standard tests to check product development 1.10 Analyse test results and adjust process as required 1.11 Monitor and record fermentation process 1.12 Complete processing and batch records to ensure traceability
2. Mature fermented beverage	2.1 Sanitise maturation vessel, as required of process 2.2 Transfer product to maturation vessel, as required of process 2.3 Set time and temperature for maturation to allow yeast to propagate and flavours to develop 2.4 Dry hop as required to product specification 2.5 Add processing aids as required of product specification 2.6 Conduct standard tests to monitor quality and flavour of product 2.7 Analyse test results and adjust process as required 2.8 Complete processing and batch records to ensure traceability
3. Conduct housekeeping activities	3.1 Clean equipment and work area in line with workplace procedures 3.2 Conduct routine maintenance activities 3.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Numeracy	Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4014 Manage cellar operations	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

Assessment Requirements for FBPTEC4014 Manage cellar operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceuticals Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed cellar operations for the production of fermented beverages to meet specification, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purposes of each stage of cellaring operation

stages and changes required for equipment operation, specific to product

yeast handling parameters

adjuncts typically added to end product, their effects and handling parameters

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

typical tests carried out on wort to check pH, alcohol, bitterness, colour, yeast count

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses valves, control instruments

dry hops techniques, as required for product

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

sanitisation and clean-in-place procedures and purpose

hazards and controls, including manual handling, working with ethanol, working in confined spaces and with pressure vessels

waste handling requirements and procedures

routine maintenance requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

Food Standards Code in relation to production of beverages

legislation, regulation and workplace licence requirements related to the production of alcohol, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and taxation office requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wort

fermentation, maturation tanks

testing equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4015 Manage and propagate yeast

Modification History

Release	Comments
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 select, propagate and store yeast for the production of fermented beverages.

This unit applies to those workers who have responsibility for overseeing the cellar operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select yeast variety	1.1 Identify key properties of yeast and different strains 1.2 Determine whether dry yeast to liquid yeast suits need 1.3 Identify nutritional needs of yeast 1.4 Establish yeast health, viability and vitality 1.5 Identify storage requirements of yeast
2. Propagate yeast	2.1 Identify and confirm propagation requirements 2.2 Sterilise equipment and follow safe work practices 2.3 Prepare yeast propagation media ensuring availability of nutrients 2.4 Inoculate yeast culture ensuring aseptic techniques and incubate in specified conditions 2.5 Monitor yeast count or yeast by weight, viability and vitality 2.6 Perform microbiological techniques and methods to ensure a pure yeast culture
3. Maintain and monitor the propagation process	3.1 Select, clean and sterilise equipment according to workplace health and safety and food safety procedures 3.2 Conduct transfer operations to meet propagation requirements 3.3 Add yeast to wort at specified ratio 3.4 Make scale-up additions to ensure optimum performance 3.5 Monitor time, temperature and nutrients to ensure propagation 3.6 Conduct standard tests to monitor quality and flavour of product 3.7 Identify and rectify out-of-specification product, process and equipment performance 3.8 Identify different propagation equipment and methods
4. Harvest yeast	4.1 Evaluate yeast slurry for harvesting 4.2 Identify different yeast harvest methods 4.3 Store yeast for re-use

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Numeracy	Perform counts on samples using grids Interpret and apply dilution ratios Log and track yeast counts Calculations to determine concentrations of extract as a percentage by weight (Degrees Plato)

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4015 Manage and propagate yeast	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

Assessment Requirements for FBPTEC4015 Manage and propagate yeast

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed and propagated yeast processes for the production of fermented beverages to specification, for at least one fermented beverage, including:

handling yeast to maintain its health and viability

determining how much yeast to pitch

carrying out a yeast count

monitoring the yeast propagation process

storing yeast to maintain its health and viability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types and strains of yeast used to make fermented beverages, including wild yeast

technical sheets for yeast products

yeast culture propagation requirements, including time, temperature and nutrition

how yeast grows

good practice for yeast handling

methods for carrying out a yeast count

purpose and principles of propagating yeast cultures

relationship of propagation to alcoholic fermentation

stages and changes that occur during culture propagation

effect of process stages on end product

quality characteristics and uses of yeast cultures

main methods used in propagating yeast for beer or spirit production

the fermentation reaction for yeast cultures

specific gravity of wort at different stages during fermentation

techniques that may be used to manipulate the propagation process and end product characteristics, including:

temperature

yeast strain

wort stream

wort gravity

additions (nutrients)

oxygen

pitching rates

process specifications, procedures and operating parameters relevant to beer or spirit yeast propagation

equipment and instrumentation components, purpose and operation required for yeast propagation processes

services used in brewer's or distiller's yeast propagation processes

significance and method of monitoring control points within the process

common causes of variation with equipment and corrective action required

work health and safety hazards and controls for handling and propagating yeast processes

waste handling requirements and procedures for yeast propagation processes

recording requirements of yeast processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

different varieties of yeast

propagation and fermentation equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4016 Produce fruit-based wash for distillation

Modification History

Release	Comments
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 prepare and ferment a wash for the distillation of spirit made from raw materials such as fruit and vegetables.

This unit applies to workers who have responsibility for overseeing the operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office, state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wash	1.1 Identify standards, regulations and guidance materials that cover the requirements of producing wash for distillation 1.2 Identify hazards and manage risks associated with producing wash 1.3 Identify product to be achieved through distillation 1.4 Identify requirements of wash for specific product 1.5 Identify hazards of producing wash and manage risks
2. Produce wash	2.1 Prepare raw materials by crushing, or method specific to product 2.2 Sanitise tank 2.3 Prepare and pitch yeast 2.4 Add crushed raw materials and/or water, yeast and adjuncts to sanitised tank
3. Ferment wash	3.1 Set time and temperature for fermentation to allow flavours to develop 3.2 Allow beverage to ferment 3.3 Conduct standard tests to monitor sugar, alcohol content, quality and flavour of product 3.4 Analyse test results and adjust process as required 3.5 Complete processing and batch records to ensure traceability
4. Remove potential threats from wash	4.1 Allow solid particles to settle to bottom of fermentation vessel 4.2 Remove unwanted solid participles or threats from wash, as required 4.3 Transfer wash to sanitised holding tank 4.4 Conduct standard tests to check quality of product and conditions in tank 4.5 Analyse test results and adjust process as required 4.6 Complete processing and batch records to ensure traceability
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Numeracy	Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4016 Produce fruit-based wash for distillation	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

Assessment Requirements for FBPTEC4016 Produce fruit-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of fruit-based wash, to meet product specification, including:

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purposes of each stage of preparing and producing wash

uses of different types of wash, including fruit/sugar/molasses sugar wash

stages and changes required for equipment operation, specific to wash

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

typical tests carried out on wash to check pH, alcohol, colour, yeast count

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

sanitisation and clean-in-place procedures and purpose

hazards and controls, including manual handling

waste handling requirements

Food Standards Code in relation to the production of beverages

recording requirements for traceability of product and Australian Taxation Office (ATO) regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials specific to end product

fermentation vessel

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4017 Produce grain-based wash for distillation

Modification History

Release	Comments
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 manage the production of grain-based wash that will be used to distil brown spirits.

This unit applies to workers who have responsibility for overseeing the production wash for fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce wash	1.1 Identify standards, regulations and guidance materials that cover the requirements of working in hazardous and potentially explosive environments 1.2 Identify hazards and manage risks associated with producing wash, including dust, heat and steam 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Check quality of raw materials meets quality specifications
2. Mill grain	2.1 Set mill to crush malted grain to specification 2.2 Carry out test run to ensure malt is crushed to specification 2.3 Operate mill to crush malt and produce grist
3. Convert mash	3.1 Transfer grist to mash tun 3.2 Set water level, temperature and time in line with product specification, to convert starches to sugars 3.3 Operate mash tun to produce and convert mash 3.4 Monitor quality of mash using simple tests 3.5 Analyse test results and adjust process as required
4. Separate mash	4.1 Transfer mash into separation vessel 4.2 Monitor separation process by using simple tests 4.3 Dispose of grain husks in line with environmental requirements 4.4 Complete processing and batch records to ensure traceability
5. Conduct housekeeping activities	5.1 Clean equipment and work area in line with workplace procedures 5.2 Conduct routine maintenance activities 5.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Numeracy	Measure and record weight of raw materials and volume of wash (using kg and L) Accurately read and interpret gauges and test results
Get the work done	Identify changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4017 Produce grain-based wash for distillation	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

Assessment Requirements for FBPTEC4017 Produce grain-based wash for distillation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed the production of one batch of grain-based wash, to meet product specification, including:

taking samples to monitor quality

completing batch records in line with workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of milling grain to expose starchy material in the husk

problems created from grain that is too heavily crushed or milled

stages and changes that occur during grain-based wash production

quality characteristics and uses of end product and output

typical tests carried out on wash to check pH, bitterness, colour

instruments used for testing and how each is calibrated

procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

sanitisation procedures and purpose

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

hazards and controls, including manual handling and working with dust, heat and steam

routine maintenance requirements

waste handling and disposal requirements

Food Standards Code in relation to production of beverages

Australian Standards, legislation, regulations and workplace licence requirements related to working in hazardous and potentially explosive environments

Australian Taxation Office (ATO) requirements for excise

recording requirements for traceability of product and ATO regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

raw materials for grain-based wash production

access to equipment for production of grain-based wash

testing equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4018 Manage still operations to produce white spirits

Modification History

Release	Comments
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 oversee the operations of a still, to produce batches of white spirit such as gin and vodka.

This unit applies to those workers who have responsibility for overseeing the production of spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for distillation	1.1 Identify standards, regulations and guidance materials that cover the requirements of working with ethanol in hazardous and explosive environments 1.2 Identify hazards associated with still operations and manage risks 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Receive product to be distilled and check quality meets specifications 1.6 Prepare spirit for distillation, including steeping botanicals where required for end product 1.7 Prepare still for operation including botanicals where required for product 1.8 Prepare receival vessels for different parts of still run 1.9 Prepare to record distillation details in line with regulatory requirements
2. Operate still to distil spirit	2.1 Transfer spirit to pot of still 2.2 Place alcohol receival vessel to collect distillate 2.3 Monitor temperature of distillate to determine alcohol content of distillate 2.4 Cut flow of distillate at specified points to collect heads, hearts and tails 2.5 Conduct sensory analysis tests to monitor alcohol content and quality of product 2.6 Complete processing and batch records to ensure traceability 2.7 Conduct second distillation run as required for specific product
3. Conduct housekeeping activities	3.1 Identify options for use of head and tails of still run 3.2 Clean equipment and work area in line with workplace procedures 3.3 Conduct routine maintenance activities 3.4 Dispose of waste in line with regulatory requirements 3.5 Complete batch records in line with workplace requirements

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.

Skill	Description
Oral communication	Use industry and product appropriate terminology
Numeracy	Accurately read and interpret gauges and test results Calculations to determine alcohol by volume (ABV) based on gravity change

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4018 Manage still operations to produce white spirits	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

Assessment Requirements for FBPTEC4018 Manage still operations to produce white spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed still operations to collect spirit in line with pre-determined specifications for a white spirit, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

white spirits typically distilled including gin and vodka

definitions of gin and vodka

types of wash/spirit typically used to produce white spirits

products that are typically distilled

different methods used for distilling spirits

shape and parts of a still and their purpose

critical differences between a pot still and a column still

purposes of first and subsequent distillations

alcohol boiling points

quality and characteristics of different parts of the still run, including heads, hearts and tails

harmful chemicals that are produced through distillation, including methanol, and boiling point

alcohol content of different parts of the still run

stages and changes required for equipment operation, specific to product

typical tests carried out to check alcohol content, flavour and quality

sensory analysis techniques to determine parts of distillation run

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

methods for adding to botanicals to spirits, relevant to still used

sensory features of commonly used botanicals

options for using heads and tails of distillation run

procedures and equipment used for transfer operations

common causes of variation to product and corrective action required

hazards, risks and controls, including for working with explosive atmosphere, heat, steam and ethanol

routine maintenance requirements

waste handling and disposal requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

legislation, regulation and workplace licence requirements related to distilled spirits, including license to operate a still, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and ATO requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wash/spirit to be distilled

still

testing equipment

safety equipment, including personal protective equipment (PPE)

specifications:

product specifications for white spirit.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4019 Manage still operations to produce brown spirits

Modification History

Release	Comments
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 oversee the operations of a still, to produce batches of spirit to be aged in wood, such as whiskey and rum.

This unit applies to those workers who have responsibility for overseeing the production of spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for distillation	1.1 Identify standards, regulations and guidance materials that cover the requirements of working with ethanol in hazardous and explosive environments 1.2 Identify hazards associated with still operations and manage risks 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety 1.4 Identify specification for product 1.5 Receive product to be distilled and check quality meets specifications 1.6 Prepare still for operation 1.7 Prepare receival vessel to collect low wine 1.8 Prepare to record distillation details in line with regulatory requirements
2. Operate still to distil spirit	2.1 Transfer wash into the wash still 2.2 Distil wash to produce low wine, collected into receival vessel 2.3 Transfer low wine collected and heads and tails into the spirit still 2.4 Prepare alcohol receival vessel to collect distillate 2.5 Distil low wine and monitor the alcohol content of distillate throughout the distillation run 2.6 Cut flow of distillate at specified points to collect heads, hearts and tails 2.7 Conduct sensory analysis tests and monitor alcohol content and quality of product 2.8 Complete processing and batch records to ensure traceability 2.9 Conduct second distillation run as required for specific product
3. Conduct housekeeping activities	3.1 Identify options for use of head and tails of still run 3.2 Clean equipment and work area in line with workplace procedures 3.3 Conduct routine maintenance activities 3.4 Dispose of waste in line with regulatory requirements 3.5 Complete batch records in line with workplace requirements

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.

Skill	Description
Oral communication	Use industry and product appropriate terminology
Numeracy	Accurately read and interpret gauges and test results Calculations to determine alcohol by volume (ABV) based on gravity change

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4019 Manage still operations to produce brown spirits	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

Assessment Requirements for FBPTEC4019 Manage still operations to produce brown spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed still operations to collect spirit in line with pre-determined specifications for a brown spirit, on at least one occasion.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

brown spirits typically distilled and aged in wooden casks

definitions of whiskey, rum and brandy

types of wash typically used to produce brown spirits

different methods used for distilling spirits

shape and parts of a still and their purpose

critical differences between a pot still and a column still

purposes of first and subsequent distillations

alcohol boiling points

quality and characteristics of different parts of the still run, including heads, hearts and tails

harmful chemicals that are produced through distillation, including methanol, and boiling point

alcohol content of different parts of the still run

stages and changes required for equipment operation, specific to product

typical tests carried out to check alcohol content, flavour and quality

sensory analysis techniques to determine parts of distillation run

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

options for using heads and tails of distillation run

procedures and equipment used for transfer operations

common causes of variation to product and corrective action required

hazards, risks and controls, including for working with explosive atmosphere, heat, steam and ethanol

routine maintenance requirements

waste handling and disposal requirements

Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol

legislation, regulation and workplace licence requirements related to distilled spirits, including license to operate a still, Australian Taxation Office (ATO) in relation to excise tax, waste disposal

recording requirements for traceability of product and ATO requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wash to be distilled

still

testing equipment

safety equipment, including personal protective equipment (PPE)

specifications:

product specifications for brown spirit.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4020 Blend spirits

Modification History

Release	Comments
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 manage the blending of spirits such as whisky and gin, and liqueurs.

This unit applies to those workers who have responsibility for overseeing the blending of distilled spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.

Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to blend spirit	1.1 Identify standards, regulations and guidance materials that cover the requirements of working in a distillery 1.2 Identify hazards and manage risks associated with working with spirits 1.3 Take samples of spirit from barrels or containers 1.4 Test samples to identify colour, alcohol content, flavour and aromas 1.5 Prepare water for cutting spirit 1.6 Record test results of batches for traceability
2. Identify requirements of end product	2.1 Identify flavour profiles for end product 2.2 Blend trial product from sampled containers 2.3 Compare results of trial to profile for end product 2.4 Adjust trial blend until flavour profile matches profile for end product 2.5 Check alcohol profile and cut with water as required, to meet specification for end product and regulations
3. Blend spirit	3.1 Identify quantity of end product required 3.2 Identify quantities of spirit required for blending 3.3 Use safe manual handling techniques where required 3.4 Measure and transfer spirits and water into blending vessel 3.5 Take samples of blend and conduct tests to ensure blend meets specification 3.6 Adjust blend as required 3.7 Record results of tests for traceability

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.

Skill	Description
Numeracy	Accurately measure volumes of spirit Calculations to determine alcohol by volume (ABV) based on gravity change
Get the work done	Identify any changes in quality of product and trace source

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4020 Blend spirits	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

Assessment Requirements for FBPTEC4020 Blend spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has blended spirits to meet requirements of a pre-determined specification, on at least two occasions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umamic and bitter/salty

interaction of sensory activity including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

methods for blending spirits and liqueurs

how to determine quality of water for blending

quality characteristics of end product and output

typical tests carried out to check alcohol content, flavour and quality

methods to reduce or increase alcohol content

instruments used for testing and how each is calibrated, such as hydrometer, alchometer

sanitisation procedures and purpose

common causes of variation and corrective action required

hazards and controls, including manual handling and working with ethanol

legislation, regulation and workplace licence requirements related to the production of alcohol, Australian Taxation Office (ATO) in relation to excise tax

ATO definitions of brandy, whisky, rum, other excisable beverages

recording requirements for traceability of product and Australian Taxation Office (ATO) regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

spirits for blending

testing equipment

lifting and handling equipment

specifications:

product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages

Modification History

Release	Comments
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 ensure that the production of alcoholic beverages complies with legislation and regulations, particularly with obligations related to excise.

The unit applies to individuals who may not be directly responsible for designing procedures for compliance with legislation, but who should be aware of the existence of legislation, its intent and the arrangements in place to ensure compliance.

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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify legal requirements of alcoholic beverage production	1.1 Identify legislation and regulations relevant to the production of alcohol type produced at facility 1.2 Investigate purpose and intent of regulatory requirements 1.3 Identify roles and responsibilities of authorities responsible for administering requirements 1.4 Identify requirements of alcoholic beverage producers, including licencing requirements where required 1.5 Review workplace procedures to ensure compliance with legal requirements 1.6 Determine appropriate method to establish dutiable quantities
2. Complete records to comply with legal requirements	2.1 Record details of raw materials used to manufacture excisable products 2.2 Record fermentation details for each batch 2.3 Record distillation or brew house details for each batch 2.4 Record dilution details for each batch 2.5 Record bulk storage details that traces excisable product as it moves in and out of bulk vessels, including any spillage and processing losses 2.6 Record packaging details for product run 2.7 Record packaged stock records that trace product as it moves in and out of underbond package storage area 2.8 Maintain calibration schedules for measuring equipment

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.

Skill	Description
Reading	Analyse compliance and legal documentation from a variety of sources to determine compliance requirements
Numeracy	Calculation to determine dutiable quantity of alcohol (litres x strength = Lals) Calculations to determine excise duty payable (volume x strength = dutiable litres of alcohol, dutiable litres of alcohol x excise duty rate = duty payable) Measure accurately using L, mL Determine container fill tolerances

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages	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

Assessment Requirements for FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively monitored the production of alcoholic beverages to ensure compliance with legislation, including:

identifying legal requirements that apply to the production of at least one alcoholic beverage

accurately completing records for the production of at least one type of alcoholic beverage, including records that cover:

raw materials

fermentation

brew house or distillation

bulk storage

packaging

packaged stock.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the legal responsibilities of an alcoholic beverage manufacturing company as they relate to excise, product content and packaging, trade measurements:

Excise Tariff Act 1921

Excise Act 1901 and Excise Regulation 2015

National Measurement Act 1960 and the National Trade Measurement Regulations 2009 (trade measurement law)

Food Standards Code

authorities responsible for administering the legislation and their roles

Australian Taxation Office (ATO) guidelines to clarify excise requirements (available at the ATO website)

requirement to hold a licence to manufacture or store underbond excisable alcohol products

activities that the ATO consider as manufacturing for excise purposes:

fermentation (except for wine)

distillation

the addition of flavours and/or colours (including in-line mixing as part of packaging into bottles, cans or kegs)

reduction (adding water)

blending

diluting

denaturing spirits

maturation of spirits in wood

repackaging of duty-paid beer from bulk containers

services provided by the National Measurement Institute including requirements of trade measurement laws for the retail sale of beer, wine and spirits

methods to establish the volume of containers

allowable tolerances in alcoholic strength of product

calibration and certification testing requirements for measuring and testing equipment

requirement for a liquor licence to sell and consume alcohol from a production site

excise tariffs and classification of excisable alcohol products (brandy, rum, whisky, wine, other excisable beverage)

excise rates for alcohol product manufactured at specified site

when excise duty is imposed and how it is acquitted

allowable methods to determine alcohol content and volume and permitted variations

instruments used to determine alcohol content and volume of excisable good and the requirement for calibration and certification

legal definition of brandy, whisky and rum and the requirement to be stored in wood for 2 years

requirements of blended alcoholic spirits and the declared maturation age of the product (taken to be the youngest constituent of the spirit)

records required by the ATO for the production excisable alcohol products, including:

details of raw materials used in the manufacture of excisable products

fermentation records

distillation records (only for spirits)

bulk storage records

packaging records

packaged stock records

company record keeping requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

alcoholic beverage production operations

specifications:

workplace processes and procedures

relevant legislation

ATO resources.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4022 Prepare starter cultures for fermentation

Modification History

Release	Comments
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 prepare for the fermentation of food or beverages, including producing a starter culture.

This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for fermented food processing, and commercial sale of food and beverage products, 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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up for starter culture production	1.1 Identify hazards in the starter culture production and manage risks 1.2 Clean and sanitise equipment and environment according to workplace procedures 1.3 Identify specification for starter culture 1.4 Confirm availability of raw materials to prepare starter 1.5 Check quality of raw materials meets specification for starter culture
2. Produce starter	2.1 Check the integrity of the yeast, bacteria and/or fungi to ensure it is clear of contamination 2.2 Inoculate cultivation medium with yeast, bacteria and/or fungi, specific to product specification 2.3 Mix medium with yeast, bacteria and/or fungi 2.4 Incubate for specified time, in line with starter culture requirements 2.5 Stop incubation process when starter medium reaches desired parameters 2.6 Record details of process for traceability, in line with organisational and regulatory requirements 2.7 Store starter for future use

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.

Skill	Description
Numeracy skills	Convert units involving multiples and submultiples Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L) and weights (mg, g, kg) to describe product quantities Calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity Determine ratios, such as mass to mass, mass to volume and volume to volume percentages Calculate concentration, such as g/100mL, mg/L and dilution ml/L
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFTEC4022 Prepare starter cultures for fermentation	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

Assessment Requirements for FBPTEC4022 Prepare starter cultures for fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared for fermentation by producing two different starter cultures from the following list, each on two separate occasions, that consistently meets specifications for the product:

yeast

bacteria

fungi

yeast and bacterial symbiotic culture of bacteria and yeast (SCOBY)

combinations of fermentation organisms above relevant to product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

general fermented products that require a starter culture to begin the fermentation process

ideal temperature to promote enzyme activity, relevant to starter culture

specific starters used for different products, including yeast, bacteria, fungi, and yeast and bacterial SCOBY, or combinations of these relevant to product

contaminants that may affect different types of starters

natural starters versus commercial starters, including mothering process

typical basic tests, equipment and methods relevant to starter culture preparation, such as temperature, pH and humidity

sanitation requirements and purpose

instruments and measurements used for typical tests relevant to product, such as thermometer probe, pH meter, hygrometer and calibration requirements for each

acceptable parameters for typical test results

anaerobic and aerobic pathogen risks associated with starter culture preparation

air circulation requirements of specific starter cultures

possible effects of temperature fluctuations, relative humidity and air circulation on starter culture

workplace and/or legal traceability requirements

interpretation of test results, including simple calculations

methods for controlling atypical outcomes of tests, relevant to process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage production environment

resources, equipment and materials:

raw materials and equipment to produce starter

test equipment

specifications:

specification for product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC4023 Control and monitor fermentation

Modification History

Release	Comments
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 produce fermented foods or beverages.

This unit applies to those workers who have responsibility for overseeing the production of fermented food and/or beverages and the quality assurance requirements associated with those products.

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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for fermentation	1.1 Identify and address requirements of Food Standards Code and local health department, for product 1.2 Identify hazards in the fermentation process and manage risks 1.3 Clean and sanitise equipment and environment 1.4 Confirm availability of raw materials and starter, as required 1.5 Check quality of raw materials meets specification for end product
2. Ferment food or beverage	2.1 Inoculate food or beverage product with starter, as required and mix 2.2 Add ingredients and adjuncts, specific to product 2.3 Set time, temperature and humidity for fermentation 2.4 Control process parameters to facilitate fermentation 2.5 Conduct in-production tests to monitor progress of fermentation 2.6 Analyse test results and adjust process as required 2.7 Stop fermentation process when food or beverage reaches target food safety parameters, and desired texture, taste and appearance 2.8 Record details of process for traceability, in line with organisational and regulatory requirements 2.9 Prepare product for packaging
3. Conduct final product testing	3.1 Collect and dispatch microbiological samples to check final product is safe for market 3.2 Conduct physical tests to check final product is safe for market 3.3 Conduct chemical tests to check final product is safe for market 3.4 Record results of tests in line with regulatory requirements 3.5 Take appropriate action based on test results
4. Conduct housekeeping activities	4.1 Clean equipment and work area in line with workplace procedures 4.2 Conduct routine maintenance activities 4.3 Dispose of waste in line with regulatory requirements

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.

Skill	Description
Numeracy skills	Convert units involving multiples and submultiples Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L) and weights (mg, g, kg) to describe product quantities Calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity Determine ratios, such as mass to mass, mass to volume and volume to volume percentages Calculate concentration, such as g/100mL, mg/L and dilution ml/L Calculate salinity and water activity (Aw)
Get the work done	Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4023 Control and monitor fermentation	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

Assessment Requirements for FBPTEC4023 Control and monitor fermentation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has controlled and monitored the fermentation of six different products, utilising three different fermentation categories from the following list:

yeast

bacteria

fungi

yeast and bacteria symbiotic culture of bacteria and yeast (SCOBY)

combinations of fermentation organisms above relevant to product.

For each category utilised, there should be two products that show consistent colour, smell, texture, taste and appearance.

There must also be evidence that the individual can identify contamination or spoilage in each of the three categories chosen.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different starter organisms for fermentation

licensing requirements for the production and sale of fermented food and beverage products

specific starters used for different products, including yeast, bacteria, fungi, and yeast and bacterial SCOBY, or combinations of these relevant to product

ideal temperature to promote successful fermentation, relevant to product

specific starters used for different products, including SCOBY for kombucha

natural starters versus commercial starters, and which are allowed under the Food Standards Code

typical adjuncts added to the fermentation process

essential ingredients for fermentation, including salt and sugar

typical microbiological, chemical and physical tests carried out in production and on end products

acceptable parameters for typical test results

interpretation of test results, including simple calculations

risks of pathogens, fungi, parasites and bacteria associated with fermentation processes

instruments and measurements used for typical tests including thermometer probe, pH meter, hygrometer

calibration requirements of measuring and testing equipment

aerobic/anaerobic requirements for specific fermentation processes

how to sanitise equipment and where necessary, ingredients

how changes in pH indicate success or otherwise of the fermentation process

air circulation requirements of specific products

possible effects of temperature fluctuations, relative humidity and air circulation on product

methods for controlling atypical outcomes of tests, relevant to process

Food Standards Code and local health department requirements in relation to production and sale of fermented food and beverages, including local licensing requirements

tensions between the Food Standards Code and the fermentation process

waste handling and disposal requirements

safe handling and transport procedures for samples to be tested at laboratory

record keeping requirements for traceability of product.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real fermented food or beverage production environment

resources, equipment and materials:

raw materials and equipment to ferment food and/or beverage

testing equipment

specifications:

specification for product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4\

FBPTEC4024 Produce fermented and dry-cured meat products

Modification History

Release	Comments
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 produce uncooked fermented and dry-cured meat products, such as cacciatore, chorizo, mettwurst, salami and cabanossi.

The individual is required to demonstrate knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for the production of artisan fermented meat products.

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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify hazards and risks associated with fermented and dry-cured meat products	1.1 Identify the types of microbiological hazards that can contaminate fermented and dry-cured meat products 1.2 Identify potential sources of microorganism contamination 1.3 Identify chemical hazards that can affect fermented and dry-cured meat products 1.4 Identify critical control points (CCPs) for preventing hazards and controlling processing of fermented and dry-cured meat products, taking regulatory requirements into account 1.5 Identify workplace health and safety hazards associated with processing fermented and dry-cured meat products 1.6 Plan to manage hazards and risks associated with producing fermented and cured meat products
2. Prepare to process fermented and dry-cured meat products	2.1 Identify specification for fermented and dry-cured meat product 2.2 Identify Food Standards Code requirements for product 2.3 Procure ingredients 2.4 Ensure all surfaces meet cleanliness and sanitisation requirements 2.5 Manage good hygiene practice (GHP) and good manufacturing practice (GMP) procedures 2.6 Record food safety related information throughout process in line with regulatory requirements
3. Process fermented and dry-cured meat products	3.1 Prepare meat and ingredients according to product specification 3.2 Prepare equipment according to safe operating procedures 3.3 Mix or prepare meat product according to product specification 3.4 Clean work area and dispose of waste according to regulatory requirements
4. Ferment meat product	4.1 Determine time, temperature and humidity requirements for fermentation and curing 4.2 Monitor fermentation and maturation in line with product specification 4.3 Identify critical control points (CCPs) for preventing and controlling bacterial contamination, in line with food safety plan 4.4 Implement control methods to prevent microbial contamination during fermentation and curing 4.5 Finish fermentation process and store product according to product specifications 4.6 Keep records of fermentation process in line with food safety requirements 4.7 Identify appropriate actions based on test results
5. Conduct tests to monitor progress and completion of process	5.1 Identify required test activities and frequency for each fermented and dry- cured product 5.2 Conduct required tests and record test results 5.3 Obtain samples for each product for independent microbial, chemical and physical testing prior to product release 5.4 Identify appropriate actions based on test results

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.

Skill	Description
Reading	Interprets food safety guidelines, standards and regulations Interprets documented processes for control of microbial growth in food products Interprets product specifications for production activities
Numeracy	Correctly calculates ingredients and additives for each production batch Scales up or down recipe quantities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPTEC4024 Produce fermented and dry-cured meat products	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

Assessment Requirements for FBPTEC4024 Produce fermented and dry-cured meat products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced three different fermented and/or dry-cured meat products:

cacciatore

chorizo (spanish style fermented)

csabai

landjaeger

mettwurst

salami

cabanossi

prosciutto

pancetta

capocollo

guanciale

other

including managing microorganism and chemical contamination throughout the production of each.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

type of meat cuts used for fermented products and what influences its quality

equipment typically used to produce fermented meat products and safe use methods

the role and use of flavouring ingredients

the role of salt, nitrates and nitrites

use of lactobacillus starter cultures and preventative cultures

casings for fermented meat products

conditions for fermentation and dry curing

processes used in the control of microbial growth in fermented and dry cured meat products

major bacteria responsible for food poisoning and spoilage

the importance of plant hygiene and how it can affect the finished product

typical spoilage patterns in fermented and dry cured foods caused by chemical and microbiological issues

microbiological test requirements for fermented and dry cured meat products

plant hygiene monitoring processes

Food Safety Standards relevant to the production and sale of fermented and dry-cured meats

development and implementation of hazard analysis and critical control points (HACCP) plans.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

equipment and raw materials specific to product

safety equipment and personal protective equipment (PPE)

specifications:

relevant to product.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPTEC5003 Design an artisan food production facility

Modification History

Release	Comments
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

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
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
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
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
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.

Skill	Description
Numeracy	Draft diagrams to represent layout of facility, services and utilities
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
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

Assessment Requirements for FBPTEC5003 Design an artisan food production facility

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has produced a plan for at least one artisan food production facility of specified capacity that incorporates food specific processing and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processing plant design parameters for specified product/s

characteristics of plant and equipment, limitations and capabilities

work flow requirements of facility for specified product

legislation, regulations and standards specific to product

requirements of Food Standards Code

health and safety requirements relevant to workplace set up

basic drafting techniques.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace environment

specifications:

specification for food and/or beverage product being produced

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT2019 Operate the irrigation system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate the irrigation system and implement the irrigation system maintenance schedule according to instructions.

The unit applies to individuals who work under general supervision to use irrigation systems.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the irrigation system for operation	1.1 Confirm work instructions 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls 1.3 Select and fit personal protective equipment relevant to the job requirements 1.4 Check equipment is ready for use according to workplace procedures
2. Operate the irrigation system	2.1 Start the irrigation system according to workplace procedures 2.2 Set irrigation requirements according to instructions 2.3 Monitor the control points to confirm that performance is maintained within specification 2.4 Rectify out-of-specification system performance and report details
3. Complete operation of the irrigation system	3.1 Shut down the irrigation system according to workplace procedures 3.2 Implement cleaning and maintenance activities, in line with schedule 3.3 Out of specification performance is identified, rectified and reported to supervisor in accordance with responsibilities of own role 3.4 Collect, treat and sustainably dispose of waste generated by both the process and cleaning procedures, according to workplace procedures 3.5 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Access and interpret work instructions, standard operating procedures and maintenance schedules
Oral communication	Interact effectively with supervisor, including actively listening to instructions, asking for clarification and seeking advice
Get the job done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT2019 Operate the irrigation system	FDFWGG2014A Operate the irrigation system	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT2019 Operate the irrigation system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has effectively operated the irrigation system on at least one occasion, including:

using appropriate personal protective clothing and equipment

setting equipment correctly to achieve specified irrigation time, application rate and pressure

monitoring irrigation process control points and equipment

taking corrective action in response to out-of-specification activity

recording performance and maintenance information accurately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic plant physiology in relation to the irrigation system, including:

transpiration

water intake

nutrient uptake

respiration

translocation

different types of irrigation systems and the advantages and disadvantages of each

components of irrigation equipment and the function of each, including:

drippers

pipelines

sprinklers

filters

microjets

pumps

furrows

valves

motors

timers

windmills

types of maintenance and repairs that need to be undertaken, including issues with:

breakages

leaks

blocks

replacing drippers

making joins

filters and turbo keys

monitoring devices

priming pumps and motors

routine cleaning and maintenance requirements and procedures for the system

information technology systems where relevant

environmentally sound methods to treat and dispose of waste

organisational recording and reporting requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment

irrigation site

specifications:

work instructions and maintenance schedules.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPVIT3012 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor soil requirements and implement and review a vineyard irrigation schedule.

The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with implementing irrigation schedules, and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Viticulture (VIT)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor vineyard for irrigation requirements	1.1 Monitor vineyard to assess requirements for water and/or nutrients 1.2 Collect routine samples according to workplace procedures 1.3 Test samples, in line with workplace procedures 1.4 Interpret test results and identify irrigation activities to match requirements
2. Implement irrigation requirements	2.1 Plan irrigation activities and schedule, including nutrient injection and application rates 2.2 Coordinate resources and brief personnel to deliver irrigation requirements 2.3 Implement agreed irrigation plan 2.4 Address problems and anomalies in the irrigation system as required
3. Evaluate effectiveness of irrigation activities	3.1 Monitor vineyard to evaluate the impact of irrigation activities 3.2 Monitor surrounding areas to evaluate the environmental impact of irrigation activities 3.3 Evaluate the overall effectiveness of the irrigation activity 3.4 Record irrigation activity according to workplace requirements

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.

Skill	Description
Numeracy	Accurately mix chemicals according to specified ratios Measure and adjust flow rates Measure soil moisture, nutrient and chemical output
Get the work done	Plan, sequence and implement tasks according to set routines and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPVIT3012 Implement an irrigation schedule	FDFWGG3007A Implement an irrigation schedule	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Elements and Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPVIT3012 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has implemented an irrigation schedule for at least one vineyard, or part of, including:

determining requirements for water and nutrients

planning an irrigation schedule

implementing the irrigation plan and addressing problems and anomalies

evaluating the effectiveness of the irrigation schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

effect of irrigation techniques on vine growth, cropping levels and wine quality, including partial root zone drying (PRD) and regulated deficit irrigation (RDI)

effect of water and additives on vines during different key phenological stages

visual symptoms of vine nutrient deficiencies, water stress and frost

principles of soil moisture monitoring, including volumetric soil moisture content, and percentage compared to soil moisture tension

factors to be considered when planning irrigation, including:

soil moisture content

water table level

water quality

signs of vine nutrient deficiencies

climatic conditions

frost risk

grape variety

soil type and depth

closeness to harvest

yield parameters

age of vine

grape quality requirements

symptoms of vine water stress

effective root depth

methods to calculate chemical application rates for injection requirements

sampling and testing techniques typically used in a vineyard

issues to be monitored and corrected:

measuring nitrogen output

measuring chlorine output

identifying soil moisture content and depth to which water will reach

identifying emitter output consistency

interaction between different irrigation valves or shifts

recording requirements and procedures

information technology systems where relevant.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment

irrigation site

sampling and testing equipment

specifications:

work instructions and schedules

manufacturer instructions for equipment

safety data sheets for chemicals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPWHS3001 Contribute to work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support the implementation of health and safety policies and procedures, and contribute to the development and implementation of risk control measures and safety practices within a workplace.

The unit applies to skilled workers with responsibility for maintaining a safe work environment and contributing to workplace practices. In this role, workers have limited responsibility for ensuring members of the work group are implementing safe work practices.

All work must be carried out to comply with workplace procedures, work health and safety legislation and codes that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Work Health and Safety (WHS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and conduct work safely	1.1 Plan work in accordance with relevant provisions of legislation, standards, codes of practice/compliance codes, guidance material and workplace safe working procedures 1.2 Identify hazards as part of work planning and work process 1.3 Address identified hazards prior to starting work using judgement within defined scope of responsibilities 1.4 Ensure availability of suitable personal protective equipment (PPE) for self and others in the work area 1.5 Report inadequacies in control measures according to workplace procedures 1.6 Report incidents and injuries in line with workplace policies and procedures 1.7 Undertake housekeeping of health and safety in work area in accordance with workplace requirements
2. Support safe work practices in work area	2.1 Monitor implementation of safe work practice policies and procedures 2.2 Share information on safe work practices and safety issues in the workplace with members of the work group 2.3 Check the health and safety practices of less experienced members of the work group and provide support as required to ensure safe work practices are followed 2.4 Support members of the work group to accurately record incidents and complete associated workplace documentation according to workplace procedures
3. Contribute to health and safety processes	3.1 Raise health and safety issues in accordance with workplace procedures 3.2 Contribute to workplace meetings, workplace inspections or other consultative activities in a constructive manner to improve safety 3.3 Identify roles and responsibilities of health and safety representatives and committees
4. Contribute to hazard identification, risk assessment and risk control activities	4.1 Identify and respond to hazards, and communicate as required with members of the work group 4.2 Report identified hazards and inadequacies in risk controls 4.3 Check the workplace for hazards using itemised checklists in accordance with work procedures 4.4 Contribute to risk assessments in accordance with workplace procedures 4.5 Provide input to development and implementation of control measures, with reference to the hierarchy of control
5. Participate in the control of emergency situations	5.1 Identify and respond appropriately to emergency signals and alarms 5.2 Take initial action to control an emergency according to workplace procedures 5.3 Implement emergency response procedures within scope of training and competence
6. Maintain and use health and safety records	6.1 Complete records for the work area in accordance with legislative and enterprise requirements 6.2 Access and interpret health and safety information to inform work practice

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.

Skill	Description
Reading	Analyse and consolidate health and safety information from a range of sources for implementation
Writing	Accurately record information, complete forms and prepares basic reports using clear language according to organisational practices
Oral communication	Clearly explain and present safety information using language, tone and pace appropriate to audience
Interact with others	Cooperate with others and contributes to work practices where joint health and safety outcomes are expected

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPWHS3001 Contribute to work health and safety processes	FDFOHS3001A Contribute to OHS processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Minor change to title and code to reflect current industry terminology Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPWHS3001 Contribute to work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has contributed effectively to work health and safety processes on at least two separate occasions, including:

identifying and assessing potential hazards in work activities

monitoring implementation of safe work practices in the workplace

providing advice and feedback to work group members

contributing to the development and implementation of control measures

completing health and safety records and reports according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Commonwealth, state or territory legislation, regulations, standards, codes of practice and industry standards/guidance notes relevant to own work, role and responsibilities

safety signs and their meanings, including signs for:

personal protective equipment (PPE)

emergency equipment

dangerous goods class signs

specific hazards such as sharps, radiation

the difference between hazard and risk

sources of health and safety information (internal and external)

nature of common workplace hazards, including chemicals, bodily fluids, noise, manual handling, work postures, underfoot hazards and moving parts of machinery

basic hazard identification procedures, including workplace inspections and review of workplace data

standard emergency signals, alarms and required responses

principles of basic risk assessment

hierarchy of control and its application

PPE requirements, including use, storage and maintenance

roles and responsibilities of employees, supervisors and managers in the workplace

roles and responsibilities of health and safety representatives and committees

potential consequences of non-compliance and failing to follow safe work practices

workplace specific information, including:

hazards of the particular work environment

hazard identification procedures relevant to the hazards in their workplace

designated person with whom to raise health and safety issues

potential emergency situations, alarms and signals and required response.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

scenarios or case studies for simulated emergency responses

specifications:

health and safety legislation, regulations and codes of practice

relationships:

interactions with work group members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPWHS4002 Maintain work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor the workplace health and safety policies, procedures and programs, in order to meet legislative requirements.

It applies to individuals with supervisory responsibilities for monitoring the health and safety policies, procedures and programs of the workplace. Work typically involves addressing their own safety, as well as that of others.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Work health and safety (WHS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information to work group	1.1 Explain relevant requirements of health and safety legislation, standards, codes of practice/compliance codes, guidance material and safe working procedures and practices to the work group 1.2 Provide information on workplace policies and procedures to the work group 1.3 Explain roles and responsibilities of workplace health and safety representatives and committees, supervisors and managers 1.4 Provide information on hazards, the outcomes of risk assessments, and required risk controls to the work group, in an accessible format
2. Ensure others are able to implement safe work practices	2.1 Ensure personal protective equipment (PPE) appropriate to the work is available and functional 2.2 Ensure processes are implemented to identify hazards, and assess risks and required risk controls 2.3 Ensure work group members follow safe work practices, and workplace policies and procedures 2.4 Identify health and safety training needs and respond according to workplace procedures
3. Implement participative processes	3.1 Consult with and provide advice to work group in relation to health and safety matters relevant to their work 3.2 Deal with health and safety issues promptly, and in accordance with workplace procedures and legislative requirements 3.3 Record and promptly communicate outcomes of health and safety consultation to the work group
4. Monitor compliance with workplace procedures	4.1 Check work procedures are available, accessible and fit for purpose 4.2 Monitor and rectify deviations from procedures according to workplace procedures 4.3 Evaluate hazard identification and reporting processes for effectiveness and address any deficiencies according to workplace procedures 4.4 Monitor housekeeping activities to ensure that workplace standards are maintained, taking action to address any deficiencies 4.5 Ensure work group behaviour is consistent with safe working procedures and practices
5. Implement hazard identification, risk assessment and risk control procedures	5.1 Identify, assess and eliminate hazards and report on residual risk 5.2 Conduct risk assessments in accordance with workplace procedures 5.3 Develop control measures, taking into account the hierarchy of control 5.4 Implement and support outcomes of risk assessments and identify risk controls 5.5 Identify issues with risk controls and respond according to workplace policies and procedures 5.6 Identify limitations of job role and seek expert advice as required
6. Implement workplace procedures for maintaining records	6.1 Obtain feedback to ensure that workgroup is aware of workplace reporting requirements 6.2 Review health and safety records to confirm that they are accurate and completed in a timely manner, in accordance with legislative and organisation requirements 6.3 Use aggregate information and data from records to identify hazards and monitor risk controls
7. Implement emergency procedures	7.1 Obtain feedback to ensure that emergency procedures are accessible and understood by the work group 7.2 Implement processes to ensure that emergency equipment is available and routinely checked for functionality 7.3 Ensure workgroup members are able to respond appropriately to emergencies 7.4 Conduct or contribute to investigations in order to identify causes of emergencies 7.5 Identify, implement or support control measures to prevent recurrence and minimise risk of emergencies

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.

Skill	Description
Reading	Analyse documentation from a variety of sources
Writing	Develop procedural material for a specific audience, using clear language appropriate to audience Write, edit and proofread documents to ensure clarity, accuracy and consistency of information
Oral communication	Use collaborative and inclusive techniques including active listening and questioning to convey and clarify safety information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPWHS4002 Maintain work health and safety processes	FDFOHS4002A Maintain OHS processes	Updated to meet Standards for Training Packages Minor change to title to reflect current industry terminology Minor changes to Performance Criteria to clarify outcomes Foundation skills added	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPWHS4002 Maintain work health and safety processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has maintained work health and safety processes for a work group of at least three members, on at least one occasion, including:

accessing and interpreting health and safety information, including legislation, guidance material and benchmarks

communicating clearly and accurately with work group members, other technicians/specialists, managers and expert advisers

ensuring work group is provided with safety equipment, information and training on safe work practices

consulting with work groups and documenting safe work practices

reviewing and maintaining work procedures to ensure compliance with safety policies

identifying and addressing hazards and assessing risk by developing and implementing risk control measures

monitoring work practices and identifying and addressing non-compliances

contributing to investigations and consultative processes

completing and maintaining health and safety records

implementing and reviewing emergency procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the difference between hazard and risk

sources of health and safety information both internal and external to the workplace

general duty requirements of health and safety legislation and also regulatory requirements relevant to the particular industry/type of work site

the roles and responsibilities of employees, supervisors and managers in the workplace

nature of common workplace hazards, such as chemicals, noise, manual handling, work postures, underfoot hazards and moving parts of machinery

guidance material, including codes of practice/compliance codes relevant to the particular industry/type of work site

hazard identification procedures, such as workplace inspections and review of workplace data

principles of risk management including the hierarchy of control and its application

personal protective equipment requirements, including use, storage and maintenance

legislative requirements for record keeping and reporting

standards and guidelines related to emergency procedures

roles and responsibilities of health and safety representatives and committees

workplace specific information, including:

hazards of the particular work environment

hazard identification procedures relevant to the hazards in the work place

risk controls for specific hazards

designated person for raising health and safety issues

workplace procedures related to health and safety, including hazard, incident and injury reporting, hazard identification, risk assessment and control, consultation and participation, incident investigation and record keeping

workplace procedures related to the work of the group, including use of personal protective equipment and emergency response

potential emergency situations, alarms and signals and required response.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

access to health and safety advice and direction

specifications:

legislation, regulations, standards and codes of practice

workplace policies and procedures for health and safety, and for emergencies

relationships (internal and/or external):

access to a work group of at least three members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

AHCBAC204 Prepare grain storages

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to safely prepare storages, surrounding areas and equipment in readiness for receiving grain at an acceptable level of hygiene. This unit applies to workers in specialist grain storages or on grain farms.

All work must be carried out to comply with workplace procedures, work health and safety and biosecurity legislation and codes, and sustainability practices.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. However, all work in confined spaces must comply with state and federal legislation requirements.

Pre-requisite Unit

Nil.

Unit Sector

Broad acre cropping (BAC)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work in bulk material storage area	1.1 Follow the work program and clarify with supervisor 1.2 Identify work health and safety hazards in grain storage and report to supervisor and implement suitable controls 1.3 Select, use and maintain suitable personal protective equipment 1.4 Select, prepare and maintain appropriate equipment and tools
2. Prepare storage area	2.1 Clean the storage site of weeds, dust and spillage appropriately 2.2 Dispose refuse appropriately 2.3 Prepare and maintain the storage site appropriately
3. Prepare storages	3.1 Clean bulk material storages appropriately of all residues 3.2 Check bulk material storages for structural safety, damage or deterioration, and repaired or reported appropriately 3.3 Prepare and erect temporary storages appropriately
4. Prepare bulk material handling machinery	4.1 Clean bulk material handling machinery appropriately to be free of contamination and residues 4.2 Assist in the adjustment and setting bulk material handling equipment appropriately 4.3 Prepare bulk material handling equipment according to manufacturer’s instructions and enterprise requirements
5. Complete maintenance operation	5.1 Record workplace information 5.2 Dispose of all waste and debris according to enterprise polices and minimising the impact on the environment 5.3 Clean and store tools and equipment appropriately 5.4 Apply enterprise biosecurity policies

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCBAC204A Prepare grain storages.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBAC204 Prepare grain storages

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify hazards and follow safe work procedures

erect simple temporary bulk material storages

check equipment and storage facilities, and identify current or impending faults

perform pre-operational checks and routine safety, service and maintenance procedures on tools, equipment and machinery

operate hand and independently powered tools and cleaning equipment to industry standards

clean, secure and store machinery and equipment

handle hazardous substances (fuels) safely

read and interpret manufacturer's specifications, work and maintenance programs, and Safety Data Sheets (SDS)

prepare the storage area for access by grain carriers

prepare grain storages by removing all residues and checking structure

work in confined spaces in accordance with State/Territory legislation, where required

prepare and test grain handling machinery

communicate with supervisor

follow enterprise work health and safety policies in the context of own work

follow enterprise biosecurity policies the context of own work.

Knowledge Evidence

The candidate must demonstrate knowledge of:

range of construction methods, potential hazards, safety and structural requirements for storage

erection and dismantling for types of temporary storage used by organisation

organisation and commodity quality requirements for grain storage

grain storage hygiene requirements

typical signs of structural damage to be documented and reported

pre-operational and safety checks, servicing and maintenance procedures for tools and equipment

machinery maintenance procedures and operating principles

machinery and equipment cleaning, storage and protection methods

appropriate action in contingency situations

organisation requirements for protective equipment and safe practices in relation to work health and safety

State/Territory legislation in respect to working in confined spaces

potential hazards associated with the operation of basic tools and equipment

regulations and codes of practice with regard to work health and safety, environment and the use and control of machinery and equipment

personal protective clothing and equipment and when and how it should be used

organisational recording and reporting procedures.

Assessment Conditions

Competency is to be assessed in the workplace or simulated environment that accurately reflects performance in a real workplace setting.

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCBUS516 Develop and review a business plan

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to develop and review a business plan.

This unit applies to individuals whose role is to set the short, medium or long term goals and targets for the business plan. Roles may relate to marketing and production targets, resource and asset development and management, supply chain management, acquisitions, capital, property improvements, and operational systems.

At this level, workers take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced skilled activities.

All work must be carried out to comply with organisational requirements, work health and safety legislation and codes, sustainability practices and in consultation with the management team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Business (BUS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine scope of business plan	1.1 Determine scope of the business plan and associated systems in consultation with key and specialist personnel 1.2 Access information to inform business plan development including potential business opportunities 1.3 Account for and incorporate trends and seasonal variations 1.4 Account for strategic goals, targets and directions of the enterprise 1.5 Identify legal obligations and compliance requirements
2. Prepare business plan	2.1 Develop operational goals and targets that enhance opportunities to meet the enterprise strategic plan 2.2 Check indicators of operational performance are clear and measurable and allow for realistic analysis of performance 2.3 Identify and include resource requirements and input supply chain options 2.4 Identify and incorporate human resource strategies 2.5 Identify and incorporate marketing strategies 2.6 Identify risks for the business and develop minimisation strategies 2.7 Trial systems to test budgetary impact and operational potential before implementation
3. Document and review business plan	3.1 Develop the business plan 3.2 Incorporate financial and operational systems that enhance performance management and suit enterprise requirements 3.3 Communicate business plan to relevant parties 3.4 Monitor performance against the business plan to identify strengths, weaknesses and areas for improvement 3.5 Make recommendations to improve the business plan and associated systems

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.

Skill	Description
Reading	Access and interpret complex information including legislation and business documentation relevant to enterprise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCBUS516 Develop and review a business plan	AHCBUS506 Develop and review a business plan	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCBUS516 Develop and review a business plan

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has developed and reviewed a business plan for at least one enterprise, including:

set strategic goals, targets and directions for the enterprise

determined clear and measurable indicators of operational performance

identified and designed risk management strategies

developed appropriate operational plans

documented the business plan

monitored the business plan to identify strengths, weaknesses and areas for improvement.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

profit and loss and cash flow systems

forecasting trends in expenditure and production for an enterprise

communication techniques typically used to negotiate business strategies and directions

risk management strategies relevant to the enterprise

marketing strategies relevant to the enterprise

measures of operational performance

financial and operational systems and resource considerations relevant to business planning

logical and analytical methods to interpret and analyse financial reports

industrial relations, taxation, corporate and industry legislation, environmental and work health and safety legislation as they relate to the enterprise

capital investment analysis.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

access to business records for an enterprise.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM101 Follow basic chemical safety rules

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to follow instructions and direction for safe handling, storage and use of chemicals.

The unit applies to individuals who undertake a range of defined routine activities alongside a supervisor in most situations. They exercise limited autonomy within established and well-known parameters and identify and seek help for simple problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work with chemicals	1.1 Confirm the activity to be undertaken with supervisor 1.2 Confirm tools and equipment to be used with supervisor 1.3 Use appropriate personal protective equipment (PPE) and ensure correct fit as directed by supervisor 1.4 Identify functions of chemicals in the workplace
2. Identify risks associated with chemicals	2.1 Identify and interpret chemical labels, safety signs, symbols and safety data sheets according to supervisors' instructions 2.2 Identify health and safety hazards and risks in the workplace and report to supervisor 2.3 Control risks as directed
3. Follow chemical handling and storage rules	3.1 Identify and locate chemical store 3.2 Interpret and follow safe chemical handling, transport, and storage according to product label and supervisor instructions 3.3 Observe instructions for maintenance and storage of PPE and application equipment 3.4 Follow safety rules when working in areas where chemicals are stored 3.5 Identify emergency procedures to follow in the event of an accident or spillage 3.6 Record information as directed by supervisor

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.

Skill	Description
Reading	Interpret chemical labels, instructions and information
Oral Communication	Use clear language and concepts, tone and pace appropriate when communicating with supervisor
Navigate the world of work	Recognises organisational expectations and follows explicit instructions, protocols and procedures when working with chemicals
Get the work done	Follow clearly defined instructions and sequencing, and monitors own progress for the task, seeks assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM101 Follow basic chemical safety rules Release 2	AHCCHM101 Follow basic chemical safety rules Release 1	Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM101 Follow basic chemical safety rules

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has demonstrated that they have followed basic rules relevant to chemical safety, including:

confirmed work requirements and equipment for chemical use with supervisor

located and followed information on chemical labels and relevant safety data sheets according to supervisors' instructions

recognised the use of chemicals and complied with chemical safety signs and symbols in the workplace

recognised chemical hazards and risks and reported to supervisor and applied risk controls

used, maintained and stored personal protective equipment (PPE)

maintained and stored chemical application equipment according to supervisors' instructions

located chemical store, handled, transported, stored and worked with chemicals according to supervisors' instructions

followed emergency procedures for accidents or chemical spillage and reported to supervisor

maintained records according to supervisor instructions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

rules and instructions for working with and around chemicals

common types of chemicals used in the workplace

common types of chemical application equipment to be maintained and stored

the structure and purpose of chemical labels and safety data sheets

basics of hazards and risks of chemical use

safety signage and symbols for chemical use in the workplace

level of hazard and risks associated with common chemicals used in the workplace and methods of control

PPE, when and how it should be worn, stored and maintained

methods of reporting to supervisors' chemical hazards and risks

safe methods of transporting, handling and storage of chemicals

types of emergencies and the procedures for accidents and spills of chemicals

records commonly kept for chemical use.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to chemicals and chemical store

resources, equipment and materials:

PPE

specifications:

workplace instructions and procedures

chemical safety data sheets

common chemical labels

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM201 Apply chemicals under supervision

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to handle, transport, and apply chemicals under supervision using workplace specified chemicals and application equipment.

The unit applies to individuals working in a broad range of job contexts who undertake defined routine activities under supervision. They exercise limited autonomy within established and well-known parameters, providing solutions to a limited range of predictable problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle chemicals	1.1 Confirm the activity related to chemical handling to be undertaken with supervisor 1.2 Identify and select tools and equipment required according to supervisor instructions 1.3 Identify health and safety hazards and risks and apply controls according to supervisor instructions and workplace procedures 1.4 Select, ensure serviceability, fit and use personal protective equipment (PPE)
2. Check application equipment	2.1 Carry out pre-operational checks of application equipment and identify and replace any damaged or worn components or report to supervisor 2.2 Prepare application equipment for use according to workplace practice and safe chemical handling processes
3. Handle and transport chemicals	3.1 Confirm safety precautions for the handling and transport of chemicals with supervisor 3.2 Handle and transport chemicals according to chemical label, safety data sheets and supervisor instructions
4. Prepare chemical for application	4.1 Interpret and apply chemical label instructions according to safety data sheets for the chemical or substance being used 4.2 Select and use appropriate mixing equipment 4.3 Measure, mix and load application equipment with chemical according to application rates 4.4 Clear chemical spills according to chemical label and supervisor instructions 4.5 Check that output of application equipment is correct and in accordance with chemical application plan
5. Apply chemicals	5.1 Assess and record weather conditions and forecasts prior to and during application according to workplace requirements 5.2 Apply chemical safely according to chemical application plan, chemical label and supervisor instructions 5.3 Monitor conditions for application and take appropriate action when conditions are unsuitable according to workplace procedures 5.4 Minimise risks to others, product integrity and the environment prior to and during application
6. Finalise work	6.1 Clean and store PPE and application equipment in accordance with manufacturers and health and safety in the workplace requirements 6.2 Dispose of excess chemicals and clean containers in accordance with label instructions and regulatory requirements 6.3 Complete incident reports according to workplace procedures 6.4 Complete chemical application records according to workplace procedures 6.5 Store unused chemical and products according to workplace procedures 6.6 Adhere to all re-entry requirements for treated areas

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.

Skill	Description
Reading	Interpret instructions, chemical labels and safety documentation to identify relevant and key information to apply to mixing and application of chemicals
Writing	Use clear language and correct concepts and terminology when reporting incidents and completing chemical application records
Numeracy	Perform basic mathematical calculations when measuring and mixing chemicals and checking chemical application equipment
Oral Communication	Use clear language, concepts, tone and pace appropriate when confirming chemical application parameters with supervisor
Get the work done	Follow clearly defined instructions and sequencing, and monitors own progress for the task, seeks assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM201 Apply chemicals under supervision Release 2	AHCCHM201 Apply chemicals under supervision Release 1	Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM201 Apply chemicals under supervision

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has on at least one occasion demonstrated that chemicals have been applied under supervision, ensuring they have:

identified hazards and risks and adopted safe work practices and used appropriate personal protective equipment (PPE) according to supervisors' instructions

confirmed activity with supervisor and identified and selected tools and equipment necessary for the application of chemical treatment

carried out pre-operational checks of application equipment and made it ready for operation

handled and transported chemicals to be used according to chemical labels and supervisors' instructions

followed directions on chemical labels and relevant safety data sheets to safely mix and prepare chemicals

selected appropriate measuring equipment and measured, mixed and loaded application equipment with chemicals safely and correctly

ensured chemical spills were cleared according to chemical label instruction and supervisor instructions

checked the application equipment for output against plan and applied chemical safely complying with weather conditions

monitored and recorded weather and applied chemical appropriate to prevailing conditions

maintained a healthy and safe condition for the environment and others while applying and following chemical application

cleaned application equipment and PPE and disposed of waste according to equipment manufacturer instructions, chemical label and supervisor instructions

complied with equipment manufacturer instructions, chemical label and supervisor instructions

maintained chemical application records and incident reports according to workplace procedures

stored protection equipment, application equipment and unused chemicals according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

various handling and transport techniques and requirements for chemicals

structure and content of chemical labels and safety data sheets and their use and purpose for safe chemical application

principles and methods of measuring, mixing and applying chemicals

features and functions of a range of application equipment relevant to the workplace their operations, and maintenance requirements

risk factors to be taken into account for human and animal health, spillage and environmental impact relevant to chemical use before, during and following chemical application

basic chemical groupings and types used in the workplace, including:

the of mode of action

the impact on chemical safety

application methods

paths of entry of poisons into the body and the methods of limiting exposure through practices and personal protective clothing

maintenance practices for chemical application related equipment and PPE and disposal procedures for chemical contaminants and containers

assessing weather conditions and the impact on safe application of chemicals

components of a workplace chemical application plan

chemical related records and reports and their purpose.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to chemical store

resources, equipment and materials:

common chemicals

PPE

chemical application equipment

chemical measuring and mixing equipment

specifications:

workplace documents, including work instructions and procedures

chemical labels and safety data sheets

chemical application plan and relevant chemical application rates

manufacturers' operation and maintenance instructions for chemical measuring and application equipment

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM304 Transport and store chemicals

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.1.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to safely handle, transport and store chemicals.

The unit applies to individuals who work under broad direction and take responsibility for their own work. They use discretion and judgement in the selection, allocation and use of available resources and for solving problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle and transport chemicals	1.1 Identify health and safety hazards, assess risks and implement controls according to workplace procedures 1.2 Ensure contact details for emergency services are available in transport vehicle according to workplace procedures and transport regulations 1.3 Ensure transport vehicle complies with transport regulations 1.4 Ensure containers are secured, protected and in a condition to be safely transported according to workplace procedures, manufacturer instructions, legislative and regulatory requirements 1.5 Ensure emergency equipment and procedures are available in the vehicle according to workplace safety procedures and regulations 1.6 Ensure transport arrangements comply with legislative and regulatory requirements for the transport of hazardous substances and dangerous goods 1.7 Obtain and use safety data sheets (SDS) for chemicals to be transported according to health and safety in the workplace procedures and legislative and regulatory requirements
2. Handle and transport chemicals	2.1 Handle, transport and load chemicals according to chemical safety data information, chemical label, legislative and regulatory requirements 2.2 Carry out emergency procedures according to chemical label, SDS and workplace procedures 2.3 Report transport incidents according to workplace procedures and health and safety in the workplace regulations
3. Store chemicals in the workplace	3.1 Select, ensure serviceability, fit and use personal protective equipment according to SDS and chemical label instructions 3.2 Identify chemical storage requirements and store chemicals according to chemical label, safety data information and health and safety in the workplace procedures 3.3 Maintain storage area according to legislative and regulatory requirements, health and safety in the workplace and environmental procedures. 3.4 Dispose of chemicals and chemical waste according to chemical label instructions and environmental regulations 3.5 Monitor chemical expiration dates and dispose of expired chemicals according to chemical label instructions, workplace and legislative and regulatory requirements
4. Record storage details	4.1 Maintain register of stored chemicals and SDS according to workplace procedures and legislative and regulatory requirements 4.2 Report storage incidents according to legislative and regulatory requirements and workplace procedures

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.

Skill	Description
Reading	Read and interpret SDS, chemical labels, manufacturer instructions, operating instruction and other workplace documentation and consolidates information to safely transport and store chemicals
Writing	Accurately record and complete organisational records using clear language, correct spelling and terminology when completing transport and storage records
Numeracy	Perform mathematical calculations to determine chemical weights, volumes and quantities to determine handling and storage requirements
Navigate the world of work	Take responsibility for following workplace policies, procedures and legislative and regulatory requirements Identify and implement chemical label requirements for handling and storage
Get the work done	Take responsibility for planning, sequencing and prioritising tasks required for chemical handling and storage activities Address problems and initiate standard procedures in response to emergencies applying problem solving processes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM304 Transport and store chemicals Release 3	AHCCHM304 Transport and store chemicals Release 2	Changes to Performance Criteria for clarity. Consolidated where content duplicated. Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM304 Transport and store chemicals

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.1.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has demonstrated that they have safely transported and stored chemicals, including:

identified health and safety hazards, assessed risks and implemented controls

ensured emergency services contact details are available

ensured transport vehicle meets regulations and that chemicals were loaded, secured and protected according to regulations and procedures

ensured emergency equipment and procedures were available

handled, transported and stored chemicals safely

carried out emergency procedures safely and according to procedures

maintained a chemical storage manifest and safety data sheets (SDS) according to legislative and regulatory requirements

complied with chemical label instructions and SDS for transporting and storage of chemicals and legislative and regulatory requirements

maintained inventory and records according to workplace procedures and legislative and regulatory requirements

monitored chemical expiration and disposed of chemicals and waste according to workplace procedures and legislative and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

chemical labels and SDS their purpose, use and terminology, including:

chemical signs, symbols and coding

basic chemical properties and reactivity related to SDS and labels

legislation and regulations that apply to transporting and storing chemicals, including:

transport vehicle requirements

information and documentation

dangerous and hazardous chemicals

placarding requirements

risk factors including human and animal health and environmental

processes and procedures for the disposal of excess, unwanted, expired chemicals and chemical waste including industry disposal programs

health and safety in the workplace requirements including personal protective equipment (PPE) and manual handling

emergency procedures for spills and accidents

recording and monitoring of chemical stores including, expiration and disposal procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

access to storage facility for chemicals

access to vehicle for transporting chemicals

resources, equipment and materials:

chemicals

PPE

materials and equipment to handle, secure and protect chemical loads

specifications:

specific workplace documents, including work instructions and procedures for chemical handling, storage and transport

chemical labels and safety data

legislation and regulations about handling, storage and transport of chemicals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to safely prepare and apply chemicals for the control of pests, weeds and diseases, using general application equipment.

The unit applies to individuals who work under broad direction and take responsibility for their own work. They use discretion and judgement in the selection, allocation and use of available resources and for solving problems.

State or territory licensing, legislative or certification requirements apply in some jurisdictions.

Pre-requisite Unit

Nil

Unit Sector

Chemicals (CHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine the need for chemical use and prepare an application plan	1.1 Identify the pest, weed or disease, and assess the need for control 1.2 Assess the requirement for chemical use 1.3 Assess health and safety hazard, risks and controls for different chemicals 1.4 Confirm requirement for chemical application according to workplace procedures 1.5 Assess off target risk of each application method 1.6 Assess the environmental risk for application method 1.7 Notify stakeholders of intended chemical application according to workplace procedures and legislative and regulatory requirements 1.8 Prepare application plan according to workplace procedures
2. Prepare chemical mixes	2.1 Identify and select chemical required for target according to application plan 2.2 Calculate the volume, rate or dose according to chemical label instructions 2.3 Identify and select application equipment and set-up requirements according to application plan and operator instructions 2.4 Identify hazards, assess risks and implement control measures for application method according to chemical label and health and safety in the workplace procedures 2.5 Identify, select, fit and use personal protective equipment (PPE) according to workplace procedures 2.6 Select appropriate mixing equipment and suitable location to prepare and load chemicals according to workplace procedures 2.7 Prepare chemicals according to chemical label instructions 2.8 Return unused chemical to store and clean preparation equipment and work site of residues and spillage according to chemical label instructions and workplace procedures
3. Calibrate application equipment	3.1 Select application equipment for chemical according to application plan, off target risks and workplace procedures 3.2 Conduct pre-operational checks of application equipment according to operator and maintenance manual 3.3 Calibrate equipment according to operating instructions and application plan 3.4 Load equipment with chemical according to operating instructions and workplace safety procedures
4. Apply chemicals	4.1 Monitor and assess weather conditions and forecasts to ensure effective chemical application according to application plan 4.2 Select, ensure serviceability, fit and use PPE according to chemical label instructions and workplace procedures 4.3 Apply chemical according to label directions and application plan relating to the control of the pest, weed or disease 4.4 Monitor application equipment for correct performance and ensure effective chemicals application according to operating instructions 4.5 Identify health and safety in the workplace hazards and risks and implement controls 4.6 Clean up spills during application according to chemical label instructions and workplace procedures
5. Clean up equipment and complete records	5.1 Clean and decontaminate application equipment according to operator instructions, safety data sheets (SDS) and legislative requirements 5.2 Dispose of chemicals and used containers according to chemical label instructions, SDS and legislative requirements 5.3 Clean and store PPE according to workplace procedures 5.4 Record and report safety and environmental incidents according to workplace procedures and regulatory requirements 5.5 Record details of chemical application according to workplace procedures and legislative requirements

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.

Skill	Description
Reading	Read and interpret SDS, chemical labels, operating instruction and other documentation and consolidates information to determine chemical application actions and activity
Writing	Accurately record and complete organisational records using clear language and terminology
Numeracy	Perform mathematical calculations to determine rates of application chemical mixtures and calibration of equipment
Navigate the world of work	Take responsibility for following policies, procedures and regulations Identify and implement chemical label requirements
Get the work done	Take responsibility for planning, sequencing and prioritising tasks required for chemical application activities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases	AHCCHM303 Prepare and apply chemicals	Minor change of title for clarity Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCCHM307 Prepare and apply chemicals to control pest, weeds and diseases

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has on at least one occasion demonstrated the ability to safely prepare and apply chemicals ensuring they have:

determined and confirmed the need for chemical application by assessing the infestation, off target risk, and environmental risks

developed an application plan for chemical application

identified health and safety hazards, risk and implemented control procedures according to chemical label

notified stakeholders of planned chemical application

used personal protective equipment (PPE) according to workplace procedures

interpreted chemical labels and applied chemical according to safety data sheets (SDS) and application plan

identified and selected the chemical required for the target and calculated the amount and rates required according to chemical label

identified and selected application equipment and suitable location, and determined the set up parameters according to application plan and operator instructions

monitored and assessed weather conditions and equipment performance to ensure effective chemical application

selected, conducted pre-operational checks according to operator and maintenance manual

completed at least one calibration activity for application equipment

prepared and loaded chemicals and returned unused chemicals to store in accordance with label, application plan and workplace procedures

applied chemicals safely according to chemical labels, regulations and workplace procedures

complied with chemical labels, SDS, regulations, maintenance manual, environmental procedures, operator instructions and application plan

cleaned equipment and spills, and disposed of waste according to workplace and environmental procedures

maintained records and reported incidents according to workplace procedures and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

control options when selecting chemicals for pests, diseases and weeds infestations, including:

chemical

mechanical

cultural

biological

integrated pest management including resistance management principles

types of pest, diseases and weed their treatment and resistance

legal implications and requirements of chemical labels and SDS

stakeholders and required notifications including, neighbours, staff and statutory notifications

impact of weather factors on the safe and effective application of chemicals

characteristics of chemicals, their mode of action and relevance to chemical selection and use, including:

translocated/systemic

contact

ingested poison

protectant

eradicant

knock-down

residual

selective/non selective

factors that contribute to off target damage, including:

physical movement of chemicals (e.g. animals moving baits or soil movement)

chemical formulation

wind speed and direction

temperature and relative humidity

temperature inversions

controlling off target damage

rainfall

buffer zones and barriers

hazards of chemical application, including:

human and animal health

environmental contamination

residues in environment, plants and animals

withholding/re-entry periods

safety requirements when applying chemicals, including:

procedures

PPE

signage

safe handling, transporting and storage of chemicals

preparing chemicals including preparation, compatibility, adjuvants and water quality

requirements for disposal of excess chemicals, clearing spillages and equipment clean up

selecting and operating suitable application equipment

features, functions and calibration techniques for powered and hand held application equipment, including:

pressure and volume of chemical

travel speed

nozzle identification, selection, operation

legislation, regulations and licensing requirements in relation to chemical use.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a typical workplace environment or an environment that accurately represents workplace conditions

resources, equipment and materials:

chemicals

PPE

application equipment

chemical measuring and mixing equipment

specifications:

specific workplace documents, including work instructions and procedures for chemical application

chemical labels and SDS

regulations about use of chemicals

manufacturers' operation and maintenance instructions for equipment

access to weather forecasts or means to measure local weather.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG215 Assist with low volume irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Application

This unit of competency covers the skills and knowledge required to assist with installing, operating and maintaining low volume irrigation systems. These systems use emitters such as drippers and generally use poly pipe.

It applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work instructions with supervisor 1.2 Select appropriate materials, tools, equipment and machinery 1.3 Select personal protective equipment and clothing and ensure correct fit 1.4 Identify manual handling and other workplace health and safety hazards 1.5 Identify the site for installation of the irrigation system
2. Install irrigation components	2.1 Prepare the site for installation works 2.2 Assemble and connect system components and test joints 2.3 Connect system to water supply 2.4 Flush and commission system 2.5 Identify and report operating and take corrective actions as directed 2.6 Maintain a clean and safe work area
3. Complete installation work	3.1 Remove waste material from the site and dispose of 3.2 Clean, maintain and store tools, equipment and machinery 3.3 Flush and commission system
4. Carry out start up and shutdown procedures as directed	4.1 Follow start-up sequence 4.2 Shut down system components in sequence 4.3 Drain system 4.4 Record irrigation activity
5. Assist with system maintenance	5.1 Check emitters for serviceability and output 5.2 Maintain delivery components 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

New unit - no equivalent.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG215 Assist with low volume irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

assemble and join irrigation system components

carry out basic maintenance tasks

carry out low volume irrigation operating tasks

complete installation work

fix identified faults

follow directions to operate pumps, filters and valves

install irrigation components

look for leaks and faulty emitters

prepare materials, tools and equipment

recognise and report faults

undertake site preparation tasks as directed

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practice of low volume irrigation operation

characteristics and operation of joints, valves and emitter components

components in low volume irrigation systems

emitter spacing, coverage and pressure

indicators of over and under watering

installation techniques and procedures

irrigation controllers

irrigation pipes, types and sizes

irrigation times to deliver sufficient volume without over watering

methods and techniques of low volume irrigation installation

operation of low volume irrigation system

set out procedures

system malfunctions and their likely causes

use of recycled water and colour coding of pipes

water requirements of relevant plants

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG217 Assist with pressurised irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Application

This unit of competency covers the skills and knowledge required to assist installing, operating and maintaining pressurised irrigation systems. These systems use sprinklers and generally use glued PVC pipe.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work instructions with supervisor 1.2 Select appropriate materials, tools, equipment and machinery 1.3 Select personal protective equipment and clothing and ensure correct fit 1.4 Identify manual handling and other work health and safety hazards 1.5 Identify the site for installation of the irrigation system
2. Install irrigation components	2.1 Prepare the site for installation works 2.2 Lay irrigation components out 2.3 Dig or tidy trenches where required 2.4 Add or insert system components 2.5 Position and secure lines 2.6 Assist with fitting pumps and valves
3. Complete installation activities	3.1 Check the irrigation system for leaks or blockages 3.2 Identify and report problems and anomalies 3.3 Clean and store equipment, tools and materials 3.4 Collect waste and dispose of or recycle 3.5 Record workplace information in the appropriate format
4. Carry out start up and shutdown procedures as directed	4.1 Follow start-up sequence 4.2 Shut down system components in sequence 4.3 Drain system 4.4 Record irrigation activity
5. Assist with system maintenance	5.1 Check sprinklers for serviceability and output 5.2 Maintain delivery components 5.3 Check water supply and pumping system periodically, where required 5.4 Keep maintenance records up to date

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

New unit - no equivalent.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG217 Assist with pressurised irrigation operations

Modification History

Release Number	TP Version	Comments
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

assemble and join irrigation system components

carry out basic maintenance tasks

carry out irrigation operating tasks

complete installation work

fix identified faults

follow directions to operate pumps, filters and valves

look for leaks and faulty sprinklers

prepare materials, tools and equipment

recognise and report faults

undertake site preparation tasks as directed

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices of pressurised irrigation systems

characteristics and operation of replaceable components of sprinkler irrigation systems

environmental impacts of irrigation from ground or underground source

installation techniques and procedures

irrigation controllers

irrigation pipes, types and sizes

irrigation times to deliver sufficient volume without over watering

operation of pressurised irrigation system

set out procedures

signs of stress in plants as well as the signs of over and under watering

sprinkler irrigation components and their function

sprinkler spacing, coverage and pressure

system malfunctions and their likely causes

types of sprinklers

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG328 Operate irrigation controller and sensor technology

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to operate irrigation controller and sensor technology as part of irrigation installation, construction and operation.

The unit applies to individuals who operate irrigation controller and sensor technology under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required tools and equipment, and check for safe operation and accuracy 1.3 Select, fit and use personal protective equipment applicable to the task
2. Operate irrigation controllers	2.1 Link valves to controllers by wiring or radio signals 2.2 Program controllers according to operating procedures 2.3 Operate controller according to site requirements 2.4 Troubleshoot controller and rectify cause of faults
3. Operate irrigation sensors	3.1 Link sensors to controllers by wiring or radio signals 3.2 Program controllers to monitor sensor 3.3 Operate and monitor accuracy and reliability of sensor control equipment, and adjust where necessary 3.4 Collect samples according to sampling techniques 3.5 Record and interpret readings and observations 3.6 Troubleshoot sensors and rectify cause of faults 3.7 Report discrepancies or malfunctions to management

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Complete records of readings and observations legibly and accurately using correct technical terminology
Oral communication	Use clear language to report discrepancies or malfunctions
Numeracy	Interpret the measurements of sample results Make calculations to check the accuracy of program irrigation controllers and adjust electronic flow equipment
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Controllers must include at least 3 of the following:	stand-alone Bluetooth wifi remote radio controllers multi-site central controllers.
Sensors must include at least 4 of the following:	water meters soil moisture and temperature sensors air temperature sensors weather stations pump pressure sensors rainfall sensors.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG328 Operate irrigation controller and sensor technology	AHCIRG325 Operate irrigation technology	Title updated Performance criteria clarified Foundation skills added Range of conditions added Assessment requirements updated	No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG328 Operate irrigation controller and sensor technology

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated irrigation controller and sensor technology on at least two occasions, and has:

applied workplace health and safety requirements

selected tools and equipment appropriate to the scope of works

maintained and checked irrigation controller and sensor equipment for accuracy

operated irrigation controllers and sensors

checked the accuracy of controller and sensor equipment, and adjusted

recorded the results of sampling and testing

recorded observations and data.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for operating irrigation controller and sensor technology, including working with extra low voltage wiring according to Australian Standards

basic electrical testing procedures and safety practices

irrigation controller and sensor operating and testing procedures

environmental procedures for use, storage and recycling of electronic equipment and batteries

data recording procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation controller and sensor installation and operating equipment

irrigation controllers and sensors

personal protective equipment applicable to installing and operating irrigation controller and sensor technology

specifications:

work instructions and workplace procedures applicable to operating irrigation controller and sensor technology

workplace requirements applicable to health and safety in the workplace for operating irrigation controller and sensor technology

Australian Standards applicable to working with extra low voltage wiring

irrigation controller and sensor operating and testing procedures

data recording procedures

environmental procedures for use, storage and recycling of electronic equipment and batteries

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG343 Operate irrigation injection equipment

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to prepare, start up, operate and shut down irrigation injection equipment, monitor impacts of injection process and record information of irrigation injection equipment operation.

The unit applies to individuals who operate irrigation injection equipment under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare equipment for injection operation	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required tools and equipment and check for safe operation 1.3 Select, fit and use suitable personal protective equipment applicable to the task 1.4 Select materials and services and confirm they are available and ready for operation 1.5 Prepare equipment and materials to meet injection requirements
2. Operate injection equipment process	2.1 Start up injection process according to operation and maintenance manual 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Identify, rectify and report out-of-specification equipment performance 2.4 Deliver injection requirements 2.5 Put emergency procedures in place for spillage or chemical accidents
3. Shut down injection equipment	3.1 Carry out shut down on injection equipment according to operation and maintenance procedure 3.2 Clean injection equipment according to maintenance procedure 3.3 Collect, treat, dispose or recycle waste generated by both the process and cleaning procedures
4. Monitor plant response and environmental impacts of injection	4.1 Monitor plant response to injection 4.2 Record and report environmental hazards of injection process 4.3 Maintain withholding periods for chemical application on food crops 4.4 Restrict access to areas where chemicals have been applied through injection if required
5. Record information	5.1 Record workplace information in the appropriate format 5.2 Record chemical application and storage details according to recording procedures

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Document environmental hazards of injection process
Oral communication	Use clear language to report out-of-specification equipment performance
Numeracy skills	Calculate chemical dilution rates
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG343 Operate irrigation injection equipment	AHCIRG326 Operate irrigation injection equipment	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG343 Operate irrigation injection equipment

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has operated irrigation injection equipment on at least two occasions and has:

applied workplace health and safety requirements

selected tools and equipment appropriate to the scope of works

selected and prepared injection materials

completed relevant calculations such as dilution rates

identified injection requirements

implemented routine maintenance and minor repairs of the system

reported and recorded corrective action

taken corrective action in response to out-of-specification results or non-compliance

handled hazardous chemicals safely

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

implemented routine system cleaning requirements

monitored usage and dilution rates.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for operating irrigation injection equipment, including backflow prevention

purpose and operation of equipment and instrumentation components

chemicals, cleaning agents and fertilisers used for injection and their purpose

safety data sheet (SDS) information for substances to be injected

services required

irrigation injection equipment operation and maintenance manual

basic irrigation injection equipment operating principles and process control systems where relevant

procedures for prevention of backflow

process specifications, procedures and operating parameters

control points and significance and methods of monitoring

common causes of variation and corrective action required

correct chemical handling techniques

environmental issues and controls

shutdown sequence

lock-out and tag-out procedures

irrigation injection equipment cleaning requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation injection equipment operation and maintenance manual

irrigation injection equipment

injection chemicals, cleaning agents and fertilisers

personal protective equipment applicable to operating irrigation injection equipment

specifications:

work instructions and workplace procedures applicable to operating irrigation injection equipment workplace requirements applicable to health and safety in the workplace and operating irrigation injection equipment

irrigation injection tools and equipment and procedures

SDS for substances being injected

recording procedures

environmental procedures for collection, treatment, disposal or recycling of waste

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG344 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to interpret an irrigation schedule, determine irrigation shifts, implement and monitor an irrigation schedule, and record irrigation information and activities.

The unit applies to individuals who implement an irrigation schedule under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret the irrigation schedule	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required tools and equipment and check for safe operation 1.3 Select, fit and use personal protective equipment applicable to the task 1.4 Access information on plant growing requirements 1.5 Interpret growing season moisture requirements 1.6 Read the predicted seasonal moisture deficit and watering requirements and check with management 1.7 Record parameters for the irrigation system
2. Determine irrigation shifts	2.1 Subdivide irrigated area into units capable of individual irrigation and note area and irrigation equipment characteristics for each 2.2 Define soil irrigation capability for each unit 2.3 Define crop and plant water requirement for each unit 2.4 Combine units requiring similar irrigation into irrigation shifts 2.5 Ensure irrigation shifts do not exceed water delivery capacity of the property irrigation infrastructure 2.6 Determine the water volume required to meet irrigation needs over specified period
3. Implement irrigation schedule	3.1 Coordinate resources and brief personnel to deliver requirements 3.2 Implement watering program
4. Monitor irrigation	4.1 Inspect plants and crops for growth rate and signs of stress 4.2 Record frequency of irrigation 4.3 Measure and record water usage and confirm water allocation is not exceeded for a given period 4.4 Calculate the difference between estimated and actual water use 4.5 Measure water quality 4.6 Assess plant and crop growth and water use efficiency 4.7 Measure soil for readily available water (RAW) 4.8 Record climate and weather conditions 4.9 Adjust watering program in response to rainfall events and changes to evapotranspiration rates
5. Record irrigation information and activities	5.1 Record plant or crop environment data according to workplace recording procedures 5.2 Record water usage 5.3 Record irrigation shifts 5.4 Record system process data

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Oral communication	Initiate discussions with personnel using clear language to communicate irrigation schedule delivery requirements
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility
Interact with others	Use appropriate language and communication skills to disseminate information about irrigation schedule delivery requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG344 Implement an irrigation schedule	AHCIRG327 Implement an irrigation schedule	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG344 Implement an irrigation schedule

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has implemented an irrigation schedule on at least one occasion and has:

applied workplace health and safety requirements

selected tools and equipment appropriate to the scope of works

accessed and interpreted the information in an irrigation schedule

compared plant health and growth to benchmark requirements

consulted with appropriate senior personnel or consultants

instructed irrigation system operators

implemented the irrigation schedule including consideration of:

application rates

interaction between different irrigation employees or shifts

maintenance programs and supplies

materials, chemicals, services

resources, including operators with appropriate skills

timing and length

liaised with other work areas

identified irrigation requirements throughout the growing season by monitoring:

climatic conditions

crop stage and requirements if applicable

effective root depth

frost risk

plant varietal characteristics and requirements

signs of plant nutrient deficiencies

soil moisture levels

soil type and depth

symptoms of water stress

water quality

water table level

monitored irrigation activities, including:

environmental impact of irrigation activities

identified emitter output consistency

identified soil moisture content and depth to which water will reach

reported and recorded problems and corrective action taken

taken corrective action in response to out-of-specification results or non- compliance

applied sampling techniques

conducted soil moisture tests

identified, rectified and reported environmental non-compliance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for implementing an irrigation schedule

resource requirements and availability

irrigation strategies

principles of soil moisture monitoring, including:

volumetric soil moisture content

percentage compared to soil moisture tension

consultation requirements and procedures

effect of irrigation techniques on plant growth

visual symptoms of plant nutrient deficiencies, water stress and frost

recording requirements and procedures

sampling techniques and procedures

testing techniques and procedures

interpretation of routine soil moisture tests

environmental impacts, hazards and controls for irrigation

water budgeting tools.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

irrigation equipment operation and maintenance manual

irrigation equipment

soil and water sampling equipment

personal protective equipment applicable to implementing an irrigation schedule

specifications:

work instructions and workplace procedures applicable to implementing an irrigation schedule

irrigation technology tools and equipment and procedures

workplace requirements applicable to health and safety in the workplace and implementing and irrigation schedule

soil and water testing equipment and procedures

recording procedures

relationships:

personnel

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG345 Install pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to organise resources, set out and prepare an irrigation installation site and install, commission and complete pressurised irrigation system installation.

The unit applies to individuals who install pressurised irrigation systems under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Organise resources for installation work	1.1 Confirm activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Select required materials, tools, equipment and machinery and check for safe operation 1.3 Check that parts and equipment match system drawings and specifications 1.4 Select, fit, use and maintain safety and personal protective equipment applicable to the task 1.5 Carry out pre-operational checks on tools, equipment and machinery 1.6 Identify environmental considerations of irrigation installation activities 1.7 Check water supply to ensure that it is compatible with system specifications
2. Set out and prepare site	2.1 Measure and mark out irrigation lines 2.2 Confirm trenches are at the specified depth without damage to services, facilities, features and established plants 2.3 Observe regulations relevant to the situation 2.4 Use work practices that reflect sustainable horticulture principles and environmental requirements
3. Install irrigation components	3.1 Interpret the irrigation system plan and, where applicable, supervise contractors and monitor work to ensure it conforms to the plan 3.2 Assemble and connect components and complete and test joints 3.3 Fit and adjust fittings and valves and secure all joints 3.4 Maintain a clean and safe work area while installation work is carried out
4. Commission irrigation system	4.1 Calibrate testing and monitoring equipment 4.2 Confirm start-up sequence according to operations manual 4.3 Flush system as required 4.4 Identify operating faults and take corrective where required 4.5 Record work outcomes and report to supervisor
5. Complete installation work	5.1 Finish off earthworks to specifications 5.2 Confirm system configuration and capacity matches installation plan 5.3 Restore site and clear materials and equipment from the site on completion of maintenance works 5.4 Clean and store tools and equipment according workplace requirements

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Use the correct terminology to document irrigation installation activities
Oral communication	Use clear language to report irrigation installation activities
Numeracy skills	Confirm part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety and environmental requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG345 Install pressurised irrigation systems	AHCIRG331 Install pressurised irrigation systems	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG345 Install pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has installed pressurised irrigation systems on at least one occasion and has:

applied workplace health and safety requirements

selected materials, tools, equipment and machinery appropriate to the scope of works

organised resources for installation work

set out and prepared the site

completed installation work

calibrated testing and monitoring equipment

commissioned irrigation system.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for installing pressurised irrigation systems

water quality and water filtration techniques

the behaviour of water on varying terrain and soil types

soil characteristics

soil water retention testing techniques

calculations for installing pressurised irrigation systems

characteristics and operation of joints, valves and sprinkler components

components of a pressurised irrigation system

methods and techniques of installing pressurised irrigation

operation of pumps and water flow rates.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

pressurised irrigation system operation and maintenance manual

pressurised irrigation system installation equipment

personal protective equipment applicable to installing pressurised irrigation systems

specifications:

work instructions and workplace procedures applicable to installing pressurised irrigation systems workplace requirements applicable to health and safety in the workplace and installing pressurised irrigation systems

pressurised irrigation system installation tools and equipment and procedures

recording procedures

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCIRG347 Maintain pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to interpret a maintenance program, inspect and maintain pressurised irrigation systems, and record and report maintenance activities.

The unit applies to individuals who maintain pressurised irrigation systems under broad direction and take responsibility for their own.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Irrigation (IRG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret a pressurised irrigation maintenance program	1.1 Determine the scope of maintenance 1.2 Determine the frequency of maintenance works 1.3 Establish irrigation maintenance standards 1.4 Plan and prepare maintenance works 1.5 Identify potential hazards and risks and implement safe working practices to manage risks 1.6 Minimise environmental impacts of irrigation maintenance activities 1.7 Select, fit and use personal protective equipment applicable to the task
2. Inspect an irrigation system	2.1 Create an inspection checklist and inspect the system regularly 2.2 Identify remedial action required and undertake repairs to restore system to full effectiveness 2.3 Undertake servicing of irrigation mechanical equipment according to operation and maintenance manual 2.4 Assess the results of maintenance works and record to ensure repairs or maintenance standards have been achieved
3. Carry out periodic system maintenance	3.1 Record damage and blockages with contaminants by damage type, location and the section of the system affected 3.2 Record and report damaged or faulty components and computer control systems and take action to effect repairs 3.3 Implement end of season maintenance procedures 3.4 Implement routine and preventative maintenance procedures
4. Complete and record maintenance activities	4.1 Restore site and clear materials and equipment from the site on completion of maintenance works 4.2 Complete maintenance and servicing records according to workplace recording procedures 4.3 Record parts removed or replaced 4.4 Record and report faults and breakages

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Use correct terminology to document irrigation service and maintenance activities
Oral communication	Use clear language to report irrigation service and maintenance activities
Numeracy skills	Identify and record part numbers
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCIRG347 Maintain pressurised irrigation systems	AHCIRG333 Maintain pressurised irrigation systems	Performance criteria clarified Foundation skills added Assessment requirements updated	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCIRG347 Maintain pressurised irrigation systems

Modification History

Release	Comments
Release 1	This version released with AHC Agriculture, Horticulture, Conservation and Land Management Training Package Version 4.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has maintained a pressurised irrigation system on at least two occasions and has:

interpreted and applied maintenance procedures

applied workplace health and safety requirements

identified adverse environmental impacts of irrigation activities and taken appropriate remedial action

checked connections and controllers

checked sprinkler/emitter output and function

ensured proper operation of automatic flush valves

removed, serviced and replaced valves and filters

confirmed operational pressures

tested irrigation equipment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace requirements applicable to health and safety in the workplace for maintaining pressurised irrigation systems

pressurised irrigation equipment operation and maintenance manual

characteristics, operation and common operation and maintenance problems of pressurised irrigation system components, including:

pipes,

joints,

valves,

emitters, and

pumps.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

pressurised irrigation system operation and maintenance manual

personal protective equipment applicable to maintaining pressurised irrigation systems

specifications:

work instructions and workplace procedures applicable to maintaining pressurised irrigation systems

pressurised irrigation system tools, equipment and procedures

workplace requirements applicable to health and safety in the workplace and maintaining pressurised irrigation systems

recording procedures

relationships:

supervisor

timeframes:

according to job requirements.

Assessors of this unit must satisfy the requirements of assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCMOM202 Operate tractors

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 2.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to prepare for, operate and complete tractor operations under general supervision in the agriculture, horticulture and land management sectors.

Working with tractors is an inherently dangerous activity. Individuals who work at this level must be thoroughly instructed in all health and safety in the workplace aspects of operating tractors. The tractor must also comply with relevant Australian standards for tractors.

The unit applies to individuals who operate tractors to undertake routine work under general supervision with limited autonomy and accountability.

Vehicle must be operated according to relevant state/territory licensing authority vehicle licence requirements and regulations.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Machinery operation and maintenance (MOM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare tractor for operation	1.1 Confirm with supervisor activity to be undertaken, including identifying potential hazards and risks and implementing safe working practices to manage risks 1.2 Source and interpret machinery operation and maintenance manual and manufacturer instructions for tractor operation 1.3 Select and maintain personal protective equipment and safety equipment according to workplace safety requirements 1.4 Fit and use personal protective equipment according to job requirements and task to be undertaken 1.5 Select and attach equipment as directed by supervisor 1.6 Conduct tractor routine pre-operational checks according to operation and maintenance manual and report faults or malfunctions to supervisor
2. Operate tractor	2.1 Carry out pre-start and start up procedures required for tractor operation 2.2 Drive and operate tractor in a smooth and controlled manner 2.3 Apply workplace environmental and biosecurity procedures associated with tractor operation and minimise impact 2.4 Continually monitor hazards and risks, and ensure safety of self, other personnel, plant and equipment 2.5 Complete work according to agreed plan as directed by supervisor 2.6 Report abnormal monitoring system indicators and alarms to supervisor
3. Complete tractor operation	3.1 Park tractor and conduct shut down procedures 3.2 Perform routine operational servicing according to the operation and maintenance manual 3.3 Report malfunctions, faults, irregular performance or damage to supervisor 3.4 Clean, decontaminate, secure and store tractor and attached equipment 3.5 Remove and store keys in the required location 3.6 Maintain tractor and equipment use records in required format

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Document tractor and equipment use
Oral communication	Use clear language to report malfunctions, faults, irregular performance or damage Participate in verbal exchanges to respond to questions and clarify instructions
Numeracy	Calculate quantities of vehicle fluids including fuel Identify correct tyre pressure or track tension
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-operational checks must include:	maintenance interval schedule daily check machine damage and serviceability guards are in place and undamaged checking for missing parts fluid leaks and levels fuel level brakes and clutch operation condition of tyres or tracks machine controls.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCMOM202 Operate tractors Release 3	AHCMOM202 Operate tractors Release 2	Minor changes to performance criteria, foundation skills and range of conditions	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCMOM202 Operate tractors

Modification History

Release	Comments
Release 3	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 2.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has prepared for, safely operated and completed tractor operations under general supervision at least once and has:

identified and reported hazards and implemented safe operating procedures

carried out tractor pre-operational checks and reported faults to supervisor

driven and operated a tractor safely, in a smooth and controlled manner

operated tractors in even and uneven terrain conditions

carried out tractor shut down procedures

maintained tractor use records and reported faults or malfunctions

minimised environmental impacts associated with tractor operation

followed workplace health and safety procedures for safe tractor operation

followed industry and workplace biosecurity procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

tractor components, controls and features and operational functions

tractor operation and maintenance manuals

tractor steering systems and features

features, operational functions and procedures for attached equipment

load limits and the principles of weight distribution with regard to load shifting and tractor movement

distinguishing characteristics of individual tractors including rated performance capacities

effects of various surface and difficult terrain conditions on tractor operation

duty of care to self, others and the environment

relevant legislation with regard to tractor operation and licensing requirements

environmental impacts relevant to operation of vehicles

health and safety in the workplace requirements to operate a tractor safely

industry and workplace biosecurity procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

individual must not be under the influence of alcohol or drugs

individual must not be taking any medication (prescribed or otherwise) that may impair judgement

individual must not be in a fatigued state when operating the machinery

resources, equipment and materials:

tractors

safety equipment and personal protective equipment applicable to the task being undertaken

specifications:

tractor operation and maintenance manual

industry and workplace biosecurity procedures applicable to tractor operation

legislation relevant to tractor operation and licensing requirements

timeframes:

according to the job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCMOM213 Operate and maintain chainsaws

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to safely operate a hand-held chainsaw and maintain it in working condition.

This unit applies to cross-cutting fallen timber using safe cutting techniques.

The unit applies to individuals who apply low risk work procedures and comply with worksite health and safety requirements when operating hand-held chainsaws to carry out routine work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Machinery operation and maintenance (MOM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist in preparation of work-site	1.1 Identify location of worksite and fallen timber from scope of works and confirm with supervisor 1.2 Identify site hazards, assess risks and report to supervisor 1.3 Confirm first aid and emergency personnel, equipment and procedures 1.4 Document and implement site health and safety in the workplace, environmental and traffic control measures according to workplace procedures
2. Recognise and apply workplace safety procedures	2.1 Identify hazards and risks relevant to the maintenance and operation of chainsaws and implement safe working practices to manage risks 2.2 Select, fit and use personal protective equipment according to workplace safety procedures 2.3 Confirm with supervisor relevant licensing and legislative requirements with regard to the operation of chainsaws 2.4 Transport chainsaw safely according to operation and maintenance manual
3. Check and prepare chainsaw for use	3.1 Select tools and materials required for maintenance 3.2 Conduct routine checks and maintenance prior to operation, according to chainsaw operation and maintenance manual 3.3 Calculate required fuel oil ratios prior to mixing 3.4 Mix fuel and fuel chainsaw according to operation and maintenance manual 3.5 Identify, tag, record and report chainsaw faults or malfunctions to supervisor
4. Operate chainsaw	4.1 Communicate with work team during operations using voice, hand or whistle signals 4.2 Place supports to ensure a stable base for cutting 4.3 Identify materials to be cut and position them for operation 4.4 Visually assess material to be cut for defects and embedded hazards 4.5 Determine cutting methods appropriate to material type and implement risk controls 4.6 Select and use tools associated with chainsaw use 4.7 Operate chainsaw to cross-cut timber using documented low risk work methods 4.8 Identify and report work-site communication issues to supervisor 4.9 Identify and report environmental impacts of chainsaw operation to supervisor
5. Complete and check chainsaw operation	5.1 Record and report chainsaw damage, malfunction and irregular performance according to workplace procedures 5.2 Clean and store chainsaw according to workplace procedures and operation and maintenance manual 5.3 Dispose of debris from operation in accordance with environmental requirements 5.4 Maintain workplace documentation according to workplace procedures

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.

Skill	Description
Reading	Interpret textual information from a range of sources to identify relevant and key information about workplace operations
Writing	Document site health and safety in the workplace, environmental and traffic control measures
Oral communication	Use clear language to report hazards and risks and to confirm work site, first aid and emergency personnel, equipment and procedures Participate in verbal exchanges to respond to questions and clarify information
Numeracy	Calculate fuel oil ratios and fuel quantities
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements, associated with own role and area of responsibility
Interact with others	Use verbal and non-verbal communications with work team during operations using voice, hand and whistle signals

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Personal protective equipment must include:	safety helmet mesh visor gloves hearing protection safety glasses or goggles safety boots.
Routine checks and maintenance must include at least two of the following:	checking and adjusting bar cleaning air filter cleaning and/or replacing spark plug sharpening chain.
Supports must include at least one of the following:	fallen timber saw horse trestle v-shaped supports.
Cutting methods must include:	pulling chains cuts (bottom of bar) pushing chainsaw cuts (top of bar) bore / plunge cuts (tip of bar).
Tools must include:	bars chains files plug spanner.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCMOM213 Operate and maintain chainsaws Release 2	AHCMOM213 Operate and maintain chainsaws Release 1	Minor changes to performance criteria and range of conditions	Equivalent unit

Links

Companion Volumes, including Implementation Guides are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCMOM213 Operate and maintain chainsaws

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has safely operated a hand-held chainsaw at least once, maintained it in working condition and demonstrated the following:

determined site location for work and work details and clarified with supervisor

identified site hazards, assessed risks and reported to supervisor

confirmed work zone with work crew and monitored site

confirmed first aid and emergency personnel, equipment and procedures

applied hazard and risk assessment and implemented controls for chainsaw use

performed routine checks and maintenance for chainsaw usage according to operation and maintenance manual

identified, tagged and reported chainsaw faults and malfunctions

recorded and implemented site health and safety in the workplace, environmental and traffic control measures

used personal protective equipment that complies with Australian Standards

safely cross-cut fallen timber using compression and tension cuts with a hand held chainsaw

used appropriate tools and materials to maintain chainsaw

applied environmentally responsible workplace practices

applied low risk work practices including stopping, disengaging quickly and dealing with foreign matter

cleaned and stored chainsaw

followed workplace procedures relevant to safely operating a chainsaw.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the principles and practice for operating chainsaws

chainsaw routine checks and maintenance according to operation and maintenance manual, including:

checking and adjusting bar

cleaning air filter

cleaning and replacing spark plug

sharpening chain

workplace safe operating procedures

hazards and risks when operating a chainsaw

relevant Australian Standards concerning chainsaw operation including use of personal protective equipment

components of chainsaws and their respective functions

common defects in woody materials

cutting methods and techniques, patterns and sequence of cuts

health and safety in the workplace requirements for the operation of a chainsaw including caution and hazard signs and symbols

environmental impacts associated with operating chainsaws.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

personal protective equipment must be worn whilst operating chainsaw

individual must not be under the influence of alcohol or drugs

individual must not be taking any medication (prescribed or otherwise) that may impair judgement

resources, equipment and materials:

chainsaws

chainsaw tools

wood

safety equipment and personal protective equipment applicable to the task being undertaken

specifications:

chainsaw manufacturer specifications and operator manuals

timeframes:

according to the job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCPCM301 Implement a plant nutrition program

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to monitor and control the nutritional requirements of and applications to plants across a range of situations and environments.

It applies to individuals who take responsibility for their own work and for the quality of the work of others. They use discretion and judgement in the selection, allocation and use of available resources. All work is carried out to comply with workplace procedures.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Plants culture and management (PCM)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for implementation of the plant nutrition program	1.1 Identify goals, target site, soils, plant species and varieties for implementing the program 1.2 Identify materials for soil and plant treatments and locate the storage site or supplier details 1.3 Locate services using site plans and in consultation with the supervisor 1.4 Identify work health and safety hazard, assess risks and implement control measures 1.5 Select and use suitable personal protective equipment (PPE)
2. Monitor soil pH	2.1 Monitor soil pH in the implementation site in relation to plant nutrition 2.2 Identify, select, compare and source products useful in changing soil pH 2.3 Assess product application methods according to product type and type of growing media
3. Determine nutritional problems in plants	3.1 Identify common nutrient deficiency and toxicity problems in plants, using visual inspection 3.2 Consult supervisor or horticulturist, as required, to determine causes of nutritional or toxicity problems 3.3 Identify, compare, select and source soil ameliorants to improve soil fertility
4. Prepare to use fertilisers	4.1 Select a fertiliser that is compatible with plant species and type of growing media 4.2 Assess fertiliser application methods, taking into account the fertiliser type, soils and the environmental implications 4.3 Apply fertilisers appropriate to the plant growing cycle and the organisation’s fertiliser calendar
5. Prepare application equipment	5.1 Select tools, equipment and machinery 5.2 Carry out pre-operational and safety checks on tools, equipment and machinery 5.3 Calibrate tools, equipment and machinery
6. Apply specific products at appropriate rates	6.1 Select specific products based on their analysis to meet plant needs 6.2 Calculate product application rates to optimise plant benefit and minimise environmental impact 6.3 Apply specific products at the correct rate, timing and method according to the product type and analysis and with consideration of the environmental implications 6.4 Record product applications 6.5 Monitor, document and report target plant response to the plant nutrition program, as well as non-target effects responses including environmental impacts or pests

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCPCM301A Implement a plant nutrition program.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCPCM301 Implement a plant nutrition program

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify goals, target site, soils and plants for implementing the program

identify materials and their supply source

monitor soil pH in the implementation site

identify appropriate products and application methods appropriate to implementing nutrition program

estimate treatment and product requirements, material sizes and quantities

conduct a site hazard identification and risk control assessment

determine nutritional problems in plants

plant nutrition program specifications

apply specific products at appropriate rates and record their application

select, check and calibrate tools, equipment and machinery

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices of plant nutrition

botany and plant physiology

methods of nutrient uptake by plants

nutrient cycling and its practical relevance to the specific plants and soils

nutrients required by plants grown within the enterprise

soil ameliorants commonly required to treat the soil problems experienced by the enterprise

the effects of nutrient deficiency and toxicity on plant species and varieties

the environmental implications of soil ameliorant and fertiliser use

the main simple and compound fertiliser products available to the enterprise including analysis, solubility, salt index, application rates and costs

the relationship between soil characteristics and the availability of nutrients

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCPHT201 Plant horticultural crops

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to plant horticultural crops in the annual, vegetable and flower growing industries.

It applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Production horticulture (PHT)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for crop planting operations	1.1 Follow instructions about planting the crop 1.2 Prepare machinery, equipment and tools for crop planting 1.3 Recognise workplace hazards and report safety concerns 1.4 Use and maintained personal protective equipment (PPE)
2. Prepare the site and plant material for planting	2.1 Prepare soil or growing media 2.2 Implement crop protection 2.3 Apply pre-planting treatments 2.4 Store planting material where required 2.5 Operate machinery, equipment and tools for soil preparation
3. Carry out planting operations	3.1 Select planting material 3.2 Store, handle and transport planting materials to the site 3.3 Carry out planting 3.4 Water plants in and apply post-planting treatments

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCPHT201A Plant horticultural crops.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCPHT201 Plant horticultural crops

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

apply agricultural chemicals under supervision

apply enterprise quality standards

estimate spacing and planting patterns

follow safety procedures

identify workplace hazards

measure quantities of plant materials and treatments

operate machinery to manufacturers specifications and low risk operating procedures

select planting material

use and maintain planting equipment

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for planting horticultural crops

basic plant physiology

basic preparation of soil and growing media

environmental impacts and risks of planting horticultural crops

growing requirements of plants

importance of correct timing and procedures for crop planting

importance of field hygiene and quality control in regard to crop planting

nutritional, water and other requirements of the crop

principles of pest, weed and disease control

pre-planting soil and plant treatments and their importance

soil structure and health

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCPHT401 Assess olive oil for style and quality

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to assess olive oil for style and quality.

It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Production horticulture (PHT)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish and implement appropriate tasting protocols	1.1 Establish appropriate tasting conditions 1.2 Apply accepted industry tasting procedures 1.3 Taste oils in the order that will best show the character of each oil
2. Determine style and sensory quality of the olive oil	2.1 Identify and assess characteristics of the olive oil 2.2 Taste oil to assess 2.3 Smell and taste oil to assess sensory quality 2.4 Analyse and record observed defects for future action
3. Determine the analytical quality of the olive oil	3.1 Send oil samples to laboratory to test key chemical indices 3.2 Interpret key chemical indices to assess analytical quality of oil 3.3 Record for future action observed chemical indices that are beyond the normal range
4. Identify factors influencing the style and quality of the olive oil	4.1 Identify horticultural factors that may influence style and quality of the olive oil 4.2 Identify processing factors that may influence style and quality of the olive oil 4.3 Identify other factors that may influence style and quality of the olive oil
5. Implement findings of tastings and chemical analyses	5.1 Maintain records of season's tastings and chemical analyses 5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made 5.3 Adjust and document horticultural production plan for next season 5.4 Document and communicate processing requirements for next season to processing personnel

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCPHT401A Assess olive oil for style and quality.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCPHT401 Assess olive oil for style and quality

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify olive oil styles

identify common olive oil defects

modify horticultural and/or processing practices to remedy variations from desired style and quality

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for assessing olive oil

cause of olive oil defects and how they can be remedied

horticultural and processing practices that affect olive oil style, and reasons for the effect

relationship between critical chemical parameters and oil style and quality

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCSOL202 Assist with soil or growing media sampling and testing

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to assist with the sampling and testing of soil or growing media sampling and testing.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. They undertake defined activities and work in a structured context.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Soils and media (SOL)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Collect soil or media samples for testing	1.1 Discuss task requirements with supervisor and seek clarification where necessary 1.2 Prepare tools and materials for collecting samples 1.3 Take and prepare samples as instructed 1.4 Assist with labelling and recording samples if required
2. Perform basic tests on soil or media sample	2.1 Recognise basic features of a soil profile 2.2 Assist with testing or inspecting physical properties of samples 2.3 Assist with testing chemical properties of samples 2.4 Relate soil test results to suitability of the soil or media for growing

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCSOL201A Determine basic properties of soil and/or growing media.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCSOL202 Assist with soil or growing media sampling and testing

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

collect soil and media samples

perform basic descriptive tests for soil texture, salinity and pH

describe soils or media using commonly used descriptive terms

assist with the use of simple soil testing equipment for testing pH and salinity

prepare records of soil sampling results as required

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for recognising soils or growing media properties

basic soil or media field tests

soil or media chemical properties

soil or media physical properties

soil or media plant relationships

soil sampling techniques

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCSOL401 Sample soils and interpret results

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to take a soil sample and interpret the test results.

This unit applies to individuals whose job role includes undertaking soil or growing media sampling and interpreting the results as a foundation for further horticultural operations such as nutrition programs and irrigation scheduling.

This unit applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Soils and media (SOL)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for soil sampling	1.1 Identify the soils to be surveyed, surveying activity and contractors 1.2 Select tools, equipment and machinery as required by the testing agency requirements 1.3 Carry out pre-operational and safety checks on tools, equipment and machinery 1.4 Identify areas of homogeneous soil types for sampling 1.5 Locate services in consultation with the supervisor 1.6 Identify work and safety hazards, assess risks and implement controls 1.7 Select and use suitable safety equipment and personal protective equipment (PPE) 1.8 Maintain a clean and safe work area throughout and on completion of work
2. Determine soil characteristics by performing soil sampling	2.1 Determine the density and depth for a representative sampling of the area 2.2 Excavate holes at identified sampling sites 2.3 Collect and prepare, label, package and dispatch samples for off-site testing 2.4 Determine the physical and chemical characteristics of the soil 2.5 Clean and store sampling and testing tools and equipment 2.6 Record results
3. Interpret results of soil analysis	3.1 Classify the soil types of the sample area according to standards for soil classification 3.2 Determine, from published data and records, the acceptable soil physical and chemical parameters for a specified plant 3.3 Compare collected analytical results with acceptable physical and chemical parameters for a specified plant 3.4 Evaluate soil characteristics to determine whether they can be altered to meet plant needs 3.5 Determine the Readily Available Water values for irrigation sites

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCSOL401A Sample soils and interpret results.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCSOL401 Sample soils and interpret results

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

collect soil and media samples using appropriate sampling methodology

file and record analytic results for future use

implement a nutrient and nutrition program

prepare soil and media samples for dispatch to soil analysis laboratory

receive and interpret analytic results

Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices of soils sampling

environmental implications associated with soil surveying activities and the application of analytical results

practical understanding of the range of sample collection, testing and analytical methods that may be used to perform soil surveys, and the association of surveying methods with site conditions, environmental implications and intended horticultural use of the surveyed site

soil ameliorants and soil improvement techniques for addressing site limitations identified through surveying

the capacity of soils to provide water to plants

the importance of organic matter in soil in relation to the intended horticultural use

the physical and chemical properties of soils in relation to their ability to support specified horticultural production

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK209 Participate in environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to follow workplace procedures and instructions and to participate in environmentally sustainable work practices.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Work (WRK)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify current resource use	1.1 Identify workplace environmental and resource efficiency issues 1.2 Identify resources used in own work role 1.3 Document and measure current usage of resources using appropriate techniques 1.4 Record and file documentation measuring current usage, using technology (such as software systems) where applicable 1.5 Identify and report workplace environmental hazards to supervisor
2. Comply with environmental regulations	2.1 Follow workplace procedures to ensure compliance 2.2 Report breaches or potential breaches to appropriate personnel
3. Seek opportunities to improve resource efficiency	3.1 Follow organisational plans to improve environmental practices and resource efficiency 3.2 Work as part of a team, where relevant, to identify possible areas for improvements to work practices in own work area 3.2 Make suggestions for improvements to workplace practices in own work area

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to AHCWRK209A Participate in environmentally sustainable work practices

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK209 Participate in environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify workplace environmental and resource efficiency issues

identify and measure resources used in own work role

record measurements of current usage and filing documentation using appropriate technology

identify and report workplace environmental hazards to supervisor

follow workplace procedures to ensure compliance

report breaches or potential breaches to supervisor

follow organisational plans to improve environmental practices and resource efficiency

work as part of a team to identify possible areas for improvements

use industry standard terminology

apply work health and safety in the context of own work.

Knowledge Evidence

The candidate must demonstrate knowledge of:

environmental and resource hazards and risks

environmental or sustainability legislation, regulations and codes of practice applicable to own work role

work health and safety issues and requirements applicable to own role

organisational structure, and reporting channels and procedures

relevant environmental and resource efficiency systems and procedures

sustainability in the workplace

terms and conditions of employment including policies and procedures, such as daily tasks, employee and employer rights, equal opportunity.

Assessment Conditions

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK308 Handle bulk materials in storage area

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to safely receive, move and sample bulk materials in a storage area to minimise loss or damage according to industry standards and storage program.

The unit applies to individuals who work in a bulk storage environment under broad direction and take responsibility for their own work. They use discretion and judgement in the selection and use of available resources and to solve problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Work (WRK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work in bulk materials storage area	1.1 Confirm job requirements according to workplace procedures 1.2 Identify health and safety in the workplace hazards, assess risks and implement control measures 1.3 Select, fit, use and maintain suitable personal protective equipment 1.4 Select, check and maintain tools and equipment for bulk storage work 1.5 Identify environmental implications of undertaking work in the bulk materials storage area, assess likely outcomes and determine action required 1.6 Maintain biosecurity protocols 1.7 Identify and comply with legislative, regulatory and industry requirements
2. Sample bulk materials for testing	2.1 Take representative samples of bulk material for testing according to workplace procedures 2.2 Follow workplace safety procedures when taking samples 2.3 Prepare and label representative bulk material samples for dispatch according to workplace procedures 2.4 Dispatch samples according to workplace procedures
3. Move bulk materials into and out of storage	3.1 Identify bulk materials for handling and storage according to job requirements 3.2 Segregate bulk materials by volume, type, variety and quality characteristics according to workplace specifications 3.3 Check and take measures to minimise infestation and contamination of bulk materials during movement according to workplace procedures 3.4 Select storage type and handling equipment for each bulk material according to the material characteristics and properties 3.5 Implement suitable measures to minimise the effect of product properties on the flow of bulk materials 3.6 Operate, clean and store equipment used for bulk storage according to workplace practices and environmental guidelines 3.7 Update and store records according to workplace procedures
4. Repair and maintain storage facility	4.1 Identify equipment and facilities requiring repair or maintenance 4.2 Conduct maintenance and repairs according to workplace procedures 4.3 Complete maintenance records according to workplace procedures 4.4 Clean and maintain work areas according to workplace and environmental guidelines 4.5 Report maintenance and repairs, damage, malfunctions or irregular performance for machinery, tools and equipment according to workplace procedures 4.6 Clean, maintain and store tools and equipment according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace documentation to determine requirements
Writing	Complete workplace documentation using appropriate terminology and in required format
Navigate the world of work	Takes responsibility for identifying and following workplace procedures, legislative, regulatory and industry requirements
Interact with others	Selects and uses appropriate conventions and protocols when communicating with clients and co-workers in a range of work contexts
Get the work done	Takes responsibility for planning, sequencing and prioritising workload Makes routine decisions and implements procedures for tasks, using decision making processes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AHCWRK308 Handle bulk materials in storage area Release 2	AHCWRK308 Handle bulk materials in storage area Release 1	Minor changes to Performance Criteria for clarity Updated Performance Evidence and Knowledge Evidence	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK308 Handle bulk materials in storage area

Modification History

Release	Comments
Release 2	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 3.0.
Release 1	This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that on at least one occasion the individual has demonstrated that they can handle bulk materials in storage, including:

confirmed work instructions for tasks required and bulk materials to be handled according to workplace procedures

identified work safety hazards and risks, selected and used appropriate personal protective equipment (PPE) and implemented control measures

prepared and safely used equipment for bulk storage activities

assessed work implications for the storage environment and determined actions and activity to address possible outcomes

maintained records for bulk storage, handling and equipment maintenance according to procedures

identified bulk materials legislative, regulatory and biosecurity implications and implemented appropriate protocols and procedures for compliance

collected, prepared, labelled and despatched samples of bulk materials for testing according to workplace procedures

selected appropriate storage type and equipment and moved bulk material in storage area according to required bulk material characteristics

maintained quality and minimised infestations and contamination of the product

cleaned, maintained, secured and stored machinery and equipment and related work facilities according to workplace procedures and maintenance requirements

recognised, reported and rectified operational faults of storage facilities and equipment according to workplace procedures

applied measures to ensure product flow was maintained.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of materials and their characteristics suitable for bulk storage

sampling techniques, quality and classification

common bulk material biological and product contamination and the problems they can cause for storage

effect of product properties, including contaminants and desiccant dusts, on the flow of the product

bulk storage legislative requirements, manufacturer’s instructions and workplace procedures

storage operations and configuration

work place safety requirements for equipment and facilities in a bulk storage environment

organisation and industry guidelines for segregation of bulk materials and related quality assurance principles

bulk storage tools and equipment and their operation including:

pre-start checks

safety checks

maintenance requirements

cleaning and storage of machinery and equipment

environmental impact associated with bulk storage operations

safety hazards, and risks associated with bulk storage

safety risk controls associated with bulk storage, including PPE

work place recording and reporting procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a bulk storage facility or an environment that accurately represents workplace conditions for the relevant industry sector

resources, equipment and materials:

access to bulk materials

tools, equipment and machinery used to handle bulk materials

PPE

specifications:

workplace procedures for bulk storage environment operations

operating instructions for required tools, equipment and machinery

safety data sheets for cleaning products

workplace job specifications or client briefs

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AHCWRK309 Apply environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Application

This unit of competency describes the skills and knowledge required to apply environmentally sustainable work practices.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others.

Work routines meet organisational and compliance requirements for ethical handling and welfare of animals, environmental sustainability, work health and safety, and biosecurity appropriate to the work role.

No licencing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Work (WRK)

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify current practices in relation to resource usage and sustainability	1.1 Identify current environmental regulations and associated procedures applying to the workplace 1.2 Identify environmental sustainability policy and procedures applicable to the workplace 1.3 Identify resource usage in the workplace using purchasing and other relevant data 1.4 Access information on impact of resource usage on environmental sustainability 1.5 Conduct a safety hazard analysis and risk assessment
2. Contribute to the review of workplace environmental sustainability practices	2.1 Collect information on environmental sustainability and resource efficiency systems relevant to the workplace 2.2 Review current practices and identify potential areas for improvement 2.3 Seek suggestions and ideas from stakeholders to improve the management of the environment and resource efficiency 2.4 Contribute to development of tools or resources to help make improvements in the workplace, using collected information 2.5 Communicate proposed improvements to management
3. Apply improvement strategies	3.1 Use appropriate techniques and tools to assist in achieving efficiencies and environmental targets 3.2 Apply life cycle management principles 3.3 Apply strategies to minimise waste and employ recycling, re-use or re-purposing where appropriate 3.4 Apply strategies to minimise environmental risks and impacts
4. Record and report on work practices	4.1 Use monitoring and evaluation tools and technology where available 4.2 Record incidents where sustainability policy and procedures have been breached 4.3 Record and report on progress against resource efficiency and environmental targets 4.4 Provide feedback to management on environmental sustainability review and improvement process 4.5 Promote organisational improvement strategies

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is not equivalent to AHCWRK313A Implement and monitor environmentally sustainable work practices. No equivalent unit.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

Assessment Requirements for AHCWRK309 Apply environmentally sustainable work practices

Modification History

Release	TP Version	Comment
1	AHCv1.0	Initial release

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify current procedures and practices related to environmental regulations

identify current procedures and practices related to minimising impact of resource usage on environment

make contributions to the review of environmental sustainability procedures and practices through research and development of tools or techniques

use appropriate techniques and tools to assist in achieving resource efficiencies and environment targets

use communication skills to:

convey proposed improvements

provide feedback on improvement processes

promote organisational improvement strategies

apply life cycle management principles in strategies to improve resource usage, reduce waste, employ recycling, re-use, or re-purposing, and to minimise environmental risks and impacts

use tools and technology to monitor effectiveness of improvement strategies, and incidents that breach sustainability policy and procedures

record and report on progress against resource efficiency and environmental targets.

Knowledge Evidence

The candidate must demonstrate knowledge of:

basic environmental sustainability principles

environmental legislation, regulations, standards, codes of practices as may be relevant to industry sector and workplace

relevant internal and external sources of information that can be used to identify sustainability improvements

common environmental and energy efficiency issues within the industry

environmental hazards and risks associated with the relevant industry sector

organisation’s sustainability work policies and procedures

principles of resources efficiency and life cycle management

practices for disposal or recycling of waste associated with relevant industry sector

organisation’s recording and reporting systems.

Assessment Conditions

Assessors must satisfy current standards for RTOs

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

AMPA2006 Apply animal welfare and handling requirements

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Application

This unit describes the skills and knowledge required to identify animal welfare issues and comply with the necessary requirements when handing animals. The requirements include all workplace and regulatory requirements for humane handling.

This unit is applicable to all personnel responsible for handling livestock.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations, in particular legislative requirements related to animal welfare.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and explain animal handling practices	1.1 Identify work instructions and work practices for the welfare and handling of animals 1.2 Identify the impact on the quality of meat of stressing and/or injuring animals 1.3 Identify defects in meat quality resulting from poor handling techniques of live animals
2. Identify and explain animal welfare requirements	2.1 Identify risks to animals being handled 2.2 Identify and explain workplace and regulatory requirements for handling animals humanely 2.3 Identify and explain relevant sections of the applicable Animal Welfare Standard and relevant legislation
3. Identify and explain workplace health and safety requirements for handling animals safely	3.1 Identify risks associated with handling animals 3.2 Identify workplace health and safety requirements associated with handling animals
4. Identify and explain livestock identification procedures	4.1 Identify individual animal identification procedures, where appropriate, according to workplace, WHS and regulatory requirements 4.2 Explain the purpose of individual mob and lot identification 4.3 Identify lots according to workplace requirements 4.4 Explain the consequences of incorrect lot identification
5. Identify and explain requirements for dealing with sick and injured stock	5.1 Explain workplace and regulatory requirements 5.2 Describe humane destruction (euthanasing) arrangements
6. Apply animal welfare and handling techniques	6.1 Handle animals in a way that complies with workplace requirements and minimises stress 6.2 Maintain flow of stock to meet processing requirements 6.3 Handle animals safely in accordance with workplace and WHS requirements 6.4 Handle sick and injured stock in accordance with workplace requirements

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMP2010A Apply animal welfare and handling requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPA2006 Apply animal welfare and handling requirements

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Performance Evidence

The candidate must identify animal welfare issues and comply with the necessary requirements when handing animals.

The candidate must:

identify sick or injured animals

identify out-of-specification animals

accurately complete records of livestock movement

communicate effectively and appropriately with fellow workers (e.g. to exchange information with stockperson)

identify signs and causes of stress in animals

comply with workplace procedures and requirements for handling livestock and minimising livestock stress

maintain flow of livestock with minimal livestock stress

identify the relevant sections of the animal welfare standard and code

identify relevant regulatory requirements

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

workplace procedures for receival and/or dispatch of animals

workplace requirements for maintaining flow and order of animals

impact of stress and injury on the animal

impact of stress and injury on product quality, including carcases, hides and skins

stock identification systems including National Livestock Identification System (NLIS)

lot identification of stock and its importance with regard to trace back

workplace health and safety hazards of handling stock

feed and water requirements where relevant

the relevant sections of the animal welfare standard and code

relevant work instructions and Standard Operating Procedures (SOPs) associated with tasks undertaken

customer and community expectations

workplace and regulatory requirements

Assessment Conditions

Competency must be demonstrated utilising the most current legislation and codes.

Assessment must involve some practical demonstration of competency in the relevant workplace.

As a minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPA2174 Clean after operations - boning room

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Application

This unit describes the skills and knowledge required to clean and sanitise a boning room. It deals with the skills and knowledge required to operate, strip down and clean all the mechanical aids in the boning room (e.g. packing machinery, conveyors, elevators, scales, recording and labelling machines). It also involves the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant.

This unit is applicable to workers cleaning boning rooms after production has finished. The boning rooms may be attached to abattoirs or in smallgoods plants or part of food services, game processing or wholesaling operations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Clean boning room	1.1 Clean boning room in accordance with cleaning schedule and work instructions 1.2 Undertake cleaning procedures to minimise condensation 1.3 Use cleaning chemicals in accordance with manufacturer's specifications and workplace health and safety requirements 1.4 Identify major areas of contamination 1.5 Ensure cleaning procedures meet pre-operational hygiene requirements 1.6 Ensure surfaces are left free of excess moisture
2. Clean boning room machinery	2.1 Isolate machinery in accordance with workplace requirements 2.2 Clean boning room packing machinery in accordance with workplace requirements and manufacturer specifications 2.3 Isolate and clean conveyers and elevators 2.4 Clean electronic scales, recording and labelling machines in accordance with workplace requirements and manufacturer's specifications

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMP2197C Clean after operations – boning room.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPA2174 Clean after operations - boning room

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Performance Evidence

The candidate must clean and sanitise a boning room.

The candidate must:

clean boning room in accordance with workplace requirements

clean boning room machinery in accordance with workplace requirements

observe workplace health and safety requirements for cleaning the boning room

identify and apply relevant regulatory requirements

use communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

monitor program for boning room hygiene and sanitation including surface swabbing and pre-operational checks

Knowledge Evidence

The candidate must clean and sanitise a boning room.

The candidate must:

importance of drying, and of avoiding condensation in boning rooms

cleaning schedule for the boning room

major sources and locations of contamination in the boning room

specific cleaning programs and workplace health and safety requirements for boning room machinery and conveyor systems

Assessment Conditions

Assessment must be conducted in a registered operating meat processing plant.

Competency must be demonstrated during normal cleaning operations.

As minimum, the following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP201 Operate a poultry dicing, stripping or mincing process

Modification History

Release	Comments
Release 1	This version released with Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry product dicing, stripping or mincing process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of dicing, stripping or mincing equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the dicing, stripping or mincing equipment and process for operation	1.1 Confirm the availability of raw product, additives and equipment to meet the process requirements 1.2 Identify and confirm cleaning and maintenance requirements and status 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter required processing or operating parameters to meet process requirements 1.6 Check equipment performance and adjust if required, to meet process requirements 1.7 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the dicing, stripping or mincing process	2.1 Start up and operate the dicing, stripping or mincing process according to health and safety, food safety and environmental guidelines 2.2 Monitor equipment to identify variations in operating conditions 2.3 Identify and report variations in equipment operation and maintenance requirements according to workplace procedures 2.4 Monitor process to confirm that the product meets the required specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace cleaning and sanitation standards 2.7 Maintain workplace records in required format
3. Shut down the dicing, stripping or mincing process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures and machinery operation requirements
Writing	Complete records according to workplace guidelines
Numeracy	Monitor control points and adjust product flow rate for equipment Monitor mixing times for the mincing process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP201 Operate a poultry dicing, stripping or mincing process	FDFPO2001A Operate a dicing, stripping or mincing process	Updated to meet Standards for Training Packages Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP201 Operate a poultry dicing, stripping or mincing process

Modification History

Release	Comments
Release 1	This version released with Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit. There must be evidence that the individual has demonstrated the dicing, stripping or mincing process at least once, including:

confirming availability of materials for dicing, stripping or mincing process

identifying and applying safe work practices

selecting, fitting and using appropriate personal protective clothing and equipment

conducting pre-start checks on machinery used for dicing, stripping or mincing

starting, operating, monitoring and adjusting dicing, stripping or mincing process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

safely shutting down equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the dicing, stripping and mincing process, including temperature generated by the process and effect on product

basic operating principles and parameters of equipment, including the main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

services required for the dicing, stripping and mincing process and action to take if services are not available

quality characteristics to be achieved by the dicing, stripping and mincing process

quality requirements of materials suitable for processing and effect of variation on process performance

methods used to monitor the process, including inspecting, measuring and testing

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the dicing and stripping and mincing process, and related control measures

typical health and safety hazards associated with the poultry product dicing, stripping or mincing process and controls to managing hazards

requirements of different shutdowns as appropriate to the dicing, stripping and mincing process, and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

workplace requirements for recording and reporting production and performance information

environmental issues and controls relevant to the dicing, stripping and mincing process, including waste and rework collection and handling procedures

workplace cleaning and sanitation procedures relevant to the poultry product dicing, stripping or mincing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

dicing, stripping and mincing equipment and tubs

raw product and associated additives or seasonings

testing equipment

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

sampling schedules and test procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP202 Operate a poultry evisceration process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the evisceration process to deliver the poultry carcase ready for chilling.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of evisceration equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the evisceration equipment and process for operation	1.1 Confirm poultry carcases are available to meet process requirements 1.2 Identify and confirm cleaning and maintenance requirements and status 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Adjust equipment to meet safety and production requirements 1.5 Check equipment performance and adjust if required, to meet process requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the evisceration process	2.1 Start up and operate the evisceration process according to health and safety, food safety and environmental guidelines 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify and report variations in equipment operation and maintenance requirements 2.4 Remove viscera to specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace cleaning and sanitation standards 2.7 Maintain workplace records in required format
3. Shut down the evisceration process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures and machinery operation requirements
Writing	Complete records according to workplace guidelines
Numeracy	Monitor supply and flow of carcases to and from the evisceration process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information using required communication method
Get the work done	Solve routine problems according to workplace guideline

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP202 Operate a poultry evisceration process	FDFPO2002A Operate an evisceration process	Updated to meet Standards for Training Packages Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP202 Operate a poultry evisceration process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the poultry evisceration process at least once, including:

confirming availability of materials

identifying and applying safe work practices

selecting, fitting and using appropriate personal protective clothing and equipment

conducting pre-start checks on machinery used for evisceration

starting, operating, monitoring and adjusting evisceration process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

safely shutting down equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the evisceration process, including the internal organs of birds, package removal requirements and consequences of poor removal processes

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required for an evisceration process and action to take if services are not available

adjustments required to take account of different bird size and type

quality characteristics to be achieved by each stage of the evisceration process

the effect of each stage of the evisceration process on the quality of the end product

the effect of variation in carcase condition and age on evisceration process and outcomes

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the evisceration process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the evisceration process and related control measures

work health and safety hazards associated with the evisceration process and controls, including the use of personal protective equipment and the limitations of personal protective equipment

requirements of different shutdowns as appropriate to the evisceration process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

requirements for reporting production and performance information

environmental issues and controls relevant to the evisceration process, including waste and rework collection and handling procedures related to the process

workplace cleaning and sanitation procedures relevant to the poultry evisceration process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

evisceration equipment and services

carcases

testing equipment

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

sampling schedules and test procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP203 Grade poultry carcase

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to identify and grade poultry carcase quality for further processing or packing.

This unit applies to individuals who grade carcases in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the grading process for operation	1.1 Confirm the availability of washed and chilled carcases to meet the process requirements 1.2 Identify and fit appropriate personal protective clothing and equipment as required by workplace safety procedures
2. Inspect and grade carcases	2.1 Inspect and grade carcases to workplace quality specifications 2.2 Identify, rectify or report out-of-specification product or process outcomes according to workplace requirements 2.3 Maintain the work area according to workplace cleaning and sanitation standards
3. Complete the grading process	3.1 Follow workplace procedures to shut down the process 3.2 Maintain workplace records in required format

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.

Skill	Description
Reading	Interpret standard operating procedures and machinery operation requirements
Writing	Complete records according to workplace guidelines
Numeracy	Monitor supply and flow of carcases to and from the grading process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP203 Grade poultry carcase	FDFPO2003A Grade carcass	Updated to meet Standards for Training Packages Minor changes to unit to clarify intent Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP203 Grade poultry carcase

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has graded at least three different carcasses, including:

identifying and applying safe work practices

selecting, fitting and using appropriate personal protective clothing and equipment

assessing the quality of carcase

deciding on the grade of carcase

identifying out-of-specification carcases

completing workplace records in required format

safely shutting down equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the grading and weighing process, including grading criteria and specifications at each level and the uses of product at each grade

common types of damage or out-of-specification conditions and likely causes, including damage likely to be caused by poor handling of the carcase

methods used to grade carcases, including visual inspection

contamination and food safety risks associated with the grading process and related control measures

work health and safety hazards associated with the grading process and related controls

procedures for taking the grading process offline in preparation for cleaning and maintenance

requirements for recording production and performance information

workplace cleaning and sanitation procedures relevant to the poultry grading process

environmental issues and controls relevant to the grading process, including waste collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

carcases to be graded

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

sampling schedules and test procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP204 Harvest edible poultry offal

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Processing Training Package Version 4.0.
Release 1	This version released with AMP Australian Meat Processing Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to sort, harvest and clean edible poultry offal.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of edible offal harvesting equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the harvesting equipment and process for operation	1.1 Ensure the availability of product to meet production requirements 1.2 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.3 Check equipment is ready for use 1.4 Carry out pre-start checks according to workplace requirements
2. Harvest and sort edible offal	2.1 Start up and operate the harvesting and sorting process according to health and safety, food safety and environmental guidelines 2.2 Identify edible offal according to workplace guidelines 2.3 Separate, sort and collect offal to meet production requirements 2.4 Monitor and identify, rectify or report out-of-specification product or process outcomes and equipment 2.5 Identify and set aside offal of unacceptable quality 2.6 Maintain the work area according to workplace cleaning and sanitation standards 2.7 Maintain workplace records in required format
3. Shut down the offal harvesting process	3.1 Collect, handle and remove edible offal according to workplace procedures 3.2 Dispose of offal waste according to workplace procedures 3.3 Identify and follow workplace procedures for shutting down the process 3.4 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures
Writing	Complete records according to workplace guidelines
Numeracy	Monitor supply and flow of materials to and from the harvesting and cleaning process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP204 Harvest edible poultry offal Release 2	AMPP204 Harvest edible poultry offal Release 1	Performance criteria related to Element 2 renumbered	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP204 Harvest edible poultry offal

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Processing Training Package Version 4.0.
Release 1	This version released with AMP Australian Meat Processing Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated all steps of the offal harvesting process at least once, including:

confirming availability of materials

selecting, fitting and using appropriate personal protective clothing and equipment

conducting pre-start checks on machinery used for harvesting edible offal

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identified work health and safety hazards and controls

safely shutting down offal harvesting equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the offal harvesting and cleaning process, including the structure and internal organs of poultry to identify, separate and remove

contamination that can occur when offal is not correctly removed

basic operating principles of equipment, such as main equipment components, their purpose and operating capacities, and the status and purpose of guards

typical equipment faults and related causes, including signs and symptoms of faulty equipment

quality standards for types of edible offal collected

methods used to monitor the harvesting process, including inspecting, measuring and testing

inspection points (control points) in the harvesting and cleaning process and the related procedures and recording requirements

contamination and food safety risks associated with the harvesting process and related control measures

work health and safety hazards and controls, including the limitations of personal protective equipment relevant to the harvesting of offal

requirements of different shutdowns as appropriate to the harvesting and cleaning process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

requirements for reporting production and performance information

environmental issues and controls relevant to the harvesting process, including waste and rework collection, handling and recycling procedures

workplace cleaning and sanitation procedures relevant to the harvesting process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

offal harvesting, cleaning and washing equipment, accessories and services

offal to be harvested

cleaning materials and equipment

workplace information recording system

specifications:

edible offal specifications, control points and processing parameters

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP205 Operate a poultry marinade injecting process

Modification History

Release	Comments
Release 1	This version released with Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a poultry marinade injection process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of marinade injecting equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the marinade injection equipment and process for operation	1.1 Confirm materials are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Fit and adjust machine components and related attachments to meet requirements 1.5 Enter processing or operating parameters required for the process 1.6 Check and adjust equipment performance to meet process requirements 1.7 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the marinade injection process	2.1 Prepare and load marinade to meet production requirements 2.2 Start up and operate the process according to workplace procedures 2.3 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements 2.4 Monitor each stage of the process to confirm specifications are met 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace cleaning and sanitation procedures 2.7 Maintain workplace records in required format
3. Shut down the marinade injection process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements

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.

Skill	Description
Reading	Interpret standard operating procedures for the marinade injecting process
Writing	Complete records according to workplace guidelines
Numeracy	Monitor marinade level and temperature Monitor supply and flow of marinade and poultry to and from the marinade injection process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP205 Operate a poultry marinade injecting process	FDFPO2005A Operate a marinade injecting process	Updated to meet Standards for Training Packages Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP205 Operate a poultry marinade injecting process

Modification History

Release	Comments
Release 1	This version released with Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements, performance criteria in this unit. There must be evidence that the individual has demonstrated all steps of at least one complete marinade injecting process, including:

confirming availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery used for marinade injecting process

starting, operating, monitoring and adjusting marinade injecting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identifying work health and safety hazards and controls

safely shutting down equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the marinade injection process

basic operating principles and parameters of equipment, such as main equipment components, including pumps and needle bed, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective action required where operation is outside specified operating parameters

the effect of marinade injection process on the quality of end product

the flow of the marinade injection process and the effect of outputs on downstream processes

quality characteristics to be achieved by the marinade injection process

quality requirements of marinade and bird carcases and effect of variation on process performance

methods used to monitor the marinade injection process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the marinade injection process and the related procedures and recording requirements

contamination and food safety risks associated with the marinade injection process and related control measures, including equipment checks required and traceability procedures to be followed where a broken or damaged needle is identified

work health and safety hazards relevant to the poultry marinade process and appropriate controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

requirements for recording and reporting production and performance information

environmental issues and controls relevant to the marinade injection process, including waste/rework collection, recycling and handling procedures related to the process

workplace cleaning and sanitation procedures relevant to the marinade injection process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

marinade preparation and injection and conveying process and related equipment and services

poultry and marinade mix for processing

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including advice on safe work practices, food safety, cleaning, quality and environmental requirements

information on equipment capacity, control points and operating parameters

production schedule/batch instructions

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP206 Operate a poultry washing and chilling process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down spin and/or air chilling equipment used to wash and chill poultry carcases.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of washing and chilling equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the chilling equipment and process for operation	1.1 Confirm suitable carcases are available 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Enter processing or operating parameters to meet requirements 1.5 Check and adjust equipment performance 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the chilling process	2.1 Start up and operate the chilling process according to workplace requirements 2.2 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements 2.3 Monitor each stage of the process to confirm specifications are met 2.4 Identify, rectify or report out-of-specification product or process outcomes 2.5 Maintain the work area according to workplace cleaning and sanitation requirements 2.6 Enter workplace records in required format
3. Shut down the chilling process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements

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.

Skill	Description
Reading	Interpret standard operating procedures for the washing and chilling process
Writing	Complete records according to workplace guidelines
Numeracy	Monitor control points for air and water temperature and water tank levels Monitor carcase immersion time
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP206 Operate a poultry washing and chilling process	FDFPO2006A Operate a washing and chilling process	Updated to meet Standards for Training Packages Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP206 Operate a poultry washing and chilling process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit. There must be evidence that the individual has demonstrated at least one entire washing and chilling process, including:

confirming availability of materials and equipment

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery used for a washing and chilling process

starting, operating, monitoring and adjusting washing and chilling process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identified work health and safety hazards and controls

safely shutting down equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the chilling process, including the purpose of both washing and chilling as it affects bacterial load

basic operating principles and parameters of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

corrective action required where operation is outside specified operating parameters, such as specifications for temperature range of washers and chillers

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

services required for the washing and chilling process and action to take if services are not available

the effect of each stage on the quality of end product, including the relationship between immersion time, water temperature, and agitation on the amount of water absorbed by the carcase and on washing efficiency

the flow of the chilling process and the effect of outputs on downstream processes

quality characteristics to be achieved by the chilling process

quality requirements of carcases and materials and effect of variation on chilling process performance

methods used to monitor the chilling process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in the chilling process and the related procedures and recording requirements, including procedures for measuring deep muscle temperature

contamination and food safety risks associated with the chilling process and related control measures

work health and safety hazards and controls relevant to poultry washing and chilling, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the chilling process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

requirements for recording and reporting production and performance information

workplace cleaning and sanitation procedures

environmental issues and controls relevant to the chilling process, including waste and rework collection, handling and recycling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

washing and chilling and conveying process, related equipment and services

carcases to be washed and chilled

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including advice on safe work practices, food safety, cleaning, quality and environmental requirements

information on equipment capacity, control points and operating parameters

production schedule/batch instructions

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP207 Operate the bird receival and hanging process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to receive and hang live poultry.

This unit applies to individuals who apply basic operating principles to the bird receival equipment and processes in a poultry processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the receiving and hanging equipment and process for operation	1.1 Confirm live birds are available for production requirements 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Fit and adjust machine components and related attachments according to production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Receive and hang birds	2.1 Inspect and confirm birds against load documentation 2.2 Operate conveyors and related equipment to meet unloading requirements 2.3 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements 2.4 Monitor each stage of the process to confirm specifications are met 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Inspect bird condition and remove unacceptable birds according to workplace procedures 2.7 Hang birds according to workplace procedures 2.8 Complete workplace records in required format
3. Shut down the receiving and hanging process	3.1 Identify and implement procedures for shutting down the receival conveyors and related equipment 3.2 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures for the bird receival and hanging process
Writing	Complete records according to workplace guidelines
Numeracy	Sequence receival and hanging activities to minimise time between receival and processing Check humidity gauges and ambient temperatures to maintain the receival environment
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP207 Operate the bird receival and hanging process	FDFPO2007A Operate the bird receival and hanging process	Updated to meet Standards for Training Packages Code updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP207 Operate the bird receival and hanging process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has demonstrated the following steps of the bird receival and hanging process at least once:

confirmed availability of materials including live poultry for hanging

selected, fitted and used appropriate personal protective equipment

conducted pre-start checks on machinery used for receiving and hanging birds

started, operated, monitored and adjusted bird receival and hanging equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down bird receival and hanging equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of bird handling, including humane treatment of birds; conditions that stress birds; and environmental design features to minimise stress, such as airflow, humidity and temperature controls

acceptable time from bird receival to bird processing and consequences of delays in processing on product quality

the flow of the receival and hanging process on further processing or packing stages to produce a final product

basic operating requirements of equipment used in the bird receival and hanging process and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the receival and hanging process, including monitoring that the receival process is paced to deliver birds to processing and/or packing areas without delay, bird condition is acceptable, the receival environment is appropriate and birds are shackled correctly

consequences of poor receival and hanging on product quality

work health and safety hazards and controls associated with the bird receival and hanging process

environmental issues and controls relevant to the receival and hanging process, including procedures for disposing of dead or unfit birds

requirements of different shutdowns as appropriate to the receival and hanging process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

requirements for recording and reporting production and performance information

typical workplace receival documentation and related load identification procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

receival, and hanging process and related equipment and services

birds to use in the process

workplace information recording system

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity, control points and operating parameters

production schedule/batch instructions

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP208 Operate a poultry stunning, killing and defeathering process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to stun, kill and defeather birds.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of stunning, killing and defeathering equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the stun, kill and defeather equipment and process for operation	1.1 Confirm birds are available to meet operational requirements 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Fit and adjust machine components and related attachments 1.5 Enter processing or operating parameters required for the process 1.6 Check and adjust equipment performance to meet process requirements 1.7 Conduct pre-start checks according to workplace requirements
2. Monitor each stage of the stun, kill and defeather process	2.1 Start up and operate the stun, kill and defeathering process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and adjust or report variations according to production requirements 2.3 Monitor each stage of the process to confirm specifications are met 2.4 Confirm that birds are stunned, killed and bled to specification 2.5 Remove feathers and heads to specification 2.6 Identify, rectify or report out-of-specification product or process outcomes 2.7 Maintain the work area according to workplace cleaning and sanitation procedures 2.8 Maintain workplace records in required format
3. Shut down the stun, kill and defeather process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements

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.

Skill	Description
Reading	Interpret standard operating procedures for the stunning, killing and defeathering process
Writing	Complete records according to workplace guidelines
Numeracy	Monitor and adjust the stun, kill and defeather process control points including bleeding time, scald water temperature, immersion time and line speed Monitor supply and flow of materials to and from the stun, kill and defeather process to the evisceration process
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP208 Operate a poultry stunning, killing and defeathering process	FDFPO2008A Operate a stunning, killing and defeathering process	Updated to meet Standards for Training Packages Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP208 Operate a poultry stunning, killing and defeathering process

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has demonstrated all steps of a stunning, killing and defeathering process at least once including:

confirming availability of materials including bird supply

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery used for stunning, killing and defeathering

starting, operating, monitoring and adjusting stun, kill and defeathering process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identifying work health and safety hazards and controls

shutting down equipment safely

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the stun, kill and defeather process

basic principles of bird handling, including humane treatment of birds; conditions that stress birds; and environmental design features to minimise stress, such as airflow, humidity and temperature controls

basic operating requirements and parameters of equipment used in the poultry stunning, killing and defeathering process and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

the effect of each stage on the quality of end product, including the relationship between the bleeding stage and final product quality and between scald temperature and immersion time on the defeathering stage

quality characteristics to be achieved by the stun, kill and defeather process

methods used to monitor the stun, kill and defeather process

inspection or test points (control points) in the process and the related procedures

contamination and food safety risks associated with the stun, kill and defeather process and related control measures

work health and safety hazards and controls associated with poultry stunning, killing and defeathering process

environmental issues and controls relevant to the stun, kill and defeather process, including systems in place to collect, treat and dispose of waste and by-products including blood, water, feathers and bird parts

requirements of different shutdowns as appropriate to the stun, kill and defeather process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

requirements for recording and reporting production and performance information

workplace cleaning and sanitation procedures relevant to the stun, kill and defeather process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

stunning, killing and defeathering equipment and related conveying process and services

birds to be processed

cleaning materials and equipment

workplace information recording system

specifications:

work procedures, including advice on safe work practices, food safety, cleaning, quality and environmental requirements

information on equipment capacity, control points and operating parameters

production schedule

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP301 Operate a poultry carcase delivery system

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to plan, set up and operate a carcase delivery system to deliver birds to the packaging area to meet production orders.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a carcase delivery system in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the poultry carcase delivery system for operation	1.1 Select and load computer program to suit product requirements 1.2 Control line start-up to meet production requirements 1.3 Identify bird drop requirements 1.4 Set system to meet production requirements 1.5 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.6 Carry out pre-start checks according to workplace procedures
2. Monitor system operation	2.1 Enter new orders and set system parameters to meet requirements through the day 2.2 Adjust priorities to meet production and customer requirements 2.3 Monitor weight ranges and adjust system settings to meet customer orders 2.4 Identify variation in equipment operation and report maintenance requirements 2.5 Confirm that specifications are met 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace requirements
3. Hand over system operation	3.1 Maintain workplace records in required format 3.2 Carry out handover according to workplace procedures 3.3 Ensure process operators are aware of system and related equipment status at completion of handover
4. Shut down the system	4.1 Identify and implement the appropriate shutdown procedure 4.2 Identify and report maintenance requirements according to workplace procedures
5. Contribute to continuous improvement of the system	5.1 Review system performance against output targets 5.2 Suggest opportunities for system improvements 5.3 Suggest improvements to operational procedures or processes

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.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment used in the carcase delivery system
Writing	Records information related to equipment operation in required format
Numeracy	Confirm that number of birds matches production order requirements Monitor system operation including timely flow and delivery of birds to meet production requirements
Navigate the world of work	Apply workplace procedures relevant to own role Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Use appropriate vocabulary, including technical language directly relevant to role Report system performance using required communication method
Get the work done	Identify and address routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP301 Operate a poultry carcase delivery system	FDFPO3001A Operate a chickway system	Updated to meet Standards for Training Packages Content updated to match current industry requirements Code and title updated to reflect changed training package	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP301 Operate a poultry carcase delivery system

Modification History

Release	Comments
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated all steps to operate a carcase delivery system at least once, including:

selecting and loading correct computer program

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on system

setting computer settings to meet production requirements

starting, operating, monitoring and adjusting equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identifying work health and safety hazards and controls

conducting production handover

safely shutting down equipment

applying food safety procedures to work practices

contributing to workplace improvements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

carcase delivery system configuration, including system flow, layout and drop points

customer ordering procedures, including common terms used to describe product and order requirements, and criteria to apply to prioritise customer orders

basic operating principles of equipment and programs used to:

deliver the required birds to the correct locations within constraints of birds available

generate system reports

limits and ranges of system to adjust for weight distribution

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

main alarms and corrective action required if alarms are activated

systems and responsibilities for communicating required information to others

hazards, risks and controls associated with a poultry carcase delivery system

methods for monitoring work health and safety, food safety, quality and environmental hazards and risks

workplace procedures for identifying and communicating system improvements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

system equipment and related accessories and services

birds for processing

packing area

workplace information recording system

specifications:

information on equipment capacity and operating parameters

kill schedules, customer orders and related advice on system requirements

communication and recording procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPP302 Debone and fillet poultry product (manually)

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Industry Training Package Version 4.0.
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Application

This unit of competency describes the skills and knowledge required to manually debone and fillet poultry within a poultry production environment.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of manual deboning and filleting equipment and processes in a poultry production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety, and environmental codes, regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Poultry Processing (P)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the deboning and filleting equipment and process for operation	1.1 Confirm washed and chilled carcases or pieces are available 1.2 Clean and set equipment components to meet requirements 1.3 Identify and fit personal protective clothing and equipment as required by workplace safety procedures 1.4 Check and adjust equipment performance to meet the process requirements 1.5 Conduct pre-start checks according to workplace procedures
2. Operate deboning and filleting process	2.1 Deliver carcases or pieces to the boning area according to process requirements 2.2 Inspect carcases or pieces to confirm quality specifications 2.3 Remove bones and prepare fillets to specification 2.4 Identify variation in equipment operation and rectify or report variation according to workplace requirements 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Clean equipment and maintain the work area according to workplace sanitation and hygiene procedures 2.7 Maintain workplace records in required format
3. Shut down the deboning/filleting process	3.1 Identify and implement the appropriate shutdown procedure 3.2 Identify and report maintenance requirements

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.

Skill	Description
Reading	Interpret directions for the safe operation of manual deboning and filleting equipment
Writing	Complete records according to workplace guidelines
Numeracy	Monitor supply and flow of carcases and pieces to the manual deboning and filleting process
Navigate the world of work	Apply workplace procedures relevant to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
Interact with others	Use appropriate vocabulary, including technical language directly relevant to role Report manual deboning process performance using required communication method
Get the work done	Identify and address routine problems according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPP302 Debone and fillet poultry product (manually) Release 2	AMPP302 Debone and fillet poultry product (manually) Release 1	Typographical error corrected in Element 2	Equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPP302 Debone and fillet poultry product (manually)

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Industry Training Package Version 4.0.
Release 1	This version released with AMP Australian Meat Industry Training Package Version 3.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated all steps of the manual deboning and filleting process at least once, including:

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on equipment used for deboning

assessing carcase or pieces to ensure quality

manually deboning and filleting poultry

taking corrective action in response to typical faults and inconsistencies

completing workplace records in required format

applying safe work practices and identifying work health and safety hazards and controls

cleaning deboning equipment

applying food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the deboning and filleting process, including the skeletal structure of poultry products and the effect of this process on portion control and yield

the flow of the deboning and filleting process and the effect of outputs on downstream processes

quality characteristics to be achieved for the different types of cuts required, including the consequences of failing to remove bones and preparing fillets to specification

quality requirements of carcases and pieces suitable for processing and effect of variation on process performance

knife techniques and handling, sharpening, cleaning and storage procedures

basic operating principles of equipment components used in the deboning and filleting process

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination and food safety risks associated with the deboning and filleting process and related control measures

work health and safety hazards and controls, including safety related to use of knives

procedures and responsibility for recording and reporting production and performance information

environmental issues and controls relevant to the deboning and filleting process, including waste collection and handling procedures related to the process

workplace maintenance, cleaning and sanitation procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a poultry production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

deboning and filleting equipment and services

carcases and pieces to be filleted

cleaning equipment and materials

workplace information recording system

specifications:

work procedures, including advice on safe work practices, food safety, cleaning, quality and environmental requirements

information on equipment capacity, processing and operating parameters

production schedule/batch instructions

sampling schedules and test procedures

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPR322 Prepare and produce value added products

Modification History

Release	TP Version	Comment
1	AMPv1.0	Initial release

Application

This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.

This unit is applicable to workers in meat retailing and food services enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

AMPX209 Sharpen knives

Unit Sector

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare and operate processing equipment used in producing value-added products	1.1 Prepared and operate processing equipment according to hygiene, and health and safety requirements 1.2 Identify faults in line with manufacturer and workplace requirements 1.3 Use equipment according to manufacturer, workplace and workplace health and safety requirements 1.4 Performed start-up and shut-down procedures according to manufacturer and workplace requirements
2. Clean processing equipment	2.1 Clean equipment to manufacturer's, workplace health and safety, hygiene and workplace requirements
3. Follow recipe	3.1 Follow recipes to prepare and produce value-added products to product specifications
4. Select ingredients for formulation of value-added products	4.1 Select ingredients in accordance with recipes, policy and practice, and regulatory requirements 4.2 Weigh ingredients in accordance with recipe specifications and regulatory requirements 4.3 Label ingredients according to workplace and regulatory requirements
5. Prepare meat, stuffings, seasonings and force meat for value-added products	5.1 Prepare meat according to recipes, policy and practice 5.2 Prepare stuffings, seasonings and force meat in accordance with recipes, policy and practice
6. Prepare pastry, marinades, sauces, and glazes for value-added product	6.1 Prepare pastry, marinades, sauces and glazes in accordance with recipes, policy and practice
7. Mix ingredients	7.1 Weigh ingredients in accordance with recipe requirements 7.2 Add ingredients to meat according to recipes, product specifications and regulatory requirements 7.3 Blend ingredients to achieve product consistency according to recipes and product specifications
8. Produce value-added products	8.1 Formulate product according to product specifications 8.2 Present product according to product specifications and policy and procedures 8.3 Use pastry types according to recipes and workplace requirements 8.4 Skewer meat according to recipes and workplace requirements
9. Store products and ingredients	9.1 Store product according to workplace and regulatory requirements 9.2 Store ingredients according to workplace and regulatory requirements 9.3 Identify shelf life of products and take appropriate action 9.4 Identify effects of ingredients on shelf life and take appropriate action

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

MTMR323A Prepare and produce value added products	E

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPR322 Prepare and produce value added products

Modification History

Release	TP Version	Comment
1	AMPv1.0	Initial release

Performance Evidence

The candidate must be able to produce value-added meat products from a minimum of three species, using pastry, fresh produce, dried herbs and spices and marinades.

The candidate must:

make adjustments to equipment when necessary according to manufacturer's, workplace and workplace health and safety requirements

describe shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

explain the permissible use of additives and ingredients in value-added products

identify suitable alternatives from existing stock where quantities of required ingredients are not available, as applicable

work with team members to develop new value-added products

identify sub-standard product and rectify appropriately

label value-added products according to workplace and regulatory requirements

provide advice to customers on ingredients in value-added products

seek advice on new recipes and products from appropriate sources

use communication skills appropriate to the task

use mathematical skills as required for production of value-added products

estimate measures to verify calculations

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

regulatory requirements regarding use and storage of fruit and vegetables

shelf life of products, factors affecting shelf life and effects of different ingredients on shelf life

range of effects on the product and on consumer health of the use of incorrect and inadequate quantities of ingredients

properties of correct blending

purpose and use of processing equipment in the preparation of value-added products

use and purpose of stuffings, seasoning and force meat in producing value-added products

use and purposes of ingredients in producing value-added products

quality requirements related to production of value-added products

effect of various ingredients on product shelf life

procedures for cleaning processing equipment

workplace health and safety and hygiene requirements related to producing value-added products

Assessment Conditions

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Where the candidate does not produce value-added products in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

The following three forms of assessment must be used:

demonstration in the workplace or simulated environment

quiz of underpinning knowledge

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPX207 Vacuum pack product

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Application

This unit describes the skills and knowledge required to pack meat products using vacuum packaging.

This unit is applicable to workers packing meat and meat products in boning rooms, offal rooms, smallgoods plants, wholesalers and food services operations. It is not applicable to small scale vacuum packaging in retail operations.

This unit must be delivered in the context of Australian meat processing standards and regulations.

All work should be carried out to comply with workplace and regulatory requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select packaging	1.1 Bag product in appropriately sized bag 1.2 Arrange product in appropriate container
2. Set machine requirements	2.1 Complete requirements in preparation for start-up of vacuum packing machine to workplace requirements 2.2 Set machine requirements 2.3 Follow start-up procedures to workplace requirements 2.4 Attach and change packing materials to workplace requirements and product specification 2.5 Place bagged meat on the vacuum packing machine or in the formed pockets as appropriate 2.6 Place open ends of bags flat across the sealing bar or meat contained in pockets as appropriate 2.7 Follow workplace health and safety, hygiene and sanitation requirements
3. Operate machinery	3.1 Operate vacuum packaging machine in accordance with workplace requirements 3.2 Vacuum pack a variety of products to customer specifications, hygiene and sanitation, workplace health and safety, and Quality Assurance (QA) requirements at a speed that is the same as production requirements 3.3 Shrink bags using hot water baths where appropriate 3.4 Drain bagged cuts 3.5 Perform shut-down procedures to workplace requirements
4. Perform routine maintenance	4.1 Change dyes according to workplace requirements 4.2 Take corrective action when leaks and defects are identified, according to workplace requirements 4.3 Change plates as required
5. Ensure quality of packaging and product	5.1 Inspect bagged cuts for leaks and other defects 5.2 Place bagged cuts in cartons according to specifications

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMPSR201C Vacuum pack product.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPX207 Vacuum pack product

Modification History

Release	TP Version	Comment
1	AMPv2.0	Initial release

Performance Evidence

The candidate must be observed vacuum packing products.

The candidate must:

prepare for vacuum packaging according to workplace health and safety, and workplace requirements

vacuum pack bagged cuts with no leaks or defects

explain defects that can occur during packaging

demonstrate hygienic cleaning of equipment

demonstrate hygienic work practices for vacuum packing

apply relevant communication and mathematical skills

apply relevant regulatory requirements

manage time and priorities

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

sub-standard or contaminated product and workplace procedures for dealing with sub-standard or contaminated product

defects that can occur during packaging

packaging requirements

specific workplace health and safety requirements for vacuum packing

purpose of vacuum packaging

relevant communication and mathematical skills

relevant regulatory requirements

general operating principles, including start-up and shut-down procedures

manufacturer's and workplace requirements for vacuum packaging of product

Assessment Conditions

Competency should be demonstrated at the normal speed of production.

Assessment should take place in an operating meat processing plant or food service operation.

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration or project

workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

AMPX209 Sharpen knives

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Processing Training Package Version 5.0.
Release 1	This version released with AMP Australian Meat Processing Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.

This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task.

This unit must be delivered in the context of Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements, regulatory requirements and hygiene standards.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Sharpen knives	1.1 Sharpen knives according to workplace requirements 1.2 Sharpen knives to maintain bevel edge 1.3 Use steel correctly to maintain bevel edge and to meet workplace health and safety requirements
2. Work safely with others	2.1 Use knives in ways which minimise the risk of injury 2.2 Use knives safely at all times in accordance with workplace health and safety, hygiene and sanitation, and food safety requirements
3. Maintain knives and associated equipment	3.1 Maintain knives to hygiene and sanitation, and workplace requirements 3.2 Maintain, clean and store knife-sharpening equipment to hygiene and sanitation, and workplace requirements

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.

Skill	Description
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
AMPX209 Sharpen knives Release 2	AMPX209 Sharpen knives Release 1	Typo corrected in PC 2.2	Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment Requirements for AMPX209 Sharpen knives

Modification History

Release	Comments
Release 2	This version released with AMP Australian Meat Processing Training Package Version 5.0.
Release 1	This version released with AMP Australian Meat Processing Training Package Version 1.0.

Performance Evidence

The candidate must be observed maintaining knives for safe and effective use in a meat establishment. Competency must be demonstrated in conjunction with a skill or task requiring the use of a knife. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

steel a knife correctly

use safe techniques of knife sharpening to workplace, hygiene and sanitation, and health and safety requirements

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

steps in steeling a knife to maintain edge

technique to sharpen a knife with an appropriate bevel edge

theory of knife sharpening

sterilisation, and hygiene and sanitation requirements related to knife sharpening

workplace health and safety issues related to the use and sharpening of knives

relevant regulatory requirements.

Assessment Conditions

Assessment can be carried out in an actual or simulated workplace.

The following three forms of assessment must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third party report of performance over time

Assessors must satisfy current standards for RTOs.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

BSBAUD501 Initiate a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to initiate and organise a quality audit with an auditee. It covers assessing the scope and objectives of a quality audit; communicating with the auditee regarding the proposed quality audit; identifying resources required to conduct the audit; and developing and submitting a quality audit plan. The types of audits may include external or internal systems audits or process or product/service audits.

It applies to individuals with a well-established theoretical knowledge base in quality auditing who are proficient in using a wide range of specialised, quality auditing and managerial techniques to plan, carry out and evaluate a quality audit. Individuals also supervise and monitor the processes and outcomes of others working in a quality audit team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Quality Auditing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Assess quality audit scope and objectives	1.1 Determine and discuss audit objectives with the auditee, client and all other relevant parties 1.2 Determine and discuss scope of the quality audit with the auditee, client and all other relevant parties 1.3 Identify relevant standards that impact the environment in which the audit operates 1.4 Determine scope commensurate with identified risks
2 Communicate with auditee regarding proposed quality audit	2.1 Determine audit history, organisational structure and culture through consultation with the auditee 2.2 Negotiate and ensure agreement with auditee, the proposed audit methods and techniques to be applied 2.3 Outline audit processes to establish sequence of audit activities, and the roles of the auditors and auditees in the process
3 Identify resources required to conduct quality audit	3.1 Identify resources required to perform the quality audit efficiently and effectively 3.2 Select audit team members on the basis of relevant expertise 3.3 Confirm availability of resources required to conduct the audit with auditee 3.4 Assign roles and responsibilities to audit team members
4 Develop and submit quality audit plan	4.1 Develop quality audit plan according to established scope and objectives 4.2 Assign timing, schedules and responsibilities for implementation of the audit plan 4.3 Develop audit priorities and ensure agreement with auditees and audit team members 4.4 Document and submit audit plan to auditee
5 Prepare audit team	5.1 Inform audit team members of their responsibilities, audit objectives and scope 5.2 Communicate audit plan and schedules to all audit team members 5.3 Discuss and clarify audit methods and techniques with audit team members
6 Review auditee documentation	6.1 Review auditee’s previous audits to establish possible impact on the conduct of the current audit 6.2 Review and check relevant organisational documents for accuracy 6.3 Resolve arising problems with auditee and relevant parties
7 Identify and prepare checklists and audit related documentation	7.1 Develop checklists to reflect audit scope and objectives 7.2 Develop or obtain documentation required for the audit 7.3 Prepare agenda for entry meeting 7.4 Include valueadding activities in audit related documentation where required

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.3, 4.1, 6.1, 6.2, 7.1	Interprets and analyses information from organisational documentation
Writing	4.1-4.4, 6.2, 7.1-7.4	Develops a range of documents using structure, tone and vocabulary appropriate to audience, context and purpose Records or amends information and conveys details in accordance with audit objectives
Oral Communication	1.1, 1.2, 2.1-2.3, 4.3, 5.1-5.3, 6.3	Participates in spoken exchanges using structure and language to suit the audience Uses questioning and listening techniques to clarify requirements
Numeracy	4.2	Uses mathematical calculations for project scheduling
Navigate the world of work	1.3	Monitors adherence to organisational policies and relevant standards and considers own role in terms of its contribution to broader goals of the work environment
Interact with others	1.1, 1.2, 2.1, 2.2, 3.4, 4.4, 5.1, 5.2	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role Recognises the importance of building rapport and building effective working relationships Collaborates with others to negotiate acceptable outcomes, playing an active role in facilitating effective group interaction
Get the work done	1.1, 1.2, 1.4, 2.1, 2.3, 3.1, 3.2, 4.1, 4.2, 4.3, 6.1, 6.3	Organises, plans and sequences own workload and schedules work activities of others Uses analytical processes to decide on a course of action, establishing criteria for deciding between options and seeking advice from others before taking action when necessary Addresses some unfamiliar problems of increasing complexity within own scope, recognising when to seek the expertise of others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBAUD501 Initiate a quality audit	BSBAUD501B Initiate a quality audit	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD501 Initiate a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

produce documented audit plans for auditees across a variety of contexts including:

the scope and objectives of the audit

proposed audit methods and techniques to be used

required resources and schedules

allocation of individual audit team member responsibilities for conducting the proposed audit.

use terminology relating to quality auditing in written or oral communications.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify the relevant auditing codes of practice or ethics

describe auditing methods and techniques

outline the requirements of auditing regulations and standards

identify current audit practices

outline quality auditing principles, techniques and systems

describe the requirements of house or other style manual protocols for written communications

identify software applications relevant to quality auditing activities.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the regulation, licensing and risk – quality auditing field of work and include access to:

workplace documentation including previous quality audit reports, checklists, risk management plans and audit plans.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBAUD503 Lead a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to lead an audit team as it runs a quality audit. It covers conducting entry and exit meetings; identifying and gathering relevant information; managing audit team resources; and providing feedback to audit team members on their performance. The types of quality audit that may be covered by this unit include an external or internal systems audit or process or product/service audit.

It applies to individuals with a well-established theoretical knowledge base of quality auditing, who are proficient in using a wide range of specialised quality auditing and managerial techniques to carry out their own work and to supervise the quality audit team. It is relevant to audits where a lead auditor is responsible for a quality audit team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Quality Auditing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Conduct entry meeting	1.1 Organise entry meeting in advance at a mutually agreed time 1.2 Prepare agenda for audit 1.3 Confirm objectives and scope of audit at entry meeting 1.4 Confirm schedules and logistical arrangements at entry meeting 1.5 Make changes to plan, schedules and arrangements where required
2 Identify and gather information	2.1 Identify a range of potential sources of information 2.2 Interview appropriate persons 2.3 Gather relevant information and sample documentation
3 Manage audit team resources	3.1 Supervise activities of audit team members 3.2 Assess and review audit team findings in line with audit scope 3.3 Reassign team members as required 3.4 Instigate contingency actions as required 3.5 Seek and reach agreement on corrective action reports
4 Conduct exit meeting	4.1 Make preparations for exit meeting 4.2 Examine results and findings against audit objectives and present to auditee 4.3 Ensure reporting arrangements are agreed on 4.4 Explain context and consequences of audit and discuss during followup
5 Guide team members in continuously improving their performance	5.1 Provide feedback on performance to audit team members 5.2 Encourage and support audit team members to critique their own work 5.3 Provide and document advice for individual improvement

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	3.2, 4.2	Interprets and analyses information from audit scoping materials
Writing	1.2, 1.5, 5.3	Develops a range of documents using relevant structure, tone and vocabulary appropriate to audience, context and purpose Records or amends information and conveys details in accordance with audit objectives
Oral Communication	1.3, 1.4, 2.2, 3.5, 4.2-4.4, 5.1, 5.2, 5.3	Participates in spoken exchanges using clear language, tone and pace Uses questioning and listening techniques to clarify requirements
Numeracy	4.2	Uses mathematical calculations to analyse and arrange numeric information
Interact with others	1.3, 1.4, 2.2, 3.1, 3.3, 4.2-4.4, 5.1, 5.2, 5.3	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role Recognises the importance of rapport in establishing and building effective working relationships Collaborates with others to negotiate acceptable outcomes, playing an active role in directing and facilitating effective group interaction
Get the work done	1.1, 1.2, 1.4, 2.1, 2.3, 3.2, 3.3, 3.4, 4.1	Organises, plans and sequences own workload and schedules work activities of others Uses a combination of formal, logical planning processes and an increasingly intuitive understanding of context to identify relevant information and evaluate appropriate strategies to achieve objectives Responds to problems requiring immediate attention, drawing on past experiences to devise solutions Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of factors into account

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBAUD503 Lead a quality audit	BSBAUD503B Lead a quality audit	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD503 Lead a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify all objectives, schedules and relevant information prior to commencement of audit

demonstrate leadership and management of a quality auditing team

manage the information gathering process by team members, and analysis, synthesis and reporting of the findings

encourage team members to continuously improve their performance through feedback and self-critique

use terminology relating to quality auditing in written or oral communications.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe quality auditing principles, methods and techniques

outline the requirements of auditing regulations and standards

identify current audit practices

identify software applications relevant to conducting quality auditing activities.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the regulation, licensing and risk – quality auditing field of work and include access to:

workplace documentation including previous quality audit reports

checklists

risk management and audit plans.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBAUD504 Report on a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to report on the outcomes of a quality audit and to take appropriate follow up action. It covers compiling audit results; preparing a report for the auditee/client; negotiating follow up action with the auditee/client; and monitoring and reviewing the auditing system and activities. The types of quality audit that may be covered by this unit include an external or internal systems audit or process or product/service audit.

It applies to individuals with a well-established theoretical knowledge base in quality auditing who are proficient in using a wide range of specialised quality auditing and managerial techniques to carry out their own work and to supervise the quality audit team. It addresses the function performed by either an auditor having sole responsibility for the audit or a lead auditor of a quality audit team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Quality Auditing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Compile audit results	1.1 Compare results of the audit evaluation against audit objectives and criteria plan 1.2 Analyse audit results
2 Prepare report	2.1 Provide objective evidence relating to the need for reduction, elimination and prevention of nonconformance as the basis for the audit report 2.2 Produce audit report according to specified audit requirements 2.3 Present audit report to auditee and other stakeholders
3 Negotiate follow up process with auditee	3.1 Determine and initiate any corrective action required to deal with nonconformance, in consultation with auditee 3.2 Provide suggestions for improvements where applicable 3.3 Ensure timelines are agreed on for completion of corrective action activities 3.4 Ensure corrective action follow-up procedures are agreed with auditee
4 Monitor and review audit system and activities	4.1 Evaluate effectiveness and suitability in achieving audit objectives 4.2 Investigate possible improvements in audit methods, economy and efficiency

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 4.1	Interprets and analyses information from a complex range of organisational documentation
Writing	2.1, 2.2, 4.1	Develops a variety of complex documents using relevant structure, tone and vocabulary appropriate to audience, context and purpose
Oral Communication	2.3, 3.1-3.4	Participates in spoken exchanges using clear language, tone and pace Uses questioning and listening techniques to clarify understanding
Numeracy	1.1, 1.2, 3.3, 4.2	Collects, represents, summarises and interprets a range of statistical data Performs calculations required to measure output against timeframes
Navigate the world of work	2.2	Monitors adherence to organisational policies and procedures Considers own role in terms of its contribution to broader goals of the work environment
Interact with others	2.3, 3.1-3.4	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role Collaborates with others to negotiate joint outcomes, playing an active role in facilitating team understanding
Get the work done	1.1, 1.2, 3.1, 4.1, 4.2	Organises, plans and sequences own workload according to timelines and organisational requirements Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of factors into account Analyses outcomes of decisions to identify opportunities for improvement Recognises a range of familiar problems, their symptoms and causes, actively looking for suitable corrective actions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBAUD504 Report on a quality audit	BSBAUD504B Report on a quality audit	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBAUD504 Report on a quality audit

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

interpret audit results and produce a detailed audit report containing detailed analysis according to specified requirements

negotiate followup actions with auditees/clients

determine future improvements in auditing methods

use terminology relating to quality auditing in written or oral communications.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe quality auditing principles, methods and techniques

outline the requirements of auditing regulations and standards

identify current audit practices

identify software applications relevant to conducting quality auditing activities.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the regulation, licensing and risk – quality auditing field of work and include access to:

workplace documentation including quality audit reports, checklists, risk management plans and audit plans.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBCUS301 Deliver and monitor a service to customers

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify customer needs, deliver and monitor customer service and identify improvements in the provision of customer service.

It applies to individuals who apply a broad range of competencies in various work contexts. In this role, individuals often exercise discretion and judgement using appropriate theoretical knowledge of customer service to provide technical advice and support to customers over short or long term interactions.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Stakeholder Relations – Customer Service

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Identify customer needs	1.1 Use appropriate interpersonal skills to accurately identify and clarify customer needs and expectations 1.2 Assess customer needs for urgency to determine priorities for service delivery according to organisational and legislative requirements 1.3 Use effective communication to inform customers about available choices for meeting their needs and assist in the selection of preferred options 1.4 Identify limitations in addressing customer needs and seek appropriate assistance from designated individuals
2 Deliver a service to customers	2.1 Provide prompt service to customers to meet identified needs in accordance with organisational and legislative requirements 2.2 Establish and maintain appropriate rapport with customers to ensure completion of quality service delivery 2.3 Sensitively and courteously handle customer complaints in accordance with organisational and legislative requirements 2.4 Provide assistance or respond to customers with specific needs according to organisational and legislative requirements 2.5 Identify and use available opportunities to promote and enhance services and products to customers
3 Monitor and report on service delivery	3.1 Regularly review customer satisfaction with service delivery using verifiable evidence according to organisational and legislative requirements 3.2 Identify opportunities to enhance the quality of service and products, and pursue within organisational and legislative requirements 3.3 Monitor procedural aspects of service delivery for effectiveness and suitability to customer requirements 3.4 Regularly seek customer feedback and use to improve the provision of products and services 3.5 Ensure reports are clear, detailed and contain recommendations focused on critical aspects of service delivery

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2 2.1, 2.3, 2.4, 3.1, 3.5	Comprehends textual information to determine customer service requirements Proofreads texts for clarity of meaning and accuracy of grammar and punctuation
Writing	2.3, 3.5	Completes responses to customer complaints in required format Prepares reports using sequencing, format and words to communicate recommendations clearly and effectively
Oral Communication	1.1, 1.3, 1.4, 2.2, 2.3, 2.4	Provides information or advice using structure and language to suit the audience Asks questions and listens to gain information or confirm understanding
Navigate the world of work	1.2, 2.1-2.4, 3.1, 3.2	Recognises, understands and applies organisational policies and procedures relevant to role
Interact with others	1.1, 1.3, 1.4, 2.2, 2.3, 2.4, 3.4	Selects and uses appropriate communication conventions to establish connections, build rapport, seek information and develop professional working relationships Adjusts personal communication style in response to the opinions, values and particular needs of others
Get the work done	1.2, 2.3, 2.5, 3.1-3.5	Plans and implements systems to gather and organise information Monitor actions and progress against goals and implements adjustments as appropriate Uses problem-solving skills to analyse and respond to customer complaints or enquiries Identifies and follows up on opportunities to improve work practices and outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBCUS301 Deliver and monitor a service to customers	BSBCUS301B Deliver and monitor a service to customers	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBCUS301 Deliver and monitor a service to customers

Modification History

Release	Comments
Release 1	This version first released with Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

use communication skills to establish rapport and build relationships with customers in accordance with organisational requirements

identify customer needs using appropriate questioning and active listening skills

provide customer service in accordance with organisational requirements

respond to and record customer feedback and action taken according to organisational standards, policies and procedures

produce a report which identifies and recommends ways to improve service delivery.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

summarise key provisions of relevant legislation from all levels of government that may affect aspects of business operations

explain organisational policy and procedures for customer service, including handling customer complaints

provide examples of verifiable evidence that could be used to review customer satisfaction

outline the interpersonal skills needed for serving customers, including customers with specific needs.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the customer service field of work and include access to:

office equipment and technology

workplace documents, organisational policies and procedures for customer service

examples of customer complaints and feedback

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBCUS401 Coordinate implementation of customer service strategies

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0 Version created to clarify assessment conditions
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to advise, carry out and evaluate customer service strategies.

It applies to individuals who have well developed skills and a broad knowledge of customer service strategies for addressing customer needs and problems, and who may provide guidance or delegate work related tasks to others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Stakeholder Relations – Customer Service

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Advise on customer service needs	1.1 Clarify and accurately assess customer needs using appropriate communication techniques 1.2 Diagnose problems matching service delivery to customers and develop options for improved service within organisational requirements 1.3 Provide relevant and constructive advice to promote the improvement of customer service delivery 1.4 Use business technology and/or online services to structure and present information on customer service needs
2 Support implementation of customer service strategies	2.1 Ensure customer service strategies and opportunities are promoted to designated individuals and groups 2.2 Identify and allocate available budget resources to fulfil customer service objectives 2.3 Promptly action procedures to resolve customer difficulties and complaints within organisational requirements 2.4 Ensure that decisions to implement strategies are taken in consultation with designated individuals and groups
3 Evaluate and report on customer service	3.1 Review client satisfaction with service delivery using verifiable data in accordance with organisational requirements 3.2 Identify and report changes necessary to maintain service standards to designated individuals and groups 3.3 Prepare conclusions and recommendations from verifiable evidence and provide constructive advice on future directions of client service strategies 3.4 Maintain systems, records and reporting procedures to compare changes in customer satisfaction

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 1.4, 2.3, 3.1	Reviews textual information and comprehends details that relate to the interests or requirements of the client and organisation
Writing	1.4, 3.3, 3.4	Creates a range of formal texts using structure, grammar and clear and specialised language to describe customer needs, maintain information and support a particular position
Oral Communication	1.1, 1.3, 2.1, 2.4, 3.2	Uses pace, intonation, intelligible pronunciation and listening and questioning techniques to interact effectively with others
Numeracy	2.2	Recognises and interprets numerical information and performs calculations on familiar mathematical information
Navigate the world of work	1.2, 2.3, 3.1, 3.2	Recognises and applies organisational protocols and meets expectations associated with own work
Interact with others	1.1, 1.3, 2.1, 2.4, 3.2, 3.3	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role Uses a range of strategies to establish a sense of connection and build rapport with customers Collaborates with others contributing knowledge and skills to achieve joint outcomes
Get the work done	1.2, 1.4, 2.3, 3.1- 3.4	Applies formal and logical processes when planning and implementing tasks Applies standard procedures when responding to familiar problems within own work context Uses digital technologies to access, organise, present and store information relevant to own role

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBCUS401 Coordinate implementation of customer service strategies Release 2	BSBCUS401 Coordinate implementation of customer service strategies Release 1	Updated to clarify assessment conditions	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBCUS401 Coordinate implementation of customer service strategies

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify assessment conditions
Release 1	This version first released with Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify the needs and priorities of the organisation in delivering services to customers

diagnose problems in delivery of customer service

respond to and report on customer feedback and complaints

review client satisfaction using verifiable data

consult and communicate effectively with relevant people

develop and implement strategies and methods to improve customer service delivery including:

budgeting

promotion to staff

documentation and follow up.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the principles of customer service

explain sources of information and techniques for identifying customer needs and reviewing customer satisfaction

explain the organisational business structure, products and services related to customer service

describe product and service standards and best practice models.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the customer service field of work and include access to:

office equipment

business technology

organisational policies and procedures for customer service

examples of customer complaints and feedback

client satisfaction data

case studies and, where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBCUS501 Manage quality customer service

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify assessment conditions
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to develop strategies to manage organisational systems that ensure products and services are delivered and maintained to standards agreed by the organisation.

It applies to individuals who supervise the provision of quality customer service within an organisation’s procedures framework by others. At this level, individuals must exercise considerable discretion and judgement, using a range of problem solving and decision making strategies.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Stakeholder Relations – Customer Service

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Plan to meet internal and external customer requirements	1.1 Investigate, identify, assess, and include the needs of customers in planning processes 1.2 Ensure plans achieve the quality, time and cost specifications agreed with customers
2 Ensure delivery of quality products and services	2.1 Deliver products and services to customer specifications within organisation’s business plan 2.2 Monitor team performance to consistently meet the organisation’s quality and delivery standards 2.3 Help colleagues overcome difficulties in meeting customer service standards
3 Monitor, adjust and review customer service	3.1 Develop and use strategies to monitor progress in achieving product and/or service targets and standards 3.2 Develop and use strategies to obtain customer feedback to improve the provision of products and services 3.3 Develop, procure and use resources effectively to provide quality products and services to customers 3.4 Make decisions to overcome problems and to adapt customer services, products and service delivery in consultation with appropriate individuals and groups 3.5 Manage records, reports and recommendations within the organisation’s systems and processes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 2.1, 3.1, 3.2, 3.3, 3.5	Interprets and analyses textual information from a variety of sources and applies the knowledge that has been gained to evaluate standards for organisation’s products and services
Writing	1.2, 3.1, 3.2, 3.3, 3.5	Produces a range of text types to convey information, requirements or recommendations matching style of writing to purpose and audience
Oral Communication	1.1, 1.2, 2.1, 2.3, 3.2	Clearly articulates systems and standards in a team environment using language suitable to diverse audiences Uses listening and questioning techniques to obtain feedback and confirm understanding
Numeracy	1.2	Interprets and comprehends mathematical information in organisation’s business and customer service plans.
Navigate the world of work	2.1, 2.2, 3.1, 3.5	Recognises and applies organisational protocols and meets expectations associated with own work
Interact with others	1.1, 2.3, 3.4	Identifies and uses appropriate conventions and protocols when communicating with colleagues and customers Collaborates with others, taking into account their strengths and experience, to achieve desired outcomes Provides support in field of expertise to team
Get the work done	1.1, 1.2, 2.1, 2.2, 3.1-3.5	Develops and implements plans using logical processes and monitors and evaluates progress against stated goals Accepts responsibility for addressing complex or non-routine difficulties, applying problem solving processes in determining a solution. Uses digital technology to access, organise and present information in a format that meets requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBCUS501 Manage quality customer service Release 2	BSBCUS501 Manage quality customer service Release 1	Updated to clarify assessment conditions	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBCUS501 Manage quality customer service

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0 Version created to clarify assessment conditions
Release 1	This version first released with Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

develop and manage organisational systems for quality customer service

develop and review plans, policies and procedures for delivering and monitoring quality customer service

implement policies and procedures to ensure quality customer service

solve complex customer complaints and system problems that lead to poor customer service

monitor and assist teams to meet customer service requirements

develop, procure and use human and physical resources to support quality customer service delivery.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the legislative and regulatory context of the organisation relevant to customer service

describe organisational policy and procedures for customer service including handling customer complaints

identify service standards and best practice models

summarise public relations and product promotion

outline techniques for dealing with customers including customers with specific needs

explain techniques for solving complaints including the principles and techniques involved in the management and organisation of:

customer behaviour

customer needs research

customer relations

ongoing product and/or service quality

problem identification and resolution

quality customer service delivery

record keeping and management methods

strategies for monitoring, managing and introducing ways to improve customer service relationships

strategies to obtain customer feedback.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the customer service field of work and include access to:

legislation, regulations and codes of practice related to customer service

business technology

workplace documentation and resources

complex customer complaints

case studies and, where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBFRA401 Manage compliance with franchisee obligations and legislative requirements

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to comply with obligations set out in the franchising agreement and with relevant legislative requirements specific to the type of franchise.

It applies to individuals who require a broad knowledge of franchisee obligations and legislative requirements and who use this knowledge to develop compliance strategies.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Franchising

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Determine franchisee obligations and legislative requirements	1.1 Identify obligations under franchising agreement 1.2 Identify relevant legislative requirements 1.3 Access codes of practice and material that interprets and explains obligations and legislative requirements 1.4 Clarify obligations and legislative requirements with franchisor and relevant government and licensing agencies
2 Develop strategies for compliance with franchisee obligations and legislative requirements	2.1 Analyse available information on obligations and legislative requirements to develop strategies for compliance 2.2 Check strategies with franchisor to determine suitability to operate franchise within obligations and legislative requirements 2.3 Use strategies to develop regular, cyclical compliance checks 2.4 Complete training to facilitate compliance requirements
3 Undertake scheduled compliance checks	3.1 Communicate compliance requirements to staff 3.2 Delegate compliance checks to relevant staff and provide training and support for staff to carry out these checks 3.3 Record timing and outcomes of compliance checks according to organisational requirements 3.4 Identify instances of noncompliance from compliance checks
4 Act on identified instances of non-compliance with franchisee obligations and legislative requirements	4.1 Determine courses of action to address instances of noncompliance 4.2 Seek assistance of franchisor or other relevant parties to address noncompliance 4.3 Take action to address noncompliance 4.4 Make checks to ensure noncompliance has been addressed 4.5 Monitor compliance in a specific area to ensure continuing compliance 4.6 Analyse reasons for noncompliance to guide future compliance

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Learning	2.4	Undertakes skill development in line with compliance requirements
Reading	1.1-1.4, 2.1-2.3, 3.3, 3.4, 4.4-4.6	Recognises and interprets a variety of textual information to determine legislative and regulatory requirements, trends and outcomes
Writing	1.4, 2.1, 3.1, 3.3, 3.4, 4.2, 4.3, 4.6	Develops material for a specific audience using clear and detailed language to convey explicit information, requirements and outcomes
Oral Communication	1.4, 2.2, 3.1, 3.2, 4.2	Delivers factual information appropriate to audience and environment using appropriate language, tone and syntax Uses active listening and questioning techniques to clarify and confirm understanding
Navigate the world of work	1.1-1.4, 2.1, 2.3, 2.4, 3.1, 3.3, 3.4, 4.1-4.6	Takes personal responsibility for following explicit and implicit policies, procedures and legislative requirements
Interact with others	1.4, 3.1, 3.2, 4.2	Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role Plays an active role in workgroup discussions, playing some attention to the perspectives of others
Get the work done	1.1, 1.2, 2.1, 2.3, 3.2, 4.1, 4.6	Takes responsibility for planning, sequencing and delegating tasks for efficiency and effective outcomes Selects from a range of predetermined options in routine situations, identifying and taking some situational factors into account Reflects on outcomes and determines key concepts that could be adapted in future situations Seeks input before implementing problem solving strategies

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBFRA401 Manage compliance with franchisee obligations and legislative requirements	BSBFRA401B Manage compliance with franchisee obligations and legislative requirements	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBFRA401 Manage compliance with franchisee obligations and legislative requirements

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package version 1.0.

Performance Evidence

Evidence of the ability to:

develop compliance strategies in accordance with franchising agreement obligations and legislative requirements

communicate compliance requirements to staff

provide support to staff who will carry out compliance checks

develop and implement schedule to carry out compliance checks

record outcomes of compliance checks according to organisational requirements

take action to address instances of noncompliance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the evidence requirements safely and effectively, the individual must:

identify work health and safety (WHS) requirements:

as specific to nature and type of franchise

as generic to all workplaces

outline other relevant legislation, codes of practice and national standards that affect franchise operations

explain franchise specific obligations:

as per franchise agreement

as per updates and amendments to agreement over time

describe methods for carrying out compliance checks of franchise operations

list penalties for noncompliance within the context for franchisee obligations and legislative requirements.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership – franchising field of work and include access to:

office equipment and resources

relevant legislation and regulations

examples of real franchise agreements and related documentation.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBHRM405 Support the recruitment, selection and induction of staff

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to execute tasks associated with the recruitment cycle and apply in-depth knowledge of the work of the organisation, and how recruitment and selection practices fit with other human resources functions.

This unit applies to individuals who support recruitment, selection and induction functions under the direction of a human resource manager.

No licensing, legislative, or certification requirements apply to this unit at the time of publication.

Unit Sector

Workforce Development – Human Resource Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Plan for recruitment	1.1 Obtain approval to fill position, clarify time lines and requirement for appointment 1.2 Assist in preparing job descriptions that accurately reflect the role requirements, according to organisational policies and procedures, legislation, codes, national standards and work health and safety (WHS) considerations 1.3 Consult with relevant personnel about job descriptions and workforce strategy 1.4 Assist in ensuring that job descriptions comply with legislative requirements and reflect the organisation's requirements for a diverse workforce 1.5 Obtain approvals to advertise position
2 Plan for selection	2.1 Choose appropriate channels and technology to advertise vacancies and/or identify potential talent pool 2.2 Advertise vacancies for staffing requirements according to organisational policies and procedures 2.3 Consult with relevant personnel to convene selection panel and develop interview questions 2.4 Assist in ensuring that interview questions comply with legislative requirements 2.5 Assist in short-listing applicants 2.6 Schedule interviews and advise relevant people of times, dates and venues
3 Support selection process	3.1 Participate in interview process and assess candidates against agreed selection criteria 3.2 Discuss assessment with other selection panel members 3.3 Correct biases and deviations from agreed procedures and negotiate for preferred candidate 3.4 Contact referees for referee reports 3.5 Prepare selection report and make recommendations to senior personnel for appointment 3.6 Advise unsuccessful candidates of outcomes and respond to any queries 3.7 Secure preferred candidate's agreement 3.8 Complete necessary documentation according to organisational procedures, observing confidentiality and privacy requirements
4 Induct successful candidate	4.1 Provide successful candidate with employment contract and other documentation 4.2 Advise manager and work team of new appointment 4.3 Advise managers and staff of candidate's starting date and make necessary administrative arrangements for pay and employee record keeping 4.4 Arrange successful candidate's induction according to organisational policy

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 1.4, 2.4, 2.5	Synthesises ideas, concepts and specific information from workplace and regulatory texts to inform development of workplace documents Evaluates information to make judgements
Writing	1.1, 1.2, 1.5, 2.2, 3.5, 3.6, 3.8, 4.2, 4.3	Produces a range of text types using specific information, workplace conventions and templates
Oral communication	1.1, 1.3, 1.5, 2.3, 2.5, 3.1-3.5. 3.7	Asks questions and listens carefully to gather, interpret or evaluate information Uses appropriate vocabulary to present ideas or persuasive arguments
Navigate the world of work	1.2, 1.4, 2.4, 3.3, 3.8, 4.1, 4.4	Applies workplace protocols, legislation or regulations relevant to own responsibilities
Interact with others	1.3, 2.3, 3.2, 3.3	Selects and uses appropriate conventions and protocols when communicating with personnel, candidates or referees Participates in conversations relevant to role responding, explaining, negotiating and persuading as required
Get the work done	2.1, 2.3, 2.6, 4.1, 4.3, 4.4	Selects and uses digital technology to access, enter, store and retrieve information in accordance with security requirements Takes responsibility for planning and implementing tasks for efficient and effective outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBHRM405 Support the recruitment, selection and induction of staff	BSBHRM405A Support the recruitment, selection and induction of staff	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBHRM405 Support the recruitment, selection and induction of staff

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

prepare job descriptions

use job descriptions to support sourcing, selecting and appointing suitable staff

use different advertising channels to promote vacancies and/or establish a potential talent pool

consult with managers to gain approvals

develop selection criteria and interview questions in consultation with relevant personnel

schedule interviews and advise relevant people of times, dates and venues

participate in interviews and other selection techniques including assessing candidates against selection criteria to short list them

obtain referees' reports

prepare and distribute a selection report including feedback to give unsuccessful candidates

advise unsuccessful candidates of the results

secure preferred candidate’s agreement and provide an employment contract

advise other staff of the successful candidate and arrange induction.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify documentation required for recruitment, selection and induction

explain human resources life cycle and the place of recruitment and selection

identify legislation relevant to recruitment, selection and induction of staff

describe channels and technology to advertise vacancies

explain a range of interviewing techniques and other selection processes and their application.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the workforce development – human resource development field of work and include access to:

workplace policies and procedures

business technology

position descriptions

legislation, regulations, Codes and Standards relevant to staff recruitment, selection and induction

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBINN301 Promote innovation in a team environment

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to be an effective and proactive member of an innovative team.

It applies to individuals who play a proactive role in demonstrating, encouraging or supporting innovation in a team environment. The individual may be a team participant or a team leader. Teams may be formal or informal and may comprise a range of personnel.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Creativity and Innovation – Innovation

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Create opportunities to maximise innovation within the team	1.1 Evaluate and reflect on what the team needs and wants to achieve 1.2 Check out information about current or potential team members’ work in the context of developing a more innovative team 1.3 Bring people into the team or make suggestions for team members based on what needs to be achieved and the potential for cross fertilising ideas 1.4 Acknowledge, respect and discuss the different ways that people may contribute to building or enhancing the team
2 Organise and agree effective ways of working	2.1 Jointly establish ground rules for how the team will operate 2.2 Agree and communicate responsibilities in ways that encourage and reinforce teambased innovation 2.3 Agree and share tasks and activities to ensure the best use of skills and abilities within the team 2.4 Plan and schedule activities to allow time for thinking, challenging and collaboration 2.5 Establish personal reward and stimulation as an integral part of the team’s way of working
3 Support and guide colleagues	3.1 Model behaviour that supports innovation 3.2 Seek external stimuli and ideas to feed into team activities 3.3 Proactively share information, knowledge and experiences with other team members 3.4 Challenge and test ideas within the team in a positive and collaborative way 3.5 Proactively discuss and explore ideas with other team members on an ongoing basis
4 Reflect on how the team is working	4.1 Debrief and reflect on activities and on opportunities for improvement and innovation 4.2 Gather and use feedback from within and outside the team to generate discussion and debate 4.3 Discuss the challenges of being innovative in a constructive and open way 4.4 Take ideas for improvement, build them into future activities and communicate key issues to relevant colleagues 4.5 Identify, promote and celebrate successes and examples of successful innovation

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 4.2	Interprets and analyses textual information, from a wide range of sources, to identify information relevant to team activities
Writing	2.2, 3.3, 4.4	Uses clear language and formats appropriate for the audience to highlight and present specific information
Oral Communication	1.2, 1.3, 1.4, 2.1, 2.2, 3.5, 4.1, 4.2, 4.3, 4.4, 4.5	Actively participates in verbal exchanges of ideas and elicits the views and opinions of team members by listening and questioning Uses clear language to clarify rules and roles relating to team activities in formal and informal situations
Numeracy	1.2, 4.2	Interprets numeric information relevant to team activities
Navigate the world of work	1.1, 3.1, 3.2, 3.5	Understands the nature and purpose of own role and how it affects others in the work context
Interact with others	1.1-1.4, 2.1, 2.2, 3.1, 3.2, 3.4, 3.5, 4.1, 4.2, 4.4, 4.5	Uses inclusive techniques to initiate, contribute and promote discussion amongst potentially diverse team members Recognises the importance of establishing and building effective working relationships Selects the appropriate form, channel and mode of communication for a specific purpose relevant to own role
Get the work done	1.3, 1.4, 2.2, 2.4, 2.5, 3.2, 3.4, 4.2, 4.4, 4.5	Plans, sequences and prioritises tasks for efficient and effective outcomes Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses problem-solving processes to address less predictable problems, and when appropriate, seeking input from others Reflects on outcomes and further explores own and the team’s role in implementing innovation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBINN301 Promote innovation in a team environment	BSBINN301A Promote innovation in a team environment	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBINN301 Promote innovation in a team environment

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

apply practices that promote innovation within a team including:

modelling open and respectful communications

contributing to the make-up and rules of the team

planning and scheduling of activities

reflecting on activities, feedback and challenges to identity improvement options

encourage others to contribute to innovation in the team

implement improvements and communicate about them.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain what innovation is, the different types of innovation and the benefits of innovation

describe the internal and external factors that contribute to a team becoming and remaining innovative including:

team characteristics

the role of group dynamics and diversity

broader environmental factors

explain how activities can encourage or hinder innovation in a team including:

allocation of time and activities

modelling behaviour

rewards and recognition

communications

feedback.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the creativity and innovation and include access to:

workplace documents

case studies and, where possible, real situations

office equipment and resources

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBINT303 Organise the importing and exporting of goods

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to provide general assistance to senior staff organising importing and exporting of goods. Work may be for an external client or for the organisation in which the individual is employed.

It applies to individuals who work under the supervision of a more experienced colleague in various international work contexts. They may exercise discretion and judgement using appropriate knowledge of requirements for importing and exporting goods.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Development – International Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Follow organisational systems and processes for organising importation and exportation of goods	1.1 Detail goods to be imported or exported according to characteristics 1.2 Identify and access regulations and permits relating to international movement of specific goods with assistance of manager, supervisor or more senior personnel 1.3 Research and document required processes and trade routes to import or export specific goods as assigned by and under direction of manager, supervisor or more senior personnel 1.4 Seek assistance as required to research import or export requirements
2 Contribute to cost calculations	2.1 Discuss and record components of costs of importing or exporting specific goods with supervisor or manager 2.2 Make a determination of components of costs 2.3 Seek assistance as required in assigned tasks related to calculating costs for international movement of goods 2.4 Document costs for international movement of goods in accordance with workplace procedures 2.5 Check cost calculation for accuracy and completeness prior to forwarding to supervisor or manager 2.6 Finalise and recheck any revisions to calculations by self and supervisor or manager
3 Assist in completing required documentation	3.1 Complete and collate required documentation for international movement of goods 3.2 Seek assistance as required in completing and checking documentation 3.3 Check required documents and forward for further checking by supervisor or manager 3.4 Finalise documents and submit or lodge with relevant parties 3.5 Identify and file copies of required documents in accordance with workplace procedures
4 Communicate with carriers	4.1 Identify customs licensed places and transportation services to be used in the international movement of goods with assistance of supervisor, manager or more senior personnel 4.2 Ensure communication facilitates arrangements to move goods within required timelines 4.3 Identify problems and take actions as required to facilitate resolution 4.4 Follow through arrangements for transportation of goods including arrangements with overseas representatives of carriers to finalisation, including arrival of goods at intended destination and settlement effected to complete the contract 4.5 Seek assistance as required in communicating with carriers

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 1.3, 2.4-2.6, 3.1, 3.3, 3.5, 4.1	Comprehends and applies relevant information in organisational and legislative documents
Writing	1.1-1.4, 2.1-2.4, 2.6, 3.1, 3.2, 3.4, 4.2, 4.5	Uses clear simple vocabulary, everyday grammatical structures and workplace conventions to complete and update documentation
Oral Communication	1.2-1.4, 2.1, 2.3, 3.2, 4.1, 4.2, 4.5	Uses appropriate vocabulary, including technical language, in discussions directly relevant to own role Elicits the views and opinions of others by listening and questioning
Numeracy	2.1-2.6, 4.2	Interprets relevant mathematical data that may be embedded in tables of fees and charges Performs calculations required to determine costs and timeframes
Navigate the world of work	1.2, 2.4, 3.5	Applies knowledge of regulatory compliance frameworks and organisational procedures to achieve expectations
Interact with others	1.2-1.4, 2.1-2.3, 2.5, 2.6, 3.2-3.4, 4.1, 4.2, 4.4, 4.5	Selects the appropriate form and mode of communication when gathering, confirming and providing information, taking into account purpose and audience Recognises limitations of own knowledge and skills and collaborates with more experienced work colleagues to supplement knowledge and achieve outcomes
Get the work done	1.1-1.3, 2.2, 2.3, 3.1, 4.2, 4.3, 4.4	Plans, organises and implements tasks required to achieve required outcomes, including making arrangements with external persons Recognises and responds to predictable routine problems related to role in immediate work context

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBINT303 Organise the importing and exporting of goods	BSBINT303B Organise the importing and exporting of goods	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBINT303 Organise the importing and exporting of goods

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

follow legislative and organisational guidelines for importing and exporting goods

communicate effectively with managerial and carrier personnel

accurately calculate the cost of importing or exporting specific goods

produce accurate documentation.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline legislation, codes of practice and national standards relevant to business operations in an international trade context

list international and Australian regulatory bodies and their roles and responsibilities

identify organisational policies and procedures relating to business operations in an international trade context

briefly outline the process used in the organisation for the importing or exporting of goods

outline significant trade routes and modes of transport used by the organisation

explain the penalties for incorrect customs declarations.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the business development – international business field of work and include access to:

office equipment and resources

examples of importing and exporting documents

case studies and, where possible, real situations.

Assessors must satisfy NVR/AQTF assessor requirements

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBITU201 Produce simple word processed documents

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 2.0. Version created to correct typographical error
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to correctly operate word processing applications in production of workplace documents.

It applies to individuals who perform a range of routine tasks in the workplace, using a limited range of practical skills and fundamental knowledge of word processing and software in a defined context, under direct supervision or with limited individual responsibility.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and Communications Technology – IT Use

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to produce documents	1.1 Use safe work practices to ensure ergonomic, work organisation, energy and resource conservation requirements are met 1.2 Identify document purpose, audience and presentation requirements, and clarify with relevant personnel as required 1.3 Identify organisational and task requirements for document layout and design
2. Produce documents	2.1 Format document using appropriate software functions to adjust page layout to meet information requirements, in accordance with organisational style and presentation requirements 2.2 Use system features to identify and manipulate screen display options and controls 2.3 Use manuals, user documentation and online help to overcome problems with document presentation and production
3. Finalise documents	3.1 Ensure final document is previewed, checked, adjusted and printed in accordance with organisational and task requirements 3.2 Ensure document is prepared within designated timelines and organisational requirements 3.3 Name and store document in accordance with organisational requirements and exit application without information loss/damage

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 1.3, 2.1, 2.3, 3.1, 3.3	Recognises textual information within organisational and task requirements to determine work requirements
Writing	3.1, 3.3	Records numerical and textual information in accordance with requirements of task
Oral Communication	1.2	Participates in a variety of spoken exchanges with relevant personnel in an effort to clarify document purpose, audience and presentation requirements
Navigate the world of work	1.1-1.3, 2.1, 3.1-3.3	Recognises and follows explicit and implicit protocols and meets expectations associated with own role
Interact with others	1.2	May seek guidance from more experienced work colleagues
Get the work done	2.1-2.3, 3.1-3.3	Understands functions and features of specific computer software and uses these to perform work tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBITU201 Produce simple word processed documents Release 2	BSBITU201 Produce simple word processed documents Release 1	Updated to correct typographical error	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBITU201 Produce simple word processed documents

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to correct typographical error
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

produce documents following correct ergonomic, conservation requirements and organisational policies and procedures

adhere to organisational style manual when formatting documents

refer to help function and user documentation to rectify document problems

use system features

follow designated timelines when preparing documents.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify basic formatting styles and their effect on formatting, readability and appearance of documents

describe purpose, use and function of word processing software

outline organisational requirements for ergonomics, work periods and breaks, and conservation techniques

describe what is contained in an organisational style guide.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the information and communications technology – IT use field of work and include access to:

industry software packages

computer user information

relevant legislation and codes of practice

organisational policies and procedures

relevant workplace documentation and resources including a style guide and user manuals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBITU202 Create and use spreadsheets

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to correctly create and use spreadsheets and charts using spreadsheet software.

It applies to individuals who perform a range of routine tasks in the workplace using a limited range of practical skills and fundamental knowledge of creating spreadsheets in a defined context under direct supervision or with limited individual responsibility.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and Communications Technology – IT Use

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select and prepare resources	1.1 Adjust workspace, furniture and equipment to suit own ergonomic, work organisation and work health and safety (WHS) requirements 1.2 Use energy and resource conservation techniques to minimise wastage in accordance with organisational and statutory requirements 1.3 Identify spreadsheet task requirements and clarify with relevant personnel as required
2. Create simple spreadsheets	2.1 Ensure data is entered, checked and amended in accordance with organisational and task requirements, to maintain consistency of design and layout 2.2 Format spreadsheet using software functions; to adjust page and cell layout to meet information requirements, in accordance with organisational style and presentation requirements 2.3 Ensure formulae are used and tested to confirm output meets task requirements, in consultation with appropriate personnel as required 2.4 Use manuals, user documentation and online help to overcome problems with spreadsheet design and production
3. Produce simple charts	3.1 Select chart type and design that enables valid representation of numerical data and meets organisational and task requirements 3.2 Create chart using appropriate data range in spreadsheet 3.3 Modify chart type and layout using formatting features
4. Finalise spreadsheets	4.1 Ensure spreadsheet and any accompanying charts are previewed, adjusted and printed in accordance with organisational and task requirements 4.2 Ensure data input meets designated timelines and organisational requirements for speed and accuracy 4.3 Name and store spreadsheet in accordance with organisational requirements and exit application without data loss/damage

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	2.1, 2.4, 4.1, 4.3	Recognises numerical and textual information within a range of resources to determine and complete work according to requirements
Writing	2.1, 2.3, 3.2, 4.1, 4.3	Enters and amends routine data into software using a format appropriate to requirements
Oral Communication	1.3, 2.3	Listens to short and specific instructions and uses questions to clarify understanding Uses simple mathematical language to confirm and convey requirements
Numeracy	2.1, 2.3, 3.1, 3.2	Uses basic mathematical skills to create and apply spreadsheet formulae
Navigate the world of work	1.1-1.3, 2.1, 2.2, 3.1, 4.1-4.3	Recognises, understands and adheres to legislative and organisational requirements in undertaking own work
Interact with others	1.3	Recognises purpose of various communications directly relevant to own role and clarifies as required
Get the work done	1.3, 2.1-2.4, 3.1-3.3, 4.1-4.3	Uses key software features and functions in performing specific work tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBITU202 Create and use spreadsheets	BSBITU202A Create and use spreadsheets	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBITU202 Create and use spreadsheets

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

produce documents following correct ergonomic, conservation, organisational and statutory requirements

consult with appropriate personnel as required

adhere to organisational style and presentation requirements

refer to online help function and user documentation to rectify document problems

create and modify simple charts

follow designated timelines and ensure high accuracy when preparing documents

demonstrate ability to prevent data loss and damage.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

demonstrate knowledge of how to format workplace documents

describe organisational requirements for ergonomic standards, work periods and breaks, and conservation techniques

outline organisational guidelines on spreadsheet manipulation and processing

explain purpose and range of use of spreadsheet functions.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the information and communications technology – IT use field of work and include access to:

industry technology

organisational policies and procedures

relevant legislation

user manuals

relevant workplace documentation and resources

industry software packages.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR401 Communicate effectively as a workplace leader

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to communicate effectively as a workplace leader, including understanding the context, choosing methods of communication to suit the audience, and following up.

This unit applies to managers, supervisors and team leaders required to communicate with other persons within the workplace.

Communication skills cover a range of methods and contexts within principally structured environments.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership - Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify context for communication	1.1 Identify reason and context for communication 1.2 Identify persons relevant to the communication context 1.3 Clarify specific environment and personnel factors that may impact on the success of the communication 1.4 Identify and clearly understand the desired outcome of the communication 1.5 Evaluate available methods of communication against their suitability for the specific communication requirements 1.6 Identify potential barriers to effective communication and develop solutions to minimise impact 1.7 Incorporate relevant business policies, procedures, regulations and legislation into communication processes
2. Clarify message and engage communication	2.1 Undertake communication using media and format relevant to the context 2.2 Incorporate respectful and positive approaches to communications 2.3 Employ two-way processes to ensure receipt and acknowledgement of message 2.4 Seek feedback on communication processes from all parties 2.5 Provide opportunities to clarify and confirm understanding
3. Take follow-up actions	3.1 Maintain record of the communication process and outcomes in line with enterprise policy and procedures 3.2 Identify follow up actions and communicate to relevant persons 3.3 Identify and incorporate opportunities to improve leadership communication processes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.7, 3.1, 3.2, 3.3	Analyses and evaluates textual information from a range of sources to inform communication processes
Writing	2.1, 3.1	Plans and prepares workplace documentation for relevant stakeholders according to organisational formats
Oral Communication	2.1, 3.2	Participates in a variety of spoken exchanges with a range of audiences using structure and language to suit the audience
Navigate the world of work	1.7, 3.1	Adheres to organisational policies and procedures relevant to own role
Interact with others	1.3, 2.1, 2.2, 2.3, 2.4, 2.5	Cooperates, collaborates and consults with others to clarify and confirm understanding and seek feedback Selects and uses appropriate communication conventions and practices to build rapport, seek or present information
Get the work done	1.1, 1.2, 1.4, 1.5, 1.6, 3.1, 3.2, 3.3	Plans and implements activities and processes to identify and establish communication and record keeping requirements Uses analytical processes to identify potential problems and generate solutions Systematically gathers and analyses all relevant information and evaluates options in order to make decisions about communication processes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBLDR401 Communicate effectively as a workplace leader	Not applicable	New unit	No equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR401 Communicate effectively as a workplace leader

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify the context for communication and adjust approach and responses accordingly

create and present clear messages choosing method and mode appropriate to the audience and context undertake effective two-way communication from the perspective of a team leader

identify and record actions required as a result of communication and follow-up in a timely manner.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

list effective management communication characteristics

describe a range of electronic and non-electronic communication methods, including situations where they would or would not be used

describe the characteristics of effective listening techniques

explain feedback process and methods

identify team leadership communication responsibilities

explain barriers to communication in a workplace context

describe verbal and non-verbal communication characteristics

explain the impact of legislation and organisational policies on workplace communication.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR402 Lead effective workplace relationships

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit defines skills, knowledge and outcomes required to use leadership to promote team cohesion. It includes motivating, mentoring, coaching and developing the team and forming the bridge between the management of the organisation and team members.

This unit applies to team leaders, supervisors and new or emerging managers where leadership plays a role in developing and maintaining effective workplace relationships. It applies in any industry or community context.

At this level work will normally be carried out within routine and non-routine methods and procedures, which require planning and evaluation and leadership and guidance of others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership - Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Collect, analyse and communicate information and ideas	1.1 Collect relevant information from appropriate sources and analyse and share with the work team to improve work performance 1.2 Communicate ideas and information in a manner which is appropriate and sensitive to the cultural and social diversity of the audience and any specific needs 1.3 Lead consultation processes to encourage employees to contribute to issues related to their work, and promptly relay feedback to the work team in regard to outcomes 1.4 Seek and value contributions from internal and external sources in developing and refining new ideas and approaches 1.5 Implement processes to ensure that issues raised are resolved promptly or referred to relevant personnel as required
2. Develop trust and confidence as leader	2.1 Treat all internal and external contacts with integrity, respect and empathy 2.2 Use the organisation's social, ethical and business standards to develop and maintain effective relationships 2.3 Gain and maintain the trust and confidence of colleagues, customers and suppliers through competent performance 2.4 Adjust interpersonal styles and methods to meet organisation's social and cultural environment 2.5 Lead and encourage other members of the work team to follow examples set according to organisation's policies and procedures
3. Develop and maintain networks and relationships	3.1 Use networks to identify and build relationships 3.2 Use networks and other work relationships to provide identifiable benefits for the team and organisation
4. Manage difficulties into positive outcomes	4.1 Identify and analyse difficulties and take action to rectify the situation within the requirements of the organisation and relevant legislation 4.2 Guide and support colleagues to resolve work difficulties 4.3 Regularly review and improve workplace outcomes in consultation with relevant personnel 4.4 Manage poor work performance within the organisation's processes 4.5 Manage conflict constructively within the organisation's processes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1	Collects, analyses and evaluates textual information from a range of resources to inform improvement strategies
Oral Communication	1.2, 1.3, 2.4, 2.5, 4.2	Selects or adjusts communication style to maintain effectiveness of interaction and build and maintain engagement consistent with organisational requirements
Navigate the world of work	2.2, 2.5, 4.1, 4.4, 4.5	Recognises and follows legislative and organisational requirements relevant to own role
Interact with others	1.1-1.4, 2.1, 2.3, 2.5, 3.1, 3.2, 4.2, 4.5	Selects and uses appropriate conventions and protocols when communicating with diverse stakeholders Adapts personal communication style to build trust and positive working relationships and to show respect for the opinions, values and particular needs of others Plays a lead role in situations requiring effective collaboration, demonstrating conflict resolution skills and ability to engage and motivate others
Get the work done	1.1, 1.5, 4.1, 4.3	Plans and implements activities and processes to manage and review work performance Systematically gathers and analyses all relevant information to formulate and evaluate possible solutions to difficulties

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBLDR402 Lead effective workplace relationships	BSBWOR401A Establish effective workplace relationships	Updated to meet Standards for Training Packages Title change Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR402 Lead effective workplace relationships

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

access and analyse information to achieve planned outcomes

apply techniques for resolving problems and conflicts and dealing with poor performance within organisational and legislative requirements

review and improve workplace outcomes in consultation with relevant personnel

adjust interpersonal style and communications to respond to cultural and social diversity

apply relationship management and communication skills with a range of people that:

demonstrate integrity, respect, empathy and cultural sensitivity and promote trust

forge effective relationships with internal and/or external people and help to maintain these networks

encourage participation and foster contribution of and respect for ideas and feedback

provide support to colleagues to resolve difficulties.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

give examples of how work relationships, and the cultural and social environment, can support or hinder achieving planned outcomes

explain techniques for developing positive work relationships and building trust and confidence in a team including interpersonal styles, communications, consultation, cultural and social sensitivity, networking

explain the impact of legislation and organisational policies on workplace relationships

describe a range of methods and techniques for communicating information and ideas to a range of stakeholders

outline problems solving methods

explain methods to resolve workplace conflict

explain methods to manage poor work performance

explain how to monitor, analyse and introduce ways to improve work relationships.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLDR403 Lead team effectiveness

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit defines skills, knowledge and outcomes required to plan and supervise the performance of the team and develop team cohesion.

It applies team leaders, supervisors and new emerging managers who have an important leadership role in the development of efficient and effective work teams.

Leaders at this level also provide leadership for the team and bridge the gap between the management of the organisation and the team members. As such they must 'manage up' as well as manage their team/s.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership - Leadership

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan to achieve team outcomes	1.1 Lead the team to identify, establish and document team purpose, roles, responsibilities, goals, plans and objectives in consultation with team members 1.2 Engage team members to incorporate innovation and productivity measures in work plans 1.3 Lead and support team members in meeting expected outcomes
2. Lead team to develop cohesion	2.1 Provide opportunities for input of team members into planning, decision making and operational aspects of work team 2.2 Encourage and support team members to take responsibility for own work and to assist each other in undertaking required roles and responsibilities 2.3 Provide feedback to team members to encourage, value and reward individual and team efforts and contributions 2.4 Recognise and address issues, concerns and problems identified by team members or refer to relevant persons as required 2.5 Model expected behaviours and approaches
3. Participate in and facilitate work team	3.1 Actively encourage team members to participate in and take responsibility for team activities and communication processes 3.2 Give the team support to identify and resolve problems which impede its performance 3.3 Ensure own contribution to work team serves as a role model for others and enhances the organisation's image within the work team, the organisation and with clients/customers
4. Liaise with management	4.1 Maintain open communication with line manager/management at all times 4.2 Communicate information from line manager/management to the team 4.3 Communicate unresolved issues, concerns and problems raised by the team/team members to line manager/management and ensure follow-up action is taken 4.4 Communicate unresolved issues, concerns and problems related to the team/team members raised by line managers/management to the team and ensure follow-up to action is taken

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Writing	1.1, 4.2	Prepares workplace plans that communicate intent and elicits feedback clearly and effectively
Oral communication	1.1, 1.3, 2.2, 2.3, 3.1, 3.2, 4.2-4.4	Engages in discussions or provides information using structure and language appropriate to the audience and situation
Interact with others	1.1-1.3, 2.1-2.5, 3.1, 3.3, 4.1	Selects and uses appropriate conventions and protocols when communicating with team members Adapts personal communication style to model required behaviours, build trust and positive working relationships and to show respect for the opinions and values of others Plays a lead role in situations requiring effective collaboration, demonstrating conflict resolution skills and ability to engage and motivate others
Get the work done	1.1-1.3, 3.2	Develops, implements and monitors plans and processes to ensure team engagement and effectiveness Uses formal analytical thinking techniques to identify issues and generate possible solutions, seeking input from others as required

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBLDR403 Lead team effectiveness	BSBWOR402A Promote team effectiveness	Updated to meet Standards for Training Packages Title change Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLDR403 Lead team effectiveness

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

apply knowledge of organisational goals, objectives and plans

develop a team work plan including documentation of how it was generated and how it will be monitored

identify and incorporate innovation and productivity measures into a team work plan

communicate with team members and management to identify and establish the team purpose, roles, responsibilities, goals plans and objectives and resolve problems

use techniques to consult, encourage, support and provide feedback to team members

model team leadership behaviours and approaches

liaise with management to develop the teamwork plan, resolve issues and ensure follow-up action is taken.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must explain principles and techniques associated with:

delegation and work allocation

goal setting

group dynamics and processes

individual behaviour and difference

leadership styles

motivation

negotiation

problem solving

planning

workplace innovation

workplace productivity.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

information about the organisation, including organisational structure, goals, objectives and plans

case studies, and where possible, real situations

workplace equipment and resources

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBLED401 Develop teams and individuals

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify assessment requirements
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to determine individual and team development needs and to facilitate the development of the workgroup.

It applies to individuals with a broad knowledge of learning and development who apply their skills in addressing development needs to meet team objectives. They may have responsibility to provide guidance or to delegate aspects of tasks to others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Workforce Development – Learning and Development

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine development needs	1.1 Systematically identify and implement learning and development needs in line with organisational requirements 1.2 Ensure that a learning plan to meet individual and group training and development needs is collaboratively developed, agreed to and implemented 1.3 Encourage individuals to selfevaluate performance and identify areas for improvement 1.4 Collect feedback on performance of team members from relevant sources and compare with established team learning needs
2. Develop individuals and teams	2.1 Identify learning and development program goals and objectives, ensuring a match to the specific knowledge and skill requirements of competency standards relevant to the industry 2.2 Ensure that learning delivery methods are appropriate to the learning goals, the learning style of participants, and availability of equipment and resources 2.3 Provide workplace learning opportunities, and coaching and mentoring assistance to facilitate individual and team achievement of competencies 2.4 Create development opportunities that incorporate a range of activities and support materials appropriate to the achievement of identified competencies 2.5 Identify and approve resources and time lines required for learning activities in accordance with organisational requirements
3. Monitor and evaluate workplace learning	3.1 Use feedback from individuals or teams to identify and implement improvements in future learning arrangements 3.2 Assess and record outcomes and performance of individuals/teams to determine the effectiveness of development programs and the extent of additional development support 3.3 Negotiate modifications to learning plans to improve the efficiency and effectiveness of learning 3.4 Document and maintain records and reports of competency according to organisational requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Learning	1.1-1.4, 2.1-2.4, 3.1, 3.3	Uses structured approaches to set goals, monitor progress and adjust learning approaches for self and others Builds on knowledge and experience to facilitate interaction and learning with others
Reading	1.1, 1.2, 1.4, 2.1, 2.2, 2.4, 2.5, 3.1-3.4	Analyses textual information from a range of sources to identify organisational requirements Analyses information from a range of sources to evaluate performance
Writing	1.1, 1.2, 1.4, 2.1, 2.5, 3.1-3.4	Develops materials to suit the requirements of different roles and individuals in the organisation Maintains records using correct technical and organisational vocabulary
Oral Communication	1.2, 1.3, 1.4, 2.3, 3.1, 3.3	Uses vocabulary appropriate to context and to establish a supportive and learning environment Uses listening and questioning techniques to confirm or show understanding of different perspectives
Navigate the world of work	1.1, 2.5, 3.4	Recognises and responds to explicit and implicit organisational procedures and protocols Understands how own role meshes with others and contributes to broader goals
Interact with others	1.2, 1.3, 1.4, 2.2, 2.3, 3.1, 3.3	Selects and uses appropriate conventions and protocols when communicating with co-workers in a range of work contexts Recognises the importance of building rapport to establish effective working relationships Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction Negotiates with others to achieve joint/agreeable outcomes playing an active role in facilitating consensus in potentially contentious situations
Get the work done	1.1, 1.2, 1.4, 2.1, 2.2, 2.3, 2.5, 3.1, 3.2, 3.4	Uses logical planning processes to organise, implement and monitor learning and development needs Systematically gathers and analyses all relevant information and evaluates options to make informed decisions Evaluates outcomes of decisions to identify opportunities for improvement

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBLED401 Develop teams and individuals Release 2	BSBLED401 Develop teams and individuals Release 1	Updated to clarify assessment requirements	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBLED401 Develop teams and individuals

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify assessment requirements
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

systematically identify and implement learning opportunities for others

collect feedback on team and individual performance

give and receive feedback from team members to encourage participation in and effectiveness of the team

collaboratively develop learning plans to match skill needs of individuals and groups

provide mentoring and coaching assistance to teams and individuals

monitor and review workplace learning.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe facilitation techniques to encourage team development and improvement

outline organisational policies, plans and procedures for developing teams

identify career paths and competency standards relevant to the industry.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the workforce learning and development field of work and include access to:

office equipment and resources

learning and development plans, policies and procedures

case studies and, where available, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMGT401 Show leadership in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to lead teams and individuals by modelling high standards of conduct to reflect the organisation's standards and values.

It applies to individuals who are making the transition from being a team member to taking responsibility for the work and performance of others and providing the first level of leadership within the organisation. These managers have a strong influence on the work culture, values and ethics of the teams they supervise.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Model high standards of management performance and behaviour	1.1 Ensure management performance and behaviour meets the organisation’s requirements 1.2 Ensure management performance and behaviour serves as a positive role model for others 1.3 Develop and implement performance plans in accordance with organisation’s goals and objectives 1.4 Establish and use key performance indicators to meet organisation’s goals and objectives
2. Enhance organisation’s image	2.1 Use organisation’s standards and values in conducting business 2.2 Question, through established communication channels, standards and values considered to be damaging to the organisation 2.3 Ensure personal performance contributes to developing an organisation which has integrity and credibility
3. Make informed decisions	3.1 Gather and organise information relevant to the issue/s under consideration 3.2 Facilitate individual’s and team’s active participation in decision-making processes 3.3 Examine options and assess associated risks to determine preferred course/s of action 3.4 Ensure decisions are timely and communicate them clearly to individuals and teams 3.5 Prepare plans to implement decisions and ensure they are agreed by relevant individuals and teams 3.6 Use feedback processes effectively to monitor the implementation and impact of decisions

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.3, 1.4, 2.1, 3.1, 3.3, 3.5, 3.6	Gathers, interprets and analyses text relating to organisational goals, standards and values to aid planning and decision making
Writing	1.3, 1.4, 3.1, 3.3, 3.5, 3.6	Records and reports key information related to the organisational goals, standards and objectives Researches, plans and prepares documentation for relevant stakeholders
Oral Communication	1.2, 1.3, 2.2, 2.3, 3.2, 3.4, 3.5, 3.6	Uses appropriate structure and language when developing performance plans, or when seeking and providing information about organisational goals and objectives
Numeracy	1.4	Identifies and comprehends mathematical information in familiar texts to establish key performance indicators
Navigate the world of work	1.1, 1.2, 1.3, 1.4, 2.1, 2.3	Understands how own role meshes with others and contributes to broader work goals Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment
Interact with others	1.2, 1.3, 2.2, 2.3, 3.2, 3.4, 3.5, 3.6	Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective outcomes Recognises the importance of taking audience, purpose and contextual factors into account when making decisions about what to communicate with whom, why and how
Get the work done	1.1, 1.3, 1.4, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6	Develops plans to manage relatively complex, non-routine tasks with an awareness of how they contribute to longer term operational and strategic goals Uses systematic, analytical processes in complex, non-routine situations, setting goals, gathering relevant information and identifying and evaluating options against agreed criteria Evaluates effectiveness of decisions in terms of how well they meet stated goals

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Organisation’s standards and values must be identified by considering:	explicitly stated values values that are implied by the way the organisation conducts its business.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMGT401 Show leadership in the workplace	BSBMGT401A Show leadership in the workplace	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMGT401 Show leadership in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify the organisation’s standards and values, whether stated or implied by the way the organisation conducts its business

evaluate own behaviour and performance against these and adjust to achieve required standards

develop and implement performance plans and key performance indicators (KPIs) to meet organisation’s goals and objectives

use established communication channels to raise questions about standards and values that may be damaging to the organisation

ensure own behaviour and performance contributes to the integrity and credibility of the organisation

facilitate processes to make decisions that are based on:

relevant information

examination of options and associated risks

input from relevant people

communicate about making and implementing decisions including:

facilitating agreement on the preferred course of action and implementation plans

monitoring and feedback on the implementation and impact of decisions.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain how to identify an organisation’s standards and values when they are:

stated

implied

articulate organisational values and expectations of behaviour

explain basic theory of group behaviour

outline the organisation’s process for raising questions about standards and values

give examples of behaviours and performance that would typically be considered damaging to an organisation

explain concepts including:

organisational values

role modelling

integrity and credibility

leadership.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMGT402 Implement operational plan

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement the operational plan by monitoring and adjusting operational performance, planning and acquiring resources and providing reports on performance as required.

It applies to individuals who plan activities to achieve the measurable, stated objectives of the team and the organisation. At this level work will normally be carried out within routine and non-routine methods and procedures which require planning, evaluation, leadership and guidance of others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement operational plan	1.1 Collate, analyse and organise details of resource requirements in consultation with relevant personnel, colleagues and specialist resource managers 1.2 Implement operational plans to contribute to the achievement of organisation’s performance/business plan 1.3 Identify and use key performance indicators (KPIs) to monitor operational performance 1.4 Manage contingencies by adjusting the implementation of the operational plan in consultation with others 1.5 Provide assistance in the development and presentation of proposals for resource requirements in line with operational planning processes
2. Implement resource acquisition	2.1 Recruit and induct employees within organisation’s policies, practices and procedures 2.2 Implement plans for acquisition of physical resources and services within organisation’s policies, practices and procedures and in consultation with relevant personnel
3. Monitor operational performance	3.1 Monitor performance systems and processes to assess progress in achieving profit/productivity plans and targets 3.2 Analyse and use budget and actual financial information to monitor profit/productivity performance 3.3 Identify unsatisfactory performance and take prompt action to rectify the situation according to organisational policies 3.4 Provide mentoring, coaching and supervision to support individuals and teams to use resources effectively, economically and safely 3.5 Present recommendations for variation to operational plans to the designated persons/groups and gain approval 3.6 Implement systems, procedures and records associated with performance in accordance with organisation’s requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Learning	3.4	Actively reinforces learning by applying new knowledge and skills in mentoring, coaching and supervising others
Reading	1.1-1.5, 2.1, 2.2, 3.1, 3.2, 3.6	Identifies, interprets, analyses and reviews textual information related to the operational plan and monitoring of operational performance
Writing	1.1-1.5, 2.1, 2.2, 3.2-3.6	Communicates relationships between ideas and information, matching style of writing to purpose and audience Researches, plans and prepares workplace documentation for relevant stakeholders using organisational formats
Oral Communication	1.1, 1.4, 1.5, 2.1, 2.2, 3.3, 3.4, 3.5	Participates in a variety of spoken exchanges with a range of audiences varying structure and language to suit the audience
Numeracy	1.1, 1.2, 1.3, 1.4, 1.5, 2.2, 3.1, 3.2, 3.3	Selects and uses familiar mathematical techniques to organise timely supply of adequate resources for the operational plan and to use budgetary information to monitor performance
Navigate the world of work	1.5, 2.1, 2.2, 3.3, 3.4, 3.6	Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment
Interact with others	1.1, 1.4, 1.5, 2.1, 2.2, 3.3, 3.4, 3.5	Selects and uses appropriate conventions and protocols when communicating with diverse individuals to build rapport, seek or present information Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group communication, influencing direction and taking a leadership role on occasion
Get the work done	1.1, 1.2, 1.3, 1.4, 1.5, 2.2, 3.1, 3.2, 3.3, 3.6	Takes responsibility for planning, organising, implementing and monitoring tasks required to achieve required outcomes Uses systematic, analytical processes in complex, non-routine situations, setting goals, gathering relevant information and identifying and evaluating options against agreed criteria Evaluates effectiveness of decisions in terms of how well they met stated goals Recognises and addresses an increasing range of familiar problems by implementing contingency plans

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMGT402 Implement operational plan	BSBMGT402A Implement operational plan	Updated to meet Standards for Training Packages. Edits to clarify intent of Performance Criteria.	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMGT402 Implement operational plan

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

interact with a range of people/groups to identify resource requirements, performance objectives, systems, procedures and records relating to the operational plan

vary the operational plan and gain approval to deal with contingencies

monitor operational performance against the performance objectives and budgets and take action to rectify unsatisfactory performance

plan and acquire physical and human resources using organisation’s systems and procedures

manage and support personnel to achieve performance objectives. including inducting new employees and providing mentoring and coaching

present information and recommendations to support implementation and variation of the operational plan

document and provide reports on performance as required by the organisation.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe performance monitoring systems and processes

describe methods for problem solving

explain how organisational policies and procedures relate to the operational plan.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

organisational operational plans, policies and procedures

workplace documentation and resources including budgets, physical and human resource procurement documentation, employee induction and performance monitoring procedures

case studies and, where possible, real situations.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMGT403 Implement continuous improvement

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement the organisation’s continuous improvement systems and processes. It covers using systems and strategies to actively encourage the team to participate in the process, monitoring and reviewing performance, and identifying opportunities for further improvements.

It applies to managers who have an active role in implementing the continuous improvement process to achieve the organisation's objectives. Their position is closely associated with the creation and delivery of products and services which means that they have an important role in influencing the ongoing development of the organisation.

At this level, work will normally be carried out within routine and non-routine methods and procedures, which require planning, evaluation, leadership and guidance of others.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement continuous improvement systems and processes	1.1 Implement systems to ensure that individuals and teams are actively encouraged and supported to participate in decision making processes, assume responsibility and exercise initiative 1.2 Communicate the organisation’s continuous improvement processes to individuals and teams, and obtain feedback 1.3 Ensure effective mentoring and coaching allows individuals and teams to implement the organisation’s continuous improvement processes
2. Monitor and review performance	2.1 Use the organisation’s systems and technology to monitor and review progress and to identify ways in which planning and operations could be improved 2.2 Improve customer service through continuous improvement techniques and processes 2.3 Formulate and communicate recommendations for adjustments to those who have a role in their development and implementation
3. Provide opportunities for further improvement	3.1 Implement processes to ensure that team members are informed of savings and productivity/service improvements in achieving the business plan 3.2 Document work performance to aid the identification of further opportunities for improvement 3.3 Manage records, reports and recommendations for improvement within the organisation’s systems and processes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 2.1, 3.2, 3.3	Evaluates and integrates facts and ideas to construct meaning from a range of text types in an effort to implement continuous improvement systems and processes
Writing	1.1, 1.2, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3	Selects vocabulary, grammatical structures and conventions appropriate to text Researches, plans and prepares continuous improvement documentation for relevant stakeholders
Oral Communication	1.2, 1.3, 2.3	Participates in a variety of spoken exchanges with a range of audiences using structure and language to suit the audience
Navigate the world of work	2.1	Monitors adherence to organisational policies and procedures and considers own role in terms of its contribution to broader goals of the work environment
Interact the work of others	1.2, 1.3, 2.3, 3.1	Selects and uses appropriate conventions and protocols when communicating with diverse individuals to seek or share information Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group communication, influencing direction and taking a leadership role on occasion
Get the work done	1.1, 1.3, 2.1, 2.2, 3.1, 3.2, 3.3	Takes responsibility for planning and organising own workload to achieve required outcomes Uses systematic, analytical processes in complex, non-routine situations, setting goals, gathering relevant information and identifying and evaluating options against agreed criteria Evaluates effectiveness of decisions in terms of how well they meet stated goals Uses digital applications to access and filter data, extract, organise, integrate and share relevant information Recognises the potential of new approaches to enhance work practices and outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMGT403 Implement continuous improvement	BSBMGT403A Implement continuous improvement	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMGT403 Implement continuous improvement

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

implement continuous improvement systems and provide mentoring and coaching support to enable individuals and teams to participate in decisions, take responsibility, show initiative and implement improvement processes

implement processes to inform team members about savings and productivity/service improvements achievements

communicate effectively to support the continuous improvement system and implementation of improvements

apply continuous improvement to customer services including internal and external customers

implement, monitor and adjust improvement plans, processes and procedures to improve performance

document performance to identify further opportunities for improvement

manage records and reports within the organisation’s systems and procedures.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

give examples of continuous improvement processes

list typical areas of need for coaching and mentoring to support continuous improvement

explain how change management techniques can support continuous improvement and initiative

identify the organisation’s systems and data that can be used for benchmarking and monitoring performance for continuous improvement.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMKG501 Identify and evaluate marketing opportunities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify, evaluate and take advantage of marketing opportunities by analysing market data, distinguishing characteristics of possible markets and assessing viability of changes to operations.

It applies to individuals working in a supervisory or management marketing or advertising role within a marketing or advertising team or media organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Development – Marketing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify marketing opportunities	1.1 Analyse information on market and business needs to identify marketing opportunities 1.2 Research potential new markets and assess opportunities to enter, shape or influence each market, and the likely contribution to the business 1.3 Explore entrepreneurial, innovative approaches and creative ideas for their potential business application, and develop into potential marketing opportunities
2. Investigate marketing opportunities	2.1 Identify and analyse opportunities in terms of their likely fit with organisational goals and capabilities 2.2 Evaluate each opportunity to determine its impact on current business and customer base 2.3 Use an assessment of external factors, costs, benefits, risks and opportunities to determine the financial viability of each marketing opportunity 2.4 Determine probable return on investment and potential competitors 2.5 Describe and rank marketing opportunities on their viability, and likely contribution to the business
3. Evaluate required changes to current operations	3.1 Identify and document changes needed to current operations to take advantage of viable marketing opportunities 3.2 Ensure organisational changes to service an increased or different customer base including provision for continued quality of service to existing customers 3.3 Estimate resource requirements for changed operations 3.4 Determine and communicate viability of making changes to current operations to key stakeholders 3.5 Document newly identified marketing opportunities and required changes

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.1-2.4, 3.1	Evaluates and comprehends textual information from a range of sources and draws own conclusions
Writing	1.1-1.3, 2.5, 3.1, 3.4, 3.5	Integrates information from a number of sources to develop material that supports purposes of documentation using suitable grammatical structure and clear, logical language
Oral Communication	2.5, 3.4	Presents opinions, ideas and organisational requirements clearly and creatively using language and presentation techniques appropriate to audience and environment Elicits views and opinions of others by listening and questioning
Numeracy	2.3, 2.4, 3.3	Evaluates financial and marketing data using whole numbers, decimals and percentages to make accurate calculations
Navigate the world of work	2.1	Recognises and follows explicit and implicit organisational protocols and meets expectations associated with own role
Interact with others	2.5, 3.4	Selects appropriate form, channel and mode of communication for a specific purpose relevant to own role
Get the work done	1.1-1.3, 2.1-2.4, 3.1, 3.2, 3.3, 3.4	Develops plans to manage relatively complex tasks with an awareness of how they may contribute to longer-term operational and strategic goals Makes decisions by systematically analysing information, identifying and evaluating options against set criteria, and choosing most appropriate option Evaluates outcomes of decisions to identify opportunities for improvement Develops new and innovative ideas through exploration, analysis and critical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMKG501 Identify and evaluate marketing opportunities	BSBMKG501B Identify and evaluate marketing opportunities	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMKG501 Identify and evaluate marketing opportunities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify and evaluate marketing opportunities to determine whether they can meet organisational objectives

document how current business operations need to be modified, and list resources required, to take advantage of newly identified and evaluated opportunities.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline key provisions of relevant legislation, codes of practice and national standards affecting marketing operations

describe organisational marketing plan, structure, products and services

explain principles of marketing and marketing mix

describe statistical methods and techniques to evaluate marketing opportunities, including forecasting techniques.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the business development – marketing field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

organisational strategic and marketing plans

case studies and, where possible, real situations.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMKG507 Interpret market trends and developments

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to conduct an analysis of market data in order to determine organisational and competitor business performance and to prepare market and business forecasts. The information assists in developing an organisation’s marketing plan and to determine the current or potential future success of marketing strategies.

This unit applies to marketing professionals who use statistical techniques to analyse organisational and competitor marketing performance and to interpret new and emerging trends when forecasting future business needs.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Development – Marketing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret trends and market developments	1.1 Use statistical analysis of market data to interpret market trends and developments 1.2 Analyse market trends and developments for their potential impact on the business 1.3 Use measures of central tendency or dispersion and correlations between sets of data for quantitative interpretation of comparative market data 1.4 Perform qualitative analysis of comparative market information as a basis for reviewing business performance 1.5 Analyse the market performance of existing and potential competitors and their products or services to identify potential opportunities or threats
2. Analyse qualitative results	2.1 Analyse performance data from all areas of the business to determine success of marketing activities 2.2 Identify overperforming and underperforming products and services to be considered for redevelopment or withdrawal 2.3 Forecast existing and emerging market needs based on information available using forecasting techniques
3. Report on market data	3.1 Prepare, plot and interpret data for visual presentation 3.2 Assess visual presentation for potential problems, and take any necessary corrective action 3.3 Report on analysis of market data to meet organisational requirements in terms of content, format, level of detail and scheduling

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2, 1.5, 2.1, 2.3	Researches, evaluates, analyses and interprets market information from a range of sources, and interprets requirements
Writing	3.1, 3.2, 3.3	Prepares reports containing complex ideas and concepts and writes in a range of styles to suit different audiences
Numeracy	1.1-1.5, 2.1, 2.3	Collects, organises and analyses data to draw conclusions or make forecasts about trends and probability Uses specialised statistical analysis techniques
Oral Communication	3.1, 3.3	Presents information to a range of audiences using appropriate vocabulary and non-verbal features
Interact with others	3.1, 3.3	Demonstrates sophisticated control over oral, visual and/or written formats, drawing on a range of communication practices to present findings
Get the work done	1.1, 1.2, 1.4, 1.5, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3	Develops plans and uses effective organisational and time management skills to complete tasks with an awareness of how they may contribute to longer term operational and strategic goals Applies systematic and analytical decision making processes in complex and non-routine situations Uses digital technologies and systems to enter and analyse data and to present information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMKG507 Interpret market trends and developments	BSBMKG507A Interpret market trends and developments	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMKG507 Interpret market trends and developments

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

apply statistical and qualitative analysis techniques to identify:

current business performance

competitor performance

potential threats and opportunities

apply qualitative and forecasting techniques to identify:

success of marketing activities

over and under-performing products and services

existing and emerging market needs

document the analysis of market data including visual presentation of findings.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline internal and external sources of information relevant to forecasting market trends including:

business and strategic objectives

marketing and other business performance

comparative market information

changes in technology

demographic changes

social and cultural factors

economic trends

government activities and legislative changes

industry trends

supplier data

outline the legislative and regulatory context as it applies to marketing

identify software applications that are commonly used in quantitative and qualitative analysis and outline their key features

outline statistical concepts, methods, techniques and reporting formats commonly used in marketing including:

conversion rate of leads to sales

measures of central tendency

measures of dispersion

nature and degree of relationship between variables

net response rate

normal distribution probability curve

sampling

speed of response curve

recency or frequency grids

lifetime value of customers

net present value of customers.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the business development – marketing field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies and, where possible, real situations.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBMKG514 Implement and monitor marketing activities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to apply and observe marketing plan objectives and action necessary improvements.

It applies to individuals who possess a sound theoretical knowledge base in advertising management, and demonstrate a range of managerial skills. In this role, they usually lead and coordinate a marketing team, implement a marketing plan, monitor performance of marketing strategies and evaluate their effectiveness.

They also involve team members in identifying improvements for marketing strategies and formulating recommendations for future marketing activities.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Business Development – Marketing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement marketing strategies and tactics	1.1 Brief stakeholders who participated in the marketing planning process on their implementation roles and responsibilities 1.2 Identify and brief marketing and nonmarketing personnel critical to success of the marketing plan, on objectives, performance measures, and their roles and responsibilities 1.3 Prioritise marketing strategies and identify resources for their implementation, in accordance with organisational requirements 1.4 Implement communication and team building strategies to ensure personnel responsible for each element of the marketing mix work together to meet the organisation’s marketing objectives 1.5 Implement strategies for monitoring marketing activities and analysing marketing performance, in accordance with marketing plan
2. Monitor marketing strategies and tactics	2.1 Monitor and implement promotional activity against communication objectives in the marketing plan 2.2 Monitor product, pricing and distribution decisions against organisational policy and objectives of the marketing plan 2.3 Monitor marketing results against targets in the marketing plan 2.4 Monitor marketing revenue and costs against budget, and analyse record variations 2.5 Prepare and present marketing reports indicating ongoing progress towards marketing objectives
3. Evaluate and improve marketing performance	3.1 Regularly assess marketing performance against objectives 3.2 Identify opportunities for improvement through discussion with customers and personnel responsible for each element of marketing mix 3.3 Change business practices in line with changing customer requirements to maintain business relevance and viability 3.4 Document recommendations for improvement in accordance with organisational requirements 3.5 Communicate changes to marketing objectives and targets with relevant stakeholders, to facilitate implementation

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.3-1.5, 2.1-2.4, 3.1, 3.4	Identifies and evaluates textual information to determine business achievements against workplace objectives
Writing	1.1, 1.2, 2.5, 3.4, 3.5	Uses clear, accurate and relevant language to organise and record information and complete workplace documentation
Oral Communication	1.1, 1.2, 1.4, 1.5, 2.5, 3.2, 3.5	Participates in verbal exchanges using appropriate language and non-verbal features Elicits views and opinions of others using active listening and questioning
Numeracy	1.3, 2.2-2.4	Uses mathematical techniques to analyse marketing performance, resource availability, revenue and cost
Navigate the world of work	1.3-1.5, 2.1-2.3, 2.5, 3.1, 3.4	Monitors adherence to organisational policies and objectives and considers own role in terms of its contribution to broader goals of work environment
Interact with others	1.1, 1.2, 1.4, 1.5, 2.5, 3.2, 3.5	Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction Recognises importance of taking audience, purpose and contextual factors into account when making decisions about what to communicate with whom, why and how
Get the work done	1.2, 1.3, 1.5, 2.1, 2.3, 2.4, 3.2, 3.3	Develops plans and uses effective time management and organisational skills to complete tasks with an awareness of how they may contribute to longer-term operational and strategic goals In more complex, non-routine situations, uses formal decision-making processes, setting or clarifying goals, gathering information and identifying and evaluating several choices against a limited set of criteria When dealing with complex issues identifies cause of the problem, and uses analytical processes to generate possible solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBMKG514 Implement and monitor marketing activities	BSBMKG514A Implement and monitor marketing activities	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBMKG514 Implement and monitor marketing activities

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

successfully implement marketing strategies identified in an organisation’s marketing plan

coordinate personnel involved in conducting marketing activities

monitor, evaluate and report on marketing activities against defined objectives

modify marketing activities in line with new or emerging trends.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline organisational strategic and marketing objectives, plans and performance measures

summarise principles of marketing mix

explain key provisions of relevant legislation, codes of practice and national standards affecting marketing operations.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the business development – marketing field of work and include access to:

office equipment and resources

relevant legislation, regulations, standards and codes

organisational and marketing strategic plans

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBPMG522 Undertake project work

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to undertake a straightforward project or a section of a larger project. It covers developing a project plan, administering and monitoring the project, finalising the project and reviewing the project to identify lessons learned for application to future projects.

This unit applies to individuals who play a significant role in ensuring a project meets timelines, quality standards, budgetary limits and other requirements set for the project.

The unit does not apply to specialist project managers. For specialist project managers, the other units of competency in the project management field (BSBPMG) will be applicable.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Project Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Define project	1.1 Access project scope and other relevant documentation 1.2 Define project stakeholders 1.3 Seek clarification from delegating authority of issues related to project and project parameters 1.4 Identify limits of own responsibility and reporting requirements 1.5 Clarify relationship of project to other projects and to the organisation's objectives 1.6 Determine and access available resources to undertake project
2. Develop project plan	2.1 Develop project plan in line with the project parameters 2.2 Identify and access appropriate project management tools 2.3 Formulate risk management plan for project, including Work Health and Safety (WHS) 2.4 Develop and approve project budget 2.5 Consult team members and take their views into account in planning the project 2.6 Finalise project plan and gain necessary approvals to commence project according to documented plan
3. Administer and monitor project	3.1 Take action to ensure project team members are clear about their responsibilities and the project requirements 3.2 Provide support for project team members, especially with regard to specific needs, to ensure that the quality of the expected outcomes of the project and documented time lines are met 3.3 Establish and maintain required recordkeeping systems throughout the project 3.4 Implement and monitor plans for managing project finances, resources and quality 3.5 Complete and forward project reports as required to stakeholders 3.6 Undertake risk management as required to ensure project outcomes are met 3.7 Achieve project deliverables
4. Finalise project	4.1 Complete financial recordkeeping associated with project and check for accuracy 4.2 Ensure transition of staff involved in project to new roles or reassignment to previous roles 4.3 Complete project documentation and obtain necessary sign-offs for concluding project
5. Review project	5.1 Review project outcomes and processes against the project scope and plan 5.2 Involve team members in the project review 5.3 Document lessons learned from the project and report within the organisation

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 3.4, 3.5, 4.1, 4.3, 5.1	Organises, evaluates and critiques ideas and information from a range of complex texts
Writing	2.1, 2.3, 2.6, 3.3, 3.5, 4.1, 4.3, 5.3	Develops plans, reports and recommendations using vocabulary, structure and conventions appropriate to text Establishes and maintains records according to organisational requirements
Numeracy	1.6, 2.4, 3.4, 4.1	Uses formal and some informal, oral and written mathematical language and representation to prepare and communicate budgetary and financial information
Oral communication	2.5, 5.2	Participates in verbal discussions using clear language and appropriate features to present or seek information Using listening and questioning skills to seek information and confirm understanding
Navigate the world of work	1.3, 1.4, 2.3, 3.1, 4.3	Recognises and responds to organisational and legislative/regulatory requirements
Interact with others	2.5, 3.1, 3.2, 4.2, 5.2	Selects and uses appropriate communication protocols and practices to ensure shared understanding of project roles and expectations Uses collaborative techniques to engage stakeholders in consultations and negotiations
Get the work done	1.2, 1.5, 1.6, 2.1, 2.2, 2.3, 2.6, 3.1-3.7, 4.1, 4.2, 4.3, 5.1, 5.3	Develops and implements plans to manage projects that involve diverse stakeholders with potentially competing demands Systematically gathers and analyses all relevant information and evaluates options to make informed decisions Evaluates outcomes of decisions to identify opportunities for improvement Uses digital technologies and applications to access, organise and share information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBPMG522 Undertake project work	BSBPMG522A Undertake project work	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBPMG522 Undertake project work

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

define the parameters of the project including:

project scope

project stakeholders, including own responsibilities

relationship of project to organisational objectives and other projects

reporting requirements

resource requirements

use project management tools to develop and implement a project plan including:

deliverables

work breakdown

budget and allocation of resources

timelines

risk management

recordkeeping and reporting

consult and communicate with relevant stakeholders to generate input and engagement in planning, implementing and reviewing the project

provide support to team members to enable them to achieve deliverables and to transition them as appropriate at completion of the project

finalise the project including documentation, sign-offs and reporting

review and document the project outcomes.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

give examples of project management tools and how they contribute to a project

outline types of documents and other sources of information commonly used in defining the parameters of a project

explain processes for identifying and managing risk in a project

outline the organisation's mission, goals, objectives and operations and how the project relates to them

explain the organisation's procedures and processes that are relevant to managing a project including:

lines of authority and approvals

quality assurance

human resources

budgets and finance

recordkeeping

reporting

outline the legislative and regulatory context of the organisation in relation to project work, including work health and safety (WHS) requirements.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership – project management field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBRES411 Analyse and present research information

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 3.0.

Application

This unit describes the skills and knowledge required to gather, organise, analyse and present workplace information using available systems and sources. This includes identifying research requirements and sources of information, applying information to a set of facts, evaluating the quality and reliability of the information, and preparing and producing reports.

It applies to individuals in roles in which they are required to apply their broad knowledge of the work environment to analysis and research tasks, evaluate information from a variety of sources and apply solutions to a range of predictable and unpredictable problems.

No licensing, legislation or certification requirements apply to this unit at the time of publication.

Unit Sector

Knowledge Management – Research

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify reliable sources of research information	1.1 Identify potential sources for research information relevant to the organisation requirements 1.2 Assess reliability of potential sources, considering accuracy, authority, audience, relevance and likelihood of bias 1.3 Access research information and extract in a format suitable for analysis, interpretation and dissemination in accordance with organisational requirements 1.4 Store research information, in accordance with organisational requirements
2. Analyse and synthesise research information	2.1 Clearly define objectives of research ensuring consistency with organisational requirements 2.2 Ensure that information research strategies are relevant to the requirements of the research and aligned to organisational objectives 2.3 Apply information research strategy to obtain relevant information, identifying themes and drawing conclusions in line with established objectives of research 2.4 Demonstrate that assumptions and conclusions used in analyses are clear, justified, supported by evidence and consistent with research and business objectives
3. Present research information	3.1 Identify appropriate methods of reporting, considering the intended audience and relevant organisational requirements 3.2 Report on findings in an appropriate format, style and structure within a pre-determined timeframe 3.3 Report and distribute research findings in accordance with organisational requirements 3.4 Obtain feedback and comments on suitability and sufficiency of findings in accordance with organisational requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

Skill	Description
Reading	Analyses and evaluates textual information to develop information research strategies, integrate facts and ideas and meet organisational requirements
Writing	Gathers, evaluates and integrates information from a range of sources Presents findings, recommendations and issues in required format using language, structure and style appropriate to audience
Oral Communication	Presents recommendations and issues using language appropriate to audience and according to organisational requirements
Navigate the world of work	Recognises and follows organisational policies and procedures and meets expectations associated with own role
Interact with others	Selects and uses appropriate communication practices when seeking or sharing information
Get the work done	Plans, organises and implements tasks to meet organisational requirements Takes responsibility for the outcomes of routine decisions related directly to own role Uses the main features and functions of digital technologies and tools to complete work tasks Recognises and takes responsibility for addressing foreseeable problems in familiar work contexts

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBRES411 Analyse and present research information Release 1	BSBRES401 Analyse and present research information Release 1	Updates to elements and performance criteria, performance and knowledge evidence.	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBRES411 Analyse and present research information

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 3.0.

Performance Evidence

Evidence of the ability to:

identify research requirements and objectives

gather, organise and present research information

communicate effectively with research stakeholders to clarify requirements

maintain and handle information and documents systematically and securely

preparing reports on research findings including:

recommendations based on the analysis of research information

clear and justified assumptions and conclusions

use of efficient and reliable research methods

analyse, evaluate and interpret research information to support organisational activities.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

The candidate must be able to demonstrate the following knowledge to effectively complete the tasks outlined in the elements and performance criteria of this unit, and to manage tasks and reasonably foreseeable contingencies in the context of the work role:

Key features of organisational policies and procedures relating to:

the access of digital information

the storage/transmission of information

legal and ethical obligations relating to workplace information

key concepts related to research and analysis including reliability and validity

key features of research processes and strategies to identify new sources (online and print) of information and efficient and effective use.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the knowledge management – research field of work and include access to:

workplace information systems, equipment and resources

workplace policies and procedures

case studies and, where possible, real situations in the workplace.

Assessors of this unit must satisfy the assessor requirements in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBRSK401 Identify risk and apply risk management processes

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify risks and to apply established risk management processes to a defined area of operations that are within the responsibilities and obligations of the role.

It applies to individuals with a broad knowledge of risk analysis or project management who contribute well developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

In this unit, risks applicable within own work responsibilities and area of operation, may include projects being undertaken individually or by a team, or operations within a section of the organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Risk Management

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify risks	1.1 Identify the context for risk management 1.2 Identify risks using tools, ensuring all reasonable steps have been taken to identify all risks 1.3 Document identified risks in accordance with relevant policies, procedures, legislation and standards
2. Analyse and evaluate risks	2.1 Analyse and document risks in consultation with relevant stakeholders 2.2 Undertake risk categorisation and determine level of risk 2.3 Document analysis processes and outcomes
3. Treat risks	3.1 Determine appropriate control measures for risks and assess for strengths and weaknesses 3.2 Identify control measures for all risks 3.3 Refer risks relevant to whole of organisation or having an impact beyond own work responsibilities and area of operation to others as per established policies and procedures 3.4 Choose and implement control measures for own area of operation and/or responsibilities 3.5 Prepare and implement treatment plans
4. Monitor and review effectiveness of risk treatment/s	4.1 Regularly review implemented treatment/s against measures of success 4.2 Use review results to improve the treatment of risks 4.3 Provide assistance to auditing risk in own area of operation 4.4 Monitor and review management of risk in own area of operation

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.2	Comprehends documents and texts of varying complexity to extract and analyse relevant information
Writing	1.3, 2.1, 2.3, 3.5	Uses specific, industry related terminology and logical organisational structure in workplace documents that identify and analyse risk and report management process outcomes
Oral communication	2.1	Participates effectively in interactions with stakeholders by using questioning and listening to elicit opinions and clarify understanding
Numeracy	1.2, 4.1	Uses numerical tools to assess risk and uses numerical data to review plans
Navigate the world of work	1.1, 1.3, 3.3	Complies with organisational and legislative requirements Takes responsibility for identification and management of risk within own work context and refers matters to others as required
Interact with others	2.1	Selects appropriate communication protocols and conventions when conferring with others to establish risk management requirements
Get the work done	1.1, 1.2, 2.1, 2.2, 3.1, 3.2, 3.4, 3.5, 4.1, 4.2, 4.3, 4.4	Determines job sequence and works logically and systematically to undertake defined tasks Uses analysis and consultative processes to inform decisions about selection and implementation of risk control measures Evaluates effectiveness of plans and results to inform improvement decisions Uses familiar digital technologies and systems to access information, prepare plans and communicate with others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBRSK401 Identify risk and apply risk management processes	BSBRSK401A Identify risk and apply risk management processes	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBRSK401 Identify risk and apply risk management processes

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to apply organisational policies, procedures and processes to:

identify risks

consult with relevant stakeholders to analyse and evaluate risks

identify and evaluate control measures

develop and implement treatment plans for own area or responsibility

refer risks that are beyond own area of responsibility to others

maintain risk management documentation.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline techniques for identifying and evaluating risks

outline organisational policies, procedures or processes for risk management

give examples of areas where risks are commonly identified in an organisation

outline the purpose and key elements of current risk management standards

outline the legislative and regulatory context of the organisation in relation to risk management

describe the organisation's auditing requirements relating to risk management.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the regulation, licensing and risk - risk management field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB301 Investigate micro business opportunities

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to consider the major elements of a business idea, undertake research to determine viability of the business opportunity and present the idea with reference to the legislative frameworks affecting the business.

It applies to individuals who are establishing or operating a micro business for self-employment.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Describe business ideas	1.1 Gather information for business ideas from appropriate sources 1.2 List details of business ideas and opportunities 1.3 Research alternative business ideas in light of available resources 1.4 Specify and list products and services to match business ideas 1.5 Identify and research potential customer information for business ideas 1.6 Identify and take into account available financial, digital technology, business and technical skills when researching business opportunities
2. Identify market needs	2.1 Collect information regarding market size and potential from appropriate sources 2.2 Investigate market trends and developments to identify market needs relative to business ideas 2.3 Gather market information from primary and secondary sources to identify possible market needs in relation to business ideas 2.4 Identify ethical and cultural requirements of the market, and their relevance for business ideas 2.5 Identify new and emerging markets and document their features 2.6 Identify and organise information on expected market growth or decline and associated risk factors
3. Investigate factors affecting the market	3.1 Identify projected changes in population, economic activity and labour force that may impact business ideas 3.2 Identify movements in prices, and projected changes in availability of resources 3.3 Review trends and developments and identify their potential impact on business ideas

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.3, 1.5, 2.1-2.6, 3.1-3.3	Analyses and evaluates textual information to develop research strategies, integrate facts and ideas and meet business requirements
Writing	1.1, 1.2, 1.4, 1.5, 2.3, 2.5	Uses factual information and industry related terminology to complete required documentation
Oral Communication	1.1, 1.5, 2.3, 2.5	Clearly articulates requests using specific and relevant language, and uses listening and questioning techniques to confirm understanding
Numeracy	2.1, 3.1, 3.2	Extracts, evaluates and compares numerical information to determine resources and identify trends
Get the work done	1.1, 1.5, 1.6, 2.1, 2.2, 2.5, 2.6, 3.1, 3.2	Identifies changes to processes, products or services within scope of own business opportunities May invest time in developing and shaping several options before making a final choice, using a combination of lateral and analytical thinking to tailor and strengthen an idea to suit needs, resources and constraints Uses a range of digitally based technology and applications to access and filter data, and then extract, organise, integrate and share relevant information in increasingly effective ways.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB301 Investigate micro business opportunities Release 2	BSBSMB301 Investigate micro business opportunities Release 1	Minor edits to clarify intent of unit	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB301 Investigate micro business opportunities

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

research and analyse information from a range of sources to investigate a business opportunity, including:

financial considerations

digital technologies

market size, potential and trends

ethical and cultural requirements of the market

resource availability

review data for potential impact on the market, products, services and customers

match products and services to the business opportunity.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

locate and outline legislation and regulation relevant to specific micro business opportunities being investigated

identify sources of specialist advice on trends in new and emerging markets and decline and risk factors

summarise benefits and challenges of digital technologies relevant to micro business opportunities

describe appropriate business research methods and data collection tools and software.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

internet access for research

data collection tools and software

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies, or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB302 Develop a micro business proposal

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to research the feasibility of a business opportunity, and to present a business idea in formats suiting a range of stakeholders.

It applies to individuals who are establishing or operating a micro business providing self-employment.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Evaluate business opportunities	1.1 Identify and research key factors influencing viability of business ideas 1.2 Analyse business ideas in terms of personal or family needs and commitments 1.3 Evaluate impacts of emerging or changing technology, including ecommerce, on the opportunity 1.4 Determine viability of business opportunity in line with perceived risks, available resources, financial returns and other outcomes sought 1.5 Assess and match personal skills and attributes against those required for a particular business opportunity 1.6 Identify and assess business risks according to resources available and personal preferences
2. Detail the business idea	2.1 Develop an accurate description of the business idea for key stakeholders 2.2 Develop an accurate summary of the major products or services required to suit personal needs and requirements
3. Prepare the business overview to suit different stakeholders	3.1 Present an accurate list of key stakeholders and their information requirements 3.2 Determine an acceptable method of presentation of information for each stakeholder 3.3 Provide accurate customised information to target audiences

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.4, 1.6	Interprets information from a range of sources to determine business requirements
Writing	2.1, 2.2, 3.1, 3.3	Uses factual information and industry related terminology to complete required documentation
Numeracy	1.4	Extracts, evaluates and compares numerical information to aid research
Navigate the world of work	1.2, 1.5, 1.6	Begins to develop some insights into various factors influencing career decisions, goals and possibilities
Get the work done	1.1, 1.3-1.6, 2.1, 2.2, 3.2, 3.3	Plans and implements tasks required to prepare and present a business overview Analyses and evaluates options before making decisions, considering needs, resources and constraints Uses a range of digital tools to access, organise, integrate and present relevant information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB302 Develop a micro business proposal Release 2	BSBSMB302 Develop a micro business proposal Release 1	Minor edits to clarify intent of unit	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB302 Develop a micro business proposal

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

analyse information from a range of sources to evaluate a business opportunity, including:

consideration of personal and family commitments

digital technologies including e-commerce

risk identification and assessment

personal skills and attributes analysis against required skills

financial returns

document and communicate the business idea, and products and services to stakeholders including:

customising information for each stakeholder.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

summarise relevant government legislative requirements relating to micro business operations

explain how to manage income and expenditure costing for a micro business

discuss regulations and codes of practice relevant to micro business operation

outline principles of risk assessment relevant to the business opportunity

describe at least three different business proposal formats or methods of presentation.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business technology including internet access

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies, or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB401 Establish legal and risk management requirements of small business

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify and comply with all regulations affecting the business.

It applies to individuals operating a small business who use analytical skills to interpret legislation and regulations and develop procedures to manage compliance.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and implement business legal requirements	1.1 Identify and research possible options for the business legal structure using appropriate sources 1.2 Determine legislation and regulatory requirements affecting operations of the business under its chosen structure 1.3 Develop and implement procedures to ensure full compliance with relevant legislation and regulatory requirements
2. Comply with legislation, codes and regulatory requirements	2.1 Establish systems to ensure legal rights and responsibilities of the business are identified and the business is adequately protected, specifically in relation to work health and safety (WHS), business registration and environmental requirements 2.2 Identify taxation principles and requirements relevant to the business, and follow procedures to ensure compliance 2.3 Identify and carefully maintain legal documents and maintain and update relevant records to ensure their ongoing security and accessibility 2.4 Monitor provision of products and services of the business to protect legal rights and to comply with legal responsibilities 2.5 Conduct investigations to identify areas of noncompliance with legal and regulatory requirements, and take corrective action where necessary
3. Negotiate and arrange contracts	3.1 Seek legal advice on contractual rights and obligations, if required, to clarify business liabilities 3.2 Investigate and assess potential products and services to determine procurement rights and ensure protection of business interests where applicable 3.3 Negotiate and secure contractual procurement rights for goods and services including contracts with relevant people, as required, in accordance with the business plan 3.4 Identify options for leasing or ownership of business premises and complete contractual arrangements in accordance with the business plan
4. Identify and treat business risks	4.1 identify potential internal and external risks to the business 4.2 assess the probability and impact of identified risks 4.3 prioritise risks for treatment 4.4 develop actions to mitigate risks including identifying insurance requirements and adequate cover

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.1-2.4, 3.2-3.5	Identifies, analyses and evaluates a range of complex text to determine legislative, regulatory and related business requirements
Writing	1.3, 2.1, 2.3, 2.5, 3.1, 3.3, 3.5	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	2.5, 3.1, 3.3	Uses specific and relevant language to clearly articulate legal issues, and uses questioning and listening techniques to clarify solutions Participates in verbal negotiations using tone and language suitable to audience
Numeracy	2.2, 2.5, 3.3, 3.4	Reviews, analyses, compares and contrasts numerical data which may be embedded in documents Calculates business insurance costs and compares costing options
Navigate the world of work	1.2, 1.3, 2.1	Monitors adherence to organisational policies and legislative responsibilities and considers own role in terms of its contribution to broader goals of work environment
Interact with others	3.1, 3.3	Plays a lead role in situations requiring effective collaboration, demonstrating high-level influencing skills, focusing and shaping awareness, and engaging and motivating others
Get the work done	1.1-1.3, 2.1	Takes responsibility for planning and organising own workload, identifying ways of sequencing and combining elements for greater efficiency Implements actions as per plan, making adjustments if necessary and addressing unexpected issues Understands importance of secure information and privacy in relation to own work and takes personal responsibility for identifying and managing risk factors Makes a range of critical and non-critical decisions in complex situations, taking a range of constraints into account

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB401 Establish legal and risk management requirements of small business Release 2	BSBSMB401 Establish legal and risk management requirements of small business Release 1	Minor edits to clarify intent of unit	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB401 Establish legal and risk management requirements of small business

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

demonstrate a systematic approach to identifying, managing and meeting legal and regulatory requirements, specifically in regard to WHS, business registration and environmental requirements

ensure compliance, by:

following taxation and industrial relations principles

updating and maintaining legal documents

investigating areas of non-compliance

monitoring provision of products and services

taking corrective action where necessary

negotiate and arrange contracts, including:

seeking legal advice

investigating procurement rights

identifying options of leasing or ownership of business premises.

Identify, assess and treat risks specific to the business including

prioritising risks with highest probability of occurrence and greatest negative impact on the business

identifying insurance requirements

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline business registration and licensing requirements

identify all government legislative requirements relating to the specific business operation

explain creation and termination of relevant legal contracts

summarise relevant cultural differences and legal implications

describe legal rights and obligations of alternative ownership structures

outline necessary record keeping to meet minimum legal and taxation requirements

summarise relevant consumer legislation and industry codes of practice

outline the key steps in the risk management process

explain relevant insurance requirements and products.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

office equipment and resources

business technology including internet access

specialist software for analysis of data

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies, or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB402 Plan small business finances

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify financial requirements of a business, including profit targets, cash flow projections and strategies to garner financial support.

It applies to individuals who operate a small business or work within an existing micro or small businesses and interpret financial data.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify costs, calculate prices and prepare profit statement	1.1 Identify and document costs associated with production and delivery of business products and services 1.2 Calculate prices based on costs and profit margin, as an hourly charge-out rate for labour or unit price for products 1.3 Calculate breakeven sales point to establish business viability and profit margins 1.4 Identify appropriate pricing strategies in relation to market conditions to meet business profit targets 1.5 Prepare projected profit statement to supplement the business plan
2. Develop a financial plan	2.1 Set profit targets or goals to reflect owner’s desired returns 2.2 Identify working capital requirements necessary to attain profit projections 2.3 Identify noncurrent asset requirements and consider alternative asset management strategies 2.4 Prepare cash flow projections to enable business operation in accordance with business plan and legal requirements 2.5 Identify capital investment requirements accurately for each operational period 2.6 Select budget targets to enable ongoing monitoring of financial performance
3. Acquire finance	3.1 Identify startup and ongoing financial requirements according to financial plan/budget 3.2 Identify sources of finance, including potential financial backers, to provide required liquidity for the business to complement business goals and objectives 3.3 Investigate cost of securing finance on optimal terms 3.4 Identify strategies to obtain finance as required to ensure financial viability of the business

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.5, 2.1-2.5, 3.1, 3.2	Identifies, analyses and evaluates complex information from a range of sources
Writing	1.1, 1.5, 2.1, 2.4, 3.2	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	1.1, 3.2	Uses specific and relevant language to secure finance and uses questioning and listening techniques to clarify outcomes Participates in verbal negotiations using tone and language suitable to audience
Numeracy	1.1-1.5, 2.1, 2.2, 2.4-2.6, 3.1, 3.3, 3.4	Analyses numerical information to determine costs, prices, profit and losses, and other financial data
Navigate the world of work	2.4	Appreciates implications of legal and regulatory responsibilities related to own work
Get the work done	1.1, 1.4, 2.1-2.3, 2.5, 2.6, 3.1, 3.2, 3.4	Sequences and schedules complex activities, including implementing and monitoring financial strategies Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account, making adjustments as necessary Regularly uses formal thinking techniques to generate new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB402 Plan small business finances Release 2	BSBSMB402 Plan small business finances Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB402 Plan small business finances

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

develop a financial plan which identifies financial requirements of the business, including cash flow projections and a projected profit statement

follow the financial plan, including:

demonstrating an awareness of appropriate legal requirements

implementing strategies to monitor financial performance

identify sources and investigate costs of securing appropriate financial assistance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain breakeven analysis

clarify costing for the business, including margin or markup, hourly charge-out rates and unit costs

summarise financial decision-making relevant to the business

outline methods and relative costs of obtaining finance

summarise principles for preparing balance sheets

provide a detailed explanation of:

principles for preparation of cash flow forecasts

principles for preparation of profit and loss statements

purpose of financial reports

explain relevant accounting terminology

describe working capital cycles.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

software for financial calculations

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or where possible, real situations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB403 Market the small business

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to monitor and improve business performance via a clear marketing strategy integrated into the business plan.

It applies to individuals who operate a small business independently or within a larger organisation. Individuals in this role analyse and interpret market data.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop marketing strategies	1.1 Analyse the business and its key products or services to determine focus of marketing activities, in accordance with objectives of the business plan 1.2 Evaluate customer base and target market for the small business as a basis for marketing objectives and strategies 1.3 Conduct a competitor analysis to inform development of marketing strategies 1.4 Determine marketing objectives in consultation with relevant people and in accordance with the business plan 1.5 Ensure strategies are ethically and culturally appropriate and aligned with customer and industry expectations
2. Determine a marketing mix for the business	2.1 Assess product mix, volumes and pricing opportunities to determine marketing focus and optimise profit 2.2 Evaluate costs and benefits of using different distribution channels or providing different levels of customer service, and consider results in determining marketing mix 2.3 Determine marketing and promotional activities including the role of digital engagement to suit target market 2.4 Consider the customer journey and conversations in determining marketing mix
3. Implement marketing strategies	3.1 Brief those involved in the marketing effort on their roles and responsibilities, to ensure success of marketing strategies 3.2 Plan and implement marketing activities, in accordance with marketing objectives and budgetary requirements 3.3 Consider digital devices, platforms and technologies for effectiveness in implementing marketing activities
4. Monitor and improve marketing performance	4.1 Monitor marketing activities and evaluate business performance according to objectives and targets of the business plan 4.2 Analyse performance gaps and take corrective action or set new targets 4.3 Encourage all relevant people to propose ways to improve marketing performance 4.4 Seek and analyse customer reaction to all aspects of the marketing mix, using culturally appropriate processes, to improve targeting and outcomes 4.5 Conduct ongoing research of customer requirements and expectations in both on-line and off-line environments to identify opportunities for change and improvement 4.6 Identify and respond to opportunities to aid business development through new technologies and different ways of marketing

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.2-2.4, 3.2, 4.1, 4.4, 4.6	Identifies, analyses and evaluates complex information from a range of sources
Writing	1.3, 2.3, 2.5, 3.1, 3.2, 4.4-4.6	Prepares reports and other workplace documentation using structure, layout and terminology appropriate to the audience
Oral Communication	1.3, 3.1, 4.3, 4.4	Presents ideas and requirements clearly and using language and non-verbal techniques appropriate to audience and environment Uses questioning and listening to check and confirm understanding
Numeracy	2.1, 2.2, 3.2, 4.2	Analyses numerical information to determine budgetary requirements and product quantities Uses a range of calculation methods to evaluate costs and benefits
Navigate the world of work	4.5	Regularly reviews current situation and develops strategies to address improvements in marketing performance
Interact with others	4.3	Recognises importance of building rapport to establish effective working relationships
Get the work done	1.1-1.3, 2.1-2.5, 3.2, 4.1, 4.2	Takes responsibility for planning and organising own workload, identifying ways of sequencing and combining elements for greater efficiency Implements actions as per plan, making slight adjustments if necessary and addressing some unexpected issues Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account Identifies concepts, principles and features of approaches in use in other contexts, and redesigns these to suit own situation Uses formal and informal processes to monitor implementation of solutions and reflect on outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB403 Market the small business Release 2	BSBSMB403 Market the small business Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB403 Market the small business

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

determine marketing activity focus in line with objectives of the business plan

evaluate customer base

understand what is ethically and culturally appropriate

determine a marketing mix according to market and business needs, including:

ability to optimise sales and profit

ability to evaluate costs and benefits

determine customer needs and promotional activities

determine marketing strategies, including briefing appropriate personnel on their responsibilities

identify marketing opportunities in the digital environment

develop approaches to engage, respond and monitor customers in the digital space

monitor and evaluate activities and performance, and correct performance gaps

consult and communicate effectively with relevant people

research and monitor ongoing changes and improvements.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

discuss industry market trends

identify performance evaluation methods

explain methods of analysing costs and benefits of marketing strategies

summarise methods of developing marketing objectives and marketing mix

compare current digital devices, platforms and technologies for effectiveness in achieving marketing objectives

outline methods of monitoring customer satisfaction

identify relevant market analysis and research

provide a detailed explanation of relevant marketing concepts and methods.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business technology

software for analysis of data

workplace documents and case studies or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB404 Undertake small business planning

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to research and develop an integrated business plan for achieving business goals and objectives.

It applies to individuals who operate a small business that operates independently, or as part of a larger organisation. Individuals in this role interpret business information and numerical data competently.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify elements of the business plan	1.1 Identify purpose of the business plan 1.2 Identify and review essential components of the business plan 1.3 Identify and document business goals and objectives as a basis for measuring business performance
2. Develop a business plan	2.1 Research resources, legal and compliance requirements, specifically in relation to work health and safety (WHS), in accordance with business goals and objectives 2.2 Research market needs, and market size and potential 2.3 Identify sources and costs of finance, from financial plan, to provide required liquidity and profitability for the business 2.4 Identify methods, from marketing strategies, to promote market exposure of the business 2.5 Identify methods or means of production or operation from production or operations plan to conform with business goals and objectives 2.6 Identify staffing requirements to effectively produce or deliver products and services 2.7 Identify, assess and prioritise internal and external risks 2.8 Identify specialist services and sources of advice, where required, and cost in accordance with available resources
3. Develop strategies for minimising risks	3.1 Identify specific interests and objectives of relevant people and seek and confirm their support of planned business direction 3.2 Identify and develop risk management strategies according to business goals and objectives, and relevant legal requirements 3.3 Develop a contingency plan to address possible areas of nonconformance with the plan

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.1-2.7, 3.1, 3.2	Identifies, analyses and evaluates complex workplace documentation during planning process
Writing	1.3, 2.3-2.7, 3.1-3.3	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	1.1, 3.1	Articulates ideas and requirements clearly and creatively based on techniques appropriate to assess business performance
Numeracy	2.2, 2.3, 2.5-2.7	Interprets numerical information to determine prospective markets, resource allocations and business profits/losses
Navigate the world of work	2.1, 3.2	Appreciates implications of legal and regulatory responsibilities related to own work
Interact with others	3.1	Looks for strengths in others, finding ways of working with and building on these and sharing own knowledge and experience freely
Get the work done	1.1, 1.2, 2.1-2.7, 3.2, 3.3	Uses a combination of formal, logical planning processes and an increasingly intuitive understanding of context to identify relevant information and to evaluate alternative strategies Implements actions as per plan, making slight adjustments if necessary, and addressing some unexpected issues Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account Identifies concepts, principles and features of approaches in use in other contexts, and redesigns these to suit own situation Uses formal and informal processes to monitor implementation of solutions and reflect on outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB404 Undertake small business planning Release 2	BSBSMB404 Undertake small business planning Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB404 Undertake small business planning

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

develop a business plan which provides for finance, marketing and provision of products or services to facilitate all business goals and objectives

identify and plan all work health and safety (WHS) and duty of care responsibilities

identify and assess internal and external risks to the business

develop risk management strategies including a contingency plan for non-conformance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

discuss all government legislative requirements relating to business operation, especially in regard to WHS and environmental issues, equal employment opportunity, industrial relations and antidiscrimination

explain methods of evaluation

summarise WHS responsibilities and procedures for identifying hazards relevant to the business

outline planning processes

describe preparation of a business plan

identify principles of risk management relevant to small business planning

outline common risks particular to the small business type or industry

explain reasons for, and benefits of, business planning

clarify relevant industry codes of practice

outline setting goals and objectives

explain types of business planning – feasibility studies; strategic, operational, financial and marketing planning.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business equipment and resources

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB405 Monitor and manage small business operations

Modification History

Release	Comments
Release 3	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement a business plan and modify operations as required.

It applies to individuals who operate a small business which stands alone, or is part of a department within a larger organisation. Individuals in this role use problem-solving skills and take responsibility for developing approaches to manage business operations.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop operational strategies and procedures	1.1 Develop an action plan to provide a clear and coherent direction, in accordance with business goals and objectives 1.2 Identify work health and safety (WHS) and environmental issues, and implement strategies to minimise risk factors 1.3 Develop a quality system for the business in line with industry standards, compliance requirements and cultural criteria 1.4 Develop performance measures and operational targets to conform with the business plan 1.5 Develop strategies for innovation, including utilisation of existing, new or emerging technologies, where practicable, to optimise business performance
2. Implement operational strategies and procedures	2.1 Implement systems and key performance indicators or targets to monitor business performance and customer satisfaction 2.2 Implement systems to control stock, expenditure or cost, wastage or shrinkage and risks to health and safety in accordance with the business plan 2.3 Maintain staffing requirements, where applicable, within budget, to maximise productivity 2.4 Carry out provision of goods or services in accordance with established legal, ethical cultural and technical standards 2.5 Provide goods or services in accordance with time, cost and quality specifications, and customer requirements 2.6 Apply quality procedures to address product or service and customer requirements
3. Monitor business performance	3.1 Regularly monitor and review achievement of operational targets to ensure optimum business performance, in accordance with business plan goals and objectives 3.2 Review systems and structures, with a view to more effectively supporting business performance 3.3 Investigate and analyse operating problems to establish causes and implement changes as required, as part of the business quality system 3.4 Amend operational policies and procedures to incorporate corrective action
4. Review business operations	4.1 Review and adjust business plan, as required, to maintain business viability, in accordance with business goals and objectives 4.2 Clearly record proposed changes to aid future planning and evaluation 4.3 Undertake ongoing research into new business opportunities and adjust business goals and objectives as new business opportunities arise

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.3, 1.5, 2.1, 2.2, 2.4, 2.5, 3.1, 4.1	Evaluates complex text to determine legislative, regulatory and workplace documentation
Writing	1.1, 1.3-1.5, 3.2, 3.4, 4.1, 4.2	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	3.2	Articulates clearly using specific and relevant language suitable to audience to convey requirements, and employs listening and questioning techniques to confirm understanding
Numeracy	2.2, 2.3, 2.5	Interprets numerical information to manage performance information and regulate cash flow
Navigate the world of work	1.1-1.3, 2.2, 2.4, 4.1	Monitors adherence to organisational policies and procedures and considers own role for its contribution to broader goals of the work environment Appreciates implications of legal and regulatory responsibilities related to own work with specific reference to safety
Get the work done	1.1, 1.3-1.5, 2.1-2.3, 2.5, 2.6, 3.1-3.3, 4.1, 4.3	Reflects on how digital systems and tools are used or could be used to achieve work goals, and begins to recognise strategic and operational applications Identifies concepts, principles and features of approaches in use in other contexts and considers how these may suit own situation Develops plans to manage relatively complex, non-routine tasks with an awareness of how they may contribute to longer-term operational and strategic goals Uses each experience to reflect on how variables impact decision outcomes, and to gain insights into what constitutes ‘good’ judgement and an effective decision in different contexts Recognises and addresses some unfamiliar problems of increasing complexity within own scope

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB405 Monitor and manage small business operations Release 3	BSBSMB405 Monitor and manage small business operations Release 2	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB405 Monitor and manage small business operations

Modification History

Release	Comments
Release 3	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

develop strategies and procedures to successfully manage business operations, including:

developing an action plan

identifying risk management procedures

developing a quality system

implementing performance measures

utilising technologies to optimise business performance

implement and monitor strategies and procedures developed, including:

analysing and correcting business problems

reviewing and adjusting the business plan

record and research business improvements

make appropriate adjustments to business operations as required.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

summarise relevant industry codes of practice

explain methods for implementing operation and revenue control systems

summarise methods for monitoring performance and implementing improvements

outline work health and safety (WHS) responsibilities and procedures for managing hazards

identify relevant principles of risk management, including risk assessment

clarify quality system principles and methods

summarise relevant performance measures

discuss role of innovation

outline systems to manage staff, stock, expenditure, services and customer service

identify technical or specialist skills relevant to business operations.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business equipment and resources

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB406 Manage small business finances

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement and review financial management strategies on a regular basis.

It applies to individuals who operate a small business that stands alone, or is part of a department within a larger organisation. Individuals in this role interpret financial reports and other numerical data to develop financial management strategies.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement financial plan	1.1 Identify financial information requirements and obtain specialist services, as required, to profitably operate the business in accordance with the business plan 1.2 Produce financial budgets or projections, including cash flow estimates, as required for each forward period, and distribute to relevant people in accordance with legal requirements 1.3 Negotiate, secure and manage business capital to best enable implementation of the business plan and to meet requirements of financial backers 1.4 Develop and maintain strategies to enable adequate financial provision for taxation in accordance with legal requirements 1.5 Develop, monitor and maintain client credit policies, including contingencies for debtors in default, to maximise cash flow 1.6 Select key performance indicators to enable ongoing monitoring of financial performance 1.7 Record and communicate financial procedures to relevant people to facilitate implementation of the business plan
2. Monitor financial performance	2.1 Regularly monitor and report on financial performance targets, and analyse data to establish extent to which the financial plan has been met 2.2 Monitor marketing and operational strategies for their effects on the financial plan 2.3 Calculate and evaluate financial ratios according to own or industry benchmarks 2.4 Assess financial plan to determine whether variations or alternative plans are needed, and change as required

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.4, 2.1, 2.4	Evaluates complex text to determine legislative, regulatory and workplace documentation
Writing	1.2-1.5, 1.7, 2.1	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	1.3, 1.7, 2.1	Articulates clearly using specific and relevant language suitable to audience to convey requirements, and employs listening and questioning techniques to confirm understanding Participates in verbal negotiations using tone and language suitable to audience
Numeracy	1.1-1.5, 2.1, 2.3, 2.4	Interprets numerical information to calculate all relevant financial information
Navigate the world of work	1.2, 1.4	Appreciates implications of legal and regulatory responsibilities related to own work
Interact with others	1.7, 2.1	Selects appropriate form, channel and mode of communication for a specific purpose relevant to own role
Get the work done	1.1, 1.2, 1.4-1.6, 2.2, 2.4	Develops plans to manage relatively complex, non-routine tasks with an awareness of how they may contribute to longer-term operational and strategic goals Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account Uses formal and informal processes to monitor implementation of ideas and reflect on outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB406 Manage small business finances Release 2	BSBSMB406 Manage small business finances Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB406 Manage small business finances

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

operate the business according to the business plan, including:

adhering to legal requirements

meeting requirements of financial backers

defining strategies for debt collection and contingencies for debtors

managing cash flow

defining key performance indicators

communicating with relevant people

monitor the business against financial plan and make changes as required.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

discuss benchmarking

explain financial decision-making relevant to the business

summarise significant financial indicators

outline purposes of financial reports

clarify preparation and interpretation of budget/actual reports

identify principles for preparing balance sheets and their interpretation

outline debt collection procedures or strategies

characterise principles for preparing profit and loss statements and their interpretation

discuss stock records and stock control relevant to the business.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business equipment and resources

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSMB407 Manage a small team

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to select, induct, train and develop staff members to enhance business operations within the parameters of all relevant legislative requirements.

It applies to individuals who operate a small business that stands alone, or is part of a department within a larger organisation. Individuals in this role have a good knowledge of industrial relations and team management and use effective, responsive and supportive communication in workplace interactions.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and Leadership – Small and Micro Business

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop staffing plan	1.1 Determine staffing requirements to allow the business to run effectively, in accordance with requirements outlined in the business plan 1.2 Identify and compare existing skills of owner/s and staff with business requirements to identify any gaps 1.3 Develop policies and procedures for owner/s and staff, in accordance with the business plan
2. Recruit, induct, train and retain team	2.1 Develop job or position descriptions, competencies required and selection criteria to meet business’ needs 2.2 Judge information obtained from each candidate against specified selection criteria, and select according to business needs and legal requirements 2.3 Induct new staff members in accordance with policies and procedures of the business 2.4 Make team members aware of their responsibilities and performance requirements as soon as practicable, and take opportunities to coach team members who are unfamiliar with procedures of the business 2.5 Develop and implement a staff development program and career paths based on requirements of business and staff competencies 2.6 Advertise staff vacancies appropriately in accordance with staffing plan
3. Comply with industrial relations obligations	3.1 Clarify workplace rights and obligations of employers and employees, in accordance with legal requirements and codes of practice 3.2 Counsel staff, if required, in a positive and constructive manner and record outcomes accurately
4. Maintain staff records	4.1 Develop staff records system to provide timely and accurate information, in accordance with confidentiality, legal and taxation requirements 4.2 Monitor and accurately maintain system for recording and retrieving personnel and payroll information, and seek specialist advice where required
5. Manage staff	5.1 Regularly review contribution and skills of self and other team members to ensure performance is in line with agreed performance measures 5.2 Monitor and adjust staffing requirements to respond to any changes in tasks and functions required by the business 5.3 Support and encourage staff, and acknowledge and reward their contribution 5.4 Regularly provide opportunities for staff to discuss work related issues 5.5 Develop contingency plans to cope with unexpected or extreme situations and take appropriate corrective action as required
6. Review team performance	6.1 Develop positive and constructive relationships with and between team members 6.2 Review and update team objectives in support of business goals on a regular basis in consultation with team members 6.3 Identify strengths and weaknesses of team against current and expected work requirements 6.4 Schedule time, on a regular basis, for team members to review work operations to maintain and improve operational efficiency 6.5 Encourage team members to monitor their own performance, suggest improvements and identify professional development needs, in accordance with personal and business requirements 6.6 Monitor and review staff turnover rate

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 2.2, 2.3, 2.5, 2.6, 3.1, 4.1, 5.1, 6.3, 6.5, 6.6	Evaluates complex text to determine legislative, regulatory and workplace documentation
Writing	1.3, 2.1-2.6, 3.1, 3.2, 4.1, 4.2, 5.5, 6.1-6.3, 6.5	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	1.2, 2.2-2.4, 3.1, 3.2, 4.2, 5.3, 5.4, 6.1, 6.2, 6.4, 6.5	Articulates clearly using specific and relevant language suitable to audience to convey requirements, and employs listening and questioning techniques to confirm understanding Participates in verbal negotiations and coaching using tone and language suitable to audience
Numeracy	6.4	Uses basic mathematical formulas to review staff performances within available work schedules
Navigate the world of work	1.3, 2.2. 3.1, 4.1	Understands own legal rights and responsibilities and is extending understanding of general legal principles across work contexts Monitors adherence to organisational policies and procedures and considers own role for its contribution to broader goals of the work environment
Interact with others	2.4, 2.6, 5.3, 6.1, 6.5	Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction, influencing direction and taking a leadership role on occasion Looks for ways of establishing connections and building genuine understanding with a diverse range of people Actively identifies important communication exchanges, selecting appropriate channels, format, tone and context to suit purpose and audience, and monitors impact
Get the work done	1.1, 1.2, 2.2, 2.3, 2.5, 4.2, 5.1, 5.2, 5.5, 6.3, 6.6	Uses digital technologies and systems safely, legally and ethically when gathering, storing, accessing and sharing information Develops plans to manage relatively complex, non-routine tasks with an awareness of how they may contribute to longer-term operational and strategic goals Makes a range of critical and non-critical decisions in relatively complex situations, taking a range of constraints into account Uses formal and informal processes to monitor implementation of ideas and reflect on outcomes Recognises and anticipates an increasing range of familiar problems, their symptoms and causes, actively looking for early warning signs and implementing contingency plans

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSMB407 Manage a small team Release 2	BSBSMB407 Manage a small team Release 1	Updated to clarify intent	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSMB407 Manage a small team

Modification History

Release	Comments
Release 2	This version released with BSB Business Services Training Package Version 2.0. Version created to clarify intent of unit
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

use the business plan to:

determine staffing requirements

coordinate skill-gap training where required

develop human resource policies and procedures

develop job descriptions and selection criteria

determine induction processes

implement staff development program

adhere to legal requirements and codes of practice

develop staff records system

conduct ongoing performance measures

communicate effectively with staff members

develop contingency plans

develop strategies to review team performance

monitor and review staff.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

discuss all government legislative requirements relating to staffing the business operation

explain work health and safety (WHS) responsibilities and procedures for managing hazards

summarise relevant industry awards or enterprise agreements

outline staff development pathways

identify training course options for staff development

summarise staff counselling, grievance and disciplinary procedures

identify unfair dismissal legislation and procedures.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the Management and Leadership – Small and Micro Business field of work and include access to:

business equipment and resources

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBSUS401 Implement and monitor environmentally sustainable work practices

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 2.0. Version created to better align unit to AQF level.

Application

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Sustainability

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Investigate current practices in relation to resource usage	1.1 Identify environmental regulations applying to the enterprise 1.2 Analyse procedures for assessing compliance with environmental/sustainability regulations 1.3 Collect information on environmental and resource efficiency systems and procedures, and provide to the work group where appropriate 1.4 Collect, analyse and organise information from a range of sources to provide information/advice and tools/resources for improvement opportunities 1.5 Measure and document current resource usage of members of the work group 1.6 Analyse and document current purchasing strategies 1.7 Analyse current work processes to access information and data to assist in identifying areas for improvement
2. Set targets for improvements	2.1 Seek input from stakeholders, key personnel and specialists 2.2 Access external sources of information and data as required 2.3 Evaluate alternative solutions to workplace environmental issues 2.4 Set efficiency targets
3. Implement performance improvement strategies	3.1 Source and use appropriate techniques and tools to assist in achieving efficiency targets 3.2 Apply continuous improvement strategies to own work area of responsibility, including ideas and possible solutions to communicate to the work group and management 3.3 Implement and integrate environmental and resource efficiency improvement plans for own work group with other operational activities 3.4 Supervise and support team members to identify possible areas for improved practices and resource efficiency in work area 3.5 Seek suggestions and ideas about environmental and resource efficiency management from stakeholders and act upon where appropriate 3.6 Implement costing strategies to fully utilise environmental assets
4. Monitor performance	4.1 Use and/or develop evaluation and monitoring, tools and technology 4.2 Document and communicate outcomes to report on efficiency targets to key personnel and stakeholders 4.3 Evaluate strategies and improvement plans 4.4 Set new efficiency targets, and investigate and apply new tools and strategies 4.5 Promote successful strategies and reward participants where possible

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.4, 1.6, 1.7, 2.3, 3.1	Identifies and analyses complex texts to determine legislative, regulatory and business requirements Reviews reported information to evaluate workplace strategies and improvement practices
Writing	1.5, 1.6, 2.1, 2.2, 2.4, 3.1-3.3, 4.4, 4.5	Documents findings of investigations from written and oral sources according to organisational requirements Provides updates about progress using formats and language appropriate to the audience and context
Oral Communication	2.1, 2.2, 3.3-3.5, 4.4, 4.5	Presents information and seeks advice using structure and language appropriate to audience Participates in discussions using listening and questioning to elicit the views of others and to clarify or confirm understanding
Numeracy	1.5, 2.4, 3.1, 3.6, 4.4	Analyses numerical information to measure usage and calculates metric measurements, quantities/ratios and financial data using appropriate tools
Navigate the world of work	1.1, 1.2	Recognises and follows legislative requirements and organisational policies and procedures associated with own role
Interact with others	1.3, 2.1, 2.2, 3.3-3.5, 4.2, 4.4, 4.5	Selects and uses appropriate conventions and protocols when communicating with internal and external stakeholders to seek or share information Collaborates and consults with a range of stakeholders to achieve shared understanding of individual roles in meeting objectives
Get the work done	1.2, 1.4-1.7, 2.3, 2.4, 3.1, 3.2, 3.3, 3.5, 3.6, 4.1, 4.3, 4.4	Develops plans to manage routine and non-routine tasks for own work group with an awareness of how they contribute to the broader organisation Uses systematic, analytical processes to set environmental targets, gather relevant information, identify and evaluate alternative approaches Evaluates outcomes of decisions to identify opportunities for improvement Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBSUS401 Implement and monitor environmentally sustainable work practices	BSBSUS301 Implement and monitor environmentally sustainable work practices	Recoded to meet AQF standards	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBSUS401 Implement and monitor environmentally sustainable work practices

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 2.0. Version created to better align unit to AQF level.

Performance Evidence

Evidence of the ability to:

analyse information from a range of sources to identify current procedures, practices and compliance requirements in relation to environmental and resource sustainability

consult and communicate with relevant stakeholders to seek input and encourage engagement with developing and implementing sustainability improvements, encourage feedback and suggestions and report on outcomes

plan and organise work group activities to:

measure current resource usage

solve problems and generate ideas for improvements

evaluate and implement strategies to improve resource usage

plan, implement and integrate improvements into operations

meet environmental requirements

apply continuous improvement approach to sustainability performance

apply change management techniques to support sustainability performance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify relevant internal and external sources of information and explain how they can be used to identify sustainability improvements

explain the compliance requirements for the work area with reference to legislation, regulations, codes of practice and workplace procedures that relate to environmental and resource issues

outline common environmental and energy efficiency issues within the industry

give examples of benchmarks for environmental and resource sustainability that are relevant to the organisation

outline organisational systems and procedures that relate to environmental and resource sustainability improvements including:

supply chain, procurement and purchasing

quality assurance

making recommendations and seeking approvals

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the sustainability field of work and include access to:

relevant legislation, regulations, standards and codes

relevant workplace documentation and resources

case studies or, where possible, real situations

interaction with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS201 Contribute to health and safety of self and others

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to work in a manner that is healthy and safe in relation to self and others and to respond to emergency incidents. It covers following work health and safety (WHS) and emergency procedures and instructions, implementing WHS requirements and participating in WHS consultative processes.

It applies to individuals who require a basic knowledge of WHS to carry out work in a defined context under direct supervision or with some individual responsibility, in a range of industry and workplace contexts.

NOTE: The terms 'occupational health and safety' (OHS) and 'work health and safety' (WHS) are equivalent and generally either can be used in the workplace. In jurisdictions where the Model WHS Act has not been implemented RTOs are advised to contextualise the unit of competency by referring to the existing State/Territory OHS legislative requirements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Work safely	1.1 Follow provided safety procedures and instructions when working 1.2 Carry out pre start systems and equipment checks according to workplace procedures 1.3 Follow workplace procedures for responding to emergency incidents
2. Implement work safety requirements	2.1 Identify designated persons to whom queries and concerns about safety in the workplace should be directed 2.2 Identify existing and potential hazards in the workplace, report them to designated persons and record them according to workplace procedures 2.3 Identify and implement WHS procedures and work instructions 2.4 Identify and report emergency incidents and injuries to designated persons according to workplace procedures 2.5 Identify WHS duty holders and their duties for own work area
3. Participate in WHS consultative processes	3.1 Contribute to workplace meetings, inspections and other WHS consultative activities 3.2 Raise WHS issues with designated persons according to organisational procedures 3.3 Take actions to eliminate workplace hazards and reduce risks

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 1.3, 2.1, 2.3, 2.4, 2.5	Identifies and interprets information in relation to WHS and emergency incidents
Writing	1.2, 2.2, 2.4, 3.2	Uses structures and language appropriate to audience and context in reports giving factual information
Oral Communication	2.2, 2.3, 2.4, 3.1, 3.2	Uses structures and language appropriate to audience and context in reports, descriptions, opinions and explanations Extracts meaning from reports, descriptions, opinions and explanations
Navigate the world of work	1.1, 1.2, 1.3, 2.1,2.2, 2.3, 2.4, 2.5, 3.1, 3.2, 3.3	Takes responsibility for following WHS legal requirements Follows protocols and procedures related to own role Seeks assistance from others when WHS issues are beyond scope of immediate responsibilities
Get the work done	1.1, 1.2, 1.3, 2.2, 2.3, 2.4, 3.1, 3.3	Plans, organises and implements routine tasks in order to optimise health and safety Selects and implements actions from predetermined procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWHS201 Contribute to health and safety of self and others	BSBWHS201A Contribute to health and safety of self and others	Updated to meet Standards for Training Packages Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS201 Contribute to health and safety of self and others

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

follow all relevant procedures and instructions relating to work health and safety (WHS) and emergency incidents

identify and report hazards to designated personnel

contribute to WHS consultative processes.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain workplace safety procedures and instructions including:

checking systems and equipment

conducting routine work operations

requirements for personal protective equipment (PPE)

how to report incidents and injuries

explain emergency procedures including those for fires and incidents

define the meaning of commonly used hazard signs and safety symbols

summarise the duty holder responsibilities, as specified in WHS Acts, regulations and codes of practice, of:

self and fellow workers

persons conducting businesses or undertakings (PCBUs)

officers

others in the workplace

explain the difference between hazards and risks

describe typical WHS hazards that may be present in the workplace, the harm they can cause and how this harm occurs

outline the process of hazard identification and risk reduction.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced by individuals carrying out work health and safety duties in the workplace and include access to:

relevant organisational policies, standard operating procedures and work instructions

relevant Acts, regulations, codes of practice

workplace tools, equipment and resources

personal protective equipment appropriate to the role and work area.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS301 Maintain workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to implement and monitor the organisation’s work health and safety (WHS) policies, procedures and programs as part of a small work team.

The unit applies to individuals who have a key role in maintaining workplace safety in an organisation. In their role they closely monitor aspects of work associated with the safe delivery of products and services, and they have a responsibility for influencing safety in the workplace.

NOTE: The terms 'occupational health and safety' (OHS) and 'work health and safety' (WHS) are equivalent and generally either can be used in the workplace. In jurisdictions where the Model WHS Legislation has not been implemented RTOs are advised to contextualise the unit of competency by referring to the existing State/Territory OHS legislative requirements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist with incorporating WHS policies and procedures into work team processes	1.1 Use WHS legislation as the basis for meeting the health and safety requirements of a small work team 1.2 Assist in providing and clearly explaining information to the work team about the organisation’s WHS policies, procedures, programs and legislative requirements 1.3 Assist in regularly providing and clearly explaining information to the work team about identifying hazards and risk assessment outcomes
2. Support participative arrangements for managing WHS	2.1 Implement and monitor organisational consultative procedures to facilitate participation of the work team in managing work area WHS 2.2 Deal promptly with issues raised through consultation according to organisational procedures for issue resolution 2.3 Encourage and assist work team members to contribute to managing WHS 2.4 Engage with individuals and work teams to identify and implement improvements in managing WHS feedback
3. Support the organisation’s procedures for providing WHS training	3.1 Provide advice on WHS training needs of individuals and the work team 3.2 Provide advice on strategies and opportunities for developing work team’s WHS competence 3.3 Provide coaching and mentoring assistance to work team members to support the effective development of individual and team WHS competence
4. Participate in identifying hazards, and assessing and controlling risks for the work area	4.1 Provide advice on hazards in the work area according to organisational policies and procedures, and WHS legal requirements 4.2 Support the implementation of procedures to control risks using the hierarchy of control and according to organisational procedures and WHS legal requirements 4.3 Identify and report inadequacies in existing risk control measures according to organisational procedures, the hierarchy of control and WHS legal requirements 4.4 Accurately complete and maintain WHS incident records in the work area according to organisational procedures and WHS legislative requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 1.3	Interprets and analyses legislative and organisational documentation Applies appropriate strategies to construct meaning from legislative and organisational documentation
Writing	1.2, 1.3, 4.3, 4.4	Documents WHS information using required format and industry specific vocabulary
Oral communication	1.2, 1.3, 3.3	Presents information using language appropriate to audience Uses questioning and active listening to confirm understanding
Navigate the world of work	1.1, 1.2, 2.2, 4.1, 4.2, 4.3	Follows policies, procedures and legislative requirements relevant to own role Keeps up to date on changes to legislation or regulations relevant to own role
Interact with others	2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 4.1, 4.3, 4.4	Selects appropriate communication protocols and conventions to provide information to others Collaborates with others to achieve joint outcomes, playing an active role in facilitating effective group interaction, influencing direction and taking a leadership role on occasion Beginning to provide feedback to others in forms they can engage with and respond to in the context of encouraging participative contributions
Get the work done	2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 4.1, 4.2, 4.3, 4.4	Sequences and schedules activities, monitors implementation and manages relevant communication Initiates standard procedures when responding to issues raised through consultation Uses feedback to identify and implement opportunities improve arrangements for managing WHS issues to improvement

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWHS301 Maintain workplace safety	BSBWHS301A Maintain workplace safety	Updated to meet Standards for Training Packages Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS301 Maintain workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

implement and monitor the organisation’s work health and safety (WHS) policies and procedures

identify hazards and assess and control risks

assist in explaining and improving WHS policies, procedures and legislative requirements applicable to the organisation

assist in explaining hazards identification and risk assessment outcomes to other team members

implement and monitor consultation about WHS according to legislative and organisational requirements

deal promptly with issues raised as a result of WHS consultation

encourage work team to contribute to identifying and implementing improvements to WHS feedback

assist others to develop WHS competence and provide advice on training needs

complete WHS documentation.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe characteristics and composition of the work team

describe procedures for identifying hazards and assessing and controlling associated risks to health and safety, including the hierarchy of control

outline organisational WHS policies and procedures including those relating to risk management, fire, emergencies, evacuation, incident investigation and reporting

describe relevant Acts, regulations and codes of practice from all levels of government that impact on business operations, especially with regard to WHS and environmental issues, equal opportunity, industrial relations and antidiscrimination

identify WHS aspects of other organisational systems and procedures.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced by individuals carrying out work health and safety duties in the workplace and include access to:

safety processes relevant to the area of work

organisational policies and procedures, standard operating procedures and plans

WHS Acts, regulations, codes of practice, licensing requirements and standards

appropriate office equipment and resources used in the identification and rectification of WHS compliance breaches.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS311 Assist with maintaining workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to assist with implementing and monitoring an organisation’s work health and safety (WHS) policies, procedures and programs as part of a small work team.

The unit applies to individuals who have roles in assisting with maintaining workplace safety in an organisation. Individuals closely monitor aspects of work associated with the safe delivery of products and services, and they contribute to influencing safety in the workplace.

NOTES

1. The terms ‘occupational health and safety’ (OHS) and ‘work health and safety’ (WHS) are equivalent, and generally either can be used in the workplace. In jurisdictions where model WHS laws have not been implemented, registered training organisations (RTOs) are advised to contextualise this unit of competency by referring to existing WHS legislative requirements.

2. The model WHS laws include the model WHS Act, model WHS Regulations and model WHS Codes of Practice. See Safe Work Australia for further information.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assist with incorporating WHS policies and procedures into work team processes	1.1 Identify health and safety requirements of work team according to applicable WHS laws 1.2 Assist with explaining organisational WHS policies, procedures, programs and legislative requirements to required personnel 1.3 Assist with explaining hazard identification and risk assessment outcomes to required personnel
2. Contribute to consultative arrangements for managing WHS	2.1 Assist with implementing consultative processes designed to engage work team in managing WHS 2.2 Respond to WHS issues in a timely manner and according to organisational policies and procedures for issue resolution 2.3 Encourage others to participate in arrangements for managing WHS 2.4 Assist in engaging with required personnel to identify and implement improvements in response to WHS feedback
3. Contribute to organisational procedures for providing WHS training	3.1 Identify WHS training needs of the work team and report to relevant stakeholders 3.2 Identify strategies and opportunities for developing work team’s WHS competence and report to relevant stakeholders 3.3 Provide assistance to work team members to support the effective development of their WHS competence
4. Participate in identifying hazards, and assessing and controlling risks for the work area	4.1 Identify hazards in the work area and report to relevant stakeholders according to organisational policies and procedures, and WHS legislative requirements 4.2 Assist with implementing processes designed to control risks using the hierarchy of control measures according to organisational procedures and WHS legislative requirements 4.3 Identify and document inadequacies in existing risk control measures according to organisational policies and procedures, the hierarchy of control measures and WHS legislative requirements 4.4 Report inadequacies in existing risk control measures to relevant stakeholders 4.5 Complete and maintain WHS incident records in the work area according to organisational procedures and WHS legislative requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Description
Reading	Interprets WHS legislative and organisational documentation Applies appropriate strategies to construct meaning from WHS legislative and organisational documentation
Writing	Documents WHS information using required format and industry specific vocabulary
Oral communication	Presents information using language and non-verbal communication appropriate to audience and context Uses questioning and active listening to confirm understanding
Navigate the world of work	Follows WHS policies, procedures and legislative requirements relevant to own role Keeps up to date with changes to WHS laws relevant to own role
Interact with others	Selects appropriate communication protocols and conventions to provide information to others Collaborates with others to achieve joint outcomes Plays an active role in facilitating effective group interaction, influencing direction and taking a leadership role on occasion Provides feedback to others in forms with which they can engage and respond
Get the work done	Sequences and schedules activities, monitors implementation and manages relevant communication Initiates standard procedures when responding to issues raised through consultation Uses feedback to participate in the identification and implementation of opportunities to improve arrangements for managing WHS issues

Unit Mapping Information

Supersedes and is equivalent to BSBWHS301 Maintain workplace safety.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS311 Assist with maintaining workplace safety

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, and to:

assist with implementing and monitoring at least three different organisational work health and safety (WHS) policies or procedures into a work team’s processes.

During the above, the candidate must:

assist with implementing and monitoring consultation about each policy or procedure according to legislative and organisational requirements

identify opportunities to encourage work team to contribute to implementing improvements to each policy or procedure based on feedback received through consultation

complete WHS documentation.

Knowledge Evidence

The candidate must demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit. This includes knowledge of:

characteristics and composition of the work team

procedures related to the following:

identifying hazards

assessing and controlling risks to health and safety, including the hierarchy of control measures

organisational WHS policies and procedures, including those relating to:

risk management

fire

emergencies

evacuation

incident investigation

reporting

relevant legislation, regulations and codes of practice from all levels of government that impact on business operations, including those relating to:

WHS and environmental issues

equal opportunity

industrial relations

antidiscrimination

WHS aspects of other organisational systems and procedures.

Assessment Conditions

Assessment must comply with WHS laws, and WHS legal responsibilities and duty of care required for this unit. It must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities undertaken by individuals carrying out WHS duties in the workplace, and include access to:

safety processes relevant to the area of work

organisational policies and procedures, standard operating procedures and plans

standards, WHS laws and licensing requirements

opportunities for interaction with others

workplace equipment and resources required for the performance evidence.

Assessors of this unit must satisfy the assessor requirements in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package release 1.0

Application

This unit describes the skills and knowledge required to implement and monitor an organisation’s work health and safety (WHS) policies, procedures and programs in the relevant work area in order to meet legislative requirements.

It applies to individuals with supervisory responsibilities for implementing and monitoring the organisation’s WHS policies, procedures and programs in a work area. These individuals have a broad knowledge of WHS policies and contribute well developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. They provide supervision and guidance to others and have limited responsibility for the output of others.

NOTE: The terms 'occupational health and safety' (OHS) and 'work health and safety' (WHS) are equivalent and generally either can be used in the workplace. In jurisdictions where the Model WHS Legislation has not been implemented RTOs are advised to contextualise the unit of competency by referring to the existing State/Territory OHS legislative requirements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Regulation, Licensing and Risk – Work Health and Safety

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information to the work team about WHS policies and procedures	1.1 Accurately explain to the work team relevant provisions of WHS Acts, regulations and codes of practice 1.2 Provide information about the organisation’s WHS policies, procedures and programs, and ensure it is readily accessible to, and understandable by the work team 1.3 Regularly provide and clearly explain to the work team information about identified hazards and the outcomes of risk assessment and control
2. Implement and monitor participation arrangements for managing WHS	2.1 Communicate to workplace parties the importance of effective consultation mechanisms in managing health and safety risks in the workplace 2.2 Apply consultation procedures to facilitate participation of the work team in managing work area hazards 2.3 Promptly deal with issues raised through consultation, according to organisational consultation procedures and WHS legislative and regulatory requirements 2.4 Promptly record and communicate to the work team the outcomes of consultation over WHS issues
3. Implement and monitor organisational procedures for providing WHS training	3.1 Identify WHS training needs according to organisational requirements and WHS legislative and regulatory requirements 3.2 Make arrangements to meet WHS training needs of team members in consultation with relevant individuals 3.3 Provide workplace learning opportunities and coaching and mentoring assistance to facilitate team and individual achievement of identified WHS training needs 3.4 Identify and report to management the costs associated with providing training for work team, for inclusion in financial and management plans
4. Implement and monitor organisational procedures and legal requirements for identifying hazards and assessing and controlling risks	4.1 Identify and report on hazards in work area according to WHS policies and procedures and WHS legislative and regulatory requirements 4.2 Promptly action team member hazard reports according to organisational procedures and WHS legislative and regulatory requirements 4.3 Implement procedures to control risks using the hierarchy of control, according to organisational and WHS legislative requirements 4.4 Identify and report inadequacies in existing risk controls according to hierarchy of control and WHS legislative requirements 4.5 Monitor outcomes of reports on inadequacies, where appropriate, to ensure a prompt organisational response
5. Implement and monitor organisational procedures for maintaining WHS records for the team	5.1 Accurately complete and maintain WHS records of incidents of occupational injury and disease in work area, according to WHS policies, procedures and legislative requirements 5.2 Use aggregate information and data from work area records to identify hazards and monitor risk control procedures in work area

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 5.2	Interprets and analyses complex WHS legislative and organisational texts
Writing	1.1-1.3, 2.3, 2.4, 3.1, 3.2, 3.4, 4.1, 4.4, 5.1	Documents WHS legislative and organisational information using structure, layout and language suitable for audience Records WHS issues and actions taken according to reporting requirements Prepares and maintains required records using appropriate structure and vocabulary
Oral communication	1.1-1.3, 2.1, 2.4, 3.2, 3.3, 4.1, 4.4	Provides WHS legislative and organisational information and advice using structure and language suitable for audience
Numeracy	3.4, 5.2	Extracts, interprets and comprehends mathematical information in relation to training costs and risk management data
Navigate the world of work	1.1,1.2, 2.3, 3.1, 4.1-4.5, 5.1	Takes responsibility for adherence to legal and regulatory responsibilities and organisational policies and procedures in relation to WHS Keeps up to date on changes to WHS legislation or regulations and organisational policies and procedures
Interact with others	2.2, 3.2, 3.3	Selects and uses appropriate conventions and protocols to facilitate consultation or provide feedback Initiates and contributes to facilitating consultative role, responding, explaining, clarifying and expanding on ideas and information as required Collaborates with others to achieve individual and team outcomes
Get the work done	2.2, 3.2, 3.3, 4.1-4.5, 5.1	Uses combination of formal, logical planning and intuitive understanding of context to identify relevant information and risks, and identify and evaluate alternative strategies Uses formal decision-making processes, setting or clarifying goals, gathering information and identifying and evaluating choices against a set of criteria Recognises and takes responsibility for reporting WHS risk control inadequacies Uses formal and informal processes to monitor implementations of WHS solutions and reflect on outcomes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements	BSBWHS401A Implement and monitor WHS policies, procedures and programs to meet legislative requirements	Updated to meet Standards for Training Packages Minor edits to clarify intent of performance criteria	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

explain clearly and accurately to work team the relevant work health and safety (WHS) information including:

WHS legislative and organisational requirements

identified hazards and outcomes of risk assessment and control

ensure that the team has access to information about WHS policies, procedures and programs in appropriate structure and language

implement and monitor procedures according to organisational and legislative WHS requirements including:

consultation and communications to enable team members to participate in managing WHS risks and hazards

identifying WHS training needs and providing learning opportunities, coaching and mentoring as appropriate to needs

identifying, reporting and taking action on WHS hazards and risks

identifying and reporting inadequacies in existing risk controls and monitoring outcomes to ensure a prompt organisational response

reporting on the cost of WHS training

keeping WHS records

analysing aggregate WHS data to identify hazards and monitor risk control procedures in work area.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the legal responsibilities and duties of managers, supervisors, persons conducting businesses or undertakings (PCBUs) and workers in relation to WHS risk management in the workplace

identify key provisions of relevant WHS Acts, regulations and codes of practice that apply to the business and outline how they apply in the work area

explain organisational policies and procedures relating to hazard identification, risk management, fire, emergency and evacuation, incident investigation and reporting

explain the importance of effective consultation mechanisms in managing health and safety risks in the workplace

explain how the hierarchy of control applies in the work area.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced by individuals carrying out work health and safety duties in the workplace and include access to:

an actual workplace or simulated environment

workplace equipment and resources

examples of documents relating to workplace safety, hazard identification and risk assessment

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWOR203 Work effectively with others

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Workplace Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop effective workplace relationships	1.1 Identify own responsibilities and duties in relation to workgroup members and undertake activities in a manner that promotes cooperation and good relationships 1.2 Take time and resource constraints into account in fulfilling work requirements of self and others 1.3 Encourage, acknowledge and act on constructive feedback provided by others in the workgroup
2. Contribute to workgroup activities	2.1 Provide support to team members to ensure workgroup goals are met 2.2 Contribute constructively to workgroup goals and tasks according to organisational requirements 2.3 Share information relevant to work with workgroup to ensure designated goals are met 2.4 Identify and plan strategies/opportunities for improvement of workgroup in liaison with workgroup
3. Deal effectively with issues, problems and conflict	3.1 Respect differences in personal values and beliefs and their importance in the development of relationships 3.2 Identify any linguistic and cultural differences in communication styles and respond appropriately 3.3 Identify issues, problems and conflict encountered in the workplace 3.4 Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1	Identifies and interprets information to determine task requirements
Writing	2.3, 2.4	Completes required documentation using organisational formats Composes simple documents for others to read
Oral Communication	1.3, 3.2, 3.4	Presents information and seeks advice using language and features appropriate to audience Participates in discussions using listening and questioning to elicit views of others and to clarify or confirm understanding
Numeracy	1.2	Interprets information related to timeframes and resource quantities
Navigate the world of work	1.1, 2.2	Understands responsibilities of own role and follows explicit and implicit organisational protocols and procedures
Interact with others	1.1, 1.3, 2.1-2.4, 3.1, 3.2, 3.4	Selects and uses appropriate communication practices when seeking or sharing information Establishes and builds rapport and relationships with others to foster a culture of respect and cooperation in communications
Get the work done	1.2, 2.4, 3.3, 3.4	Plans and organises work commitments to ensure deadlines and objectives are met Uses formal analytical thinking techniques to recognise and respond to routine problems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWOR203 Work effectively with others	BSBWOR203B Work effectively with others	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWOR203 Work effectively with others

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

identify own responsibilities in relation to the team and the organisation's requirements

work effectively in a workgroup including:

supporting team members

using culturally appropriate communication skills

acting on constructive feedback

cooperating and contributing to team goals

identifying improvement opportunities

identify problems and conflicts and address them appropriately.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the organisational standards, policies and procedures that relate to own work role

outline team responsibilities and duties and their relationship to individual responsibilities and duties.

summarise conflict resolution techniques.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability – workplace effectiveness field of work and include access to:

office equipment and resources

workplace documentation

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWOR204 Use business technology

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to select and use computer software and organise electronic information and data.

It applies to individuals who apply a limited range of practical skills with a fundamental knowledge of equipment use and the organisation of data in a defined context, under direct supervision or with limited individual responsibility.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Workplace Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select and use technology	1.1 Select appropriate technology and software applications to achieve requirements of the task 1.2 Adjust workspace, furniture and equipment to suit user’s ergonomic requirements 1.3 Use technology according to organisational requirements and in a way that promotes a safe work environment
2. Process and organise data	2.1 Identify, open, generate or amend files and records according to task and organisational requirements 2.2 Operate input devices according to organisational requirements 2.3 Store data appropriately and exit applications without damage to or loss of, data 2.4 Use manuals, training booklets and/or online help or helpdesks to overcome basic difficulties with applications
3. Maintain technology	3.1 Identify and replace used technology consumables in accordance with manufacturer’s instructions and organisational requirements 3.2 Carry out and/or arrange routine maintenance to ensure equipment is maintained in accordance with manufacturer’s instructions and organisational requirements 3.3 Identify equipment faults accurately and take action in accordance with manufacturer’s instructions or report fault to designated person

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.3, 2.1, 2.2, 2.4, 3.1-3.3	Recognises and interprets information from familiar sources to determine job role and task requirements
Writing	2.1, 2.3, 3.2, 3.3	Produces and amends files to meet task and organisational requirements Completes required documentation using organisational formats
Oral Communication	3.3	Uses specific and relevant language to refer faults to others
Navigate the world of work	1.2, 1.3, 2.1, 2.2, 3.1-3.3	Recognises and follows legislative requirements and organisational policies and procedures associated with own role
Get the work done	1.1, 1.3, 2.1-2.4, 3.1-3.3	Uses business technologies and systems safely, when gathering, storing, accessing and sharing information Understands purposes, specific functions and key features of common digital systems and business tools Operates digital systems and business tools effectively to complete routine tasks using some basic troubleshooting strategies as required

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWOR204 Use business technology	BSBWOR204A Use business technology	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWOR204 Use business technology

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

select and use technology safely and according to organisational requirements

access, retrieve and store required data

demonstrate basic maintenance on a range of equipment using manuals or help-files

identify and address faults according to requirements.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the organisation's work health and safety requirements

outline the organisation's requirements for file naming and storage

explain why regular backups of data are done

list 'routine maintenance' tasks

summarise the procedure for addressing equipment faults.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability – workplace effectiveness field of work and include access to:

office equipment and resources

electronic files and data

workplace documentation and equipment manuals

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWOR403 Manage stress in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to identify signs and sources of stress within job roles and according to key performance indicators (KPIs). Management strategies to aid recovery from stressful situations are also essential.

It applies to individuals who work at a managerial level, have excellent communication skills and apply knowledge of organisational policies, occupational health and safety (OHS) and other relevant legislation.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Workplace Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop and implement personal stress management strategy	1.1 Recognise signs and sources of stress 1.2 Use appropriate techniques to manage own stress 1.3 Maintain personal stamina and resilience 1.4 Maintain personal work/life balance 1.5 Become a role model in managing stress and time
2. Develop stress management strategies and techniques within a team	2.1 Analyse and understand potential sources of fatigue and stress in the work environment 2.2 Develop an understanding of a range of stress management techniques within a team 2.3 Develop techniques to support achievement of key performance indicators (KPIs) and priorities 2.4 Encourage team members to support each other in managing stress 2.5 Adopt strategies to effectively reduce, manage and deal with stress within a team 2.6 Adopt stamina management strategies to maximise performance 2.7 Develop techniques to assist team members to recover effectively from a stressful or difficult situation
3. Implement stress management techniques within a team	3.1 Adopt work routine and procedural strategies to minimise stress and fatigue within a team 3.2 Use appropriate time management tools and techniques 3.3 Develop individual/group training and development program as required 3.4 Use team meetings and other opportunities to discuss stress management techniques and coach staff in using these techniques 3.5 Regularly evaluate tools, techniques and strategies 3.6 Develop team awareness of sources of internal and external support
4. Develop team and morale building strategies	4.1 Develop a strategy to engage and develop team members 4.2 Develop a communication strategy within a team 4.3 Manage and use team meetings effectively 4.4 Develop a supportive and responsive team environment 4.5 Delegate effectively to further empower and motivate team members
5. Monitor and address stress levels within a team	5.1 Monitor individual staff performance against performance requirements 5.2 Conduct regular staff reviews to identify variations and difficulties impacting work requirements 5.3 Monitor and support team members when in stressful situations 5.4 Respond appropriately to behavioural signs of stress among team members 5.5 Monitor work/life balance of team members 5.6 Discuss outcomes and develop action plans with team members as appropriate

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	2.3, 3.3, 5.1	Analyses and compares specific and complex text to determine and distinguish requirements
Writing	3.2, 3.3, 4.1, 4.2, 5.2, 5.6	Develops documents that clearly explain ideas and advice Records information using required tools
Oral Communication	2.4, 3.4, 3.6, 5.2, 5.4, 5.6	Provides advice and information using language and features suitable to the audience in group and individual meetings Uses listening and questioning techniques to confirm understanding
Numeracy	3.2	Interprets mathematical information related to timelines
Navigate the world of work	2.1	Understands legislative responsibility to provide a safe working environment
Interact with others	1.5, 2.4, 3.6, 4.3, 4.4, 4.5, 5.2, 5.4, 5.6	Understands how own behaviour impacts others and leads by example Establishes and builds rapport and relationships with team members Provides effective support, feedback and coaching in difficult or tense situations
Get the work done	1.2, 2.1, 2.2, 2.3, 2.5, 2.6, 2.7, 3.1-3.5, 3.6, 4.1, 4.2, 4.4, 4.5, 5.1-5.5	Plans and monitors tasks to ensure deadlines are met and competing demands are accommodated Establishes, implements and monitors strategies, development plans and actions for team members Uses problem-solving techniques to analyse and address issues that arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWOR403 Manage stress in the workplace	BSBWOR403A Manage stress in the workplace	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWOR403 Manage stress in the workplace

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

use appropriate techniques and strategies to manage own stress

identify potential sources of fatigue or stress in the work environment

assist team members to develop and use strategies to manage or minimise stress

build team morale and cohesion

monitor performance and stress levels of team members, and respond appropriately.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

describe signs and sources of stress and fatigue

summarise stress management and reduction techniques

summarise stamina management techniques

explain the relationship between time management and stress

explain the requirements under work health and safety (WHS) legislation to address workplace stress.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability – workplace effectiveness field of work and include access to:

workplace equipment and resources

organisational policies and procedures for stress management

relevant legislation on health and safety

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWOR404 Develop work priorities

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to monitor and obtain feedback on own work performance and access learning opportunities for professional development.

This unit applies to individuals who are required to design their own work schedules and work plans and to establish priorities for their work. They will typically hold some responsibilities for the work of others and have some autonomy in relation to their own role.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Workplace Effectiveness

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and complete own work schedule	1.1 Prepare workgroup plans which reflect consideration of resources, client needs and workgroup targets 1.2 Analyse and incorporate work objectives and priorities into personal schedules and responsibilities 1.3 Identify factors affecting the achievement of work objectives and establish contingencies and incorporate them into work plans 1.4 Efficiently and effectively use business technology to manage and monitor planning completion and scheduling of tasks
2. Monitor own work performance	2.1 Identify and analyse personal performance through self-assessment and feedback from others on the achievement of work objectives 2.2 Seek and evaluate feedback on performance from colleagues and clients in the context of individual and group requirements 2.3 Routinely identify and report on variations in the quality of service and performance in accordance with organisational requirements
3. Co-ordinate professional development	3.1 Assess personal knowledge and skills against organisational benchmarks to determine development needs and priorities 3.2 Research and identify sources and plan for opportunities for improvement in consultation with colleagues 3.3 Use feedback to identify and develop ways to improve competence within available opportunities 3.4 Identify, access and complete professional development activities to assist career development 3.5 Store and maintain records and documents relating to achievements and assessments in accordance with organisational requirements

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Learning	3.1, 3.2, 3.3, 3.4	Develops strategies to reflect on own performance, obtain feedback, and plan and source professional development opportunities
Reading	1.2, 2.1, 2.3, 3.1, 3.5	Recognises and interprets textual information from relevant sources to understand organisation’s policies and practices
Writing	1.1, 1.3, 2.2, 2.3, 3.2, 3.5	Prepares written reports and workplace documentation that communicate complex information clearly and effectively
Oral Communication	2.2, 2.3, 3.2	Provides or seeks information using language suitable to audience and context Employs listening and questioning techniques to confirm understanding
Numeracy	1.1, 1.2, 1.3	Interprets numerical information related to budgets and timeframes
Navigate the world of work	1.2, 2.1, 2.3, 3.1, 3.5	Identifies and understands roles and responsibilities in relation to organisational objectives, policies and procedures
Interact with others	2.2, 2.3, 3.2	Selects and uses appropriate practices when communicating with internal and external stakeholders to seek or share information Establishes and builds rapport and relationships with others to foster a culture of trust and honesty in communications
Get the work done	1.1-1.4, 2.3, 3.1, 3.2, 3.4, 3.5	Plans, organises and implements tasks to meet organisational requirements Systematically gathers and analyses information and evaluates options in order to anticipate potential problems and develop contingency plans Uses the main features and functions of digital technologies and tools to complete work tasks efficiently and effectively

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWOR404 Develop work priorities	BSBWOR404B Develop work priorities	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWOR404 Develop work priorities

Modification History

Release	Comments
Release 2	This version first released with BSB Business Services Training Package Version 1.1. Version created to correct mapping table information
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

prepare and communicate own work plan

schedule work objectives and tasks to support the achievement of the workgroup goals

review own work performance against workgroup objectives through self-assessment and seeking and acting on feedback from clients and colleagues

plan and access learning opportunities to extend personal work competencies.

Note: if a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

explain how business technology applications can be used to schedule tasks and plan work

explain techniques to prepare personal plans and establish priorities

identify methods to identify and prioritise personal learning needs

outline a range of professional development options

explain methods to elicit, analyse and interpret feedback

provide a detailed explanation of methods that can be used to evaluate own performance.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability - workplace effectiveness field of work and include access to:

workplace documentation including policies and procedures, and benchmarks for work group productivity and performance

workplace equipment and resources

case studies and, where possible, real situations

interaction with others.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWRT301 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to plan, draft and finalise a basic document.

It applies to individuals who apply a broad range of competencies in various work contexts and may exercise some discretion and judgement to produce a range of workplace documentation.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Communication – Writing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Plan document	1.1 Determine audience and purpose for the document 1.2 Determine the format and structure 1.3 Establish key points for inclusion 1.4 Identify organisational requirements 1.5 Establish method of communication 1.6 Establish means of communication
2 Draft document	2.1 Develop draft document to communicate key points 2.2 Obtain and include any additional information that is required
3 Review document	3.1 Check draft for suitability of tone for audience, purpose, format and communication style 3.2 Check draft for readability, grammar, spelling, and sentence and paragraph construction 3.3 Check draft for sequencing and structure 3.4 Check draft to ensure it meets organisational requirements 3.5 Ensure draft is proofread, where appropriate, by supervisor or colleague
4 Write final document	4.1 Make and proofread necessary changes 4.2 Ensure document is sent to intended recipient 4.3 File copy of document in accordance with organisational policies and procedures

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1-1.3, 3.1-3.4, 4.1	Recognises and interprets a variety of text to determine and confirm task requirements Proofreads documents checking for grammar, spelling, structure, and suitability of style and format for audience
Writing	2.1, 2.2, 3.1-3.5, 4.1	Produces and edits basic documents, according to organisational requirements, for a given audience and purpose
Oral Communication	2.2, 3.5	Uses listening and questioning skills to seek additional information or confirmation of task completion
Navigate the world of work	1.4, 3.4, 4.3	Understands and complies with organisational policies and procedures
Interact with others	2.2, 3.5	Follows accepted communication practices and protocols when seeking information or feedback from others
Get the work done	1.1-1.6, 2.1, 2.2, 3.4, 3.5, 4.1-4.3	Takes responsibility for planning, sequencing and prioritising tasks to achieve required outcomes Uses the main features and functions of digital tools to complete work tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWRT301 Write simple documents	BSBWRT301A Write simple documents	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWRT301 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0

Performance Evidence

Evidence of the ability to:

plan, draft and finalise three different simple documents that accurately convey the required basic information in a format suitable for the intended audience and in accordance with organisational policies and procedures for document production.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify the process for checking basic grammar, spelling and punctuation

describe different communication methods

describe how audience, purpose and method of communication influence the tone of a document.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the communication – writing field of work and include access to:

office equipment and resources to assist in document production

organisational policies and procedures

examples of documents to review.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWRT311 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Application

This unit describes the skills and knowledge required to plan, draft and finalise a simple document.

The unit applies to individuals who administer a broad range of competencies in various work contexts and may exercise some discretion and judgement to produce a range of simple documents.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Social Competence – Written Communication

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan simple document	1.1 Determine audience, purpose and requirements for document according to organisation policies and procedures 1.2 Determine required format, style and structure for document 1.3 Establish method of communication 1.4 Establish key points for inclusion
2. Draft simple document	2.1 Develop draft document to communicate key points according to purpose and requirements for document 2.2 Check that draft meets document purposes and requirements 2.3 Obtain and include additional required information
3. Finalise simple document	3.1 Ensure draft is proofread, where appropriate, by supervisor or colleague 3.2 Make and proofread necessary changes

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential to performance but not explicit in the performance criteria.

SKILL	DESCRIPTION
Reading	Interprets a variety of text to determine and confirm task requirements Proofreads document checking for grammar, spelling, structure, and suitability of style and format for audience
Oral Communication	Uses listening and questioning skills to seek additional information or confirmation of task completion
Self-management	Follows accepted communication practices and protocols when seeking information or feedback from others Takes responsibility for planning, sequencing and prioritising tasks to achieve required outcomes
Technology	Uses the main features and functions of digital tools to complete work tasks

Unit Mapping Information

Supersedes and is equivalent to BSBWRT301 Write simple documents.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWRT311 Write simple documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 7.0.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

plan, draft and finalise three different simple documents that accurately convey the required basic information in a format suitable for the intended audience and purpose according to organisational policies and procedures for document production.

Knowledge Evidence

The candidate must be able to demonstrate knowledge to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including knowledge of:

processes for checking:

basic readability, grammar, spelling, sentence and paragraph sequencing and structure, and punctuation

suitability of document for audience, purpose, and format

organisational policies and procedures relating to written communication

written communication methods, including:

general emails

procedures

business letters

meeting agendas

different formats, styles and structures for documents.

Assessment Conditions

Skills in this unit must be demonstrated in a workplace or simulated environment where the conditions are typical of those in a working environment in this industry.

This includes access to:

office equipment and resources to assist in the production of documents

organisational policies and procedures

examples of documents to review.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guide is found on VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

BSBWRT401 Write complex documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Application

This unit describes the skills and knowledge required to plan documents, draft text, prepare final text and produce documents of some complexity.

It applies to individuals who work in a range of business environments and are skilled in the creation of reports, information and general promotion documents that are more complex than basic correspondence, memos or forms and that require review and analysis of a range of information sources.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Communication – Writing

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Plan documents	1.1 Determine the purposes of documents 1.2 Choose appropriate formats for documents 1.3 Establish means of communication 1.4 Determine requirements of documents 1.5 Determine categories and logical sequences of data, information and knowledge to achieve document objectives 1.6 Develop overview of structure and content of documents
2 Draft text	2.1 Review and organise available data, information and knowledge according to proposed structure and content 2.2 Ensure data, information and knowledge is aggregated, interpreted and summarised to prepare text that satisfies document purposes and objectives 2.3 Include graphics as appropriate 2.4 Identify gaps in required data and information, and collect additional material from relevant enterprise personnel 2.5 Draft text according to document requirements and genre 2.6 Use language appropriate to the audience
3 Prepare final text	3.1 Review draft text to ensure document objectives are achieved and requirements are met 3.2 Check grammar, spelling and style for accuracy and punctuation 3.3 Ensure draft text is approved by relevant enterprise personnel 3.4 Incorporate revisions in final copy
4 Produce document	4.1 Choose basic design elements for documents appropriate to audience and purpose 4.2 Use word processing software to apply basic design elements to text 4.3 Check documents to ensure all requirements are met

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill	Performance Criteria	Description
Reading	1.1, 1.2, 2.1, 2.2, 2.4, 3.1, 3.2, 4.3	Interprets information to identify requirements and prepares material suitable to target audience and environment Proofreads texts for accuracy
Writing	1.6, 2.2, 2.3, 2.5, 2.6, 3.2, 3.4, 4.1	Creates documents for a specific audience using cohesive and well-structured language to convey detailed and accurate information Ensures vocabulary, layout and grammatical arrangement achieves meaning and intent of document
Oral Communication	1.1, 1.4, 2.4, 3.3	Obtains information or clarifies requirements by asking questions and listening
Navigate the world of work	1.4, 4.3	Adheres to organisational policies and procedures related to document production
Interact with others	1.1, 1.4, 1.5, 2.4, 3.3	Follows accepted communication practices and protocols when seeking advice about documents from colleagues, supervisors and managers
Get the work done	1.1-1.6, 2.1-2.5, 3.3, 4.1-4.2	Plans, organises and implements tasks required to produce documents Makes decisions based on standard procedures, using more formal decision making processes where required Uses the main features and functions of digital tools to complete work tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
BSBWRT401 Write complex documents	BSBWRT401A Write complex documents	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

Assessment Requirements for BSBWRT401 Write complex documents

Modification History

Release	Comments
Release 1	This version first released with BSB Business Services Training Package Version 1.0.

Performance Evidence

Evidence of the ability to:

plan, draft and finalise complex documents that require review and analysis of a range of information sources

use business technology to apply formatting, and incorporate graphics

edit the draft text to ensure accuracy and clarity of information, obtain feedback on the draft and revise the draft

apply the enterprise style guide/house style.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

identify the enterprise style guide/house style

outline formatting styles and their impact on formatting, readability and appearance of documents

explain rules and conventions for written English, as defined by general and specialist sources.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the communication – writing field of work and include access to:

office equipment and resources

organisational policies and procedures

organisational style guides.

Assessors must satisfy NVR/AQTF assessor requirements.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=11ef6853-ceed-4ba7-9d87-4da407e23c10

FBPAUD4001 Assess compliance with food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to assess compliance against an approved food safety program, where the program is supported by a prescriptive template or tool, or where compliance is checked against a food safety program that has been validated by a technical expert.

This unit applies to individuals who undertake regulatory, commercial or internal audits.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan the audit	1.1 Develop an audit plan to meet the audit scope 1.2 Ensure the plan is capable of delivering the required outcomes within resource and time allocations 1.3 Ensure the plan includes audit purpose, scope and relevant templates or approved food safety program 1.4 Identify activities and responsibilities for the audit 1.5 Identify audit timing, including timetable for each stage of the audit 1.6 Identify resource, personnel and reporting requirements 1.7 Identify follow-up and completion procedures 1.8 Identify and establish communication protocols to facilitate the effective exchange of information and suited to the auditee environment
2. Confirm that the food business has documented required preliminary work	2.1 Define the food and the method of distribution 2.2 Identify customers and intended use of food 2.3 Describe and document the process 2.4 Ensure the food business has checked their documentation for accuracy and completeness
3. Confirm the food safety program is supported by a tool or template or has been validated	3.1 Assess the documented food safety program and related procedures and prerequisite programs to confirm that they have a prescriptive tool or have been validated by a technical expert 3.2 Review the food business’s method of identifying and analysing food safety hazards 3.3 Select templates, or the approved food safety program, to meet audit scope 3.4 Adapt templates, or the approved food safety program, to suit the needs of the business without adversely affecting food safety 3.5 Review documented verification records to confirm that the requirements of the food safety program are being met 3.6 Assess corrective actions required, where processes are identified as not meeting targets or critical limits, to confirm they meet the requirements of the template or food safety program 3.7 Assess food safety prerequisite programs to confirm they are appropriate for the food business or industry sector to maintain a safe food environment 3.8 Review food safety program documents to confirm currency, accuracy and adequacy to facilitate maintenance of an adequate food safety program
4. Collect evidence to review and assess implementation of food safety programs	4.1 Collect evidence to confirm that documented programs and procedures are working effectively, reflect actual practice and are consistently applied 4.2 Collect evidence to confirm that food safety monitoring and corrective actions are carried out according to procedure 4.3 Collect evidence to confirm that safety prerequisite programs are effective and consistently followed 4.4 Collect evidence to confirm that food safety records are completed and provide an accurate record of events 4.5 Collect evidence to confirm that records are accessed and analysed to confirm effective program maintenance according to the template or food safety program 4.6 Collect evidence to confirm that food safety skills and knowledge of food business personnel is commensurate with their work role 4.7 Collect evidence to confirm that the food safety program has been internally monitored and assessed, updated and improved by a technical expert
5. Manage the audit process	5.1 Monitor audit progress against the audit plan, and identify and address any variation to plan 5.2 Identify and negotiate circumstances requiring the audit plan to be adjusted in a timely manner 5.3 Ensure audit addresses audit scope and is conducted within time and resource constraints to meet quality and professional standards 5.4 Review the audit process to identify opportunities for improvement
6. Consolidate audit outcomes	6.1 Analyse and assess audit evidence to identify any areas of non-compliance with legislation and/or the food safety program 6.2 Identify and classify non-conformities as agreed by the audit plan 6.3 Report non-conformities according to agreed client and/or legislative requirements 6.4 Prepare and submit audit reports and/or certificates or present as required to meet regulatory and client requirements 6.5 Ensure a corrective action implementation plan defining proposed actions and timelines developed by the auditee is reviewed to confirm that template or food safety program requirements are met 6.6 Review audit findings to confirm that evidence is sufficient as defined by the template or approved food safety program
7. Confirm and close out corrective actions	7.1 Monitor and verify implementation and effectiveness of corrective action against the template or the approved food safety program 7.2 Maintain audit records to record corrective actions

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Navigate the world of work	Apply knowledge of regulations and policies relevant to workplace food safety programs Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Plan, monitor and manage relatively complex, routine and non-routine tasks, making adjustments as necessary Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4001 Assess compliance with food safety programs	FDFAU4001A Assess compliance with food safety programs	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4001 Assess compliance with food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assessed a minimum of two different food safety programs, where the program is supported by a prescriptive template or tool, or where compliance is checked against a food safety program that has been validated by a technical expert, including:

confirming that the food safety program and/or template is appropriate to the activities of the business and complies with requirements of the Australia New Zealand Food Standards Code

reviewing food safety program records to assess compliance against the approved food safety program and/or template

collecting and analysing evidence to confirm that the food safety program is consistently followed and controls all critical risks

identifying circumstances where variation or customising of the template or food safety program requires further validation

submitting at least one non-compliance report to clearly identify the aspects of the food safety program that have broken down or need further development in order to prevent recurrence.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Australia New Zealand Food Standards Code, including information on labelling and product ingredients, relevant to the business

required content and scope of food safety programs as defined in the National Food Safety Standard 3.2.1 or other relevant standards

purpose and minimum requirements of risk-based approaches to managing food safety hazards, including the role of prescriptive templates or approved food safety programs in supporting a risk-based approach and the process used to validate these tools

guidelines on implementing industry templates or approved food safety programs

legal requirements of food businesses, including underweights, true and accurate descriptions, and accuracy of claims (e.g. organic, free range)

legal liability of auditors and protection against litigation and professional practice issues, including the circumstances under which an auditor could be prosecuted, and insurance requirements

audit activities and principles, including guidelines on audit stages and activities as outlined in International Organization for Standardization (ISO) 19011:2011

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems

personal attributes required of food safety auditors, including those outlined in ISO 19011:2011, and additional system owner requirements where required

role, responsibilities and powers of enforcement agencies, authorised officers and commercial auditors, including reporting responsibilities, legal liability of auditors and delegation of authority to commercial auditors as may apply in some states and territories

information handling and management system protocols, including rights of access to information, maintenance of confidentiality of audit information and reports and information dissemination requirements

evidence appropriate for use in audit processes, including the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged

vocabulary and terms relating to food safety programs, including terms and jargon to describe technical processes, industry standards and common biological and chemical terms

common biological, physical and chemical hazards that may occur in the food business, and appropriate methods of control and critical limits as outlined in the approved food safety program or template

the impact of (1) the design and construction of premises and (2) the selection, application and condition of equipment, on food safety as defined in Food Safety Standard 3.2.3

role of prerequisite programs in controlling hazards, including the relationship between prerequisite programs and risk-based approaches to controlling food safety hazards

circumstances, implications and responsibilities in the event that the auditee requests that the audit ceases

circumstances and authority to initiate cessation of an audit

methods to assess skill requirements and options to confirm that the responsible personnel within the food business have knowledge of the food safety and food hygiene relevant to the food business.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in a commercial manufacturing business

specifications:

food safety plans

food safety-related documentation required to implement and record the food safety plan

evidence and documentation relevant to processes that would typically be used to assess compliance with the food safety program.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4002 Communicate and negotiate to conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to select and use appropriate methods of communication and negotiation to support audit processes.

This unit applies to individuals who undertake regulatory, commercial or internal audits. This includes taking responsibility for their own work and providing and communicating solutions to a range of predictable and sometimes unpredictable problems.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop a communication plan to support audit processes	1.1 Define and agree on scope of audit with client 1.2 Define, communicate and agree on roles and responsibilities of all personnel involved in the audit process, including those for whom English is a second language 1.3 Determine and agree on appropriate communication methods and protocols and specific arrangements, including reporting requirements 1.4 Document the communication plan
2. Select and use appropriate communication methods to conduct an audit	2.1 Select communication methods to take account of system owner and food business requirements, workplace culture and individual differences 2.2 Use appropriate communication methods to establish and maintain effective client relationships 2.3 Interpret information provided by the auditee in the context of the industry sector, language and culture of the business 2.4 Apply communication techniques to encourage all relevant parties to participate and express views throughout audit
3. Negotiate to achieve agreement on audit outcomes	3.1 Identify and clarify areas of disagreement over audit outcomes with the auditee 3.2 Seek understanding on actions to be followed to resolve outstanding issues 3.3 Treat auditee’s views with respect 3.4 Explore options for resolving differences to reach agreement and meet audit timeline and resource parameters 3.5 Explore appropriate issue resolution strategies to increase the likelihood of agreement on steps required to conclude the audit 3.6 Manage the negotiation process to maintain constructive client relationships 3.7 Report any areas of continuing non-compliance that result from unresolved differences to system owners and appropriate authorities as required

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.

Skill	Description
Writing	Document communication plan and audit outcomes in an appropriate format to support the food safety audit process
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4002 Communicate and negotiate to conduct food safety audits	FDFAU4002A Communicate and negotiate to conduct food safety audits	Updated to meet Standards for Training Packages Minor changes to Application and Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4002 Communicate and negotiate to conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has used and applied appropriate communication methods in a food safety audit situation, with a minimum of two different clients or auditees, including:

a situation where a number of workers have limited English language and literacy skills

a conflict-based situation where the outcomes are contested by the auditee.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

legislation that impacts on acceptable communication methods and conduct, including anti-discrimination, anti-harassment and privacy legislation

language relevant to audit process, including terms and jargon to describe food safety legislation, technical processes and industry standards

effective communication strategies to communicate at different stages of the audit, including to collect audit evidence, provide and present information, facilitate meeting processes, facilitate issue management and conflict resolution, and communicate audit findings

confidentiality needs and expectations of food businesses

strategies to communicate in culturally diverse environments

dynamics of conflict and strategies to manage resolution

the structure, authority levels and lines of reporting within a food business

communication methods relevant to different groups and audiences

reporting formats and requirements to meet client and legislative needs.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

case studies of audit findings, including those that involve workers with limited English language and literacy skills, and those that are disputed by the auditee

relationships:

interactions with food production clients and workers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4003 Conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to verify and confirm validation of food safety programs in the context of food safety legislation and client requirements.

This unit applies to individuals who conduct on-site audits, and is relevant to regulatory and commercial food safety system auditors who may be auditing food safety in various contexts.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Define the scope of the audit	1.1 Identify audit scope and define the extent of the audit to meet legislative and audit client requirements 1.2 Ensure audit criteria meet legislative and client requirements 1.3 Ensure the definition and levels of non-conformity and related reporting responsibilities are identified as consistent with legislative requirements and client requirements 1.4 Identify evidence required to address audit scope and criteria, and select appropriate collection methods 1.5 Review food safety management system documents to determine adequacy for the purposes of the audit
2. Plan the audit	2.1 Develop an audit plan that includes definitions and levels of non-conformity to meet the audit scope 2.2 Identify activities and responsibilities for the audit 2.3 Identify audit timing, including timetable for each stage of the audit 2.4 Identify resource, personnel and reporting requirements 2.5 Identify follow-up and completion procedures 2.6 Establish communication protocols to facilitate the effective exchange of information and suited to the auditee environment
3. Conduct the audit	3.1 Communicate information on the audit scope and methodology in an effective and timely manner 3.2 Follow stages and activities of the audit process 3.3 Review methods used by the food business to carry out preliminary work, identify food safety hazards and assess level of risk to confirm that they are appropriate and correctly applied 3.4 Identify and evaluate evidence used by the food business to support identification of control measures and establish control limits to determine adequacy and relevance 3.5 Review methods used by the food business to control hazards and determine corrective action where processes are identified as not meeting targets or critical limits to confirm they are adequate, effective and appropriate 3.6 Collect evidence to confirm that the documented food safety policies and procedures are working effectively, reflect actual practice and are consistently applied
4. Manage the audit process	4.1 Monitor audit progress against the audit plan, and identify and address any variation to plan 4.2 Identify and negotiate circumstances requiring the audit plan to be adjusted in a timely manner 4.3 Ensure audits address audit scope and are conducted within time and resource constraints to meet quality and professional standards 4.4 Review the audit process to identify opportunities for improvement
5. Consolidate audit outcomes	5.1 Analyse and assess evidence to identify any areas of non-compliance with legislation and/or client requirements as appropriate to the audit scope 5.2 Identify and classify non-conformities as agreed by the audit plan 5.3 Report non-conformities according to agreed client and/or legislative requirements 5.4 Communicate audit findings to the auditee 5.5 Prepare and submit audit reports and/or certificates or present as required to meet regulatory and client requirements 5.6 Review corrective actions proposed by the auditee in response to non-conformances for compliance with the template or food safety program 5.7 Review audit findings to confirm that evidence is appropriate and sufficient and findings are accurate 5.8 Review the food safety management system to identify areas of potential improvement of the system according to audit scope
6. Confirm and close out corrective actions	6.1 Monitor and verify implementation and effectiveness of corrective actions, and identify and address any variation to the food safety plan 6.2 Maintain audit records to record corrective actions

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.

Skill	Description
Reading	Interpret legislation and audit guidelines
Interact with others	Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4003 Conduct food safety audits	FDFAU4003A Conduct food safety audits	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4003 Conduct food safety audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively planned and conducted a food safety audit, for a minimum of one client, that complies with legal and client requirements, including:

preparing audit documentation

preparing a final audit report that refers to:

non-conformity reports

corrective action reports

follow-up reports

suggestions for improvements to the food safety management system and to the audit process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

auditor roles and responsibilities, including:

audit activities and stages, including guidelines on audit stages and activities as outlined in International Organization for Standardization (ISO) 19011:2011

personal attributes required of food safety auditors, including those outlined in ISO 19011:2011, and additional client requirements where required

role, responsibilities and powers of enforcement agencies, authorised officers and commercial auditors, including reporting responsibilities, legal liability of auditors and delegation of authority to commercial auditors as may apply in some states and territories

relevant competencies and certification/registration criteria and processes applying to both regulatory and commercial auditors

audit management to develop and implement an audit against an agreed plan, including the scope/level of authority to revise the resource and allocate time allocations to take account of variation to plan

food safety management systems, including:

purpose and intent of each element of a food safety management system

the underlying principles of risk-based approaches to controlling food safety hazards, including using critical control points as described in the Codex Alimentarius Guidelines

vocabulary and terms relating to food safety, including terms and jargon to describe technical processes, industry standards and common biological and chemical terms

food safety management system knowledge relevant to the system being audited, including system requirements, definitions and levels of non-compliance and related reporting responsibilities as defined by legal and management system requirements

the interaction between different types of management systems, including the impact of food safety decisions on other management systems, including workplace health and safety, quality, environmental risk management and animal welfare

technical knowledge required to assess the adequacy of the food safety management system performance and corrective actions

role of prerequisite programs in controlling hazards, including the relationship between prerequisite programs and risk-based approaches, including using critical control points to control food safety hazards

information handling and management system protocols, including rights of access to information, maintenance of confidentiality of audit information and reports and information dissemination requirements

food safety legislation, including:

the purpose and intent of food safety legislation, including sources of information on importing country requirements and of requirements of countries and retailer driven systems in importing markets

the content covered by the Australia New Zealand Food Standards Code and/or other relevant standards

the structure and responsibilities of Commonwealth, state and territory government departments and local government to manage and implement food safety legislation, including where to find information on relevant Commonwealth, state/territory legislative requirements, product or industry sector legislation and regulations and import and export market requirements

the regulatory framework and specific legislation relevant to the audit, including relevant risk profiling or classification systems where they apply

sources of information on legislation and codes governing primary production and primary processing

requirements for scheduling and conducting further auditing as determined by food safety legislation and/or client system requirements

legal liability of auditors and protection against litigation and professional practice issues, including the circumstances under which an auditor could be prosecuted, and insurance requirements

the role of auditors when called on to provide evidence as a witness in court

food safety audit processes, including:

preliminary work required to identify food to be covered by the food safety program, define the food and the method of distribution, identify customers and intended use of food, describe the process (flow chart) and check accuracy and completeness

methods used to identify food safety hazards and assess food safety hazard risk levels, taking account of severity and likelihood of occurrence

methods used to identify critical control points and establish critical limits, suited to the nature of the hazard, the requirements of the audit and the industry sector

methods used to validate control techniques and critical limits, including industry or sector codes of practice, technical standards and research

types of evidence, including the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged

evidence collection methods, including record sampling and sample analysis, the evidence collection options relevant to a given audit situation, the reliability of each collection method and the range and extent of evidence collection methods required to ensure that audit outcomes are objective, consistent, fair and reliable

methods to assess skill requirements and options to confirm that the responsible personnel within the food business have the required skills and knowledge of food safety and food hygiene relevant to the food business

circumstances, implications and responsibilities in the event that the auditee requests that the audit ceases

circumstances and authority of an auditor to initiate cessation of an audit

the context in which audits are conducted, including workplace culture and preferred communication methods, industry, process and/or product knowledge and related jargon

requirements for recording audit information and reporting.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in a commercial food manufacturing business

specifications:

food safety plans

food safety-related documentation typical of commercial food manufacturing businesses and used for the purpose of verification

evidence and documentation relevant to processes that would typically be used by commercial manufacturing businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD4004 Identify, evaluate and control food safety hazards

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify, evaluate and control food safety hazards for the purposes of validating specific control measures in a food safety program.

This unit applies to individuals who are responsible for auditing regulatory, commercial and internal food safety systems.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Pre-requisite Unit

Nil

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify food safety hazards in a food business	1.1 Identify biological food safety hazards that could present a risk in the food at the point of consumption by type, origin and food association, and assess to determine risk level and control requirements 1.2 Identify allergenic food safety hazards that could present a risk in the food at the point of consumption, and assess to determine risk level and control requirements 1.3 Identify intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence by type, origin and food association, and assess to determine risk level and control requirements 1.4 Identify and assess physical food safety hazards that present a risk in food to determine control requirements
2. Control food safety hazards in a food business	2.1 Establish and validate processing hazards and related control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels 2.2 Determine food storage and handling requirements necessary to eliminate or reduce food safety hazards 2.3 Establish personal hygiene practices required to eliminate or reduce food safety hazards 2.4 Establish cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards 2.5 Develop other prerequisite programs to eliminate or reduce food safety hazards to acceptable levels

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.

Skill	Description
Reading	Interpret food safety legislation, practices and procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers
Get the work done	Analyse and use sensory information to determine food safety hazards in food handling operations Use problem-solving skills to identify and eliminate food safety hazards

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD4004 Identify, evaluate and control food safety hazards	FDFAU4004A Identify, evaluate and control food safety hazards	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD4004 Identify, evaluate and control food safety hazards

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has identified, evaluated and controlled food safety hazards for a minimum of one multi-staged food safety program, including:

selecting a food supply chain and identifying:

known biological food safety hazards that could occur across the chain and could present a risk in food at the point of consumption

likely patterns of growth and transmission from source of contamination to onset of consumer symptoms for pathogens likely to occur in the supply chain, including threshold levels

sources of chemical and physical contamination that could present a food safety risk at the time of food consumption, across the chain

impact and indicators of the presence of biological or chemical food safety hazards throughout the food chain

impact and indicators of the presence of allergens that may present a hazard

acceptable levels of contamination (these may be established by reference to relevant legislation and/or reference to system requirements)

selecting one stage in the food supply chain (which must be a medium or high risk business or process) and establishing or validating control measures and verification records and procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Australia New Zealand Food Standards Code, including all chapters and sections relevant to the business

sources of advice and research on foods, processing methods, production technologies and associated food safety hazards and control methods, including allergens

ways in which food can cause illness and injury, including incidence and trends in food-borne illness

intrinsic and extrinsic factors that can impact on food safety

common biological food safety hazards – including toxin production and spore formation – and conditions required for survival and growth of each, including growth rates, transmission routes, likely carriers and threshold levels

sources of information on acceptable and legal levels of biological, chemical and physical contamination

food supply chains and potential of a breakdown in control at one point to impact other parts of the chain

survival and growth requirements of biological food safety hazards

common allergenic substances as described by the Australia New Zealand Food Standards Code and which may be additionally defined by system owners

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems

common control methods necessary to eliminate or reduce the risk of food-borne illness to acceptable levels for each common pathogen, including the role of food storage, temperature control, preservation and process methods, traceability, product shelf-life, cleaning and sanitation, and pest control

methods to detect and minimise the risk of food contamination by personal carriers, including convalescent and symptomless carriers, and related minimum legal illness reporting requirements and personal hygiene procedures

the role of microbiological sampling, swabbing and testing in assessing the presence of biological contamination

methods to determine the appropriateness and effectiveness of control measures and critical limits, including identifying the effect of control measures on the identified food safety hazard, method and feasibility of monitoring, the relationship to other control measures, and the severity of consequences and required corrective action in the event of failure of control

types and causes of acute and chronic chemical food-borne illness

the food safety and legal impact of chemical contamination, including residual agricultural and environmental chemicals, residual industrial contamination, including cleaning chemicals, and chemical contamination as a result of packaging methods and materials

physical hazards that pose a food safety risk

common control methods to eliminate or reduce the risk of chemical or physical food-borne illness to acceptable levels for each common form of chemical and physical food safety hazard, including:

hazardous chemicals that pose a food safety risk

common food allergens

physical hazards

the role and requirements of prerequisite programs and procedures to eliminate, prevent or reduce biological, chemical and physical food safety hazards to acceptable levels.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

supply chain that includes at least one medium or high risk business and/or process and provides opportunity to apply a depth and breadth of food safety knowledge

specifications:

access to food safety programs for a multi-staged food supply chain that includes the point of delivery to the consumer.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5001 Audit bivalve mollusc growing and harvesting processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs of bivalve mollusc producers. The unit covers on-shore and wild growing, harvesting, cleaning, post-harvest handling and storage, stock movement, depuration and wet storage.

This unit applies to individuals who are responsible for auditing a bivalve mollusc growing and harvesting process. These audits would typically occur within the context of auditing a food safety program that defines related prerequisite program requirements. The audits are supported by state, territory and Commonwealth government regulations prescribing processes and requirements relating to the production of bivalve molluscs.

This unit does not cover the skills and knowledge to audit the classification of growing areas.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for growing and harvesting bivalve molluscs	1.1 Identify microbiological food safety hazards, by type and origin, that could present a risk when bivalve molluscs are consumed, and assess to determine risk level and control requirements 1.2 Identify chemical food safety hazards that could present a risk in bivalve molluscs at the point of consumption, including toxin presence, by type, and assess to determine risk level and control requirements 1.3 Identify control requirements and methods to ensure that bivalve molluscs meet food safety objectives
2. Confirm that appropriate evidence supports validation of growing and harvesting bivalve molluscs	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify bivalve mollusc growing and harvesting processes	3.1 Identify, collect and review system records required to support verification against relevant shellfish quality programs 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

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.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5001 Audit bivalve mollusc growing and harvesting processes	FDFAU4005A Audit bivalve mollusc growing and harvesting processes	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5001 Audit bivalve mollusc growing and harvesting processes

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of one audit of a food safety program of a commercial bivalve mollusc growing, harvesting and processing operation, including:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified.

Individuals must also show evidence of completing audit scenarios that include at least one audit involving relaying depuration and wet storage.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines and Australian standards relating to production of bivalve molluscs and related role of government in overseeing implementation of shellfish quality programs

relevant sections of the Australia New Zealand Food Standards Code

basic biology and physiology of bivalve molluscs and related sources of food safety risk

pathogens that can occur in bivalve molluscs and related survival and growth characteristics and control methods, including:

hepatitis A virus

Norwalk virus

Vibrio parahaemolyticus

Vibrio vulnificus

Salmonella spp

pathogenic Escherichia coli

listeria monocytogenes (in ready-to-eat seafood)

chemicals that pose a food safety risk in bivalve molluscs, including:

phycotoxins: harmful algal blooms, such as amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP) and paralytic shellfish poisoning (PSP)

pesticides

water additives

toxic metals

polychlorinated biphenyls (PCBs)

sources of environmental contamination that can present a food safety risk in the growing and harvesting of bivalve molluscs, and related food safety controls, including risks associated with both on-shore and wild fisheries

sources of information on acceptable and legal product quality requirements, including legal limits to ensure product safety

classifications applying to harvesting areas, system for monitoring and determining status, sources of advice on classification and methods of communicating classification information

sources of pre- and post-harvest contamination, and related control requirements

risks and related control methods to prevent cross-contamination, including sorting and cleaning

prerequisite programs required to support bivalve mollusc growing and harvesting

basic principles of water sampling and test methods

principles and associated control measures relating to effective purging of shellfish, including methods, including relaying and depuration, when practised according to state and territory legal and regulatory requirements

risks associated with depuration and wet storage methods, and related control methods and prerequisite programs that meet legal requirements

sources of pre- and post-harvest contamination, including sewage, algal bio-toxins and vibrio organisms and related control requirements

stock handling and storage risks and control methods

facilities and equipment used in the growing and harvesting of bivalve molluscs, including features required to meet regulatory requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety programs covering bivalve mollusc growing and harvesting processes

plant and equipment that would typically be used in a commercial bivalve mollusc growing and harvesting business

case studies of audit processes, including one that involves relaying, depuration or wet storage

specifications:

standard and authorised work practices, safety requirements and environmental constraints

food safety-related documentation typical of commercial growing and harvesting businesses and used for the purpose of verification.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5002 Audit a cook chill process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs that include extended life cook chill processes and products, which are minimally heat-processed foods distributed as chilled products with defined shelf-life.

This unit applies to individuals who are responsible for auditing extended and short shelf-life cook chill processes. Audit processes would typically occur within the context of auditing a food safety program that defines related prerequisite program requirements.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for cook chill processes	1.1 Identify microbiological food safety hazards that could present a risk in cook chill products at the point of consumption, by type, origin and food association, and assess to determine the significance of the hazard 1.2 Identify chemical food safety hazards that could present a risk in cook chill products at the point of consumption, including toxin presence, by type and food association, and assess to determine risk level and control requirements 1.3 Identify and assess physical food safety hazards that could present a risk in the food at the point of consumption to determine risk level and control requirements 1.4 Identify cook chill process control requirements and methods to ensure that finished cook chill products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the cook chill process	2.1 Review validation evidence and records to confirm that appropriate level of validation has occurred 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
3. Verify the food safety program for a cook chill process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

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.

Skill	Description
Reading	Interpret food safety legislation and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5002 Audit a cook chill process	FDFAU4006A Audit a cook chill process	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5002 Audit a cook chill process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of two food safety program audits of the extended and short shelf-life cook chill process, including two of the following:

a five-day cook chill process

a cook chill process resulting in an extended shelf-life product

a kettle or cook tank cook chill process

a sous vide cook chill process.

For each audit, individuals must also show evidence of:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

identifying target organisms for a range of foods

determining capacity of distribution chain to control temperature parameters

determining requirements of specific extended and short shelf-life cook chill methods for a range of products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical standards and Australian Standards relating to all forms of cook chill processing of foods

relevant sections of the Australia New Zealand Food Standards Code

target organisms that can occur in extended and short shelf-life cook chill foods, their survival and growth characteristics and related control methods

specific hazards that affect vulnerable persons, including clients of facilities listed in Standard 3.2.2 of the Food Standards Code

principles of heat treatment and chilling as they apply to extended and short shelf-life cook chill processing methods and product types

criteria used to specify heat treatment, cooling, storage and shelf-life parameters for extended and short shelf-life cook chill products

factors that impact on heat and chilling processes meeting food safety objective

prerequisite programs required to support effectiveness of cook chill processes

operational principles of commercial extended and short shelf-life cook chill equipment, including equipment features required to meet regulatory requirements, and critical factors to be controlled to ensure delivery of heating and chilling processes that meet food safety objective

features of the environment in which cook chill foods are distributed, including risk factors

foods and preparation methods that present a particular risk to vulnerable populations, including cross-contamination risks associated with multi-tasking and cold chain maintaining temperatures during storage, transport and distribution

principles of packaging to form a suitable seal, and impact of processing parameters and conditions on packaging integrity

effect of characteristics and pre-processing of raw materials and post-process packaging on the stability and safety of the product

labelling requirements for extended and short shelf-life cook chill products

food safety risks and controls to avoid post-process contamination of heat-treated product

principles of test methods and frequency to confirm the effectiveness of cook chill processes and meet regulatory, industry and business standards.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety programs covering extended and short shelf-life cook chill processes

plant and equipment that would typically be used by commercial businesses producing extended and short shelf-life cook chill products

audit scenarios, including a five-day cook chill process, a kettle or cook tank cook chill process, or a sous vide cook chill process

specifications:

food safety-related documentation typical of commercial businesses producing extended and short shelf-life cook chill products and used for the purpose of verification

evidence that would typically be used by commercial businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5003 Audit a heat treatment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit that includes heat treatment processes designed to bring about a defined logarithmic reduction of the target organism to ensure safe food.

This unit applies to individuals who are responsible for auditing heat treatment processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements. This unit applies to auditing aspects of the process that directly relate to delivering the prescribed heat treatment. It covers related factors, including raw materials receival, pre- and post-process storage and packaging methods and materials only to the extent that they impact on or are controlled by the heat treatment process.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and related control options for heat treatment processes	1.1 Identify microbiological food safety hazards that could present a risk in the food at the point of consumption, by type, origin and food association level, and assess to determine the significance of the hazard 1.2 Identify heat treatment processes, control requirements and methods to ensure that finished, heat-treated products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the heat treatment process	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
3. Confirm verification of the food safety program for a heat treatment process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards

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.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5003 Audit a heat treatment process	FDFAU4007B Audit a heat treatment process	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5003 Audit a heat treatment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in two food safety program audits of food heat treatment processes, including:

retorting cans or pouches

pasteurisation.

For each audit, individuals must also show evidence of:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

using time temperature indicators (TTIs) to measure the effectiveness of a range of heat treatment

evaluating raw materials

evaluating sterilisation packaging and equipment (relevant to aseptic systems) and post-process handling.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical specifications and, where appropriate, specific product heat treatment requirements and Australian Standards relating to heat treatment of foods

relevant sections of the Australia New Zealand Food Standards Code

target organisms that can occur in heat-treated foods and related survival and growth characteristics

principles of heat treatment and application of heat-processing methods to product types

criteria used to specify and evaluate heat treatment for each heat processing method

factors that impact on heat distribution and heat penetration according to both retorting and pasteurisation methods

principles of operation of commercial heat-processing equipment, including equipment features required to meet regulatory requirements, and critical factors to be controlled to ensure delivery of prescribed heat treatment and related processes, including retorting and pasteurisation

procedural safeguards used to track processing of product

principles of packaging to form a suitable seal, and impact of packaging system and heat treatment methods and equipment on process effectiveness and packaging integrity

characteristics of raw materials and pre-processing requirements that impact on the microbiological profile and that need to be considered in determining the thermal process

post-processing packaging and handling that impact on the ability to maintain the food safety objective following thermal processing, and related prerequisite programs required to support effectiveness of heat treatment processes

food safety risks and controls to avoid post-process contamination of heat-treated product

principles of sampling requirements and test methods to confirm equipment integrity, effectiveness of heat treatment, packaging system and seal integrity, and post-processing conditions to meet regulatory, industry and business standards.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

food safety plans covering heat treatment processes

plant and equipment that would typically be used in a commercial manufacturing business

scenarios of different heat treatment processes

specifications:

food safety-related documentation typical of commercial manufacturing businesses and used for the purpose of verification

evidence and documentation relevant to heat treatment processes that would typically be used by commercial manufacturing businesses to support validation processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPAUD5004 Audit manufacturing of ready-to-eat meat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs relating to the manufacture of ready-to-eat meat products.

This unit applies to individuals who are responsible for auditing ready-to-eat meat manufacturing processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements.

This unit covers raw materials receival, processing of ready-to-eat meat products and post-processing storage and handling of product undertaken by the manufacturer of ready-to-eat meat products.

This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.

Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.

Pre-requisite Unit

The prerequisite units of competency for this unit are:

FBPAUD4002 Communicate and negotiate to conduct food safety audits

FBPAUD4003 Conduct food safety audits

FBPAUD4004 Identify, evaluate and control food safety hazards

Unit Sector

Food safety auditing (AUD)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing and related handling processes	1.1 Identify microbiological food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, by type, origin and food association, and assess to determine risk level and control requirements 1.2 Identify chemical food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, including toxin presence, by type, origin and food association, and assess to determine risk level and control requirements 1.3 Identify and assess physical food safety hazards that present a risk in food to determine control requirements 1.4 Identify control requirements and methods to ensure that finished, ready-to-eat meat products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the ready-to-eat meat manufacturing process	2.1 Review validation evidence and records to confirm that an appropriate level of validation has been applied 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify the food safety program for a ready-to-eat meat manufacturing process	3.1 Identify, collect and review system records required to support verification 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

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.

Skill	Description
Reading	Interpret information relating to food safety and audit guidelines
Navigate the world of work	Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Use problem-solving skills to identify and analyse non-conformance

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPAUD5004 Audit manufacturing of ready-to-eat meat products	FDFAU4008A Audit manufacturing of ready-to-eat meat products	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPAUD5004 Audit manufacturing of ready-to-eat meat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a minimum of two food safety audits of commercial manufacturing processes that produce different ready-to-eat meat products, including:

documenting evidence that details the review of the processor's hazard analysis critical control point (HACCP) plan to determine if the critical control points (CCPs) are correctly identified, valid, adequately monitored and verified

identifying product-specific risks and typical processing methods, including sources of information on processing parameters, for one product in each of the following categories:

uncooked fermented meat products

smoked or cooked meat products

slowly cured meat, such as prosciutto

pâté

identifying storage and transport of safe ready-to-eat meat products for at least one product in each of the following product categories:

uncooked fermented meat products

smoked or cooked meat products

slowly cured meat, such as prosciutto

pâté.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

regulations, codes of practice, guidelines, technical specifications and Australian Standards relating to the formulation and manufacture of ready-to-eat meat products

relevant sections of the Australia New Zealand Food Standards Code

sources of information on acceptable processing and related storage and handling methods and parameters for given products and target microorganisms

pathogens that can occur in meat products, and related control methods required in manufacturing, post-processing and storage, including:

Campylobacter jejuni (poultry)

pathogenic Escherichia coli, including enterohaemorrhagic Escherichia coli

Clostridium perfringens and Clostridium botulinum

listeria monocytogenes

Salmonella spp

Staphylococcus aureus

Yersinia enterocolitica

viruses

moulds and fungi

parasites

algae

risks posed by products that can be consumed without heating or cooking, including uncooked fermented meat, uncooked comminuted fermented meat (UCFM) and other salami products

survival and growth characteristics of pathogens and ability of processed product to support pathogen growth

chemicals that pose a food safety risk in meat products, and related control methods

physical sources of contamination and related control methods

effect of raw material characteristics, including bacterial load and temperature, and pre-processing conditions on the growth of pathogens

prerequisite programs required to support safe manufacture of ready-to-eat meat products

purpose, role and storage requirements of ingredients

principles of manufacturing methods and factors that affect processing requirements

use and effectiveness of hurdle technologies

principles of packaging to form a suitable seal, and requirements of post-processing handling and conditions to ensure safe product

principles of operation of ready-to-eat meat product manufacturing equipment, including equipment features required to meet regulatory requirements and critical factors to be controlled to ensure safe food outcomes

indications of unacceptable product, and related test requirements

principles of test methods and frequency in monitoring condition of raw materials and processing, and in confirming that final product is fit for human consumption.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated as an individual (not part of a group) in a real workplace

resources, equipment and materials:

plant and equipment that would typically be used in the commercial manufacture of ready-to-eat meat products

food safety programs and related documentation

specifications:

records for the purpose of verification

evidence to support validation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV2001 Operate a deaeration, mixing and carbonation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down equipment used to deaerate, mix and carbonate aerated drink products prior to filling.

The unit applies to individuals who are production workers responsible for applying basic operating procedures to operate and monitor, a deaerator, a continuous flow mixing process and a carbonator.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment and process for operation	1.1 Ensure materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment to ensure optimum performance 1.6 Carry out pre-start checks according to operator instructions
2. Start and monitor the deaeration, mixing and carbonation process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Ensure that product specifications are being met at each stage according to production specifications 2.5 Rectify or report out-of-specification product or process outcomes according to workplace procedures
3. Shut down the deaeration, mixing and carbonation process and report maintenance requirements	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Maintain the work area and report identified maintenance requirements according to workplace procedures 3.4 Update and maintain records according to workplace procedures

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.

Skill	Description
Reading	Interpret textual information to identify relevant and key information from specifications, instructions, production schedules and operating and service manuals
Writing	Use clear language and correct concepts and industry terminology for reporting and keeping records
Numeracy	Recognise and perform basic calculations for handling product and material weights and volumes and for setting processing parameters
Oral communication	Use clear language and correct concepts and industry terminology to ensure clarity of meaning when reporting issues
Navigate the world of work	Recognise and implement organisational expectations and follow explicit protocols and procedures
Get the work done	Follow clearly defined instructions and sequencing, and monitor own progress for the task, seeks assistance when necessary Respond to routine problems following instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV2001 Operate a deaeration, mixing and carbonation process.	FDFBV2001A Operate a deaeration, mixing and carbonation process.	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPBEV2001 Operate a deaeration, mixing and carbonation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for deaeration, mixing and carbonation

started, operated, monitored and adjusted process equipment according to work health and safety policies and procedures to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

shut down equipment safely

applied food safety policies and procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the deaeration, mixing and carbonation process, including the relationships between pressure, temperature and volume on processing outcomes

basic operating principles of deaeration, mixing and carbonation equipment including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of process equipment sensors and related feedback instrumentation

equipment service requirements and actions to take if services are not available

process flow of the deaeration, mixing and carbonation and the effect of outputs on downstream processes, including:

how each stage of the process affects related stages

how the outputs of this process affect the filling stage

quality characteristics to be achieved by each stage of the process, including:

amount of dissolved air to be removed at deaeration

typical water and syrup ratios for product types

volume of carbon dioxide to be dissolved in the aerated product

quality and condition requirements of inputs and effect of variation on process performance including:

characteristics of different ingredients

how ingredients behave when processed

operating requirements of deareation, mixing and carbonation equipment and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process including:

inspection or test points (control points) in the process

procedures and recording requirements

test procedures for brix and carbonation

other tests

contamination and food safety risks associated with the process and related procedures

common causes of variation in output quality and corrective action required

work health and safety hazards and controls for deaeration, mixing and carbonation equipment

requirements of different shutdown procedures for the process including:

workplace production requirements

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste and rework collection and handling procedures related to the deaeration, mixing and carbonation equipment and process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for deaeration, mixing and carbonation equipment

cleaning and sanitation procedures for deaeration, mixing and carbonation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing used for food handling and safe operation of equipment

suitable water supply

procedures and equipment for cleaning deaeration, mixing and carbonation equipment and work area

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

specifications, control points and parameters for the deaeration, mixing and carbonation equipment and process

deaeration, mixing and carbonation equipment operating and service manuals

record-keeping documents required for the work specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV2002 Manufacture roast and ground coffee

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, roasting and grinding process.

The unit applies to production workers responsible for the operation and monitoring of a blending, roasting and grinding process and associated equipment in a coffee production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the blending, roasting and grinding process for operation	1.1 Ensure materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment to ensure optimum performance 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor the blending, roasting and grinding process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Blend and roast green beans according to product and recipe specifications 2.5 Grind roasted beans to product specifications 2.6 Identify and rectify or report out-of-specification production outcomes
3. Shut down the roasting and grinding process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Maintain the work area and complete appropriate report identifiable maintenance requirements according to workplace procedures 3.4 Update and maintain records according to workplace procedures

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.

Skill	Description
Reading	Interpret textual information to identify relevant and key information from specifications, instructions and operating manuals
Writing	Use clear language and correct concepts and industry terminology for reporting and keeping records
Numeracy	Recognise and perform basic calculations for handling product and material weights and volumes and for setting processing parameters
Oral communication	Use clear language and correct concepts and terminology to ensure clarity of meaning when reporting issues
Get the work done	Follow clearly defined instructions and sequencing, and monitor own progress for the task, seek assistance when necessary Respond to routine problems following instruction and procedures
Navigate the world of work	Recognise organisational expectations and follow explicit protocols and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV2002 Manufacture roast and ground coffee	FDFBV2002A Manufacture coffee (roast and ground)	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPBEV2002 Manufacture roast and ground coffee

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for blending, roasting and grinding

started, operated, monitored and adjusted process equipment to achieve required quality outcomes according to work health and safety policies and procedures

taken corrective action in response to typical faults and inconsistencies

completed workplace records

shut down equipment safely

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

steps and purpose of each stage in the roasting and grinding process

basic operating principles of roast and ground coffee equipment including:

main equipment components

status and purpose of guards

basic principles and operation of roasting and grinding system

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

roasting and grinding flow process and the effect of outputs on the downstream processes including:

how each stage of the process affects related stages

how the outputs of this process affect the filling stage

quality characteristics to be achieved by the roasting and grinding process including:

varieties of green beans

effect of bean characteristics on roasting and grinding processes

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

inspection or test points (control points) in the roast and ground coffee process and the related procedures and recording requirements

contamination and food safety risks associated with the roast and ground coffee process and related control measures

common causes of product variation and corrective action required

workplace health and safety hazards and procedures, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdown procedures for the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

basic operating principles of process control equipment including:

the physical equipment

the relationship between control panels and systems

routine maintenance procedures for roasting and grinding equipment

cleaning and sanitation procedures for roast and coffee grinding equipment and worksite.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing used for food handling and safe operation of coffee roasting and grinding equipment

coffee roasting and grinding equipment and manuals

green coffee

suitable water supply

sampling schedules, test procedures and related equipment

record-keeping documents required for the work specified in the performance evidence

procedures and equipment for cleaning roast and coffee grinding equipment and work area

specifications:

work procedures, including safe work practices, food safety, quality, and environmental requirements

specifications, control points and parameters for roasting coffee.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBEV2003 Operate an ice manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, monitor, and adjust a process to manufacture ice.

The unit applies to production workers responsible for the operation and monitoring of an ice manufacturing process and equipment where the process is not highly or fully automated.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Beverages (BEV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the ice making equipment and process for operation	1.1 Ensure water suitable for ice manufacture is available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to food safety requirements 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance 1.6 Carry out pre-start checks according to operators instructions
2. Operate and monitor the ice making process	2.1 Start and operate the process following work health and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Monitor the process to ensure that specifications are met according to production specifications 2.5 Identify, rectify or report out-of-specification product/process outcomes according to workplace procedures
3. Shut down the ice making process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Maintain the work area and report identified maintenance requirements according to workplace procedures 3.4 Update and maintain records according to workplace procedures

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.

Skill	Description
Reading	Interprets textual information to identify relevant and key information from specifications, instructions and operating manuals
Writing	Uses clear language and correct concepts and industry terminology for reporting and keeping records
Numeracy	Recognises and performs basic calculations for handling product and material weights and volumes and for setting processing parameters
Oral communication	Uses clear language and correct concepts and terminology to ensure clarity of meaning when reporting issues
Navigate the world of work	Recognises organisational expectations and follows explicit protocols and procedures
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for the task, seeks assistance when necessary Responds to routine problems following instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBEV2003 Operate an ice manufacturing process	FDFBV2003A Operate an ice manufacturing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPBEV2003 Operate an ice manufacturing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for ice manufacture

started, operated, monitored and adjusted process equipment to achieve required quality outcomes

recognised and corrected typical faults and inconsistencies

completed workplace records

shut down equipment

applied food safety procedures to work practice

followed workplace health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic operating principles of ice manufacturing equipment, including:

types of ice production

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

equipment service requirements and actions to take if services are not available

stages in the ice making cycle including a make and defrost stage

water treatment required prior to use in ice making

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

adjustments required to take account of ambient temperature

contamination and food safety risks and related procedures

common causes of variation to ice production and corrective action required

workplace health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

storage requirements for packed ice

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

waste and rework collection

handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

basic routine maintenance procedures for ice making equipment

cleaning and sanitation procedures for ice making equipment and worksite.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing used for food handling and safe operation of equipment

ice making equipment

suitable water supply for making ice

procedures and equipment for cleaning equipment and work area

specifications:

work procedures, including safe work practices, food safety, quality, and environmental requirements

specifications, control points and parameters for making ice

equipment operating and service manuals

record-keeping documents required for the work specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2001 Operate the bottle supply process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated bottling equipment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a bottle supply process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle supply equipment	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet bottle supply requirements 1.4 Prepare product and materials to meet bottle supply requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare bottle supply equipment and check to confirm readiness for use 1.7 Setup equipment to meet bottle supply requirements
2. Operate and monitor the bottle supply process	2.1 Start-up bottle supply equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specifications 2.3 Ensure bottles are supplied according to requirements 2.4 Monitor bottle supply equipment to confirm operating conditions 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle supply process	3.1 Shut down bottle supply equipment according to operating instructions 3.2 Prepare bottle supply equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning and maintenance procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2001 Operate the bottle supply process	FDFBP2001A Operate the bottle supply process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2001 Operate the bottle supply process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated and shut down all items of equipment involved in a bottle supply process on at least one occasion, including:

confirming equipment is ready for operation, including checking that:

cleaning and sanitation processes are completed

stripping plates, rubber (pickup) cups and guides are clean and operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

electronic bottle inspector is set up and operational

all equipment is set for correct bottle height

water filters and ultraviolet (UV) sterilising system are operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

gas and compressed air pressures are correctly adjusted

quality bottles are depalletised

rinser cycles run effectively

bottles are clean after rinsing

water filtration does not block due to excessive pressure

UV lamps do not fail or exceed prescribed usage limits

levels and faults of bottles ejected by the electronic bottle inspector

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the bottling process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle supply equipment

key features of bottle supply equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a bottling context

bottling resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2002 Operate the carton erection process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated carton packing equipment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a carton erection process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate carton erection equipment	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available and ready for use 1.4 Ensure that services are available and ready for operation 1.5 Prepare carton erection equipment and check to confirm readiness for use 1.6 Set equipment to meet carton erection requirements
2. Operate and monitor the carton erection process	2.1 Start-up carton erection equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Erect cartons according to specifications 2.4 Monitor carton erection equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the carton erection process	3.1 Shut down carton erection equipment according to operating instructions 3.2 Prepare carton erection equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2002 Operate the carton erection process	FDFBP2002A Operate the carton erection process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarity intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2002 Operate the carton erection process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated, and shut down all items of equipment involved in the carton erection process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

carton magazines and guides are operational

insert magazines and guides are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

all hot melt guns or jets are operational

equipment is set for correct carton dimensions

vacuum pump is operational

carton feeds are set up and accurately aligned for 6 or 12 pack cartons

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

hot melt units are maintained with correct wax level

carton supply is maintained

carton inserts are maintained

vacuum cups are picking up properly

hot glue strokes are correct length and producing a firm seal

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the carton erection equipment

key features of carton erection equipment and components

links to related work areas in the packaging process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

carton erection equipment

carton erection resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2003 Operate the carton packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated carton packing equipment.

The unit applies to individuals who work under general supervision in bottling and packaging industry and are responsible for operating and monitoring a carton packing process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate carton packing equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available and ready for use 1.4 Confirm that services are available and ready for operation 1.5 Prepare carton packing equipment and check to confirm readiness for use 1.6 Set equipment to meet carton packing requirements
2. Operate and monitor the carton packing process	2.1 Start up carton packing equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Pack cartons according to specifications 2.4 Monitor carton packing equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the carton erection process	3.1 Shut down carton packing equipment according to operating instructions 3.2 Prepare carton packing equipment for cleaning
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2003 Operate the carton packing process	FDFBP2003A Operate the carton packing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2003 Operate the carton packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, started up, operated and shut down all items of equipment in a carton packing process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

multi-lane bottle diverters on infeed conveyors are operational

vacuum is operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

all hot melt guns or jets are operational

equipment is set for correct carton, cask and bottle dimensions

check weigher is operational

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

hot melt units are maintained with correct adhesive level

carton supply is maintained

carton inserts are maintained

vacuum cups are picking up properly

hot glue strokes are correct length and producing a firm seal

weigher is rejecting underweight (short supplied) cartons

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of carton packing equipment

key features of carton packing equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

carton packing equipment

carton packing resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operator manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2004 Operate the palletising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated packaging equipment involved in the palletising process in a packing environment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a palletising process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate palletising equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet palletising requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare palletising equipment and check to confirm readiness for use 1.6 Set up equipment to meet palletising requirements
2. Operate and monitor the palletising process	2.1 Start up palletising equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation and specification 2.3 Ensure product is palletised according to requirements 2.4 Monitor palletising equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the palletising supply process	3.1 Shut down palletising equipment according to operating instructions 3.2 Prepare palletising equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2004 Operate the palletising process	FDFBP2011A Operate the palletising process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2004 Operate the palletising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down the all items of equipment in the palletising process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

vacuum is operational

pallet pattern is set to specifications

slip sheets for export are available

plastic shrink wrapper is loaded and operational

pallet identification equipment is operational

sufficient and correct pallets are available

carton turning equipment is operational

pallet tacking hot glue is operational

infeed guides and gates are operational

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is correct

cartons are going onto stripping plate according to set pattern

the ongoing quality and appearance of shrink wrapping

the ongoing quality and appearance of pallet identification

the ongoing quality and appearance of pallets and slip sheets

stacks are square on pallets

the ongoing quality and appearance of stacked pallets

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of palletising equipment

key features of palletising equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

palletising equipment

palletising resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2005 Operate the electronic coding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down the electronic coding process.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring the electronic coding process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate electronic coding equipment	1.1 Confirm work instructions including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet electronic coding requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare electronic coding equipment and check to confirm readiness for use 1.6 Set up equipment to meet coding requirements
2. Input, store and retrieve data	2.1 Access data according to workplace procedures 2.2 Enter data to meet coding requirements 2.3 File and retrieve data to meet coding requirements 2.4 Follow security procedures according to workplace procedures
3. Operate and monitor the electronic coding process	3.1 Start-up electronic coding equipment according to operating instructions 3.2 Monitor control points to confirm performance is maintained within equipment operation specification 3.3 Code product according to specification 3.4 Monitor electronic coding equipment to confirm operating condition 3.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 3.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
4. Shut down the bottle supply process	4.1 Shut down electronic coding equipment according to operating instructions 4.2 Prepare electronic coding equipment for cleaning according to workplace procedures
5. Conduct housekeeping activities	5.1 Carry out cleaning and maintenance procedures 5.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 5.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Numeracy	Identify and comprehend relevant mathematical information in operating instructions, specifications and electronic coding requirements
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2005 Operate the electronic coding process	FDFBP2005A Operate the electronic coding process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2005 Operate the electronic coding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down the electronic coding process on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

all inkjet heads have been purged and are operational

equipment is set up for correct date and specified application

all related touch screens and computers are operational

line controls and conveyors are operational

vacuum pumps are operational

labels and inks are to specification

printers have been tested and are operational

pressure sensitive applicators are operational

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

quality and legibility of coding

all coding is correct as specified

application of bar code pressure sensitive labels is as specified

sensors are detecting missed labels

fill height and volume is correct

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying workplace health and safety hazards and controls

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of electronic coding equipment

key features of electronic coding equipment and components which can include the mouse, keyboard, screen and control panel

basic principles of data entry, storage and retrieval using information technology

software functions, including codes, prompts and menus, as required, to perform coding tasks

security and data management procedures

links to related processes

stages and changes which occur during the electronic coding process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

workplace health and safety hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

electronic coding equipment

electronic coding resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2007 Operate manual bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of manual and basic bottling and packaging equipment and to perform associated manual tasks in a bottling and packaging environment.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for operating and monitoring a manual bottling and packaging process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate manual or basic bottling and packaging equipment	1.1 Confirm work instructions, including identifying potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet production requirements 1.4 Prepare product and materials to meet production requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare equipment and check to confirm readiness for use 1.7 Set up equipment to meet production requirements
2. Operate and monitor manual or basic bottling and packaging processes	2.1 Start up equipment for manual bottling and packaging according to workplace procedures 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Ensure that bottling and packaging output meets specification 2.4 Monitor equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification product, process and equipment performance according to workplace procedures
3. Shut down manual or basic bottling and packaging processes	3.1 Shut down manual bottling and packaging equipment according to workplace procedures 3.2 Prepare equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning and maintenance procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret key messages in standard operating procedures
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Respond to routine problems using step by step instruction and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2007 Operate manual bottling and packaging processes	FDFBP2010A Operate manual bottling and packaging processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2007 Operate manual bottling and packaging processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operate and shut down at all items of equipment in a manual or basic bottling and packaging process, to bottle and pack a minimum of 20 items, including:

confirming equipment is ready for operation, including:

confirming hygiene and sanitation standards have been met

adjusting air pressure

checking conveyor speed

adjusting heights and widths to accommodate specific product and material specifications

completing a test run

confirming flow of line lube and water

realigning diverters and turners to ensure flow is as instructed

cartons meet specifications

bottles meet specification

monitoring and adjusting equipment to achieve required quality outcomes, ensuring:

bottle cleanliness and draining effectiveness

dryness of bottles

glue length

strength of carton seals

shrinkage or fit of capsules

stacking and stacking patterns meet specifications

bottle counters are re-set at the start of each product

stencils applied are clear and legible

bottle contents levels meet specification

ongoing quality of materials used

ongoing appearance of applications

taking corrective action in response to typical faults and inconsistencies

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace information to identify bottling and packaging requirements for process specification, procedures and operating parameters

stages and changes which occur during the equipment operation

effect of equipment operation stages on end product and output

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

services required

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

health and safety in the workplace hazards and controls, including manual handling

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown sequence

shutdown and cleaning requirements associated with changeovers and types of shutdown

routine maintenance requirements

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

manual bottling and packaging equipment

manual bottling and packaging resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG2008 Perform basic packaging tests and inspections

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out the tests and inspections required to monitor product and process at various control points on an operating packaging line.

The unit applies to individuals who work under general supervision in bottling and packaging and are responsible for applying basic quality assurance principles to product.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements for packaging testing	1.1 Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor 1.2 Select, fit and use appropriate personal protective equipment 1.3 Identify key packaging equipment and recognise its function and operating principles
2. Prepare for testing	2.1 Receive and register samples and prepare for testing 2.2 Ensure that services are available and ready for use 2.3 Select, prepare and check test equipment and materials are available and ready for use according to testing procedures 2.4 Identify and report defects in samples, materials and test equipment
3. Perform on-line packaging tests	3.1 Carry out test method as directed 3.2 Use equipment and materials as directed 3.3 Read and interpret results according to testing procedures 3.4 Identify out-of-standard results and take appropriate action according to workplace procedures 3.5 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
4. Complete on-line packaging tests	4.1 Dispose of waste generated according to workplace procedures 4.2 Clean, store and maintain test equipment according to test equipment instructions 4.3 Carry out work in accordance with workplace environmental guidelines 4.4 Record workplace information according to workplace procedures

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.

Skill	Description
Oral communication	Seek clarification when required
Navigate the world of work	Follow clear instructions within defined level of responsibility Recognise worksite expectations and follows explicit protocols and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG2008 Perform basic packaging tests and inspections	FDFLAB2003A Perform basic packaging tests and inspections	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Recoded to Bottling and Packaging sector (BPG) Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG2008 Perform basic packaging tests and inspections

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed basic packaging tests and inspections at a minimum of two different critical control points on an operating packaging line, including:

confirming test equipment is ready for operation, including:

recognising and rejecting contaminated or faulty glassware and equipment

conducting safety checks

replacing consumables

setting instrument and calibration

operating test equipment according to workplace procedures and manufacturer instructions

carrying out routine tests

reading and interpreting results

recording results as required

monitoring the process and test equipment to identify out-of-specification results or non-compliance

taking corrective action in response to out-of-specification results, anomalies or non-compliance

reporting and/or recording corrective action according to workplace procedures

following procedures to repeat or validate results

liaising with other work areas involved the packaging process

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

common bottling and packaging techniques

enterprise policy and procedure with regard to:

packaging line quality assurance testing

health and safety in the workplace

purpose and principles of the test

relevant standards and specifications, and basic legislative requirements (e.g. quality, health, safety, labelling and equipment) and their implications

procedure specification and operating parameters

effect of sampling and testing stages on results or outcomes

start-up and set-up procedures required

common causes and knock-on effects of inaccuracies and preventive or corrective action required

normal range of results on products or packaging items tested

emergency procedures for a range of operational problems

procedures and responsibility for reporting problems

health and safety in the workplace hazards and controls

cleaning and sanitising requirements of equipment and work area

sampling plan and procedures relevant to work task.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

tools and equipment for conducting tests

personal protective equipment

instructions, information, specifications and schedules

products and materials on which to conduct tests

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3001 Operate the bottle filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the bottle filling process in a bottling and packing environment.

This unit applies to individuals who take responsibility for applying basic operating principles for, and the operation and monitoring of, a bottle filling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle filling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet bottle requirements 1.4 Prepare product and materials to meet bottle requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare bottle filling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet bottle requirements
2. Operate and monitor the bottle filling process	2.1 Start up bottle filling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Fill bottles according to specification 2.4 Monitor bottle filling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle filling process	3.1 Shut down bottle filling equipment according to operating instructions 3.2 Prepare bottle filling equipment for cleaning according to workplace procedures 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 3.4 Conduct work according to workplace environmental guidelines 3.5 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret instructions and specifications information to determine and apply requirements in the bottling process
Get the work done	Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3001 Operate the bottle filling process	FDFBP3001A Operate the bottle filling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3001 Operate the bottle filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated bottle filling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

cleaning and sanitation processes are completed

filling tubes meet specification

doser is set up and is operational

bottle feeds are filled with correct screws and stars and accurately aligned

height of filler is adjusted to suit bottle height

lines and equipment are flushed with product to be bottled

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

vacuum pressure is at correct level

product temperature

fill height and volume

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle filling equipment

key features of bottle filling equipment and components

links to related processes

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation and use of robots

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

bottling equipment

resources, tools and consumables

personal protective clothing and equipment

products, consumables and materials for filling purposes

cleaning procedures, materials and equipment

documentation and recording requirements and procedures

specifications:

specifications and schedules

equipment operating instructions, service records and corresponding information

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3002 Operate the labelling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated product labelling equipment.

This unit applies to individuals who work under broad direction and exercise autonomy and judgement, and are responsible for applying basic principles to the operation and monitoring of a labelling process and associated equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate labelling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available to meet labelling requirements 1.4 Prepare product and materials to meet labelling requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare product labelling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet labelling requirements
2. Operate and monitor the labelling process	2.1 Start up labelling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Products are labelled according to specification 2.4 Monitor labelling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Shut down the labelling process	3.1 Shut down labelling equipment according to operating instructions 3.2 Prepare labelling equipment for cleaning and maintenance according to workplace procedures
4. Conduct house-keeping activities	4.1 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.2 Conduct work according to workplace environmental guidelines 4.3 Record workplace information according to workplace requirements

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.

Skill	Description
Oral communication	Report out of specification details clearly using language, tone and pace appropriate to audience
Get the work done	Respond to predictable routine problems, faults and out of specification issues, and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3002 Operate the labelling process	FDFBP3002A Operate the labelling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3002 Operate the labelling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated product labelling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

heating glue to correct temperature

checking glue meets specification according to label type

confirming dryness of container in readiness for labels

checking labels meet specification of product

inserting labels, correctly orientated in magazine

feeding label web through application mechanism

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

label adhesion

label orientation

label damage

label positioning

smooth versus bubbled labels

misprinted labels

any label or product coding applied as part of the process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of labelling equipment

key features of labelling equipment and components

links to related processes

effect of process stages on end product

quality characteristics of end product

product and materials preparation requirements and effect of variation on the process which may include effect on end results of:

glue temperature

glue type

wet containers

faulty label feed

incorrect or inaccurate labels

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine maintenance requirements

health and safety in the workplace hazards and controls

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a product labelling context

work procedures and instructions

personal protective equipment

products, consumables and materials

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3003 Operate the softpack filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated bottling and packaging equipment involved in the softpack filling process.

This unit applies to individuals working under broad direction who exercise autonomy and judgement and are responsible for the operating and monitoring of a softpack filling process and associated bottling and packaging equipment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate softpack filling equipment	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Confirm that product and materials are available to meet filling requirements 1.4 Prepare product and materials to meet filling requirements 1.5 Confirm that services are available and ready for operation 1.6 Prepare softpack filling equipment and check to confirm readiness for use according to operating instructions 1.7 Set equipment to meet filling requirements
2. Operate and monitor the softpack filling process	2.1 Start up softpack filling equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within specification 2.3 Fill softpacks according to specification 2.4 Monitor softpack filling equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance 2.6 Liaise with operators in other work areas to ensure ongoing filling process runs efficiently and effectively
3. Shut down the softpack filling process	3.1 Shut down softpack filling equipment according to operating instructions 3.2 Prepare softpack filling equipment for cleaning and maintenance according to workplace procedures
4. Complete house-keeping activities	4.1 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 4.2 Conduct work according to workplace environmental guidelines 4.3 Record workplace information according to workplace requirements

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.

Skill	Description
Oral communication	Report out-of-specification details appropriately
Get the work done	Respond to predictable routine problems, faults and out-of-specification issues, and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3003 Operate the softpack filling process	FDFBP3003A Operate the softpack filling process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3003 Operate the softpack filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down an automated or semi-automated softpack filling system on a minimum of one occasion, including:

confirming equipment is ready for operation, including:

checking head alignment and operation

testing bag weights and volumes

completing a test run

flushing lines and equipment with product to be packaged

making minor adjustments as required

confirming cleaning and sanitation processes are completed

checking evacuation of air from softpack via vacuum

ensuring inert gas release at end of filling cycle

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

continuity of supply of softpacks to filler

correct bag weight and volumes

bag quality and integrity (leaks)

inert gas is released

vacuum prior to fill

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved in the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of softpack filling equipment

key features of softpack filling equipment and components

links to related processes

effect of process changes on end product

quality characteristics of end product

product and materials preparation requirements and effect of variation on process

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and method of monitoring control points within the process

common causes of variation and corrective action required

health and safety in the workplace hazards and controls

lock-out and tag-out procedures

routine maintenance requirements

procedures and responsibility for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdown

waste handling requirements and procedures

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a softpack filling context

products, materials and consumables

personal protective equipment

equipment, services and corresponding information as required

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules to match the softpack filling task.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3004 Operate the bottle sealing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated bottling and packaging equipment involved in the bottle sealing process in a bottling and packing environment.

The unit applies to individuals who are responsible for operating and monitoring a bottle sealing process and associated equipment. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate bottle sealing equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and dry goods are available to meet bottle sealing requirements 1.4 Ensure that services are available and ready for operation 1.5 Prepare bottle sealing equipment and check to confirm readiness for use 1.6 Set-up equipment to meet bottle sealing requirements
2. Operate and monitor the bottle sealing process	2.1 Start up bottle sealing equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Seal bottles according to requirements 2.4 Monitor bottle sealing equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures 2.6 Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively
3. Shut down the bottle supply process	3.1 Shut down bottle sealing equipment according to operating instructions 3.2 Prepare bottle sealing equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret messages in standard operating procedures
Navigate the world of work	Recognise organisational expectations and follows explicit protocols and procedures Seek clarification when required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3004 Operate the bottle sealing process	FDFBP2004A Operate the bottle sealing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3004 Operate the bottle sealing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up, operated and shut down all items of equipment on a bottle sealing process on a minimum of one occasion, including:

confirming equipment is ready for operation, ensuring:

cleaning and sanitation processes are completed

magazine, hoppers, chutes and guides are operational

any adjacent coding equipment is set up and operational

line controls (conveyors) are operational

line lube is operational and being correctly applied

torque testers are correctly calibrated

equipment is set for correct bottle height

vacuum pump is operational

vacuum block and corker jaws are correctly lubricated

bottle feeds are filled with correct screws and stars and accurately aligned

monitoring and adjusting process equipment to achieve required quality outcomes, ensuring:

compressed air pressure is at correct level

torque on Roll On Tamper Evident (ROTE) seals

cork depths as established by the workplace

effective seal on crown seals

correct vacuum is being applied to head space in bottle

wire muselet is consistently applied

appearance of sealing application to approved quality

quality materials are used in the sealing process

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bottle sealing equipment

key features of bottle sealing equipment and components

links to related processes

stages and changes which occur during the process

effect of process stages on end product

quality characteristics and uses of end product

effect of product and materials on process outcomes

emergency and troubleshooting procedures

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

services required

significance and methods of monitoring control points

common causes of variation and corrective action required

technological advances that include automation

health and safety in the workplace hazards and controls

routine maintenance requirements

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdown

recording requirements and procedures

equipment operation and out-of-specification actions for:

compressed air pressure

torque on ROTE seals, Roll On Pilfer Proof, Lux

inappropriate cork depths

ineffective seal on crown seals

incorrect vacuum applied to head space in bottle

inconsistent application of wire muselet

poor appearance of sealing application

poor quality of dry goods used in the sealing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real bottling and packaging workplace

resources, equipment and materials:

bottle sealing equipment

bottle sealing resources and consumables

tools and equipment for adjusting and, maintaining equipment

personal protective equipment

specifications:

work procedures and operator's manuals or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3005 Operate the tirage and transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated equipment involved in the tirage and transfer process.

The unit applies to individuals who are responsible for operating and monitoring a tirage and transfer process and associated bottling and packaging equipment in the wine industry. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate tirage and transfer equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available and ready for use to meet tirage and transfer process requirements 1.4 Prepare product and materials to meet the tirage and transfer requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare tirage and transfer equipment and check to confirm readiness for use 1.7 Set up equipment to meet tirage and transfer requirements
2. Operate and monitor the tirage and transfer process	2.1 Start-up tirage and transfer equipment according to operating instructions 2.2 Monitor control points to confirm performance and maintain within equipment operation specification 2.3 Ensure tirage and transfer output meets specification 2.4 Monitor tirage and transfer equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures
3. Shut down the tirage and transfer process	3.1 Shut down tirage and transfer equipment according to operating instructions 3.2 Prepare tirage and transfer equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret textual information in process documentation
Navigate the world of work	Recognise organisational expectations and follow protocols and procedures Recognise own work performance and seek assistance where required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3005 Operate the tirage and transfer process	FDFBP2007A Operate the tirage and transfer process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3005 Operate the tirage and transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, operated and shut down all items of equipment in the tirage and transfer process on a minimum of one occasion including:

confirming equipment used for the tirage and transfer process is ready for operation ensuring:

cleaning and sanitation processes are completed

filling tubes meet specification

bottle feeds are filled with correct screws and stars and accurately aligned

crown seal hopper, chutes and guides are operational

crown sealer is operational

vacuum is operational

rinser is operational

inert gas is operational

disgorger bottle piercing tips are straight and correctly aligned to receive bottles

de-crowner is operational

line controls and conveyors are operational

automatic binning and de-binning is set up for operation

filler, crown sealer, rinser, disgorger and de-crowner are adjusted to suit bottle height

lines and equipment are flushed with product to be bottled

operating, monitoring and adjusting process equipment to achieve required quality outcomes ensuring:

gas and compressed air pressures are at correct level

vacuum is operational

product or wine base temperature is set correctly

fill height and volume is set correctly

ongoing appearance and quality of wine filled to tirage

effectiveness of crown seals in sealing wine in bottle

disgorger bottle piercing tips are not bent or incorrectly aligned

ongoing disgorging is draining wine efficiently

de-crowner is removing all crown seals

bottles are rinsed efficiently and are suitable for filling

vacuum and gas are being applied

bins being filled to tirage are clearly marked as specified

all identifying markings are removed from bins once wine is transferred

smooth flow of automatic binning and de-binning

monitoring supply and flow of product and materials to and from the process

taking corrective action in response to typical faults and inconsistencies, out-of-specification results or non-compliance

safely shutting down equipment in response to routine shut down requirements

cleaning and sanitising equipment according to workplace procedures

sorting, treating, recycling or disposing of wastes according to workplace procedures

completing workplace records as required

applying safe work practices, identifying hazards and controlling risks.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of tirage and transfer equipment

key features of tirage and transfer equipment and components

health and safety in the workplace hazards and controls for the use of triage and transfer equipment

personal protective equipment required for operating the tirage and transfer process

workplace environmental procedures and controls

set up, operation and shut down of equipment involved in the tirage and transfer process, including:

equipment and instrumentation components, purpose and operation

significance and methods of monitoring control points

common causes of variation and corrective action required

routine maintenance requirements

procedures and responsibility for reporting problems

routine shutdown sequence

necessary services for process including power, compressed air, water, inert gas, steam and vacuum

process specification, procedures and operating parameters

basic operating principles of process control systems where relevant

technological advances that include automation

shutdown and maintenance procedures including:

routine maintenance procedures

shutdown and cleaning requirements associated with changeovers and types of shutdown

shut down of equipment in response to an emergency situation

preparing and dismantling equipment for cleaning

collection, treatment and handling requirement for waste generated by processes and cleaning operation

cleaning and sanitising equipment according to workplace procedures

workplace procedures for recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real bottling and packaging workplace

resources, equipment and materials:

wine operations tirage and transfer equipment

tirage and transfer resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

workplace procedures and operating instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3006 Operate traditional sparkling wine processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of manual, semi-automated and automated equipment involved in the traditional sparkling wine processes of shaking, neck freezing, de-crowning, dosing and topping up.

The unit applies to individuals who are responsible for operating and monitoring traditional sparkling wine processes and associated equipment in the bottling and packaging industry. They work under broad direction and exercise autonomy and judgement where required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to operate traditional sparkling wine equipment	1.1 Interpret work instructions, including identifying potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that product and materials are available and ready for use to meet traditional sparkling wine process requirements 1.4 Prepare product and materials to meet traditional sparkling wine process requirements 1.5 Ensure that services are available and ready for operation 1.6 Prepare traditional sparkling wine equipment and check to confirm readiness for use 1.7 Set up equipment to meet traditional sparkling wine requirements
2. Operate and monitor traditional sparkling wine processes	2.1 Start-up traditional sparkling wine equipment according to operating instructions 2.2 Monitor control points to confirm performance is maintained within equipment operation specification 2.3 Ensure that traditional sparkling wine output meets specification 2.4 Monitor traditional sparkling wine equipment to confirm operating condition 2.5 Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures
3. Shut down traditional sparkling wine processes	3.1 Shut down traditional sparkling wine equipment according to operating instructions 3.2 Prepare traditional sparkling wine equipment for cleaning according to workplace procedures
4. Conduct housekeeping activities	4.1 Carry out cleaning procedures 4.2 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret textual information in process documentation
Navigate the world of work	Recognise organisational expectations and follow explicit protocols and procedures Recognise own work performance and seek assistance where required
Get the work done	Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3006 Operate traditional sparkling wine processes	FDFBP2006A Operate traditional sparkling wine processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3006 Operate traditional sparkling wine processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, operated and shut down all items of equipment in the traditional sparkling wine processes of shaking, neck freezing, de-crowning, dosing and topping up on a minimum of one occasion including:

confirming equipment used for traditional sparkling wine processes is ready for operation ensuring:

cleaning and sanitation processes are completed

automatic shaker is programmed and operational or manual shaking tables are set up

bottles are correctly binned and lids secured for shaking

manual or automatic de-binning is set up for operation

neck freezer is set up and operational

bottle feeds are filled with correct screws and stars and accurately aligned

manual or automatic de-crowner is operational

manual or automatic dosing equipment is set up and operational

manual or automatic topping-up equipment is set up and operational

vacuum is operational

refrigerant is operational

line controls and conveyors are operational

all equipment is adjusted to suit bottle height

operating, monitoring and adjusting process equipment to achieve required quality outcomes ensuring:

gas and compressed air pressures are at correct level

wine to be shaken is binned and secured correctly

automatic bin shaker is operating to program

smooth flow of automatic or manual de-binning

all identifying markings are removed from bins once wine is transferred

continued supply of refrigerants

temperature of neck freezer is at correct level

smooth flow of bottles through neck freezer

de-crowner is removing all crown seals

temperature of top-up wine and liqueur is at correct level

lees plug is disgorging correctly

liqueur doser is delivering correct amount

top-up procedure meets wine level or volume requirements

monitoring supply and flow of product and materials to and from the process

taking corrective action in response to typical faults and inconsistencies, out-of-specification results or non-compliance

safely shutting down equipment in response to routine shut down requirements

cleaning and sanitising equipment according to workplace procedures

sorting, treating, recycling or disposing of wastes according to workplace procedures

completing workplace records as required

applying safe work practices, identifying hazards and controlling risks.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry methods used in the traditional sparkling wine process

quality characteristics and specifications of sparkling wine products

health and safety in the workplace hazards and controls, particularly in relation to handling refrigerants and wine stored under pressure

workplace environmental procedures and controls

personal protective equipment required for sparkling wine processes

purpose of equipment used in the traditional sparkling wine process

necessary services for the traditional sparkling wine process including power, compressed air, water, inert gas, refrigerants, steam and vacuum services

monitoring of the process including:

stages and changes which occur during the process

effect of process stages on end product

significance and methods of monitoring control points

common causes of variation and corrective action required

procedures and responsibility for reporting problems

process specification, procedures and operating parameters

basic operating principles of process control systems where relevant

technological advances that include automation

shutdown and maintenance procedures including:

routine maintenance procedures

shutdown and cleaning requirements associated with changeovers

shutdown of equipment in response to an emergency situation

preparing and dismantling equipment for cleaning

collection, treatment and handling requirement for waste generated by processes and cleaning operation

cleaning and sanitising equipment according to workplace procedures

workplace procedures for recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

wine operations traditional sparkling wine equipment

traditional sparkling wine resources and consumables

tools and equipment for adjusting and maintaining equipment

personal protective equipment

specifications:

work procedures and operating instructions or instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPBPG3007 Perform packaging equipment changeover

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare, set up and test a multi-stage continuous packaging line.

The unit applies to individuals who are responsible for the continuous operation of a multi-stage continuous packaging line in the packaging industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Bottling and Packaging (BPG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to set multi-stage continuous packaging line	1.1 Interpret work instructions and identify potential health and safety in the workplace hazards and controls 1.2 Select, fit and use appropriate personal protective equipment 1.3 Ensure that components are available and meet requirements 1.4 Select and use appropriate hand tools 1.5 Ensure equipment is safe to set according to operating instructions
2. Assemble, set and adjust multi-stage continuous packaging line	2.1 Assemble equipment in correct sequence according to operating instructions 2.2 Replace equipment components and set to meet production specifications 2.3 Change services as required 2.4 Test packaging line to meet specifications and operational requirements 2.5 Adjust packaging line settings to meet specifications and according to operating instructions 2.6 Liaise with operators in other work areas to ensure ongoing packaging process runs efficiently and effectively
3. Complete packaging line changeover	3.1 Monitor and clear waste generated by the process according to workplace procedures 3.2 Store unused components according to workplace procedures 3.3 Conduct work to meet workplace environmental guidelines 3.4 Instruct operators according to workplace procedure 3.5 Record workplace information according to workplace requirements

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.

Skill	Description
Oral communication	Clearly explain packaging equipment instructions to operators using language, tone and pace appropriate to the operators
Interact with others	Recognise common cultural and other differences of people in the work context and makes adjustments when communicating instructions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPBPG3007 Perform packaging equipment changeover	FDFBP2008A Perform packaging equipment changeover	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Recoded to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPBPG3007 Perform packaging equipment changeover

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared, set up and tested a multi-stage continuous packaging line on a minimum of one occasion, including:

changing equipment or process components in response to product change and specification, including:

label size, positioning, shape and type

bottle size and shape

carton size, type and format

capsule size and type

product type and style

closure type or size

type of inert gas used to flush bags or bottles of cover product

bottle rinsing method (water, alcohol or gas)

flushing lines

checking pressures, flow rates or quantities used per item

operating control program

testing the process and equipment operation to ensure correct:

label height, orientation and adhesion

conveyor noise and product spacing

carton erection, orientation and seal

production capacity (such as bottles per hour)

fill pressure

monitoring and adjusting process equipment to achieve required quality outcomes, adjusting:

stars, scrolls and bows

mandrels

filling head heights

label applicators

sighting guides

operational speeds

taking corrective action in response to typical faults and inconsistencies

liaising with other work areas involved the packaging process

completing workplace records as required

applying safe work practices and identifying health and safety in the workplace hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quick changeover equipment principles, purpose and operation, including an understanding of process control systems

equipment purpose and operation, including an understanding of process control systems, where used

process specification, procedures and operating parameters across the system

equipment components purpose and operation

component changes and adjustments required

test run procedures

control points and monitoring methods

services required

isolation procedures

material specification and preparation requirements

health and safety in the workplace hazards and controls

environmental issues and control

routine maintenance procedures where relevant

operating procedures for relevant work task.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a bottling context

products, materials and consumables

personal protective clothing and equipment

equipment and services

specifications:

instructions, information, specifications and schedules

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2001 Conduct a standard product tasting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, prepare and conduct standard product samples and tastings for wine and/or spirits.

The unit applies to individuals who work in cellar door operations and conduct routine, ‘on request’ tastings from individual customers and small groups.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Store and handle products	1.1 Cellar tasting products and rotate stock according to product style and workplace procedures 1.2 Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures 1.3 Access information to ensure product usage dates are current
2. Set up product tasting area	2.1 Prepare products for tasting using appropriate techniques for product style or characteristics 2.2 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers 2.3 Prepare adequate supplies of suitable support materials and place ready for use 2.4 Confirm tasting preparation meets with health and safety in the workplace procedures
3. Conduct product tastings	3.1 Establish customer preferences using effective communication techniques and support materials 3.2 Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively 3.3 Give customers time and privacy to sample each product and make a decision 3.4 Encourage customers to ask questions and pass opinions on products 3.5 Answer customer queries accurately and comprehensively, or refer to another information resource 3.6 Adjust tasting order and product range to suit customer requirements
4. Serve tasting samples	4.1 Open product using techniques and procedures suitable to product characteristics 4.2 Identify product faults and rectify and report according to workplace procedures 4.3 Pour product and present to the customer for tasting in compliance with legal regulations 4.4 Collect and dispose of waste according to workplace environmental guidelines 4.5 Maintain optimum condition of open product and store sealed product according to workplace procedures

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.

Skill	Description
Reading	Comprehend information from a variety of workplace documents
Oral Communication	Convey technical and specialised information using language appropriate to customer Use questioning skills to gather information about customer preferences Use active listening skills to respond to questions or feedback from customers
Numeracy	Calculate numerical information relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Understand and apply legislative responsibilities and workplace procedures relevant to own role
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2001 Conduct a standard product tasting	FDFCD2006A Conduct a standard product tasting	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2001 Conduct a standard product tasting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following for an individual customer at least once, and for a group at least once:

accessing workplace information to identify standard product tasting and preparation requirements

cellaring and rotating tasting stock to maintain product quality and suitability for tastings

preparing tasting area, equipment and supplies in a manner suitable for the range of products being tasted and the number of customers in the tasting

ensuring products are correctly opened, checked and served to customers

communicating effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of standard product tasting

available information resources:

product and price lists

background documentation

other personnel with special expertise

overview of product range and quality characteristics

common product faults, features, causes and corrective action necessary

product sensory evaluation techniques (standard)

optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits

preparation requirements and procedures for glasses, spittoons, chilling equipment and support materials

operating procedures for equipment and services used in product tasting

product handling procedures and techniques:

opening

decanting

pouring

displaying the label

procedures to maintain product quality between tastings

product knowledge:

product style and taste characteristics

optimum serving requirements

preparation requirements

stock availability

label interpretation

workplace policies and procedures and responsibilities related to product tastings:

customer service

customer complaints

responsible service of alcohol

safe food handling

product storage

product tastings

personal presentation

stock rotation

reporting problems

housekeeping

health and safety in the workplace hazards and controls associated with product tastings.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

range of workplace products for tasting

materials and equipment needed to conduct tastings

product information or technology for accessing information

specifications:

workplace procedures relating to product tastings

relationships (internal and/or external):

external customers for tasting opportunities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2002 Provide and present wine tourism information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide and present relevant and accurate tourist information to winery visitors on wine products, wine growing, local history, and workplace facilities.

The unit applies to individuals who work in cellar door operations of wineries or distilleries. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide general overview of the Australian wine industry	1.1 Provide a brief history of Australian viticulture and wine production to visitors on request 1.2 Identify the main wine grape growing regions of Australia and explain distinguishing features in response to visitor enquiries 1.3 Describe the position of Australian wines in relation to world markets 1.4 Explain the risk from visitors bringing phylloxera into quarantine areas and describe procedures for controlling and minimising this risk 1.5 Identify and comply with workplace requirements for visitor access, health and safety in the workplace and the provision of information
2. Provide general regional information	2.1 Identify and describe grape varieties commonly grown in the region 2.2 Explain the location of tourist information centre and other local tourist attractions to visitors and provide information about special events 2.3 Provide a brief outline of local history to visitors 2.4 Maintain current details about local facilities and provide to visitors on request 2.5 Provide contact names and locations of local wineries to visitors on request 2.6 Access and provide current local tourist information brochures and online information
3. Provide general information about the organisation and its products	3.1 Provide a brief history of the organisation to visitors 3.2 Explain the role of the cellar door operations within the workplace 3.3 Identify the countries to which workplace products are exported and provide information about exported products to visitors 3.4 Explain the Australian wine awards system to visitors and application to the workplace product range 3.5 Explain key wine industry bodies, events and their functions to visitors

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.

Skill	Description
Reading	Gather and interpret tourism information from various sources
Oral Communication	Use clear language to convey industry-specific information appropriate to visitor Use active listening skills to respond to questions from visitors and to provide information that meets visitor needs
Navigate the world of work	Understand biosecurity and health and safety in the workplace requirements relevant to own role
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation
Get the work done	Use the main features and functions of digital tools to identify and convey tourism information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2002 Provide and present wine tourism information	FDFCD2002A Promote wine tourism information	Updated to meet Standards for Training Packages Changed unit title and minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2002 Provide and present wine tourism information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has provided wine tourism information for at least two separate visitor enquiries and has demonstrated the following:

accessed information about the history and product range of the organisation, regional and Australian wines

accessed workplace information to identify wine industry tourism promotion requirements

provided tourism information appropriate to the needs of visitors to the cellar door

explained phylloxera threats and prevention measures to visitors

maintained cellar door information resources and display areas

used digital tools to access and present wine industry information

presented clear and accurate wine tourism information covering:

wine varieties and production in the local region

main wine grape growing regions in Australia

links to history, tourism information and other wineries

workplace wine products and exports

wine industry bodies and awards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

brief history of Australian wine production:

first planting of vines in Australia, including where and when

key successes and challenges in wine industry development

structure of the industry

trends in styles produced

location and key distinguishing features of Australia’s main wine grape growing regions:

climate and soil

grape varieties and wine styles

specific viticultural and vinification techniques

key brands

key features of local wine grape growing region:

climate

soil

grape varieties

wine styles

specific viticultural and vinification techniques

key brands

position of Australian wine in the world market:

quantity and value of Australian exports

major importers of Australian wine

key brands exported

label interpretation and Australian wine label integrity program

the threat of phylloxera to the Australian wine industry:

quarantine areas

effect of phylloxera on vine and wine

steps winery and vineyard visitors can take to minimise risk of transferring infection

regional and local information:

overview of history

local events

local attractions, facilities and essential services

key Australian wine industry bodies and their purpose

organisation information:

history

parent company or owners

size and production capacity

key brands

product and service range

workplace policy and procedures with regard to:

visitor service and interaction

providing information and advice

health and safety in the workplace hazards and controls

procedures and responsibility for reporting problems

effective presentation skills and techniques.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

promotional information, materials, displays and/or equipment

technology for accessing and presenting information

aids and resources for effective presentations

specifications:

work instructions and workplace procedures relating to promoting wine tourism information and dealing with visitors

relationships (internal and/or external):

cellar door visitors for promotion activities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2003 Sell cellar door products and services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to sell wine and other products and services. It involves developing product knowledge, engaging with customers and using sales techniques to maximise sale opportunities.

The unit applies to individuals who work under general supervision to provide specialised industry knowledge to sell products and services to cellar door visitors.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop product and service knowledge	1.1 Develop and retain knowledge of the use, purpose and application of cellar door products and services by accessing relevant sources of information 1.2 Research and apply comparisons between available products and services, including brand options, features and price 1.3 Develop knowledge of competitors’ product and service ranges and pricing structure 1.4 Consult experienced sales staff or research product information to increase workplace product and service knowledge 1.5 Identify workplace safety and consumer regulatory requirements relevant to the sale of cellar door products and services
2. Approach customer	2.1 Determine timing of customer approach according to cellar door sales procedure and customer behaviour 2.2 Identify and apply effective sales approach using knowledge of customer buying behaviour 2.3 Convey a positive impression to encourage customer interest
3. Gather customer information	3.1 Apply questioning techniques to determine customer motives for purchase 3.2 Use listening skills to determine customer requirements 3.3 Interpret and respond to non-verbal communication cues 3.4 Guide customers to product ranges that match customer buying motives and requirements 3.5 Address customers according to workplace protocol and by name if known
4. Sell benefits to customer	4.1 Match customer needs to appropriate products and services 4.2 Communicate knowledge of product or service features and benefits clearly to customers 4.3 Describe specific requirements relating to products or services to customers 4.4 Answer routine customer questions about products accurately and honestly 4.5 Refer customers to more experienced, senior sales staff or to appropriate product specialists according to workplace procedures
5. Overcome customer objections	5.1 Identify and acknowledge customer objections to purchasing 5.2 Categorise objections into price, time and product or service characteristics 5.3 Offer solutions or alternatives to customer objections 5.4 Apply problem solving to overcome customer objections and consult with senior staff as required
6. Close sale	6.1 Identify and monitor customer buying signals and respond appropriately 6.2 Encourage customers to make purchase decisions in compliance with regulatory requirements 6.3 Select and apply method to close sale according to cellar door sales procedures
7. Maximise sales opportunities	7.1 Recognise and apply opportunities to ‘up sell’ or make additional sales 7.2 Advise customers of complementary products or services according to identified customer needs 7.3 Review personal sales outcomes and implement strategies to maximise future sales

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.

Skill	Description
Reading	Interpret product information from a variety of sources including labelling and advertising information
Writing	Record workplace information using industry-based vocabulary and required format
Oral Communication	Convey information using language appropriate to customer Use questioning skills to gather information from customer
Numeracy	Calculate numerical information relating to measurements, quantities, volume and costs
Navigate the world of work	Understand and apply legislative responsibilities relevant to own role Evaluate own work performance to identify opportunities to improve sales techniques
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2003 Sell cellar door products and services	FDFCD2005A Sell cellar door products and services	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2003 Sell cellar door products and services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has sold cellar door products and services and has demonstrated the following when selling at least two separate product types:

developed and maintained workplace product and service knowledge, including knowledge of competitor products and services for comparison

sought information from product or service resources and assistance from colleagues and/or product specialists

determined customer needs and buying motives using effective communication:

questioning techniques

active listening skills

observing customer behaviour

matched customer requirements to appropriate product or service

conveyed product and service knowledge to customers

provided solutions or alternatives to customer objections about potential purchases

applied appropriate and effective sales approaches according to workplace procedures, customer behaviour or buying signals

closed sales and maximised sales opportunities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

features of a range of products and services available from the sales outlet or workplace

features of workplace customer service

information sources for product information including:

product lists

expertise of colleagues

promotional materials

features and characteristics of customer types and motivations for purchasing cellar door products and services

sales techniques including:

use of effective communication

methods of sales approaches

understanding customer needs

promoting features and benefits of products and services

how to identify and overcome objections

how to close sales

methods to maximise sales and add-on products and services

health and safety in the workplace and consumer regulatory requirements as they apply in the workplace in relation to serving or selling.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace condition

resources, equipment and materials:

range of workplace products and relevant equipment

product and service information or technology for accessing information

specifications:

workplace procedures relating to selling cellar door products and services

relationships (internal and/or external):

external customers for sales opportunities and internal personnel for assistance.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS2004 Perform cellar door stock control procedure

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to receive, unpack and dispatch wine and cellar door goods and to participate in stocktaking.

The unit applies to individuals who work in cellar door operations in the wine industry. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive and process incoming goods	1.1 Confirm job requirements and identify potential workplace hazards and controls according to workplace procedures 1.2 Maintain cleanliness and neatness in receiving bay according to workplace procedures 1.3 Select, fit and use personal protective equipment and manual handling equipment relevant to the job requirements 1.4 Check incoming stock and validate against purchase orders and delivery documentation 1.5 Unpack incoming goods safely and dispose of waste in accordance with workplace procedures 1.6 Inspect items received for damage, quality, use-by dates, breakage or discrepancies and record issues 1.7 Record stock levels on workplace stock systems 1.8 Arrange secure transfer, storage, pricing and labelling of stock according to workplace procedures
2. Rotate stock	2.1 Carry out routine rotation of merchandise and wrapping and packing materials according to workplace procedures 2.2 Store or dispose of excess stock according to workplace procedures
3. Undertake minor stocktakes	3.1 Undertake routine cyclical stock counts according to workplace procedures 3.2 Update stock records documentation according to stock control system 3.3 Report stock discrepancies according to workplace procedures
4. Reorder stock	4.1 Identify minimum stock levels according to workplace procedures 4.2 Place required orders using stock requisition forms or electronic system 4.3 Identify undelivered stock from orders in stock system and follow up according to workplace procedures
5. Process stock returns	5.1 Identify stock to be returned to supplier or warehouse and label with date, supplier and reason for return 5.2 Complete credit request documentation according to workplace or supplier requirements 5.3 Store stock securely while awaiting dispatch 5.4 Complete delivery documentation noting special delivery instructions 5.5 Pack items safely and securely to avoid damage in transit

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.

Skill	Description
Reading	Comprehend and interpret information from a variety of workplace documents
Writing	Record workplace information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and volume
Navigate the world of work	Comprehend requirements of workplace procedures and legislative requirements, in particular health and safety in the workplace, and apply to job role
Get the work done	Plan, organise and complete tasks according to set routines and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS2004 Perform cellar door stock control procedure	FDFCD2004A Perform cellar door stock control procedure	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS2004 Perform cellar door stock control procedure

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed the following cellar door stock control tasks at least once:

accessed workplace information to identify stock control requirements

consistently applied safe work practices in the handling of stock, including selected, fitted and used personal protective equipment

received, unpacked, checked, processed, labelled and stored an incoming stock order according to workplace procedures

carried out routine rotation procedures for merchandise and associated cellar door stock according to workplace requirements

participated in a routine stocktake according to workplace procedures

monitored stock levels and reordered stock

processed a stock return to a supplier

dispatched outgoing goods

processed information using workplace stock control system

maintained work area according to workplace cleanliness and neatness standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of stock control, including features of workplace systems used for stock control

details of key suppliers of merchandise and other stock

common health and safety in the workplace hazards relevant to stock control and methods for controlling the associated risks

operational aspects of workplace procedures in regard to:

stock control

stock rotation practices

maintaining stock levels

ordering stock

unpacking of goods

disposal of packaging materials

dealing with out-of-date, missing or damaged stock

stock pricing and labelling

correct handling and storage of stock

processes for stocktaking and cyclical counts

procedures for:

handling stock safely

inspecting items and recording quality or other issues

maintaining workplace cleanliness and neatness

record keeping.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

stock

stock control system for recording information

specifications:

workplace procedures relating to stock control.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3001 Conduct winery and site tours

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare, conduct and evaluate winery and site tours and presentations for a variety of domestic and overseas visitors.

The unit applies to individuals who work in cellar door operations of wineries or distilleries of different sizes, locations and product ranges. Individuals have specialised knowledge and work under broad direction with responsibility for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for winery and site tour	1.1 Establish size and composition of tour group from relevant source 1.2 Identify specialist requirements for touring party based on size and composition of the group 1.3 Carry out background research to ensure the tour presentation includes up-to-date and appropriate information 1.4 Plan for tour including route and timing 1.5 Prepare required materials to meet customer and workplace objectives
2. Conduct winery and site tour	2.1 Welcome and brief tour group according to workplace procedures 2.2 Inform tour group members of health and safety in the workplace requirements and pest control precautions both before and during the tour, and monitor to ensure compliance 2.3 Present information to tour group members that contains specialised and technical information appropriate to the group’s requirements 2.4 Provide special facilities, services and hospitality arrangements according to workplace procedures and tour group requirements 2.5 Present information in locations' that maximise tour group members' ability to hear and/or see the presentation 2.6 Invite tour group members to ask questions and seek further explanation about information presented throughout the tour 2.7 Maintain the safety, welfare and comfort of tour members at all times
3. Evaluate and assess performance	3.1 Ask tour group members and any accompanying staff to review their experience according to workplace procedures 3.2 Carry out a self-assessment of own performance in conducting the winery and site tour 3.3 Identify positive and negative aspects of the way the tour was conducted and consider for future tour planning and organisation 3.4 Review feedback from tour group members and take steps to incorporate where possible

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.

Skill	Description
Reading	Gather and interpret information from various sources to establish tour requirements
Writing	Record workplace information using industry-based vocabulary and required format Prepare documents for distribution to tour members in required workplace format
Oral Communication	Use clear language to convey technical and specialised information appropriate to tour group Use questioning skills to gather feedback from participants Use active listening skills to respond to questions or feedback from participants
Navigate the world of work	Evaluate own work performance to identify opportunities to improve own skills or knowledge
Interact with others	Use accepted practices and protocols for communicating with people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve required outcomes Take responsibility for decisions made about tour organisation and delivery Use the main features and functions of digital tools during the planning and delivery of winery and site tours Evaluate event outcomes to identify opportunities to improve future tours

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3001 Conduct winery and site tours	FDFCD2001A Conduct winery and or site tours	Updated to meet Standards for Training Packages Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3001 Conduct winery and site tours

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit

There must be evidence that the individual has planned and conducted winery and site tours on at least two separate occasions with two different groups and has demonstrated the following:

identified characteristics and requirements of tour group

planned tour in advance, including:

conducting background research

liaising with staff in areas to be visited

preparing presentation materials and equipment

ensuring availability of required protective equipment for tour members

conducted welcome and pre-tour briefing, including information about health and safety in the workplace and pest control requirements, and other relevant site specific information

conducted tour according to planned route and timing

presented information in a clear and logical format

engaged with tour group members when presenting information by encouraging questions and discussion

monitored tour group members during tour to ensure health and safety in the workplace and security compliance

sought feedback from tour members about their experience at the end of the tour and evaluated own performance

evaluated and considered feedback for future tour planning, organisation and delivery.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and objectives of conducting winery and site tours

workplace policies and procedures and responsibilities relating to site visitors, including:

health and safety in the workplace requirements

emergency and evacuation procedures

first aid situations

pest and disease biosecurity procedures – phylloxera

food safety procedures

contact details for emergencies and first aid

customer service and welfare

public relations and information transfer

personal presentation

customer complaints and reporting procedures

key principles and components of a site tour plan

key principles and techniques for group facilitation

key background information about the workplace, including:

brand and workplace objectives

site features, equipment, processes and layout

product range and services provided.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment and materials needed for presentation or tour

documentation or technology for recording customer feedback

specifications:

information about tour group and tour instructions

workplace procedures relating to winery and site tours

relationships (internal and/or external):

customers for winery or site tour.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3002 Plan and deliver a wine tasting event

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan and deliver a wine tasting event. It includes researching the needs of clients, sourcing products to be tasted, preparing product and tasting equipment, event planning, conducting the tasting event and providing advice and information on the products to be tasted.

The unit applies to individuals who work in cellar door operations. Individuals have specialised knowledge and work under broad direction with responsibility for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety in the workplace, and food safety regulations, legislation and standards that apply to the workplace.

When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan for a wine tasting event	1.1 Identify potential health and safety in the workplace hazards and implement control measures 1.2 Source and interpret workplace information regarding procedures and regulations for conducting a wine tasting event 1.3 Identify characteristics and potential requirements of event participants to ensure event planning is relevant to group 1.4 Establish and confirm availability of required facilities 1.5 Record registrations of participants according to workplace procedures 1.6 Undertake pre-event organisation of resources and facilities 1.7 Liaise with security, technology and finance support services to ensure availability of systems
2. Prepare for product tastings	2.1 Establish products to be tasted according to specialised product tasting requirements of customers 2.2 Carry out appropriate background research for products planned for wine tasting event 2.3 Prepare work area including promotional and support materials for specialised product tasting
3. Conduct wine tasting event	3.1 Conduct event according to event plan, objectives and workplace procedures 3.2 Conduct product tasting according to workplace protocols and industry practices
4. Evaluate and assess performance	4.1 Encourage and review participant feedback about their expectations and level satisfaction associated with attending the event 4.2 Carry out self-assessment of performance in meeting customer expectations and personal and workplace objectives 4.3 Assess feedback to determine positive and negative aspects of the event conducted and consider for future events 4.4 Resolve concerns of participants and report problems according to workplace procedures

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.

Skill	Description
Reading	Gather and interpret product information from a variety of sources including labelling and advertising information
Writing	Record workplace information using industry-based vocabulary and required format
Oral Communication	Provide information using language appropriate to event participants Use questioning skills to gather feedback from participants Use active listening skills to respond to questions or feedback from participants
Numeracy	Calculate numerical information relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Evaluate own work performance to identify opportunities to improve own skills or knowledge
Interact with others	Use accepted practices and protocols for communicating with internal personnel and people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve outcomes Take responsibility for decisions made about event organisation and delivery Use the main features and functions of digital tools during the planning and delivery of a wine tasting event Evaluate event outcomes to identify opportunities to improve future events

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3002 Plan and deliver a wine tasting event	FDFCD3002A Conduct a specialised product tasting	Updated to meet Standards for Training Packages Redesigned unit using content from the previous unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3002 Plan and deliver a wine tasting event

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned and delivered at least one wine tasting event and has demonstrated the following:

prepared a plan for a wine tasting event

identified and followed health and safety in the workplace procedures

organised services and facilities to support a wine tasting event including:

records systems

technology

wine tasting equipment and materials

product availability

location and facilities

identified and researched specific participant requirements and details on style, vintage, region and other background information about products to be tasted

identified and prepared tasting resources and facilities including:

products at correct temperatures

glasses and supplies

suitable tasting environment

conducted a specialised product tasting according to workplace procedures and industry practices including:

articulating an accurate sensory evaluation of product tasted

serving products in appropriate condition for specific tasting

identifying and removing faulty products prior to tasting

maintaining optimum tasting environment

providing customer service

provided accurate and relevant information in line with participant requirements

evaluated and assessed performance against participant, personal and workplace objectives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of wine tasting events within industry practice

health and safety in the workplace procedures and regulations for conducting wine tasting events

basic event planning and delivery methods

common industry systems for registration, finance and technology used in wine events

purpose and principles of specialised product tasting, including:

link to related work areas and activities

quality characteristics of products and materials

promotional and brand objectives of the workplace and tasting events

overview of international, national, regional and organisation-specific information about wine products

workplace procedures relating to:

responsible service of alcohol

specialised and standard product tastings

customer service

customer complaints

information provision and presentation

activity performance review and evaluation

product sensory evaluation techniques and procedures

key presentation principles and techniques for engaging and informing customers about wine tasting

workplace procedures and responsibility for reporting problems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

facilities and services for wine tasting event planning

range of workplace products for tasting

materials and equipment needed to conduct tastings

specifications:

workplace procedures relating to specialised product tastings

product information or technology for accessing information

relationships (internal and/or external):

external customers/participants with specialised requirements for tasting opportunities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCDS3003 Coordinate winery hospitality activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, conduct and evaluate winery hospitality activities. It includes limited responsibility for the work of others.

The unit applies to individuals who work under broad direction and take responsibility for coordinating hospitality activities conducted as part of cellar door operations in the wine industry.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Door (CDS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify required hospitality activities	1.1 Interpret workplace or organisation promotional schedule and apply to hospitality activities 1.2 Respond to ad-hoc customer requests and bookings according to workplace procedures 1.3 Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities
2. Plan and organise hospitality activities	2.1 Identify resources required to implement hospitality activities 2.2 Negotiate prices and services with suppliers and customers 2.3 Confirm supply of necessary resources and services according to supplier agreements and workplace procedures
3. Prepare for winery hospitality activities	3.1 Prepare a schedule of events to ensure timely and effective implementation of activities 3.2 Prepare or produce support materials in line with promotional schedule and workplace requirements 3.3 Brief team and suppliers on their roles and responsibilities
4. Implement hospitality activities	4.1 Coordinate resources effectively and efficiently to meet customer and workplace objectives 4.2 Monitor and maintain hospitality facilities within limits of responsibility 4.3 Recognise, rectify and report problems and anomalies to appropriate personnel
5. Evaluate winery hospitality activities	5.1 Evaluate team performance based on workplace and customer objectives 5.2 Encourage and review customer feedback to improve performance 5.3 Assess suppliers and give feedback according to workplace procedures 5.4 Collate information to use for the financial and promotional viability assessment 5.5 Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel

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.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documentation in required format
Oral Communication	Provide information using language appropriate to audience Use questioning skills to gather feedback Use active listening skills to respond to questions or feedback from others
Numeracy	Perform calculations relating to measurements, quantities, volumes and monetary value
Navigate the world of work	Understand and comply with legislative and workplace requirements relevant to own role
Interact with others	Use accepted practices and protocols for communicating with internal personnel and people external to the organisation
Get the work done	Plan, sequence and implement tasks required to achieve outcomes Use analytical skills to address problems and make decisions related to hospitability activities requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCDS3003 Coordinate winery hospitality activities	FDFCD3003A Coordinate winery hospitality activities	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCDS3003 Coordinate winery hospitality activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned, conducted and evaluated winery hospitality activities and has demonstrated the following at least once:

accessed workplace information and schedules to identify winery hospitality activity coordination requirements

planned and coordinated resources and supply of services appropriate to each hospitality event

applied a high level of personal presentation

handled customer requests, bookings and ad-hoc requests

prepared schedules, briefing notes and other support materials for staff, suppliers and customers

coordinated services, products and activities for hospitality events

monitored hospitality facilities and service provision

briefed team members and suppliers on roles and responsibilities

monitored and dealt with problems and special requests during hospitality activities

gathered feedback and data to evaluate winery hospitality activities

used results of evaluations to improve future activities

followed health and safety in the workplace procedures when coordinating winery hospitality activities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

links to related work areas and resources such as cellar door, public relations and marketing

workplace procedures and responsibility for:

reporting problems

recording requirements

customer service and complaints

workplace product and service range

workplace and brand promotional objectives

format and interpretation of promotional schedules

roles and responsibilities of supporting functions

legislative and regulatory requirements as they apply in the workplace, including:

serving and selling liquor

industry codes of practice

consumer law

health and safety in the workplace procedures for employees and customers.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or a realistic environment that allows the individual to conduct the required winery hospitality activity

resources, equipment and materials:

documentation or technology for coordinating events

documentation or technology for preparing, recording and communicating information relating to the event

specifications:

workplace promotional schedule and information about hospitality event and/or customer requirements

workplace procedures relating to winery and hospitality events

relationships (internal and/or external):

staff and suppliers to brief

customers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2001 Perform oak handling activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use, treat, repair, store and stack oak barrels and casks. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for oak handling activities	1.1 Identify and confirm job requirements 1.2 Identify applicable handling activities, environmental guidelines and legislative requirements 1.3 Identify potential workplace health and safety hazards, assess risks and implement control measures 1.4 Select and fit personal protective equipment relevant to the job requirements 1.5 Check equipment and materials to ensure availability and readiness for use according to workplace procedures
2. Use oak materials for production requirements	2.1 Locate and identify oak product required to meet job requirement 2.2 Select and follow workplace procedures for filling, emptying and topping 2.3 Use transfer operations to complete production requirements
3. Treat, store and repair oak	3.1 Identify treatment, storage and repair requirements for oak product 3.2 Confirm that oak meets job requirements 3.3 Treat, store and repair oak to meet workplace procedures 3.4 Operate and monitor equipment to ensure job requirements are being maintained 3.5 Identify and address non-conformance results according to workplace procedures
4. Stack oak barrels and casks	4.1 Identify and plan stacking requirements for oak barrels and casks 4.2 Select stacking method and implement according to specification and safe work practices 4.3 Confirm stacked oak barrels and casks meet specification 4.4 Identify and address non-conformance stacking
5. Complete oak handling activities	5.1 Shut down equipment safely according to workplace procedures 5.2 Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation 5.3 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2001 Perform oak handling activities	FDFCEL2001A Perform oak handling activities	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2001 Perform oak handling activities

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least one occasion:

accessing workplace information to identify oak handling requirements

identifying legislative and workplace requirements related to oak handling

selecting and fitting personal protective equipment

selecting, setting up and operating equipment

carrying out oak handling and treatment according to workplace procedures

monitoring oak handling activities and equipment to identify non-conformance results

carrying out minor repairs

stacking and securing oak vessels according to workplace procedures

shutting down equipment in routine and emergency situations

conducting work safely and following health and safety procedures including identifying hazards and controlling risks associated with working in confined spaces

following workplace procedures for:

maintaining records

reporting and recording corrective action

sorting, collecting, treating, recycling or disposing of waste.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of oak use in winemaking and spirit production

links between oak handling and related processes in cellar operations

effect of oak storage on end product

types of oak used for storage

common faults in oak barrels and casks and effect on end product

possible sources of oak contamination and effect on end product

minor repair methods and procedures

main methods used in oak barrel and cask stacking

common causes of variation and corrective action required

types of shutdown and associated requirements for routine and emergency situations

health and safety hazards and controls in the workplace including instructions for use of chemicals in oak treatment

hazards and controls associated with confined space entry

workplace procedures and responsibility for:

recording requirements

reporting problems

waste handling.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for oak handling activities

materials and equipment for confined space entry (if required)

materials handling equipment

oak products for activities in performance evidence

system for recording and reporting information

specifications:

workplace procedures for oak handling activities.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2002 Perform fermentation operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the wine fermentation process. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for fermentation operations	1.1 Identify and confirm fermentation requirements 1.2 Confirm availability of required materials and services to meet fermentation operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for fermentation operations 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor fermentation operations	2.1 Start up the fermentation process according to workplace procedures 2.2 Monitor production process to confirm fermentation operation meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete fermentation operations	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the fermentation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitors supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems by referring to workplace procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2002 Perform fermentation operations	FDFCEL2002A Perform fermentation operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2002 Perform fermentation operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one fermentation operation including:

accessing workplace information to identify fermentation processing requirements

conducting work according to environmental and health and safety requirements in the workplace

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing fermentation operation

preparing and confirming status of equipment and services before commencing fermentation process

setting up and starting the fermentation process

conducting work safely and following health and safety procedures including identifying hazards and controlling risks associated with working in confined spaces

monitoring the fermentation process

taking corrective action in response to non-conformance results

shutting down the process after fermentation operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the fermentation process and the links between fermentation and other processes used in wine operations

basic operating principles of fermentation equipment

materials used in the fermentation process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the fermentation process

main fermentation techniques and how these techniques can affect the characteristics of the wine

product, materials and equipment preparation requirements and effect of variation on the fermentation process

techniques that may be used to manipulate the fermentation process and wine characteristics, including:

pressure

temperature

yeast variety or strain

carbon dioxide

skin contact

type of fermentation vessel

additions

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the fermentation process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for fermentation operations

materials and equipment for confined space entry (if required)

equipment and materials for fermentation process

system for recording and reporting information

specifications:

workplace procedures for fermentation operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2003 Operate the ion exchange process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate ion exchange equipment used in winemaking operations.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the ion exchange process for operation	1.1 Confirm work instructions and identify potential health and safety hazards and controls according to workplace procedures 1.2 Select and fit personal protective equipment according to job requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Confirm availability and prepare product and materials to meet ion exchange operation requirements 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet ion exchange requirements and job requirements
2. Operate and monitor the ion exchange process	2.1 Start up the ion exchange process according to workplace procedures 2.2 Monitor ion exchange process to confirm that ion exchanged product meets specification 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the ion exchange process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by the ion exchange process 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2003 Operate the ion exchange process	FDFCEL2003A Operate the ion exchange process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2003 Operate the ion exchange process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one ion exchange process:

accessing workplace information to identify ion exchange requirements

selecting and fitting appropriate personal protective equipment

conducting work according to environmental and health and safety requirements in the workplace

checking supply and status of product and ion exchange agents before commencing ion exchange process

preparing and confirming status of equipment and services before commencing ion exchange process

setting up and starting up the ion exchange process

monitoring ion exchange process to maintain quality specifications

taking corrective action in response to non-conformance results

shutting down the process after ion exchange operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit.

This includes knowledge of:

purpose and principles of ion exchange process and links between ion exchange process and related processes in cellar operations

stages and changes which occur during ion exchange process and the effect of process stages on the end product quality characteristics and uses of ion exchange product and materials

manual and computer-controlled ion exchange equipment

methods used to monitor the process common causes of non-conformance and corrective action required

health and safety hazards in the workplace and controls

routine shutdown preparation requirements

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for ion exchange operations

equipment and materials for ion exchange process

products for ion exchange

system for recording and reporting information

specifications:

workplace procedures for ion exchange operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2004 Perform heat exchange operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to prepare and operate heat exchange equipment.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the heat exchange process for operation	1.1 Identify and confirm heat exchange operations requirements 1.2 Confirm availability of required materials and services to meet heat exchange operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for heat exchange operations 1.5 Prepare materials to meet heat exchange operations requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet heat exchange operations requirements
2. Operate and monitor the heat exchange process	2.1 Start up the heat exchange process according to workplace procedures 2.2 Monitor control points to confirm performance meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the heat exchange process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the heat exchange process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2004 Perform heat exchange operations	FDFCEL2011A Perform heat exchange operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2004 Perform heat exchange operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one heat exchange operation:

accessing workplace information to identify heat exchange processing requirements

selecting and fitting appropriate personal protective equipment (PPE)

conducting work according to environmental and health and safety requirements in the workplace

checking supply and status of materials before commencing heat exchange operation

preparing and confirming status of equipment and services before commencing heat exchange process

setting up and starting up heat exchange process

monitoring the heat exchange process

taking corrective action in response to non-compliance results

shutting down the process after heat exchange operations are completed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the heat exchange process and the links between heat exchange and other processes used in wine operations

basic operating principles of heat exchange equipment

materials used in the heat exchange process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the heat exchange process

main heat exchange techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the heat exchange process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for heat exchange operations

equipment and materials for heat exchange process

system for recording and reporting information

specifications:

workplace procedures for heat exchange operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2005 Perform must draining operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform must draining operations in wine making. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for must draining operations	1.1 Identify and confirm must draining operations requirements 1.2 Confirm availability of required materials and services to meet must draining operations requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for must draining operations 1.5 Prepare materials to meet must draining operations requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet must draining operations requirements
2. Operate and monitor must draining operations	2.1 Start up the must draining process according to workplace procedures 2.2 Monitor must draining process to confirm product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete must processing operations	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the must draining process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2005 Perform must draining operations	FDFCEL2015A Perform must draining operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2005 Perform must draining operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one must draining process, including:

accessing workplace information to identify must draining requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing must draining operation

preparing and confirming status of equipment and services before commencing must draining process

setting up and starting the must draining process

monitoring the must draining process

taking corrective action in response to non-conformance results

shutting down the process after must draining operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the must draining process and the links between must draining and other processes used in wine operations

basic operating principles of must draining equipment

materials used in the must draining process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the pressing process

main must draining techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the must draining process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for must draining operations

equipment and materials for must draining process

system for recording and reporting information

specifications:

workplace procedures for pressing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2006 Operate the crushing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate crushing equipment in a wine cellar environment and may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the crushing process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product and materials to meet crushing requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements
2. Operate and monitor the crushing process	2.1 Start up the crushing process according to workplace procedures 2.2 Monitor crushing process to confirm crushed product meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the crushing process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the crushing process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2006 Operate the crushing process	FDFCEL2016A Operate the crushing process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2006 Operate the crushing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one crushing process, including:

accessing workplace information to identify crushing requirements

selecting and fitting personal protective equipment (PPE)

confirming supply of services, materials and product required for crushing

preparing and confirming status of product and materials prior to crushing process commencement

setting up and starting up the crushing process

monitoring the crushing process

taking corrective action in response to non-conformance results

shutting down the process after crushing operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of crushing and links between crushing process and related processes in wine operations

stages and changes which occur during crushing and the effect of crushing stages on the end product

method of monitoring the crushing process and common causes of non-conformance and corrective action required

health and safety hazards in the workplace and controls

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for crushing operations

equipment and materials for crushing process

products for crushing

system for recording and reporting information

specifications:

workplace procedures for crushing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2007 Prepare and make additions and finings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and add finings and additions to wine.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare additions and finings	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements 1.8 Weigh or measure product and materials to meet requirements
2. Make additions and finings	2.1 Start equipment to ensure product is mixing 2.2 Make addition or fining to product according to workplace procedures 2.3 Monitor production process to confirm additions and finings product meets specifications 2.4 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete additions and finings	3.1 Identify appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the additions and finings process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to weigh or measure materials required for process Interpret symbols or numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2007 Prepare and make additions and finings	FDFCEL2017A Prepare and make additions and finings	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2007 Prepare and make additions and finings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has made at least four different additions or finings using at least two different techniques and methods of addition, including:

accessing workplace information to identify requirements for adding finings and additions

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing additions and finings operation

preparing and confirming status of equipment and services before commencing additions and finings process

setting up and starting the additions and finings process

monitoring the additions and finings process

taking corrective action in response to non-conformance results

shutting down the process after additions and finings operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of additions and fining that is used and the links between additions and finings and other processes used in wine operations

basic operating principles of preparing and making additions and finings

quality characteristics of product and materials used and effect on process outcome

main additions and finings mixing techniques and how these techniques can affect the characteristics of the wine:

pumping over

gas mixing

rummaging

stirring

submersible mixers

in-place mixers/tank agitators

portable guth agitators

methods for adding:

venturi

dosing

direct, tipping in or pumping in while wine mixing

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the additions and finings process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for additions and finings operations

equipment and materials for additions and finings activities

system for recording and reporting information

specifications:

workplace procedures for preparing and making additions and finings.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2008 Carry out inert gas handling operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use and handle inert gases in solid or gaseous state including the manufacture of carbon dioxide bricks or snow.

The unit applies to individuals who work in cellar operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select gases appropriate to the task	1.1 Identify and confirm workplace procedures 1.2 Confirm availability of appropriate gas or gases to meet workplace procedures 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Determine risk factors based on the characteristics of the gas or gases to be used and handled
2. Prepare and use gases in winery operations	2.1 Select the appropriate gas handling equipment and prepare, set up and operate according to workplace procedures 2.2 Confirm that gas type and quantity delivered meets specification 2.3 Handle and monitor gas safely according to specific risk factors 2.4 Manufacture carbon dioxide bricks or snow according to workplace procedures 2.5 Identify and address non-conformance of product, process and equipment
3. Complete gas handling operations	3.1 Shut equipment down according to workplace procedures 3.2 Prepare equipment for cleaning following safe work practices 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Calculate and monitor amount of gas required for the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2008 Carry out inert gas handling operations	FDFCEL2018A Carry out inert gas handling operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2008 Carry out inert gas handling operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has carried out inert gas handling operations and demonstrated the following on at least two separate occasions:

accessing workplace information to identify inert gas handling requirements

selecting, fitting and using personal protective equipment (PPE)

selecting appropriate gases to meet requirements:

single or blend of gases

gaseous or solid form

dosage

interpreting cylinder or service line information

confirming supply of services and gases for requirements

selecting equipment appropriate to the task and gas to be handled

setting up, preparing and operating equipment according to workplace procedures

manufacturing carbon dioxide bricks or snow

delivering gas according to specifications

monitoring gas handling process:

gas pressure

gas flow

integrity of seals

taking corrective action in response to non-conformance results

shutting down equipment in routine situations

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of using inert gases in cellar operations

properties and functions of gases

hazards and risks associated with different forms or types of gas

gas handling policy and procedures

factors affecting choice of gas or gas blends:

wine type and style

winemaker preference

equipment set up, preparation and operation procedures and requirements including settings and key variables

purpose of PPE

legislative requirements as they affect immediate gas handling responsibilities

steps in manufacturing process for dry ice bricks or snow

requirements to liaise or advise related work areas

routine shutdown and cleaning preparation requirements

workplace health and safety requirements

workplace procedures and responsibility for:

reporting problems

waste handling requirements

environmental issues and controls

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for inert gas handling operations

equipment, cylinders and materials for inert gas handling operations

gas or gases to meet work instruction

system for recording and reporting information

specifications:

workplace procedures for inert gas handling operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2009 Carry out transfer operations

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to transfer various types of input and finished products.

The unit applies to individuals who work in cellar, bottling or distillation and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the transfer process for operation	1.1 Identify and confirm transfer requirements 1.2 Confirm availability of product, materials and services to meet transfer requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for the transfer process 1.5 Prepare product and materials to meet transfer requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet transfer requirements
2. Operate and monitor the transfer process	2.1 Start up the transfer process according to workplace procedures 2.2 Monitor process to confirm transfer operation meets specifications 2.3 Identify and address non-conformance in product, process and equipment according to workplace procedures
3. Shut down the transfer process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the transfer process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare materials for the process Interpret symbols, gauges and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2009 Carry out transfer operations Release 2	FBPCEL2009 Carry out transfer operations Release 1	Minor update in assessment conditions to refer to wine or beverage production workplace	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

Assessment Requirements for FBPCEL2009 Carry out transfer operations

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one transfer process, including:

accessing workplace information to identify transfer requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing transfer operation

preparing and confirming status of equipment and services before commencing transfer process

setting up and starting the transfer process

monitoring the transfer process

taking corrective action in response to non-conformance results

shutting down the process after transfer operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the transfer process and the links between transfer operations and other processes

basic operating principles of transfer equipment

equipment used in the transfer process, including:

pumps

hoses

valves

fixed lines

fittings

control instruments

methods used to monitor the transfer process

common causes of non-conformance results for product, process and equipment, and corrective action required, including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace, including:

health and safety hazards associated with transfer operations

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

responsibilities for ensuring cleanliness of equipment

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine or beverage production workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for transfer operations

equipment and materials for transfer operations

system for recording and reporting information

specifications:

workplace procedures for transfer operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL2010 Prepare and wax tanks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and wax tanks in winemaking. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to confined space entry and hot work controls apply to this unit. Special tank entry and breathing equipment may be required. Users are advised to check with the relevant state/territory health and safety in the workplace authority.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare materials and tank for waxing	1.1 Identify and confirm waxing requirements 1.2 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.3 Select, fit and use personal protective equipment required for waxing process 1.4 Confirm with supervisor that the relevant worksite permits have been obtained prior to commencement of waxing process 1.5 Prepare tank and confirm that it is ready to wax in accordance with workplace procedures 1.6 Check equipment and confirm readiness for use according to workplace procedures 1.7 Confirm that services are available and operational to meet waxing requirements 1.8 Prepare wax according to manufacturer's and workplace instructions
2. Wax tanks	2.1 Remove top layer of wax following safe work practices 2.2 Apply wax according to workplace procedures 2.3 Operate equipment according to workplace procedures and manufacturer instructions 2.4 Monitor waxing process and address non-conformances in process and equipment according to workplace procedures 2.5 Confirm waxed tank meets waxing requirements
3. Complete tank waxing activities	3.1 Identify and implement appropriate equipment shutdown procedures 3.2 Clean and store equipment 3.3 Collect, treat and dispose of or recycle waste generated by both the waxing process and cleaning procedures 3.4 Return tank to operating order according to workplace procedures 3.5 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL2010 Prepare and wax tanks	FDFCEL2020A Prepare and wax tanks	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL2010 Prepare and wax tanks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared and waxed at least one tank, including:

accessing workplace information to identify waxing requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of material, equipment and services before commencing waxing

carrying out the waxing process

conducting work safely and following health and safety procedures including identifying hazards and controlling risks associated with working in confined spaces

monitoring the process and taking corrective action in response to non-conformance results

correctly completing and finishing the waxing process

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of waxing tanks and the links between waxing and other processes used in wine operations

basic operating principles of waxing equipment

materials used in the waxing process including preparation requirements and effect of variation on the waxing process:

tanks with damage

different wax mix preparation requirements

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the waxing process

methods for controlling risks associated with work health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

confined space entry

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operation workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for waxing operations

materials and equipment for confined space entry (if required)

equipment and materials for waxing process

system for recording and reporting information

specifications:

workplace procedures for preparing and waxing tanks.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3001 Handle and store spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to handle and store spirits in wine or spirit making workplaces.

This unit applies to individuals working in either a distillation facility or in a winery where they handle spirits as part of the fortification process of wine.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to handle spirits	1.1 Identify and confirm job requirements 1.2 Identify applicable spirit handling and storage workplace procedures, environmental guidelines and legislative requirements 1.3 Select, fit and use personal protective equipment relevant to the job requirements 1.4 Identify health and safety in the workplace hazards, assess risks and implement control measures
2. Undertake spirit handling and storage activities	2.1 Locate and identify spirit according to job requirements 2.2 Confirm sampling and testing requirements for spirit 2.3 Identify equipment needed and check to ensure availability, safety and readiness for use 2.4 Set up equipment to meet job requirements and workplace procedures 2.5 Operate and monitor equipment to ensure job requirements are being met 2.6 Identify and address non-conformance results according to workplace procedures
3. Finalise sprit handling activities	3.1 Shut down equipment safely according to workplace procedures 3.2 Collect, treat, dispose of or recycle draining waste according to workplace procedures and relevant legislation 3.3 Record workplace information to meet workplace requirements and relevant legislation

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.

Skill	Description
Reading	Interpret handling and storage information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3001 Handle and store spirits	FDFCEL2012A Handle spirits	Updated to meet Standards for Training Packages Unit code updated to AQF 3 to reflect complexity of competency Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3001 Handle and store spirits

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has handled and stored two different spirits, and demonstrated the following points for each spirit:

accessing workplace information to identify spirit handling and storage requirements

selecting, fitting and using personal protective equipment

identifying hazards and promptly responding to risks

selecting, setting up and operating equipment

monitoring spirit handling activities and equipment to identify non-conformance results

taking corrective action in response to non-conformance results

sorting, collecting, treating, recycling or disposing of draining waste

following equipment shut down procedures applying safe work practices for all spirit handling activities

recording spirit handling and storage information.

In demonstrating all of the above points the individual must apply all workplace and legislative requirements relevant to handling and storing spirits.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of spirit use in winemaking

properties of different types of spirit

spirit classifications

role and requirements of legislation in the control of spirits and the importance of accurate measuring and recording requirements for all spirit handling processes

spirit storage and security controls

health and safety hazards and controls including:

hazardous substances used during handling and storage of spirits

emergency procedures

workplace procedures and responsibility for:

sampling and testing procedures

storing spirits securely

reporting non-conformance results or equipment problems

responding to environmental issues

disposing of waste

shutting down equipment

record keeping.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for handling and storing spirits

equipment for safe handling and production of spirits

spirits

system for recording and reporting information

specifications:

workplace procedures for handling and storing spirits.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3002 Operate the continuous clarification by separation (flotation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare for and operate the continuous clarification by separation (flotation) process in wine production.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the continuous clarification by separation (flotation) process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the continuous clarification by separation (flotation) process	2.1 Start up the flotation process according to workplace procedures 2.2 Monitor production process to confirm performance meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the continuous clarification by separation (flotation) process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3002 Operate the continuous clarification by separation (flotation) process	FDFCEL3002A Operate the continuous clarification by separation (flotation) process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3002 Operate the continuous clarification by separation (flotation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one continuous clarification by separation (flotation) process including:

accessing workplace information to identify clarification requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing clarification operation

preparing and confirming status of equipment and services before commencing filtration process

setting up and starting the filtration process

monitoring the filtration process

taking corrective action in response to non-conformance results

shutting down the process after clarification operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of continuous clarification by separation (flotation) process and the links between the process and other processes used in wine operations

basic operating principles of separation (flotation) process equipment

materials used in the clarification by separation (flotation) process

main separation (flotation) techniques and how these techniques can affect the characteristics of the wine

pectin negative level when:

adding sulphur

cooling product

adding pectin enzymes

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the clarification by separation (flotation) process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for clarification by separation (flotation) operations

equipment and materials for clarification by separation (flotation) process

specifications:

work procedures for continuous clarification by separation (flotation) process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3003 Operate the concentration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate and monitor a continuous centrifugal juice concentrator to produce juice products for wine making.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the concentration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet concentration requirements
2. Operate and monitor the concentration process	2.1 Start up the concentration process according to workplace procedures 2.2 Monitor production process to confirm concentration meets specification 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the concentration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the concentration process and cleaning procedures 3.4 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3003 Operate the concentration process	FDFCEL3003A Operate the concentration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3003 Operate the concentration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated the concentration process and demonstrated the following at least once:

accessing workplace information to identify concentration requirements

identifying legislative and workplace requirements related to the concentration process

selecting, fitting and using personal protective equipment

confirming equipment status and condition

selecting, setting up and operating the concentration process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning

conducting work according to environmental and health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of concentration operation and the links between concentration and related processes

stages and changes which occur during concentration operation

effect of process stages on end product

quality characteristics and uses of concentrated product

main controls used in concentration process:

flow rates

operating vacuum

operating temperatures

cone rpm

dilution and product loss

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

typical workplace hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required for the concentration process

concentration equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for concentration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3004 Operate an earth filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare for and operate an earth filtration process using a range of filter media.

The unit applies to individuals who work in a wine operations cellar environment and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the earth filtration process for operation	1.1 Identify job requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment relevant to the job requirements 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the earth filtration process to meet production requirements
2. Operate and monitor the earth filtration process	2.1 Start up the earth filtration process according to workplace procedures 2.2 Monitor process to confirm earth filtration meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the earth filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the earth filtration process and cleaning procedures 3.4 Record workplace information according to workplace procedures and format

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3004 Operate an earth filtration process	FDFCEL2013A Operate the pressure leaf filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Change of title to reflect current Industry terminology Prerequisites removed Unit code updated to AQF 3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3004 Operate an earth filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one earth filtration process, including:

accessing workplace information to identify earth filtration processing requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing earth filtration operation

preparing and confirming status of equipment and services before commencing earth filtration process

setting up and starting the earth filtration process

monitoring the earth filtration process

taking corrective action in response to non-conformance results

shutting down the process after earth filtration operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the earth filtration process and the links between earth filtration and other processes used in wine operations

use of filter media:

diatomaceous earth (DE)

perlite

cellulose

materials used in the earth filtration process including:

preparation requirements and effect of variation on the earth filtration process

main earth filtration techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the earth filtration process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for earth filtration operations

equipment and materials for earth filtration process

products for earth filtration process

system for recording and reporting information

specifications:

workplace procedures for earth filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3005 Operate the pressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate pressing equipment in winemaking. It may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pressing process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the pressing process	2.1 Start up the pressing process according to workplace procedures 2.2 Monitor production process to confirm pressed product meets specifications 2.3 Identify and address non-conformances in product, process and equipment according to workplace procedures
3. Shut down the pressing process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the pressing process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations required to prepare production materials for the process Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3005 Operate the pressing process	FDFCEL2005A Operate the pressing process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3005 Operate the pressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one pressing process, including:

accessing workplace information to identify pressing requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing pressing operation

preparing and confirming status of equipment and services before commencing pressing process

setting up and starting the pressing process

monitoring the pressing process

taking corrective action in response to non-conformance results

shutting down the process after pressing operations are completed

conducting work according to environmental and health and safety requirements in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the pressing process and the links between pressing and other processes used in wine operations

basic operating principles of pressing equipment

materials used in the pressing process including:

grape varieties, whole fruit bunches and common additives

preparation requirements and effect of variation on the pressing process

main pressing techniques and how these techniques that can affect the characteristics of the wine:

degree of pressing and pressure

blending and separating free run juice from first and later pressings

press type

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the pressing process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for pressing operations

equipment and materials for pressing process

system for recording and reporting information

specifications:

workplace procedures for pressing operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3006 Operate the fine filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the fine filtration process and equipment to achieve pre-set specifications for wine or juice products.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fine filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare services, product and materials to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job role 1.5 Check the integration of flow path according to workplace procedures 1.6 Check equipment and confirm readiness for use according to workplace procedures 1.7 Set the process to meet filtration requirements
2. Operate and monitor the fine filtration process	2.1 Start up the fine filtration process according to workplace procedures 2.2 Monitor filtration process to confirm filtered product meets specifications 2.3 Identify and address non-conformance of product, process and equipment
3. Shut down the fine filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the filtration process and cleaning procedures 3.4 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3006 Operate the fine filtration process	FDFCEL2010A Operate the fine filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3006 Operate the fine filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated the fine filtration process on at least two occasions, including:

accessing and interpreting workplace information to identify filtration requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary product and services

preparing product including pre-filtering product to meet turbidity parameters of membrane

confirming filtration equipment status and condition

setting up and starting up the filtration process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

sorting, collecting, treating, recycling or disposing of waste

following equipment shut down procedures

preparing equipment for cleaning including draining and dismantling equipment

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of fine filtration and the links between filtration and related processes

quality characteristics and uses of fine filtration product

types and application of manual and computer controlled processes

product preparation requirements and effect of variation on the process

main methods used in fine filtration

filtration equipment and instrumentation components, purpose and operation

significance and method of monitoring the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls relating to filtration operations

workplace procedures relating to filtration operations and responsibility for:

reporting problems

waste handling requirements

environmental issues and controls

recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for filtration operations

filtration equipment and membranes, filters and related materials required for operations

product for filtration

system for recording and reporting information

specifications:

workplace procedures for filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3007 Operate clarification by separation (centrifugation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to prepare for and operate the clarification by separation (centrifugation) process.

The unit applies to individuals who work in cellar operations and who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the clarification by separation (centrifugation) process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the clarification by separation (centrifugation) process	2.1 Start up the centrifugation process safely according to workplace procedures 2.2 Monitor production process to confirm clarified product meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the clarification by separation (centrifugation) process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the centrifugation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3007 Operate clarification by separation (centrifugation) process	FDFCEL2006A Operate clarification by separation (centrifugation) process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3007 Operate clarification by separation (centrifugation) process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one separation process, including:

accessing workplace information to identify clarification requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing separation (centrifugation) operation

preparing and confirming status of equipment and services before commencing separation (centrifugation) process

setting up and starting the separation (centrifugation) process

monitoring the separation (centrifugation) process

taking corrective action in response to non-conformance results

shutting down the process after separation (centrifugation) operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the clarification by separation (centrifugation) and the links between clarification by separation and other processes used in wine operations

basic operating principles of separation (centrifugation) equipment

stages and changes which occur during clarification by separation (centrifugation)

materials used in the separation (centrifugation) process

main separation (centrifugation) techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the centrifugation process

methods for controlling risks associated with work health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for clarification by separation (centrifugation) operations

equipment and materials for clarification by separation (centrifugation) process

system for recording and reporting information

specifications:

workplace procedures for clarification by separation (centrifugation) operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3008 Operate the rotary vacuum filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate the rotary vacuum filtration process to filter juice product or wine.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rotary vacuum filtration process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product and materials to meet filtration requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select, fit and use personal protective equipment according to job requirements 1.5 Confirm availability and prepare product and materials are available and ready for operation 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet filtration requirements and job requirements
2. Operate and monitor the rotary vacuum filtration process	2.1 Start up the rotary vacuum filtration process according to workplace procedures 2.2 Monitor rotary vacuum filtration process to confirm the filtration meets specification 2.3 Identify and address non-conformance product, process and equipment performance
3. Shut down the rotary vacuum filtration process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the rotary vacuum filtration process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3008 Operate the rotary vacuum filtration process	FDFCEL2014A Operate the rotary vacuum filtration process	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3008 Operate the rotary vacuum filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least one occasion:

accessing workplace information to identify filtration requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing filtration process

preparing and confirming status of equipment before commencing rotary vacuum filtration process including checking the screen or cloth condition and receival vessels

setting up and starting up the rotary vacuum filtration process

monitoring rotary vacuum filtration process

taking corrective action in response to non-conformance results

shutting down the process after filtration operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of rotary vacuum filtration and links between rotary vacuum filtration and other process in cellar operations

stages and changes which occur during rotary vacuum filtration and the effect of process stages on the end product

use of filter media:

diatomite

perlite

cellulose

polyethylene

methods used to monitor the filtration process and common causes of non-conformance and corrective action required

routine shutdown preparation requirements

health and safety hazards and controls in the workplace

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for rotary vacuum filtration operations

equipment and materials for rotary vacuum filtration process

products for rotary vacuum filtration

system for recording and reporting information

specifications:

workplace procedures for rotary vacuum filtration operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3009 Operate the crossflow filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate crossflow filtration within wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for crossflow filtration operations	1.1 Identify job requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment relevant to the job requirements 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the crossflow filtration process to meet production requirements
2. Operate and monitor the crossflow filtration	2.1 Start up the crossflow filtration process according to workplace procedures 2.2 Monitor process confirm crossflow filtration meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the crossflow operation	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the crossflow filtration process and cleaning procedures 3.4 Record information according to workplace procedures

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3009 Operate the crossflow filtration process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3009 Operate the crossflow filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated at least one crossflow filtration process including:

accessing workplace information to identify crossflow filtration processing requirements

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing crossflow filtration process

preparing and confirming status of equipment and services before commencing crossflow filtration process

setting up and starting the crossflow filtration process

monitoring the crossflow process, including pressures

taking corrective action in response to non-conformance results

shutting down the process after crossflow filtration operations are completed

conducting work according to environmental and workplace health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the crossflow filtration process and the links between filtration and other processes used in wine operations

basic operating principles of crossflow filtration equipment

types of membranes used in filtration processes and their application in wine making

differences between crossflow filtration and other types of filtration processes used in wine operations

main filtration techniques and how these techniques can affect the characteristics of the wine

main considerations for the crossflow filtration process:

flow rate calculation

pressure monitoring, including differential and transmembrane

backflushing

alternating product flow

process flow disruptions

final concentration, including removal of sediments

clean-in-place

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the crossflow filtration process

methods for controlling risks associated with work health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for crossflow filtration operations

equipment and materials required for crossflow filtration process

system for recording and reporting information

specifications:

workplace procedures for crossflow filtration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3010 Operate the decanter process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate and monitor the decanter process in wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the decanter process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet decanter requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective clothing and equipment required for production 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet decanter requirements
2. Operate and monitor the decanter process	2.1 Start up the decanter process according to workplace procedures 2.2 Monitor decanting process to confirm performance is maintained within specification 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the decanter process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan and organise tasks required to achieve job requirements Problem solve as issues arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3010 Operate the decanter process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3010 Operate the decanter process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following at least once:

accessing workplace information to identify decanter requirements

selecting, fitting and using personal protective equipment (PPE)

confirming supply of necessary product and services

confirming equipment status and condition

setting up and starting up the decanter process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of decanter operation

links between decanter and related processes

stages and changes which occur during decanter operation

effect of process stages on end product

quality characteristics and uses of decanter product

product preparation requirements and effect of variation on the process

main methods used in decanter process:

continuous processing

destemmer/crusher

decanter bowl

decanter pomace

multiple applications

decanter equipment and instrumentation components, purpose and operation

significance and method of monitoring the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for decanter processing

decanter equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for decanter process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3011 Operate the reverse osmosis process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate the reverse osmosis process in wine cellar operations.

The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the reverse osmosis process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet reverse osmosis requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Check equipment and confirm readiness for use according to workplace procedures 1.6 Set the process to meet reverse osmosis requirements
2. Operate and monitor the reverse osmosis process	2.1 Start up the reverse osmosis process according to workplace procedures 2.2 Monitor osmosis process to confirm performance is maintained within specification 2.3 Identify and address non-conformance product, process and equipment performance according to workplace procedures
3. Shut down the reverse osmosis process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret information from a variety of workplace documents
Writing	Produce workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Comply with workplace procedures and legislative responsibilities relevant to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Respond to routine problems using workplace instructions and procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3011 Operate the reverse osmosis process	Not applicable	New unit to meet industry requirements	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3011 Operate the reverse osmosis process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated a reverse osmosis process at least once, demonstrating:

accessing workplace information to identify reverse osmosis requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary product and services

confirming equipment status and condition

setting up and starting up the reverse osmosis process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

following equipment shutdown procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of reverse osmosis operation

links between reverse osmosis and related processes

stages and changes which occur during reverse osmosis operation

effect of process stages on end product

quality characteristics and uses of reverse osmosis product

product preparation requirements and effect of variation on the process

main methods used in reverse osmosis process, including:

sediment filter

activated carbon

reverse osmosis filter

alcohol reduction

re blending product

reverse osmosis equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls

procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for reverse osmosis

reverse osmosis equipment and materials required for process

system for recording and reporting information

specifications:

workplace procedures for reverse osmosis process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3012 Perform de-aromatising, de-alcoholising or de-sulphuring operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and operate de-aromatising, de-alcoholising or de-sulphuring processes in winemaking. The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the de-aromatising, de-alcoholising or de- sulphuring process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the de-aromatising, de-alcoholising or de-sulphuring process	2.1 Start up the de-aromatising, de-alcoholising or de-sulphuring process safely according to workplace procedures 2.2 Monitor production process to confirm de-aromatised, de-alcoholised or de-sulphurised product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the de-aromatising, de-alcoholising or de-sulphuring process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the de-aromatising, de-alcoholising or de-sulphuring process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3012 Perform de-aromatising, de-alcoholising or de-sulphuring operations	FDFCEL3004A Perform de-aromatising, de-alcoholising or de-sulphuring operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3012 Perform de-aromatising, de-alcoholising or de-sulphuring operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one of either a de-aromatising, de-alcoholising or de-sulphurising process including:

accessing workplace information to identify production requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing operation

preparing and confirming status of equipment and services before commencing de-aromatising, de-alcoholising or de-sulphurising process

setting up and starting the de-aromatising, de-alcoholising or de-sulphurising process

monitoring the de-aromatising, de-alcoholising or de-sulphurising process

taking corrective action in response to non-conformance results

shutting down the process after de-aromatising, de-alcoholising or de-sulphurising operations are completed

conducting work according to environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of de-aromatising, de-alcoholising or de-sulphuring operations and the links between this and other processes used in wine operations

basic operating principles de-aromatising, de-alcoholising or de-sulphuring equipment

materials used in the de-aromatising, de-alcoholising or de-sulphuring process

main de-aromatising, de-alcoholising or de-sulphuring techniques and how these techniques can affect the characteristics of the wine

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the de-aromatising, de-alcoholising or de-sulphuring process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for de-aromatising, de-alcoholising or de-sulphuring operations

equipment and materials for de-aromatising, de-alcoholising or de-sulphuring process

system for recording and reporting information

specifications:

workplace procedures for de-aromatising, de-alcoholising or de-sulphuring operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3013 Perform rectification (continuous still) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a rectification process in a wine operations distillation environment.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licencing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rectification process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the rectification process	2.1 Start up the rectification process safely according to workplace procedures 2.2 Monitor rectification process to confirm performance meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the rectification process	3.1 Identify appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the rectification process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3013 Perform rectification (continuous still) operations	FDFCEL3005A Perform rectification (continuous still) operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3013 Perform rectification (continuous still) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one rectification (continuous still) operation including:

accessing workplace information to identify distillation requirements

selecting, fitting and using personal protective equipment

checking supply and status of materials before commencing rectification process

preparing and confirming status of equipment and services before commencing rectification process

setting up and starting the rectification process

monitoring the rectification process

taking corrective action in response to non-conformance results

shutting down the process after rectification operations are completed

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the rectification process, and the links between rectification and other processes used in wine operations

basic operating principles of continuous still equipment

materials used in the rectification process

main rectification techniques and how these techniques can affect the characteristics of the wine:

effect of process stages on distillate and by-products

critical temperatures

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the rectification process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for continuous still operations

equipment and materials for continuous still process

system for recording and reporting information

specifications:

workplace procedures for continuous still operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3014 Prepare and monitor wine cultures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare and monitor yeast and bacterial cultures used in wine production and to inoculate product according to set specifications and may involve work in confined spaces.

The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety in the workplace regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for inoculation	1.1 Confirm job requirements 1.2 Identify health and safety in the workplace hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment according to job requirements 1.4 Identify and confirm propagation requirements 1.5 Prepare yeast and bacterial cultures for use according to workplace procedures 1.6 Confirm availability and prepare product, services and materials to meet specified propagation requirements
2. Prepare equipment for culture preparation	2.1 Confirm cleaning and sterilising equipment is ready for use 2.2 Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures
3. Maintain and monitor the propagation process	3.1 Conduct transfer operations to meet propagation requirements 3.2 Conduct the culture propagation process using safe work practices 3.3 Inoculate ferments following work instruction 3.4 Monitor control points to confirm performance is maintained within specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify and address non-conformance of product, process and equipment
4. Complete propagation activities	4.1 Complete propagation process according to workplace procedures 4.2 Dismantle equipment safely and prepare for cleaning 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Conduct work according to workplace environmental guidelines 4.5 Record workplace information according to workplace procedures and format

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.

Skill	Description
Reading	Comprehend instructions in workplace documents
Writing	Complete workplace documents in required format
Numeracy	Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks according to set routines and procedures Problem solve as issues arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3014 Prepare and monitor wine cultures	FDFCEL2007A Prepare and monitor wine cultures	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3014 Prepare and monitor wine cultures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following on at least two separate occasions:

accessing workplace information to identify culture propagation requirements

selecting and fitting personal protective equipment (PPE)

confirming supply of necessary product, materials and services

checking and confirming readiness of equipment before operation

checking and preparing product and any additions, including checking of quality of wine yeast and bacterial cultures before use

starting inoculation process according to instructions

monitoring inoculation process control points for performance against specifications

taking appropriate corrective action for out-of-specification process and equipment performance

preparing equipment for cleaning including draining and dismantling equipment, in preparation for sanitation

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of propagating wine yeast and bacterial cultures

relationship of propagation to alcoholic and malolactic fermentation

stages and changes which occur during culture propagation and the effect of process stages on the end product

quality characteristics and uses of wine yeast and bacterial cultures

product and materials preparation requirements and effect of variation on the process

main methods used in culturing yeast and bacteria for wine production

basic features of fermentation reaction for yeast and bacterial cultures

techniques that may be used to manipulate the propagation process and wine characteristics:

temperature

yeast variety or strain

Baumé scale / hydrometer

additions

pH

oxygen

equipment and instrumentation components, purpose and operation

significance and method of monitoring control points within the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls in the workplace

workplace procedures and responsibility for:

reporting problems

environmental issues and controls

waste handling requirements

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for wine culture operations

equipment and materials for wine culture process

yeast and/or bacterial cultures and products and materials required for wine culture process

system for recording and reporting information

specifications:

work instructions and workplace procedures for wine culture operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3015 Perform first distillation (pot still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a pot still for the first distillation of the input wine product.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the first distillation process	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment relevant to the job role 1.5 Prepare product and materials for operation, ensuring the distillate or low wine meets pre-set specifications 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the first distillation process	2.1 Start up the first distillation process safely according to workplace procedures 2.2 Monitor distillation process to confirm performance meets specifications 2.3 Sample and test the low wine product to ensure it meets specification 2.4 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the distillation process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the distillation process and cleaning procedures 3.4 Record workplace information according to workplace requirements

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3015 Perform first distillation (pot still brandy) operations	FDFCEL2009A Perform first distillation (pot still brandy) operations	Updated to meet Standards for Training Packages Code change Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3015 Perform first distillation (pot still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the following at least once:

accessing and interpreting workplace information to identify first distillation requirements

selecting, fitting and using personal protective equipment (PPE)

confirming supply of necessary product, materials and services

checking temperature and alcoholic strength

preparing product and materials for first distillation (pot still brandy) operations

confirming equipment status and condition

setting up and starting up the first distillation process

monitoring the process and equipment operation to identify non-conformance results

taking corrective action in response to non-conformance results

taking samples and conducting tests

following equipment shut down procedures

preparing equipment for cleaning including draining and dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation

conducting work safely and following health and safety procedures

work within the requirements of Australian Taxation Office (ATO) regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of batch distillation, including definition of the following terms:

pot still

charge

first distillation

low wine

feints

volatile wine components

types and operation of distillation systems for brandy production, including pot stills and continuous stills, and the critical differences between them:

structure and operation

effect on characteristics of end product, including flavour, aromas, alcohol content, complexity and smoothness

links to related processes:

yeasts and fermentation techniques used to make distillation wines

storage and handling of low wine

distillation of low wine to brandy

stages and changes which occur during first distillation, including changes in alcoholic strength and speed of distillation

quality characteristics (specifications) for low wine product

product and materials preparation requirements and effect of variation on the process

distillation equipment and instrumentation components, purpose and operation

sampling and testing procedures

significance and method of monitoring the process

common causes of variation and corrective action required

routine shutdown and cleaning preparation requirements

health and safety hazards and controls in the workplace, including:

hazardous properties of ethanol

emergency flooding procedures

emergency evacuation procedures

safe handling of spirits procedures

procedures and responsibility for:

reporting problems

waste handling requirements

environmental issues and controls

recording requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for first distillation (pot still brandy) operations

distillation equipment and materials required for operations

product for distillation

system for recording and reporting information

specifications:

ATO requirements relating to own role and area of responsibility

workplace procedures for first distillation (pot still brandy) operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3016 Perform second distillation (pot still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Application

This unit of competency describes the skills and knowledge required to operate a pot still for the second distillation.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the second distillation process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the second distillation process	2.1 Start up the distillation process safely according to workplace procedures 2.2 Monitor production process to confirm distillation process meets specifications 2.3 Identify and address non-conformances in product, process and equipment according to workplace procedures
3. Shut down the second distillation process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the pressing process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3016 Perform second distillation (pot still brandy) operations	FDFCEL3001A Perform second distillation (pot still brandy) operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3016 Perform second distillation (pot still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one second distillation (pot still brandy) operation including:

accessing workplace information to identify distillation requirements

selecting and fitting appropriate personal protective equipment (PPE)

checking supply and status of materials before commencing pressing operation

preparing and confirming status of equipment and services before commencing second distillation operations

setting up and starting up the process, including any tests or procedures required by regulation

monitoring the process

taking corrective action in response to non-conformance results

shutting down the process after pressing operations are completed

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of second distillation operations and the links between second distillation and other processes used in wine operations

alcoholic strength of distillation product and final product

legislation, regulation and workplace licence requirements related to fortified spirits for:

Australian Taxation Office (ATO)

border control

customs and excise

quality characteristics and uses of a range of distillation products, including:

fortifying spirit

commercial and premium brandy

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the pressing process

methods for controlling risks associated with health and safety hazards

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

PPE for second distillation operations

pot still and distillation equipment and materials required for production

documentation or technology for recording and reporting information

specifications:

ATO requirements relating to own role and area of responsibility

work instructions and workplace procedures for second distillation operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform lees stripping in winemaking.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the lees stripping process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the lees stripping process	2.1 Start up the stripping process safely according to workplace procedures 2.2 Monitor operation to confirm equipment meets specifications 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the lees stripping process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the lees stripping process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations	FDFCEL2004A Perform single column lees stripping (continuous still brandy) operations	Updated to meet Standards for Training Packages Minor changes to Elements and Performance Criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3017 Perform single column lees stripping (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has performed at least one single column lees stripping (continuous still brandy) operation:

accessing workplace information to identify distillation requirements

selecting and fitting appropriate personal protective equipment

checking supply and status of materials before commencing lees stripping operation

preparing and confirming status of equipment and services before commencing lees stripping process

setting up and starting the lees stripping process

monitoring the lees stripping process

taking corrective action in response to non-conformance results

shutting down the process after lees stripping operations are completed

conducting work according to legislative, environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of distillation process and the links between single column lees stripping and other processes used in wine operations

basic operating principles of single column lees stripping equipment

materials used in the distillation process

main single column lees stripping techniques and how these techniques can affect the characteristics of the wine:

remove alcohol from fermented grape products prior to rectification

apply the first stage of alcohol recovery for brandy production

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the lees stripping process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a wine operations workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for single column lees stripping (continuous still brandy) operations

equipment and materials for lees stripping operations

system for recording and reporting information

specifications:

workplace procedures and legislative requirements for single column lees stripping (continuous still brandy) operations.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCEL3018 Perform dual column distillation (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce brandy using dual column distillation equipment in winemaking.

The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the dual column distillation process for operation	1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm legislative and environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements
2. Operate and monitor the dual column distillation process	2.1 Start up the dual column distillation process safely according to workplace procedures 2.2 Monitor production process to confirm distillate meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the distillation process	3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the dual column distillation process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret production and process information from a variety of workplace documents
Writing	Record data and present information in required format
Numeracy	Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process
Navigate the world of work	Apply workplace procedures and legislative responsibilities to own role
Interact with others	Use required communication mode to report operational information to relevant personnel
Get the work done	Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCEL3018 Perform dual column distillation (continuous still brandy) operations	FDFCEL2008A Perform dual column distillation (continuous still brandy) operations	Updated to meet Standards for Training Packages Minor changes to elements and performance criteria for clarity Prerequisites removed Unit code updated to AQF3 to reflect complexity of competency	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCEL3018 Perform dual column distillation (continuous still brandy) operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one dual column distillation process, including:

accessing workplace information to identify dual column distillation requirements

selecting, fitting and using appropriate personal protective equipment

checking supply and status of materials before commencing dual column distillation operation

preparing and confirming status of equipment and services before commencing dual column distillation process

setting up and starting the dual column distillation process

monitoring the dual column distillation process

taking corrective action in response to non-conformance results

shutting down the process after dual column distillation operations are completed

conducting work according to Australian Taxation Office (ATO), environmental and health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of the dual column distillation process and the links between distillation and other processes used in wine operations

types of distillation systems used for brandy production, including:

pot stills

continuous stills, and the critical differences between them

main distillation techniques and how these techniques can affect the characteristics of the wine:

flavour, aromas

alcohol content

complexity and smoothness

methods used to monitor the process

common causes of non-conformance results for product, process and equipment and corrective action required including:

issues that can be rectified

issues that must be reported

responsibilities for health and safety in the workplace including:

health and safety hazards associated with the dual column distillation process

methods for controlling risks associated with health and safety hazards, including confined space entry

responsibilities for identifying and controlling environmental issues

workplace procedures and responsibility for:

reporting problems

shutting down the process

cleaning

handling waste

recording required information.

role and requirements of legislation in distillation process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment for dual column distillation (continuous still brandy) operations

dual column distillation equipment and materials required for operations

documentation or technology for recording and reporting information

specifications:

work instructions and workplace procedures for dual column distillation (continuous still brandy) operations

ATO requirements relating to own role and area of responsibility.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE3001 Conduct cheese making operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to carry out cheese making in a bulk packaging operations using an integrated industrial process under the direction of the cheese manufacturing manager.

This unit applies to individuals working as advanced operators in industrial cheese enterprises who take responsibility for their own work. It does not include milk preparation processes or cheese curing, portioning or retail packaging processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work	1.1 Organise the work tasks to be completed 1.2 Identify workplace health and safety hazards, assess risks and implement control measures 1.3 Identify food safety and quality non-compliance issues and report to supervisor 1.4 Select and use appropriate personal protective equipment
2. Monitor milk supply and quality	2.1 Ensure the availability of milk supply for batch according to product specifications 2.2 Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification 2.3 Maintain milk at temperature required for inoculation with the culture according to recipe and specifications
3. Prepare cheese making equipment and add ingredients	3.1 Ensure ingredients are available to meet product requirements 3.2 Measure ingredients to meet recipe requirements 3.3 Handle ingredients safely and according to procedures to maintain purity and viability 3.4 Ensure equipment is ready for use according to operating procedures and safety requirements 3.5 Set and operate cheese making equipment to meet specified requirements 3.6 Load ingredients into the plant at the required stage 3.7 Check the final mix against specifications
4. Carry out process control and make adjustments according to operating procedures	4.1 Implement equipment start-up and shutdown according to safety requirements and operating procedures 4.2 Identify and report equipment faults 4.3 Monitor cheese making processes taking required samples according to workplace procedures 4.4 Carry out routine tests and record results according to workplace procedures 4.5 Check cheese for food safety and quality requirements 4.6 Identify, rectify and report out of specification cheese 4.7 Package cheese for curing and distribution with correct batch number attached 4.8 Clean equipment to meet production and hygiene requirements after each batch
5. Record and review cheese making process	5.1 Monitor cheese yields and compare to standards 5.2 Review environmental practices and safety standards used in the process 5.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Reads and interprets recipes, operating procedures, specifications, and other documentation from a variety of sources and consolidates information to determine production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling and terminology when reporting and maintaining production records
Numeracy	Interprets and manipulates numerical information for weights and measures relating to cheese recipes Performs mathematical calculations for sample tests and interprets results to determine action
Oral communication	Clearly explains detailed information using language, tone and pace appropriate to audience when reporting to supervisor
Navigate the world of work	Takes full responsibility for following policies, procedures and standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Uses a range of strategies to establish a sense of connection and build rapport with co-workers
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices related to environmental practices and safety standards.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE3001 Conduct cheese making operations	FDFCH3001A Coordinate cheese making operations	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCHE3001 Conduct cheese making operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has completed all parts of the cheese making process to produce at least one cheese product, including:

checking, mixing and adding ingredients for cheese making according to recipe and production requirements

operating, monitoring and adjusting cheese making equipment to meet production requirements and in accordance with safety procedures

sampling and testing cheese during development and adjusting equipment, ingredients or timing according to procedures and recipe

preparing and packaging cheese for curing and distribution

appling food safety policies and procedures to work practices

reviewing the cheese making process and maintaining records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, basic principles and processes of cheese making including:

the main components of milk and cheese (both curds and whey)

milk characteristics and components important in cheese making

milk preparation for cheese making (fat and protein standardisation, and pasteurisation)

types of starters used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

use of coagulating enzymes to initiate the syneresis process

use of adjunct cultures

moisture control in cheese making

organoleptic properties of cheese and their relationship to processes and ingredients in cheese making

effects of pH and temperature on cheese processing performance and product quality

types and impact of inhibitory substances in milk

cheese making equipment and operations including:

equipment start-up, shutdown and emergency procedures

quality characteristics to be achieved by a cheese making process

operation and routine maintenance requirements of cheese making and packing plant and equipment

operational procedures for operating the cheese making process, including adding ingredients, testing, measuring and recording, and making limited adjustments to ingredient recipes or the operation of equipment according to procedures

work health and safety hazards and controls

common causes of variation and corrective action required for each stage of the cheese making operation including:

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

impact of bacteriophage on the fermentation process

sampling and testing procedures for contaminant microbes

contamination risk of inoculants and contaminants

food safety risks associated with the process and related control measures

sampling and testing procedures for cheese quality

packaging procedures

product/batch changeover procedures

line responsibility for reporting production and performance information

cleaning and hygiene management of cheese making including:

food safety and quality assurance standards and procedures

hygiene, cleaning and sanitation procedures in line with best manufacturing practice

Food Standards Code

routine maintenance procedures

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately reflects performance in a real workplace setting

resources, equipment and materials:

cheese making production process and related equipment

equipment operating procedures including control points and process settings

sampling and testing equipment and procedures

recording systems to meet food safety and quality assurance requirements

cheese making consumables

personal protection equipment and material safety data sheets (MSDS)

cleaning procedures, materials and equipment

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

product specifications and recipes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE3002 Carry out processes for a range of artisan cheeses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to carry out artisan cheese making processes.

This unit applies to individuals who work in small scale cheese production enterprises and use discretion and judgement in their work.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to work	1.1 Organise the work tasks to be completed 1.2 Identify workplace health and safety hazards, assess risks and implement control measures 1.3 Identify and address food safety and quality non-compliance issues according to legislative requirements 1.4 Select and use appropriate personal protective equipment
2. Apply sanitation procedures	2.1 Ensure the storage area for starter cultures is maintained according to workplace hygiene practices 2.2 Keep all surfaces and equipment clean and sanitised according to workplace sanitation procedures 2.3 Ensure raw milk is kept separate from pasteurised milk operations 2.4 Record food safety related information according to workplace food safety standards
3. Implement procedures to prepare milk for cheese making	3.1 Carry out clarification procedures for raw milk, if required 3.2 Implement standardisation procedures for milk to be processed into cheese 3.3 Carry out pasteurisation procedures for milk, if required
4. Carry out procedures to inoculate milk and cut the curd	4.1 Add inoculants and adjuncts to milk and allow it to ripen to specification 4.2 Measure rennet accurately and dilute before adding to milk 4.3 Maintain temperature at specified level according to the production requirements 4.4 Test curd for readiness to cut according production testing procedures
5. Implement procedures to separate, cook and wash the curd	5.1 Carry out curd cutting according to production procedures 5.2 Test whey for pH or acidity, temperature and fat levels to ensure curd cutting efficiency 5.3 Ensure optimal syneresis according to cooking schedule and curd stirring requirements 5.4 Carry out draining and washing procedures to ensure curd is at required moisture, pH level and consistency
6. Carry out fermentation, salting and optional pressing treatments	6.1 Transfer curd to hoops to form the correct shape for the type of cheese 6.2 Maintain temperature profile required for the cheese type to complete fermentation 6.3 Add salt after draining according to cheese type 6.4 Apply salting treatments according to cheese type 6.5 Press dry salted cheese in hoops according to cheese type
7. Implement cheese curing and packaging procedures	7.1 Apply maturing requirements according to cheese type 7.2 Monitor the maturing environment according to the cheese type 7.3 Apply ripening agents to cheese according to requirements of cheese type 7.4 Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements
8. Assess the organoleptic properties of cheese and relate to specifications	8.1 Check that flavour meets specifications for the cheese type 8.2 Examine the texture of cheese and compare to specifications 8.3 Examine cheese for evenness of colour and finish according to specifications 8.4 Identify possible causes of out of specification results and make changes to procedures to address quality issues for future cheese production
9. Meet workplace requirements for food safety, quality and environmental management	9.1 Keep records of cheese manufacture according to workplace procedures 9.2 Dispose of waste according to workplace environmental and waste management procedures 9.3 Review the environmental impacts of the cheese making operation and identify opportunities for improvement

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.

Skill	Description
Reading	Interprets cheese making procedures and specifications from a variety of sources
Writing	Completes organisational documentation in required format
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures of ingredients Performs mathematical calculations for sample tests and interprets results
Navigate the world of work	Follows workplace procedures and legislative requirements Identifies and implements changes needed to procedures
Get the work done	Plans and completes tasks in correct sequence for effective cheese making outcomes Makes decisions directly related to completion of cheese making tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE3002 Carry out processes for a range of artisan cheeses	FDFCH3002A Carry out processes for a range of artisan cheeses	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPCHE3002 Carry out processes for a range of artisan cheeses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared at least two separate batches of different artisan cheese types and demonstrated the following points for each batch:

followed required food safety, hygiene, health and safety, quality and environmental management procedures

prepared milk for cheese making

inoculated and ripened milk to produce coagulate according to cheese type

prepared the curd by, cooking, cutting, draining, salting and pressing according to type of cheese

treated the cheese for maturing according to cheese type

packaged and labelled artisan cheeses according to product requirements

maintained records according to workplace and legislative requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of the purpose and basic principles of cheese making, including:

main cheese types and their characteristics, and the common processes for making the different cheese types

main components of milk and cheese (both curds and whey)

milk characteristics and components important in cheese making

milk preparation for cheese making including when standardisation and pasteurisation are required

effect of milk quality on cheese processing performance

types and impact of inhibitory substances in milk

types of starters used and their role in the fermentation process

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

effects of acidity (either pH or titratable acidity) and temperature on cheese processing performance and product quality

role of yeasts, moulds and adjunct cultures in cheese making

temperature and humidity requirements for maturing

ripening agents for different cheese types

contamination/food safety risks associated with the process and related control measures including:

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

the impact of bacteriophage in fermentation and ripening

contamination risk of inoculants and other contaminants

techniques used to monitor and sample during the cheese making process for quality control, including:

inspecting

measuring

testing

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

work health and safety hazards and controls

procedures for:

routine maintenance

product/batch changeover

hygiene, cleaning and sanitation in line with best manufacturing practice

food safety and quality assurance in line with the Food Standards Code

environmental issues and controls, including waste collection and handling procedures

procedures and responsibility for recording, reporting production and performance information and records required, including:

measurements for timing of operations

temperature

milk and curd acidity

curd weight

hooped yield

maturing data.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately reflects performance in a real workplace setting

resources, equipment and materials:

production process and related equipment for making artisan cheeses

sampling and testing equipment and procedures

specifications:

manufacturers’ advice and operating procedures for cheese making equipment

methods for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5002 Produce acid-coagulated soft cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard.

This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the soft cheese making process.

No occupational 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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain sanitation in acid-coagulated soft cheese making	1.1 Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 Ensure all surfaces, except curing boards, meet cleanliness and sanitisation requirements 1.3 Manage stringent hygiene and quarantine procedures 1.4 Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.5 Record food safety related information according to workplace procedures
2. Implement procedures to prepare milk for acid-coagulated soft cheese making	2.1 Sample raw milk and measure and analyse composition and counts 2.2 Ensure clarification and standardisation procedures for raw milk are carried out 2.3 Ensure pasteurisation procedures for milk are performed 2.4 Maintain raw milk area separation from pasteurised milk operations
3. Inoculate the milk to promote coagulation	3.1 Add lactic culture to the milk and mix evenly according to cheese type and recipe 3.2 Add coagulating enzymes to the milk according to recipe 3.3 Maintain temperature throughout the tank or vat according to recipe 3.4 Maintain a log of pH and temperature to control ripening and yield
4. Develop procedures to process curds	4.1 Manage curd breaking or cutting according to recipe and workplace procedures 4.2 Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type 4.3 Plan the processing schedule to ensure optimal syneresis 4.4 Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency
5. Manage packaging procedures for acid-coagulated soft cheeses	5.1 Manage ripening agents to acid-coagulated soft cheeses if required 5.2 Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 5.3 Use surface treatments according to cheese type and recipe 5.4 Manage packaging as appropriate for cheese type 5.5 Label the product with complete and accurate information as specified by legislation
6. Monitor and adjust process control to produce cheese with consistent taste and quality	6.1 Establish the process objectives of acid-coagulated soft cheese making 6.2 Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis 6.3 Adjust calcium phosphate levels to influence basic cheese structure if required 6.4 Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 6.5 Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels 6.6 Optimise yield by establishing process control parameters
7. Carry out sensory analysis and grading of soft cheeses	7.1 Assess cheeses for evenness of texture, colour, finish and flavour 7.2 Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control
8. Meet workplace requirements for food safety, quality and environmental management	8.1 Record food safety related information 8.2 Maintain records of cheese manufacture 8.3 Develop and implement work health and safety and environmental protection procedures through a risk management approach 8.4 Dispose of waste and review environmental impacts of the cheese making operation

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.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Accurately weigh and measure ingredients for cheese making Sample cheese to analyse pH, fat, moisture and salts Calculate cheese yields
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5002 Produce acid-coagulated soft cheese	FDFCH4002A Produce acid-coagulated soft cheese	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Changes to Performance Criteria to clarify the intent of the unit	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5002 Produce acid-coagulated soft cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively overseen the production of at least two different types of acid-coagulated soft cheese, including:

measuring and mixing acid coagulants and additives

inoculating milk and controlling ripening in the vat

promoting syneresis to the required firmness and composition of curd

separating whey from curd and press, where applicable, and salt curd

monitoring storage and ripening (where applicable) conditions for acid-coagulated soft cheese

adding ripening agents (lipases) and surface treatments to acid-coagulated soft cheeses

maintaining records for cheese making

maintaining hygiene and sanitation procedures in line with best manufacturing practice

using multi-phase cleaning systems

maintaining the viability and integrity of coagulating agents

developing operating procedures for the cheese making process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main cheese types and the common processes for making different types of cheeses

the main components of milk and cheese (both curds and whey)

types and impact of inhibitory substances in milk, including bacteriophage

purpose and basic principles of cheese making

specifications of product at each stage of cheese making

milk characteristics and components important in cheese making

milk preparation for cheese making (standardisation, pasteurisation and homogenisation, if required)

types of starters and adjuncts used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

curd size and its impact on moisture

effects of pH and temperature on cheese processing performance and product quality

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

contamination risk of inoculants and contaminants

yeasts and moulds and other microorganisms of significance in cheese making

temperature and humidity of curing

ripening agents for different cheese types

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling and testing procedures for microbes

sampling procedures for cheese making

food safety and quality assurance standards and procedures

cleaning and sanitation procedures in line with Australian Standards for cleaning in the dairy industry

product/batch changeover procedures

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

cheese making ingredients and production process equipment

sampling and testing equipment and procedures

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5003 Produce a range of rennet-coagulated cheeses

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce a range of rennet-coagulated cheeses to a commercial standard.

The unit applies to individuals employed as production managers with responsibility for overseeing operational procedures that comply with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the rennet-coagulated cheese making process.

No occupational 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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manage sanitation in artisan cheese making	1.1 Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination 1.2 Ensure all surfaces are clean and sanitised except for curing boards 1.3 Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice 1.4 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.5 Review food safety related information, including milk counts and cheese bacterial counts
2. Implement procedures to prepare milk for artisan cheese making	2.1 Measure and analyse composition and counts in raw milk samples 2.2 Implement standard procedures for preparing raw milk 2.3 Carry out milk pasteurisation procedures 2.4 Maintain raw milk in an area separate from pasteurised milk operations
3. Mix ingredients in the vat for rennet-coagulated cheeses	3.1 Add colour to the milk to change the colour of the cheese according to cheese type and recipe 3.2 Add mould spores for mould-ripened cheeses according to cheese type and recipe 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe 3.5 Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making according to cheese type and recipe 3.7 Add cultures and rennet to milk and hold at temperature according to recipe 3.8 Maintain a log of pH and temperature to monitor yield
4. Cut and handle the curd for rennet-coagulated cheeses	4.1 Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese 4.2 Monitor agitation and temperature of the curd and whey 4.3 Heat curd and whey as required and check for uneven curd or overheating according to recipe 4.4 Plan the heating schedule to ensure optimal syneresis 4.5 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe 4.6 Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe 4.7 Remove all or part of the whey from the curds by draining out the vat
5. Implement salting, curing and packaging procedures	5.1 Implement procedures to prepare the curd for salting 5.2 Apply salting treatments to ensure salt profile effects are minimised in the finished product 5.3 Place dry salted stirred or milled curd particles into moulds for pressing 5.4 Implement and monitor ripening procedures 5.5 Apply packaging appropriate for cheese type
6. Monitor and adjust process controls to produce cheese with consistent taste and quality	6.1 Identify the process objectives of rennet-coagulated cheese making 6.2 Monitor processing to control moisture in cheeses 6.3 Control the rate and the amount of acid development 6.4 Control calcium phosphate levels to influence basic cheese structure 6.5 Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat 6.6 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt 6.7 Control processing parameters to achieve optimal yield 6.8 Age rennet-coagulated cheeses to develop optimal flavour and texture
7. Carry out sensory analysis and grading of artisan rennet-coagulated cheeses	7.1 Assess cheeses for evenness of texture, colour, finish and flavour 7.2 Grade cheeses according to texture, colour, finish and flavour 7.3 Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls
8. Meet workplace requirements for food safety, quality and environmental management	8.1 Record food safety related information 8.2 Maintain records of cheese manufacture 8.3 Implement work health and safety and environmental protection procedures using a risk management approach 8.4 Dispose of waste and review environmental impacts for the cheese making operation

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.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Weigh and measure ingredients for cheese making Sample cheese to analyse pH, moisture and salts Calculate cheese yields
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5003 Produce a range of rennet-coagulated cheeses	FDFCH4003A Produce a range of rennet-coagulated cheeses	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Changes to Performance Criteria to clarify the intent of the unit	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5003 Produce a range of rennet-coagulated cheeses

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively overseen the production of at least two different rennet-coagulated cheeses, including:

sampling fresh milk and analysing results

preparing milk for cheese making

carrying out standardisation and pasteurisation procedures

adjusting milk to renneting temperature and monitoring temperature

adding optional additives to influence flavour, colour and texture during ripening

adding starter for acidification by lactic acid or acid for direct or part-acidified milk for cheese making

adding rennet to promote coagulation

testing readiness of curd for cutting

using stainless steel wire or nylon line knives to cut the curd into small particles

carrying out agitation and optional cooking procedure

carrying out cheese washing procedures, appropriate to type of cheese

carrying out drainage operations

carrying out further curd treatment, depending on the cheese type

carrying out salting or brining process

managing process control for moisture, pH, calcium phosphate levels, microbiology, texture and flavour in rennet-coagulated cheese making

carrying out sampling for chemical and microbiological testing of cheese

managing ripening process for rind cheeses, mould-ripened cheeses and bacterial surface ripened cheeses for optimum quality

assessing rennet-coagulated cheeses for organoleptic qualities

conducting tests for pH, moisture and salt levels in cheese

maintaining records for cheese making

developing operating procedures for the cheese making process.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the common processes for making different types of rennet-coagulated cheeses, including:

pasta filata

eye cheese

cheddar

the main components of milk and cheese (both curds and whey)

types and impact of inhibitory substances in milk, including bacteriophage

specifications of product at each stage of rennet-coagulated cheese making

milk preparation for cheese making (standardisation and pasteurisation)

types of starters used and their role in the fermentation process

types of adjunct cultures and their role in the flavour and texture characteristics of the ripened cheese

use of additives to the milk for modifying the flavour, texture and colour of the ripened cheese

use of bacterial cultures and coagulating enzymes

processes of coagulation and syneresis and their role in rennet-coagulated cheese making

critical control points in the manufacture of each cheese type

principles of brine salting and maintenance of brine salting systems for brine salted cheeses

principles of dry salting for dry salted cheeses

effects of pH and temperature on cheese processing performance and product quality

lactic acid bacteria and their role in cheese making

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures

yeasts and moulds and other microorganisms of significance in cheese making

contamination/food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to process control and ingredients in cheese making

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

yield efficiency

aseptic conditions and techniques for cheese making

cleaning and sanitation procedures in line with Australian Standards for cleaning in the dairy industry

routine maintenance procedures for cheese making equipment

product/batch changeover procedures

work health and safety hazards and controls

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for rennet-coagulated cheese

sampling and testing equipment and procedures

food safety related information, including milk counts and cheese bacterial counts for milk used

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCHE5004 Produce acid and heat coagulated cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to produce a range of acid and heat coagulated cheeses to a commercial standard.

This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the acid and heat coagulated cheese making process.

No occupational 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

Cheese (CHE)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain sanitation in making acid and heat coagulated cheese	1.1 Ensure all surfaces are clean and sanitised except for curing boards 1.2 Supervise stringent hygiene and quarantine procedures 1.3 Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment 1.4 Record food safety related information, including milk counts and cheese bacterial counts
2. Implement procedures to prepare whey, milk/whey blends or cream for artisan acid and heat coagulated cheese making	2.1 Measure and analyse composition and counts in raw milk samples 2.2 Implement standard procedures for preparing raw milk 2.3 Ensure the whey is heated to prevent further acidification according to recipe 2.4 Maintain raw milk in an area separate from pasteurised milk operations
3. Promote coagulation of both curds and whey	3.1 Raise the temperature of dairy liquid to temperature specified in recipe 3.2 Acidify the hot liquid to coagulate both casein and whey proteins according to recipe 3.3 Hold the curd in the curd and whey mixture after coagulation 3.4 Maintain a log of pH and temperature to monitor yield 3.5 Carry out draining
4. Manage cooking and packaging procedures for acid and heat coagulated cheeses	4.1 Plan the cooking schedule to ensure optimal coagulation of proteins 4.2 Implement draining procedures to ensure cheese is at required consistency 4.3 Apply salting treatments to ensure salt profile effects are minimised in the finished product 4.4 Cool cheeses before packing according to cooking and packaging procedures 4.5 Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants 4.6 Apply packaging appropriate for acid and heat coagulated cooked cheeses 4.7 Label the product with complete and accurate information as specified by legislation
5. Monitor and adjust process control to produce cheese with consistent taste and quality	5.1 Establish the process objectives of acid and heat coagulated cooked cheese making 5.2 Control the texture of the cheese by regulating pH and fat 5.3 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt 5.4 Establish process control parameters to optimise yield
6. Carry out sensory analysis and grading of acid and heat coagulated cheeses	6.1 Assess cheeses for evenness of texture, colour, finish and flavour 6.2 Grade cheeses according to texture, colour, finish and flavour 6.3 Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls
7. Meet workplace requirements for food safety, quality and environmental management	7.1 Record food safety related information 7.2 Maintain records of cheese manufacture 7.3 Implement workplace health and safety and environmental protection procedures through a risk management approach 7.4 Implement food safety standards 7.5 Dispose of waste and review environmental impacts of the cheese making operation

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.

Skill	Description
Reading	Interpret recipes and specifications from a variety of sources to consolidate information for cheese production
Numeracy	Weigh and measure ingredients for cheese making Test cheese to analyse pH, moisture and salts Accurately weigh and measure ingredients for cheese making
Navigate the world of work	Follow policies, procedures and legislative requirements for cheese making process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCHE5004 Produce acid and heat coagulated cheese	FDFCH4004A Produce acid - heat coagulated cheese	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Minor changes to Performance Criteria to clarify the intent Minor change to title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPCHE5004 Produce acid and heat coagulated cheese

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively overseen the production of two different types of acid and heat coagulated cheese, including:

acidifying a heated milk mixture to promote coagulation

carrying out drainage operations

carrying out the cooking process

recovering curd in the cheese

monitoring storage and ripening (where applicable) conditions for acid and heat coagulated cheese

conducting tests for pH, moisture, fat and salt levels in cheese

maintaining records for cheese making

developing operating procedures for cheese making.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the main components of milk, whey and cream for making acid and heat coagulated cheese

specifications of product at each stage of cheese making

standardisation of dairy liquids for acid and heat coagulated cheese

types of acid used for coagulation

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, Escherichia coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

sampling and testing procedures for microbes

yeasts and moulds and other microorganisms of significance in cheese making

contamination and food safety risks associated with the process, and related control measures

techniques used to monitor the cheese making process, such as inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures

aseptic conditions and techniques for cheese making

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

cleaning and sanitation procedures and Australian Standards

routine maintenance procedures

product/batch changeover procedures

work health and safety hazards and controls

hygiene procedures, including washing and decontamination

procedures for recording production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

ingredients, production process and related equipment for acid and heat coagulated cheese

sampling and testing equipment and procedures

specifications:

manufacturers’ advice and product specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2001 Examine raw ingredients used in confectionery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to recognise the key characteristics of raw materials used in confectionery products to support production specifications.

This unit applies to individuals who work as production workers responsible for the operation and monitoring of confectionery equipment and processes under general supervision and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionary (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise raw ingredients used in confectionery production	1.1 Identify key confectionery groups and their features 1.2 Recognise commonly used raw ingredients and their origins 1.3 Identify types of carbohydrates used in confectionery 1.4 Identify types of sweeteners used in confectionery 1.5 Discriminate between grades and properties of sugar 1.6 Identify types of starches and glucose syrups 1.7 Identify types of fats used in confectionery
2. Examine the effects of raw materials in confectionery production	2.1 Compare effects of using different types of commonly used raw ingredients in confectionery 2.2 Compare effects of using different types of carbohydrates and fats in confectionery 2.3 Compare effects of using different types of sugars in confectionery 2.4 Examine effects of using types of starches and glucose syrups in confectionery 2.5 Examine effects of temperature and water on raw ingredients 2.6 Examine effects of production processes on raw ingredients
3. Recognise processing requirements for raw materials	3.1 Interpret specifications for production 3.2 Predict implications for processing of raw materials 3.3 Identify common problems associated with raw materials 3.4 Determine actions required to address common problems 3.5 Identify storage and handling requirements for raw ingredients 3.6 Identify processing requirements in accordance with work procedures

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.

Skill	Description
Reading	Interpret information from a variety of sources relevant to confectionary production
Get the work done	Respond to highly obvious routine problems using step by step instruction and procedures or a trial and error process for comparing and examining different confectionary raw materials

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2001 Examine raw ingredients used in confectionery.	FDFCON2001A Examine raw ingredients used in confectionery.	Updated to meet Standards for Training Packages Changes to Elements and Performance Criteria for clarity	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

Assessment Requirements for FBPCON2001 Examine raw ingredients used in confectionery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has performed each of the following on at least one occasion:

identified the key confectionery groups and the main raw materials used

compared the effects of different raw materials in confectionery

recognised the effects of temperature and water on raw materials

recognised the effects of the production process on raw materials

identified common problems with raw materials in the production process and determined required action

accessed and interpreted workplace information on raw materials.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

origins of raw materials used in confectionery, including:

characteristics of raw materials

effects and uses of raw materials

storage and handling requirements for raw materials

confectionery product types

common problems associated with raw and action required

types of carbohydrates and uses in confectionery

types of sweeteners and uses in confectionery

types of starches and glucose syrups and uses in confectionery.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

ingredients used in the preparation of high/low boil product as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2002 Operate a boiled confectionery process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a high boil and low boil confectionery process.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the high and low boil equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.3 Select and combine ingredients for syrup in the sequence specified by batch or recipe instructions 1.4 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment 1.5 Enter processing and operating parameters according to equipment operating instructions 1.6 Check and adjust equipment performance according to operating parameters 1.7 Carry out pre-start checks according to operating procedures
2. Operate and monitor the high and low boil process	2.1 Deliver ingredients and additives in the required quantities and sequence to meet recipe specifications 2.2 Start and operate the process safely according to operating instructions and safety procedures 2.3 Monitor equipment to identify variation in operating conditions 2.4 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.5 Heat, cook and cool product according to specification 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.7 Maintain the work area according to workplace procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the high and low boil process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on confectionary production issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress seeking assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2002Operate a boiled confectionery process	FDFCON2002A Operate a boiled confectionery process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2002 Operate a boiled confectionery process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one high and low boiled confectionery process, including:

checking the availability of materials

selecting, fitting and using personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety and equipment operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the high/low boil process relating to the range of products to be produced, including:

ingredients used and their purpose

syrup making (super saturated solutions)

relationship between temperature and moisture content

the effect of vacuum on processing

reactions including crystallisation

process stages

maturation and further processing requirements

basic operating principles of equipment, including main equipment components, status and purpose of guards, the effect of vacuum on the cooking process and further processing, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the high/low boil process and the effect of outputs on downstream processes

quality requirements of materials used in low and high boil manufacture and effect of variation on process performance and outputs

quality characteristics required of process outputs

methods used to further process high and low boils, including basic forming or extruding and stamping, cooling, pulling and aerating as required by product range

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the high/low boil process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the high and low boil process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the high and low boil process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

product and process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the high and low boil process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures, where relevant.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services, including mixing equipment, cookers and coolers

ingredients used in the preparation of high/low boil product

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2003 Operate a chocolate conching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chocolate conching process.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of chocolate conching process equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the conching equipment and process for operation	1.1 Confirm refined mass is available according to workplace procedures 1.2 Identify and confirm cleaning and maintenance requirements according to workplace requirements 1.3 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.4 Fit and adjust machine components and related attachments 1.5 Enter processing or operating parameters according to equipment operating instructions 1.6 Check and adjust equipment performance according to operating parameters 1.7 Carry out pre-start checks according to operating procedures
2. Operate and monitor the conching process	2.1 Start and operate the conching process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.4 Confirm that specifications are met at each stage according to recipe 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the conching process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on confectionary production issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for confectionary production and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2003 Operate a chocolate conching process	FDFCON2003A Operate a chocolate conching process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2003 Operate a chocolate conching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one chocolate conching process, including:

checking the availability of materials

selecting, fitting and using relevant personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety and equipment operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of conching chocolate, including:

processing stages in chocolate making and the role of conching

ingredients used in chocolate and those added during conching, including ingredients in different types of chocolate as appropriate to production requirements and an understanding of the quality requirements and role of each main ingredient

changes that occur in ingredients during conching

significance of viscosity and methods of adjustment

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the conching process and the effect of outputs on downstream processes

quality requirements of mass and ingredients used, and effect of variation on process performance and outputs

quality characteristics required of the conching stage

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the conching process, including an understanding of viscosity testing procedures and other inspections and tests as required

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the conching process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

product and process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the conching process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for chocolate conching equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

ingredients used in the preparation of chocolate products

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2004 Operate a chocolate depositing or moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process that deposits chocolate into moulds or directly onto conveyors.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of chocolate depositing or moulding equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the depositing equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.3 Condition equipment and ingredients according to recipe 1.4 Identify and confirm cleaning and maintenance requirements 1.5 Fit and adjust machine components and related attachments according to equipment operating instructions 1.6 Enter processing or operating parameters according to recipe and equipment operating instructions 1.7 Carry out pre-start checks according to operating procedures
2. Operate and monitor the depositing/moulding process	2.1 Start and operate the process safely according to operating instructions and safety procedures 2.2 Deposit chocolate to achieve required coverage 2.3 Monitor equipment to identify variation in operating conditions 2.4 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.5 Confirm that specifications are met at each stage with recipe 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.7 Maintain the work area according to workplace procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the depositing/moulding process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in chocolate depositing or moulding equipment operational instructions and workplace procedures
Writing	Enters operational data into production equipment accurately
Numeracy	Locates and applies basic calculations for numerical information found in recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on chocolate depositing or moulding production issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for chocolate depositing or moulding production and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2004 Operate a chocolate depositing or moulding process	FDFCON2004A Operate a chocolate depositing or moulding process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2004 Operate a chocolate depositing or moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one chocolate depositing or moulding process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the chocolate depositing process, including ingredients used, handling and conditioning requirements and process stages

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the chocolate depositing process and the effect of outputs on downstream processes

quality characteristics and types of chocolate used for depositing

quality requirements of centres as appropriate to product and the effect of variation on process outputs

quality characteristics to be achieved by the deposited product

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the chocolate depositing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the chocolate depositing process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the chocolate depositing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the chocolate depositing process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for chocolate depositing or moulding equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

ingredients used in the preparation of chocolate depositing or moulding product as required

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions for chocolate depositing or moulding

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2005 Operate a confectionery depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process to deposit into solid or flexible moulds. This is sometimes known as starchless moulding.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery depositing equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the depositing equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.4 Fit and adjust machine components and related attachments according to equipment operating instructions 1.5 Enter processing or operating parameters according to equipment operating instructions and confectionary specifications 1.6 Check and adjust equipment performance according to operating parameters 1.7 Carry out pre-start checks according to operating procedures 1.8 Transfer syrup to depositing equipment according to operating procedures
2. Operate and monitor the depositing process	2.1 Start and operate the depositing process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.4 Confirm that specifications are met at each stage according to recipe 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the depositing process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into confectionery depositing production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on confectionery depositing issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for confectionery depositing and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2005 Operate a confectionery depositing process	FDFCON2005A Operate a confectionery depositing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2005 Operate a confectionery depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one confectionery depositing process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment safely.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety and equipment operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the depositing process, including product preparation and conditioning requirements and product depositing

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the depositing process and the effect of outputs on downstream processes

quality requirements of materials for depositing and effect of variation on depositing process performance and outputs

quality characteristics required of process outputs

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the depositing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the depositing process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the depositing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the depositing process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for confectionery depositing equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

ingredients used in the preparation of high/low boil product as required

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions for confectionery depositing

specifications, control points and processing parameters

confectionery depositing process and related equipment and services

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2006 Operate a granulation and compression process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a granulation and compression process.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of granulation and compression equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the granulation equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.4 Set the granulation process to production specifications according to equipment operating instructions 1.5 Check and adjust equipment performance according to operating parameters 1.6 Carry out pre-start checks according to operating procedures
2. Prepare the compression process for operation	2.1 Confirm granulation materials are available according to workplace procedure 2.2 Set the compression process to production specifications 2.3 Check and adjust equipment performance according to operating parameters 2.4 Carry out pre-start checks according to operating procedures
3. Operate and monitor the granulation and compression process	3.1 Start and operate the process safely according to operating instructions and safety procedures 3.2 Combine ingredients in specified sequence according to recipe and procedures 3.3 Confirm granules of the required particle size are produced according to product specifications 3.4 Ensure the compression process produces compressed product to specification 3.5 Monitor equipment to identify variation in operating conditions 3.6 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 3.7 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 3.8 Maintain the work area according to workplace procedures 3.9 Maintain workplace records according to workplace procedures
4. Shut down the compression process	4.1 Identify the appropriate shutdown procedure according to operating instructions 4.2 Shut down the process safely according to shutdown procedures 4.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in granulation and compression recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into granulation and compression production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in granulation and compression recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on granulation and compression production issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for granulation and compression production and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2006 Operate a granulation and compression process	FDFCON2006A Operate a granulation and compression process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2006 Operate a granulation and compression process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one granulation and compression process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety and equipment operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the granulation and compression process

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the granulation and compression process and the effect of outputs on downstream processes

quality requirements of ingredients for granulating and effect of variation on the granulation process

quality requirements of granulated mass and effect of variation on compression process

operating requirements of both granulation and compression, related parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the granulation and compression process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the granulation and compression process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the granulation and compression process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the granulation and compression process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for the gradulation and compression process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

ingredients used in the preparation of granulation and compression confectionary products as required

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

granulation and compression work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on granulation and compression equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2007 Operate a panning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a panning process to coat tablets and/or centres.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of panning equipment in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the panning equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.3 Select and prepare centres and coating according to batch or recipe instructions 1.4 Identify and confirm cleaning and maintenance requirements 1.5 Prepare the panning process to meet safety and production requirements 1.6 Check and adjust equipment performance according to operating parameters 1.7 Carry out pre-start checks according to operating procedures
2. Operate and monitor the panning process	2.1 Start and operate the process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.4 Confirm that specifications are met at each stage according to workplace procedures 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the panning process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into panning production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in recipes and panning production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on panning process issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for panning process and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2007 Operate a panning process	FDFCON2007A Operate a panning process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2007 Operate a panning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one panning process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting panning process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the panning process, including centre preparation and conditioning procedures and requirements, coating preparation and the stages in the panning process

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the panning process and the effect of outputs on downstream processes

conditioning requirements for centres and coatings

quality characteristics of centres and coatings for use in the panning process and the effect of variation on panning process performance and outputs

quality characteristics to be achieved by the process

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the panning process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

food safety/contamination risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the panning process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the panning process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures relevant to the panning process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

ingredients used in the panning process

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

granulation and compression work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on panning equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2008 Operate a chocolate refining process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chocolate mixing and refining process.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of mixing and refining equipment used in the manufacture of chocolate.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to mix ingredients	1.1 Confirm materials are available according to workplace procedure 1.2 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.3 Enter processing or operating parameters according to equipment operating instructions 1.4 Conduct pre-start checks according to operating parameters
2. Mix ingredients ready for refining process	2.1 Deliver ingredients and additives to the mixer in the required quantities and sequence to meet recipe specifications 2.2 Start and operate the mixing process safely according to operating instructions and safety procedures 2.3 Monitor equipment to identify variation in operating conditions 2.4 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.5 Confirm that specifications are met at each stage according to workplace procedures 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
3. Prepare the refining equipment and process for operation	3.1 Confirm materials are available according to workplace procedures 3.2 Identify and confirm cleaning and maintenance requirements 3.3 Fit and adjust machine components and related attachments according to equipment operating instructions 3.4 Enter processing or operating parameters according to equipment operating instructions 3.5 Check and adjust equipment performance according to operating parameters 3.6 Carry out pre-start checks according to operating procedures
4. Operate and monitor the refining process	4.1 Start and operate the refining process safely according to operating instructions and safety procedures 4.2 Monitor equipment to identify variation in operating conditions 4.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 4.4 Confirm that specifications are met at each stage 4.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 4.6 Maintain the work area according to workplace procedures 4.7 Maintain workplace records according to workplace procedures
5. Shut down the refining process	5.1 Identify the appropriate shutdown procedure according to operating instructions 5.2 Shut down the process safely according to shutdown procedures 5.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in chocolate refining recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into chocolate refining production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in recipes and production equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on chocolate refining issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for chocolate production and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2008 Operate a chocolate refining process	FDFCON2008A Operate a chocolate refining process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2008 Operate a chocolate refining process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one chocolate refining process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of mixing and refining chocolate, including:

processing stages in chocolate making and the role of mixing, refining and pre-refining as appropriate

ingredients used in chocolate and those introduced during refining, including ingredients in different types of chocolate as appropriate to production requirements and an understanding of the quality requirements and role of each main ingredient

changes that occur in ingredients during mixing and refining

significance of particle size for product characteristics

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the mixing and refining process and the effect of outputs on downstream processes

quality requirements of ingredients used and effect of variation on process performance and outputs

quality characteristics required of the refined mass

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the mixing and refining process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the mixing and refining process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the mixing and refining process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for chocolate refining equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

chocolate refining process and related equipment and services

ingredients used in the preparation of chocolate products

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on chocolate refining equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPCON2009 Operate a starch moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down sugar moulded products using a starch moulding process.

This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of starch moulding equipment and processes in a confectionery production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Confectionery (CON)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the starch moulding equipment and process for operation	1.1 Confirm materials are available according to workplace procedure 1.2 Condition starch for moulding according to production specifications 1.3 Identify and confirm cleaning and maintenance requirements 1.4 Identify safety requirements and wear appropriate personal protective equipment and ensure correct fit 1.5 Prepare starch mould to meet production requirements 1.6 Enter processing or operating parameters according to equipment operating instructions 1.7 Transfer ingredients or mix to moulding equipment 1.8 Check and adjust equipment performance according to operating parameters 1.9 Carry out pre-start checks according to operating procedures
2. Operate and monitor the starch moulding and removal process	2.1 Start and operate the process safely according to operating instructions and safety procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the starch moulding process	3.1 Identify the appropriate shutdown procedure according to operating instructions 3.2 Shut down the process safely according to shutdown procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interprets and comprehends information contained in starch moulding recipes, equipment operational instructions and workplace procedures
Writing	Enters operational data into starch moulding production equipment accurately
Numeracy	Locates, recognises and applies basic calculations for numerical information found in starch moulding equipment
Navigate the world of work	Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required
Interact with others	Follows instructions and procedures regarding what and how to communicate when reporting on starch moulding production issues
Get the work done	Follows clearly defined instructions and sequencing, and monitors own progress for starch moulding production and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPCON2009 Operate a starch moulding process	FDFCON2009A Operate a starch moulding process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPCON2009 Operate a starch moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit. There must be evidence that the individual has operated at least one starch moulding process, including:

checking the availability of materials

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery

starting, operating, monitoring and adjusting process equipment to achieve required quality outcomes

taking corrective action in response to typical faults and inconsistencies

completing workplace records

shutting down equipment.

Throughout the process, individuals must:

apply food safety procedures to work practices

follow work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the starch moulding process, including an understanding of each stage:

starch mould preparation

product preparation and conditioning

product depositing

starch use and recovery cycle

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the starch moulding and depositing process and the effect of outputs on downstream processes

quality requirements of starch moulds and materials for depositing and effect of variation on starch moulding process performance and outputs, including the moisture absorption characteristics of starch and impact on the process

quality characteristics required of process outputs

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the starch moulding process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the starch moulding process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the starch moulding process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the starch moulding process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for starch moulding equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

starch moulding process and related equipment and services

ingredients used in the preparation of starch moulding process

sampling schedules and test procedures and equipment

cleaning materials, equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on starch moulding equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2001 Operate a butter churning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a butter churning process to produce sweet cream butter product to specification.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of butter churning equipment and processes in a dairy product production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the butter churning equipment and process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor the butter churning process	2.1 Start up the butter churning process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines 2.7 Enter information in workplace records in required format
3. Shut down the butter churning process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the butter churning process
Writing	Complete records according to workplace guidelines using paper-based and/or electronic media
Numeracy	Monitor agitation speeds, flow rates, temperature and ingredient addition systems for the butter churning process against production specifications
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2001 Operate a butter churning process	FDFDP2001A Operate a butter churning process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPDPR2001 Operate a butter churning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that the individual has completed all steps required to set up, operate and monitor, and complete at least one butter churning process, including:

conducted pre-start checks on machinery used for churning butter

started, operated, monitored and adjusted butter churning process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified workplace health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices

followed work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the butter churning process, including product preservation and the types of additives and ingredients used in the process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the butter churning process and the effect of product output on downstream processes

quality characteristics to be achieved by the butter churning process

contamination and food safety risks associated with the process and related control measures

the effect of raw material characteristics on the butter churning process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the butter churning process, including inspecting, measuring and testing, as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for butter churning equipment

cleaning and sanitation procedures for butter churning equipment.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

butter churning process and related equipment and services

materials required for the butter churning process

cleaning materials equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock flow systems, production schedules and batch or recipe instructions

information on equipment capacity and operating parameters

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

routine preventative maintenance schedule

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2002 Operate a butter oil process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the butter oil equipment and process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements
2. Monitor the butter oil process operation	2.1 Start up the butter oil process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the butter oil process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safety according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret and understand standard operating procedures for the butter oil process
Writing	Complete records according to workplace guidelines in required format
Numeracy	Monitor data for pressure, water flow and temperature
Navigate the world of work	Understand main tasks, responsibilities and boundaries of own role, including use of personal protective equipment, hygiene and housekeeping standards and environmental care requirements
Interact with others	Report operational and safety information using required communication method
Get the work done	Follow workplace guidelines to address routine problems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2002 Operate a butter oil process	FDFDP2002A Operate a butter oil process	Updated to meet Standards for Training Packages Prerequisites removed	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

Assessment Requirements for FBPDPR2002 Operate a butter oil process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated and monitored, and shut down at least one butter oil process using cream or melted butter, including:

safely conducted pre-start checks on machinery used for the process

safely started, operated, monitored and adjusted butter oil process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

safely shut down equipment

applied food safety procedures to work practices

followed work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage in the process, including an understanding of the stages, process flow and phases produced

basic operating principles of equipment, including:

the principles of centrifuges and principles of evaporation

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a butter oil process and action to take if services are not available

the effect of outputs on downstream processes

quality characteristics (fat content) to be achieved by the process

quality requirements of in-feed materials (cream or butter) and the effect of variation in material quality on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation and corrective action required, including how earlier stages in the process could contribute to cloudy product

contamination and food safety risks, and related control measures

work health and safety hazards and controls

isolation, lock out and tag out procedures and responsibilities

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

cleaning and sanitation procedures for the butter oil process.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

butter oil and related equipment and services

cream or butter to be processed

cleaning materials equipment and procedures

recording system or documents

specifications:

work procedures, including advice on safe work practices, food safety, quality and documentation requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2003 Operate a curd production and cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the curd production and cutting process for operation	1.1 Confirm materials and personal protective equipment are available 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the curd production and cutting process	2.1 Start up the curd production and cutting process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the curd production and cutting process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the curd production and cutting process
Writing	Complete records according to workplace guidelines using paper-based and/or electronic media
Numeracy	Confirm process remains within specification for speed, flow rates time and temperature
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2003 Operate a curd production and cutting process	FDFDP2003A Operate a curd production and cutting process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPDPR2003 Operate a curd production and cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has set up, operated and monitored, and shut down a curd production and cutting process, including:

conducted pre-start checks on machinery used for curd production and cutting

started, operated, monitored and adjusted the curd production and cutting process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the curd production and cutting process, including the methods used to coagulate milk for cheese making

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the curd production and cutting process, and the effect of product output on downstream processes

stages and changes that occur during curd production, including physical and chemical changes that occur during curd production and cutting

quality characteristics required for curd production and cutting

factors that affect curd firmness

contamination and food safety risks associated with the process and related control measures

the effect of raw material characteristics on curd production and cutting

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the curd production and cutting process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the curd production and cutting process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the curd production and cutting process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures

cleaning and sanitation procedures for the curd production and cutting process.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

curd production and cutting process and related equipment and services

materials required for a curd production and cutting process

cleaning materials equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock flow systems, production schedules and recipe instructions

information on equipment capacity and operating parameters

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

routine preventative maintenance schedule

relationships:

interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2004 Operate a cooling and hardening process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a process to cool and harden dairy products to specification.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of equipment and processes used to cool and harden dairy products in a dairy products production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the cooling and hardening process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the cooling and hardening process	2.1 Start up the cooling and hardening process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the cooling and hardening process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the cooling and hardening process
Writing	Complete records according to workplace guidelines using paper-based and/or electronic media
Numeracy	Confirm process remains within specification for time, temperature, flow rates and pressure Interpret recording devices and gauges
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2004 Operate a cooling and hardening process	FDFDP2004A Operate a cooling and hardening process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPDPR2004 Operate a cooling and hardening process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has set up, operated and monitored, and shut down a cooling and hardening process, including:

conducted pre-start checks on machinery used for cooling and hardening dairy products

started, operated, monitored and adjusted the cooling and hardening process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the cooling and hardening process, including:

the principles of heat transfer

the difference between latent heat energy transfer and sensible heat energy transfer

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the cooling and hardening process and the effect of product output on downstream processes

stages and changes which occur during cooling and hardening

quality characteristics to be achieved by cooling and hardening process

effect of in-feed characteristics on cooling and hardening process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the cooling and hardening process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process, and the related procedures and recording requirements

common causes of variation and corrective action required

contamination and food safety risks associated with the process and related control measures

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the cooling and hardening process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures

cleaning and sanitation procedures for cooling and hardening equipment.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

cooling and hardening process and related equipment and services

cleaning materials equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock flow systems, production schedules and batch or recipe instructions

information on equipment capacity and operating parameters

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2005 Operate a cheese pressing and moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a pressing and moulding process to produce cheese to specifications.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of pressing and moulding equipment and processes in a cheese production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pressing and moulding equipment and process for operation	1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirement 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor the pressing and moulding process	2.1 Start up the pressing and moulding process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the pressing and moulding process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the cheese pressing and moulding process
Writing	Complete records according to workplace guidelines using paper-based and/or electronic media
Numeracy	Confirm process remains within specification for equipment speeds, flow rates, time and temperature
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2005 Operate a cheese pressing and moulding process	FDFDP2005A Operate a cheese pressing and moulding process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPDPR2005 Operate a cheese pressing and moulding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has set up, operated and monitored, and shut down a cheese pressing and moulding process, including:

conducted pre-start checks on machinery used for pressing and moulding cheese

started, operated, monitored and adjusted the cheese pressing and moulding process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the pressing and moulding process

basic operating principles of equipment, including:

main equipment components

equipment status and purpose of guards

operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the pressing and moulding process, and the effect of product output on downstream processes

quality characteristics to be achieved by the pressing and moulding process

effect of raw material characteristics on pressing and moulding process performance

contamination and food safety risks associated with the process and related control measures

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the pressing and moulding process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for cheese pressing and moulding equipment

cleaning and sanitation procedures for cheese pressing and moulding equipment.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

pressing and moulding process and related equipment and services

cleaning materials equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock flow systems, production schedules and batch or recipe instructions

information on equipment capacity and operating parameters

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

routine preventative maintenance schedule

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPDPR2006 Operate a fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a fermentation process typically used in the production of dairy products.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of machines and equipment used for the fermentation of dairy products in a dairy production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fermentation equipment and process for operation	1.1 Confirm materials and personal protective equipment are available 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace procedures
2. Monitor the fermentation process operation	2.1 Start up the fermentation process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety and food safety requirements 2.7 Enter information in workplace records in required format
3. Shut down the fermentation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process according to workplace procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the fermentation process
Writing	Complete records according to workplace guidelines using paper-based and/or electronic media
Numeracy	Confirm process remains within specifications for time and temperature, flow rates and fermenter speeds
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPDPR2006 Operate a fermentation process	FDFDP2006A Operate a fermentation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPDPR2006 Operate a fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that, on at least one occasion, the individual has set up, operated and monitored, and shut down a fermentation process, including:

conducted pre-start checks on machinery used for fermentation of dairy products

started, operated, monitored and adjusted fermentation process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the fermentation process, including the stages and reactions that occur during fermentation

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fermentation process

types of starters used and their role in the fermentation process

quality requirements of materials and effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fermentation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for fermentation equipment

cleaning procedures for fermentation equipment.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

fermentation and related equipment and services

materials to be fermented

cleaning materials equipment and procedures

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedules and batch instructions

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPEGG2001 Work on an egg grading floor

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to determine basic egg characteristics and quality principles in egg production and packing.

This unit applies to individuals who work in egg grading and packing facilities in a poultry production environment in either an operations or quality role.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Egg (EGG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for egg grading operation	1.1 Identify key work locations and egg grading and packaging equipment on egg grading floor 1.2 Identify grades of eggs packed by the workplace 1.3 Identify trays and packaging used for all orders and location of best before dates on trays and cartons 1.4 Identify storage locations for packed orders prior to despatch 1.5 Identify work health and safety procedures for egg grading, including use of personal protection equipment 1.6 Identify workplace environmental guidelines for egg grading floor operations
2. Recognise egg grades and common egg faults	2.1 Identify different grades of fresh eggs 2.2 Recognise gross, hairline, star cracks, black rot, dirt and other faults in eggs 2.3 Identify defects though the candling process
3. Operate on the egg grading floor	3.1 Confirm method for egg cleaning 3.2 Identify key risks to food safety on egg grading floor, including hazard analysis critical control points (HACCP) plan and egg grading floor critical control points 3.3 Confirm steps and locations for detecting eggs with gross defects 3.4 Identify quality system, including sampling program and tests conducted both on and off the grading floor 3.5 Identify and confirm steps and requirements for the packaging process, including process for printing best before date 3.6 Confirm temperature and humidity requirements for storing eggs

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.

Skill	Description
Reading	Interprets standard operating procedures required for working on an egg grading floor
Numeracy	Identifies grades of eggs by weight and size
Navigate the world of work	Applies workplace procedures to own role and responsibilities Understands main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintains hygiene standards
Interact with others	Discuss operational and safety information with relevant personnel using required communication method

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPEGG2001 Work on an egg grading floor	FDFPO2009A Work in an egg grading floor	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPEGG2001 Work on an egg grading floor

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that, on at least one occasion, the individual has:

identified egg receiving, denester, backpack, pulping and storage equipment and workstations

identified types and grades of eggs packed within the organisation

recognised gross, hairline and star cracks, black rot, dirt and other faults in eggs

identified defects in eggs using the candling process

identified food safety risks on egg grading floor and critical control points

identified order control system and trays and cartons used for orders

identified temperature, humidity and other storage requirements for eggs

applied food safety procedures to work practices

followed work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

functions of key work areas, including washing equipment, weighing and automatic fault detection equipment, lanes, denesters, backpack side, quality room and cool rooms

egg components and purpose, including shell, shell membranes, yolk, albumen and air cell

common and difference between egg grades

importance of early grading and packing eggs on freshness

key egg faults, including types of cracks, faulty colouring, faulty shapes and blood and other inclusions, and the methods used to detect faults

purpose and methods for egg cleaning

temperature and humidity requirements for storing eggs and effects of variation from these requirements

contamination and food safety risks, and related control measures

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

work health and safety procedures for egg grading, including the use of personal protection equipment

workplace cleaning and sanitation procedures relevant to the egg grading process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an egg grading and packing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

egg washing, grading and packing equipment

eggs of different grades and condition including eggs demonstrating most common faults

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPEGG2002 Operate egg grading and packing floor equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to operate and monitor specialist egg washing, grading and packaging equipment.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of equipment directly in contact with eggs including washing station, denester and backpack workstations.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPEGG2001 Work on an egg grading floor

Unit Sector

Egg (EGG)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Operate and monitor egg receiving equipment	1.1 Check production schedules for egg type requirements 1.2 Wear appropriate personal protective equipment and ensure correct fit 1.3 Conduct pre-start checks on egg receiving equipment according to operator instructions 1.4 Place eggs requiring manual loading onto conveyor 1.5 Check conveyor, finger sorter and other egg receiving equipment for jams and faults 1.6 Check primary and secondary wash and rinse machines and dryers for correct operation 1.7 Check passage of eggs through crack and leak detectors, and weighing stations to confirm that faulty eggs are being identified and dropped out 1.8 Monitor sorting of eggs into different size lots for conformance to enterprise and job specification
2. Operate and monitor denester side egg packing lanes	2.1 Load printed packaging onto lane take off holders according to production instructions or orders 2.2 Supply the correct number of size and grade of egg pallets and packs to each lane according to customer order 2.3 Enter packing order requirements, including number of eggs per carton or tray, and number of cartons or trays per order type into each lane through key pad terminal 2.4 Undertake mechanical setting of the lane machinery for different size trays where required 2.5 Check setting of best before date printer 2.6 Monitor lanes to ensure that lanes do not run out of egg trays
3. Operate and monitor backpack side egg packing lanes	3.1 Determine number of cartons per order from lane boards or other job instructions 3.2 Monitor packing lanes to ensure trays are being packed into correct outer packaging, and rectify or report any out-of-specification outcomes according to workplace requirements 3.3 Stack trays not requiring packing into outer containers 3.4 Undertake quality checks of eggs throughout all stages of process for compliance with food safety standards and workplace requirements
4. Process damaged and faulty eggs	4.1 Collect and transport containers of faulty eggs from washers and damaged eggs from packing machines to liquid egg processing station 4.2 Sort eggs into edible and inedible waste product according to food safety standards and workplace requirements 4.3 Weigh and record edible waste product within specified time intervals 4.4 Feed faulty and damaged edible eggs to egg breaking or egg pulping machine 4.5 Start egg pulping machine according to workplace procedures 4.6 Monitor temperature of egg pulping machines and report any over-temperatures 4.7 Monitor and adjust speed of pumps to suit pulping and container filling operations 4.8 Weigh, record and dispose of inedible egg waste product according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures for operating egg grading and packing floor equipment
Writing	Complete records according to workplace guidelines
Numeracy	Monitor supply and flow of eggs through washing and packing equipment
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard free work area Maintain hygiene standards
Interact with others	Report operational information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPEGG2002 Operate egg grading and packing floor equipment	FDFPO2010A Operate egg grading and packing floor equipment	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity.	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

Assessment Requirements for FBPEGG2002 Operate egg grading and packing floor equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated grading and packing floor equipment at least once, including:

confirming availability of materials required for specialist egg washing, grading and packaging

selecting, fitting and using appropriate personal protective equipment

conducting pre-start checks on machinery used for egg receival, washing, packing and grading

starting, operating, monitoring and adjusting equipment to achieve required orders and quality outcomes

monitoring sorting of eggs into different size lots

taking corrective action in response to jams, other typical faults and inconsistencies in washing, weighing, faulty egg identification and packing

undertaking quality checks of egg grading, washing and packing process

correctly changing denester side operation between different size packs

correctly identifying and matching trays to outer packaging for orders

correctly weighing, recording and disposing of inedible egg waste product

completing workplace records in required format

applying safe work practices and identifying work health and safety hazards and controls

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grading floor layout, including conveyors, washing, drying, weighing and checking equipment, lanes, denester side, backpack side, lane boards and other instruction boards, store rooms and cool rooms

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

inspection or test points (control points) and the related procedures and recording requirements

requirements for different types of eggs including cage, barn laid, free range and organic

common causes of variation in mechanical settings and corrective action required

workplace health and safety and food safety hazards and controls

method used for communicating daily orders including lane boards

purpose of best before dates for egg packaging

method of setting best before date printer for egg packaging

type and implication of cracks in eggs

location and contents of all material safety data sheets (MSDS) for chemicals used in washing and cleaning processes

types of trays, outer packaging, buckets and other containers used on grading floor and system used to identify containers used for first grade, seconds and defective eggs

determining first grade, seconds and defective eggs

maximum collection times for seconds and defective eggs from grading floor collection points

quality checks, including checks on outer quality, date printing, eggs weights, cleanliness, Haugh unit reading and misshapen and cracked eggs in cartons.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an egg grading and packing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

egg washing, grading and packing equipment

eggs to be processed

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required, including MSDS

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV2001 Apply hydro-cooling processes to fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to use hydro-cooling equipment and processes to cool fresh fruit or vegetables in preparation for storage or transportation.

This unit applies to individuals who apply hydro-cooling processes in a food processing environment or at a farm or production site where produce is processed directly after harvest to maximise longevity.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify hydro-cooling requirements	1.1 Identify key steps in the hydro-cooling process including impact of timing and temperature 1.2 Identify produce for hydro-cooling and confirm specific cooling and transfer requirements 1.3 Check and adjust equipment performance to meet work requirements 1.4 Conduct pre-start checks and prepare personal protective equipment 1.5 Place goods in storage areas to meet storage temperature, stores handling and stock rotation requirements 1.6 Record stores information in required format
2. Conduct hydro-cooling	2.1 Check storage facility for readiness and allocation of space for produce 2.2 Transfer produce in a manner that is safe and maintains produce quality 2.3 Set operating parameters for hydro-cooling equipment to meet safety and cooling requirements 2.4 Apply hydro-cooling to produce according to cooling requirements 2.5 Transfer produce to storage according to workplace procedures 2.6 Record process information in required format 2.7 Maintain the work area according to workplace standards, food safety and work health and safety requirements
3. Monitor hydro-cooling process	3.1 Check temperature to ensure required levels are maintained 3.2 Identify and act on non-compliance issues or problems

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.

Skill	Description
Reading	Read and interpret standard hydro-cooling information, including impacts of timing and temperature on fresh produce
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Interpret temperature gauges to monitor hydro-cooling requirements
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Maintain quality specifications for fresh produce when applying hydro-cooling processes Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV2001Apply hydro-cooling processes to fresh produce	FDFFV2001A Apply hydro-cooling processes to fresh produce	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPFAV2001 Apply hydro-cooling processes to fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

identified handling, hydro-cooling and storage requirements of produce

set operating parameters to meet work requirements when applying a hydro-cooling process to fresh produce

monitored temperature to ensure standards are maintained

handled and transferred produce to maintain required conditions

completed workplace documentation in required format

applied food safety procedures

identified non-conformances

applied safe work practices and identified work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment

hydro-cooling facilities and capacities available in the work area

temperature control requirements of produce handled in the work area, including acceptable temperature ranges, consequences of failing to meet these ranges, and requirements for gradual temperature change

handling procedures for receiving and locating produce including procedures for identifying, segregating and disposing of damaged or potentially unsafe stock

stock handling procedures for transferring cooled stock from a temperature-controlled environment, including the maximum duration stock can be held outside a controlled environment

food safety and quality consequences of stock temperature control requirements not being met

monitoring procedures and instrumentation, including the use of thermometers or other temperature-measuring instrumentation

notification, recording and reporting requirements and procedures for apply hydro-cooling processes

operating procedures for goods handling equipment

housekeeping requirements for work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

hydro-cooling specifications and facilities

produce requiring cooling

load-shifting equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock information recording system and procedures

cleaning procedures, materials and equipment

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV3001 Conduct chemical wash for fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to implement a wash process for fresh produce where chemicals, including chlorine, are used to achieve quality standards.

This unit applies to individuals who set and monitor levels of cleaning chemicals while conducting wash operations in a food processing production environment. It typically applies to produce that includes leafy greens and fruit, where chemicals are used to ensure required cleaning outcomes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm required use of chemicals	1.1 Identify chemicals used for the washing of fresh produce and confirm required levels 1.2 Identify hazards and risks associated with using chemicals and implement control measures throughout operations 1.3 Prepare and use personal protective equipment according to workplace safety procedures 1.4 Identify and apply storage and handling requirements for chemicals
2. Prepare for washing operation	2.1 Confirm and prepare raw materials for washing according to production specifications 2.2 Confirm equipment for operational readiness, and fit and adjust components and related attachments 2.3 Carry out pre-start checks according to operator instructions 2.4 Measure chemicals and add dose according to specifications 2.5 Check performance of chemical-dosing equipment to confirm accuracy 2.6 Check water quality and confirm for use
3. Operate and monitor the washing process	3.1 Start and operate the washing process according to operating instructions and work health and safety requirements 3.2 Inspect and wash raw materials to meet workplace specifications 3.3 Check water to confirm correct levels of chemicals 3.4 Transfer washed materials for further processing or packaging 3.5 Identify variation in equipment operation and report maintenance requirements 3.6 Identify, rectify or report out-of-specification product or process outcomes 3.7 Maintain the work area according to workplace procedures, food safety and work health and safety requirements 3.8 Maintain workplace records in required format
4. Shut down the washing process	4.1 Implement the appropriate shutdown procedure 4.2 Handle, store and dispose of chemicals according to workplace procedures and environmental regulations 4.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard operating procedures and directions for the safe operation of equipment when operating the chemical wash process
Writing	Record maintenance requirements on paper-based and electronic media Record equipment failure on paper-based and electronic media
Oral Communication	Actively listen to clarify types of produce required for wash process
Numeracy	Monitor correct ratios of chemicals to amount of water in the wash process
Navigate the world of work	Apply workplace procedures to own role and responsibilities, and seek clarification or other assistance when required Maintain hygiene standards and hazard-free work area Identify and describe own skills, knowledge and experience within context of job role
Interact with others	Use appropriate vocabulary, including technical language directly relevant to role Report chemical wash processing performance to relevant personnel using required communication method
Get the work done	Monitor and maintain quality specifications when operating the chemical wash process Identify routine problems and implement standard solutions according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV3001 Conduct chemical wash for fresh produce	FDFFV3001A Conduct chemical wash for fresh produce	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPFAV3001 Conduct chemical wash for fresh produce

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has, on at least one occasion:

conducted pre-start checks on machinery used for washing fresh produce

handled and applied chemicals according to specifications

started, operated, monitored and adjusted process equipment to achieve required quality outcomes when washing fresh produce

conducted water and chemical level checks

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

safely shut down equipment

applied work health and food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the washing process, including the importance of water quality and the role of chemicals in the washing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for the chemical wash process and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the washing, including the consequences of out-of-specification moisture levels on further processing and final product

quality requirements of raw materials and effect of variation on process performance, including how variation in microbial load can affect the washing process

implications of incorrect chemical levels on fresh produce

operating requirements, parameters and corrective action required, where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the washing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures, and recording requirements

contamination and food safety risks associated with the process and related control measures

common causes of variation and corrective action required

workplace health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

product or process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

sampling and testing associated with process monitoring and control

routine maintenance procedures for washing equipment

cleaning and sanitation procedures for washing equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

washing equipment and services, including water and chemicals

raw materials to be processed

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

specifications and inspection or control points

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures, materials and equipment

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFAV3002 Program fresh produce grading equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to program grading equipment to identify key characteristics of fresh produce, and sort accordingly.

This unit applies to individuals who operate mechanical and computer-based technology to sort fresh fruit and vegetables according to key characteristics, including size, weight, density, quality or colour.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Fruit and Vegetables (FAV)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm produce grading specifications	1.1 Identify features of the grading equipment and process 1.2 Examine characteristics of produce and confirm purpose for grading 1.3 Confirm customer and packaging requirements 1.4 Determine specifications for grading based on customer requirements
2. Program grading equipment	2.1 Enter grading specifications into equipment 2.2 Use computer program or equipment components to enable a variety of grading outcomes to be achieved 2.3 Test or monitor program or equipment operation against specifications 2.4 Investigate problems or inconsistencies in grading outcomes to determine cause 2.5 Implement corrective action where applicable or report to appropriate personnel 2.5 Complete documentation and records of grading specifications for customer

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.

Skill	Description
Reading	Read and interpret standard operating procedures and instructions for the safe operation of grading equipment
Writing	Record maintenance requirements on paper-based and electronic media Record equipment failure on paper-based and electronic media
Oral communication	Actively listen to clarify types of fresh produce to be graded and sorted
Numeracy	Estimate sizes and shapes of fresh produce to be graded and sorted
Navigate the world of work	Apply workplace procedures to own role and responsibilities, and seek clarification or other assistance when required Maintain hygiene standards and hazard-free work area Identify and describe own skills, knowledge and experience within context of job role
Interact with others	Use appropriate vocabulary, including technical language directly relevant to role Report performance of grading equipment to relevant personnel using required communication method
Get the work done	Monitor and maintain quality specifications when grading fresh produce Identify routine problems and implement standard solutions according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFAV3002 Program fresh produce grading equipment	FDFFV3002A Program fresh produce grading equipment	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPFAV3002 Program fresh produce grading equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has, on at least one occasion:

analysed grading requirements and confirmed specifications for grading equipment

determined grading specifications for a variety of outcomes

used computing or mechanical technology to achieve grading specifications of fresh produce

verified program specifications for required outcomes

analysed non-conformances and grading problems, and determined probable cause

completed workplace records in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grading equipment features, processes and technologies

factors that influence grading outcomes

typical problems that occur in the grading process, and likely causes and appropriate response options

characteristics of produce used for grading and the process of identification.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

produce, grading equipment and consumables

specifications:

work procedures, including advice on safe work practices, standard operating procedures (SOP), food safety, quality and environmental requirements

grading specifications

workplace information recording systems, requirements and procedures

cleaning procedures, materials and equipment

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4001 Apply food processing technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement fermentation, concentration and drying, cooking or steaming processes, and to review and monitor their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out fermentation as part of food or beverage production	1.1 Prepare materials and equipment for a fermentation process 1.2 Apply and monitor a fermentation process 1.3 Test and evaluate the fermented product
2. Review a fermentation process for a commercial food product	2.1 Review the critical control points (CCPs) and critical limits for product safety 2.2 Review operating procedures for food safety and quality in fermentation 2.3 Review the food safety and production plans for the fermentation process 2.4 Review environmental impacts and associated costs for fermentation in commercial food production 2.5 Take corrective action in response to out-of-specification results
3. Carry out concentration and drying as part of food or beverage production	3.1 Prepare materials and equipment for a concentration and drying process 3.2 Apply and monitor a concentration and drying process 3.3 Test and evaluate the concentrated and dried food product
4. Review a concentration and drying process for a commercial food product	4.1 Review the CCPs and critical limits for product safety 4.2 Review operating procedures for food safety and quality in concentration and drying 4.3 Review the food safety and production plan for the concentration and drying process 4.4 Review environmental impacts and associated costs for concentration and drying in commercial food production 4.5 Take corrective action in response to out-of-specification results
5. Carry out cooking or steaming as part of food or beverage production	5.1 Prepare materials and equipment for a cooking or steaming process 5.2 Apply and monitor a cooking or steaming process 5.3 Test and evaluate the cooked or steamed food product
6. Review a cooking or steaming operation for a commercial food product	6.1 Review the CCPs and critical limits for product safety 6.2 Review operating procedures for food safety and quality in cooking or steaming 6.3 Review the food safety and production plan for the cooking or steaming process 6.4 Review environmental impacts and associated costs for cooking or steaming in commercial food production 6.5 Take corrective action in response to out-of-specification results

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.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to food processing technologies Interpret procedures for test equipment Interpret food safety guidelines and regulations Interpret environmental management procedures and plans for different types of food processing technologies
Writing	Document biochemical and biological changes to food products and testing criteria Document effectiveness and efficiency of food processing technologies
Numeracy	Monitor and adjust critical limits for processing a food product, including time and temperature, weights, flow rates and flow diversion Determine calibration procedures and schedule for test equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4001 Apply food processing technologies	FDFFST4001A Apply food processing technologies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4001 Apply food processing technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced two different items of food using at least two of the following technologies:

fermenting

concentrating or drying

cooking or steaming.

For each process, the individual must show evidence of:

monitoring parameters of food processing

applying appropriate quality control processes and procedures to assess food products

taking corrective action in response to out-of-specification results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

fermentation:

biochemical principles of fermentation, including lactic acid fermentation and alcohol fermentation

the major microorganism groups used in fermentation, including Lactococcus, Streptococcus, Leuconostoc, Pediococcus, Lactobacillus bacterial species, yeasts and moulds

the role of microorganisms in the fermentation process

the microbial growth phases: lag phase, log phase, stationary phase and death phase

materials used in the fermentation process, including raw materials/pre-processed materials and starter cultures (single strain starters, multiple strain cultures, mixed strains)

quality control processes and procedures used to assess fermented food products

the principles of concentration in production, including:

the aim of concentration in food processing

the need for concentration in food processing

heat transfer mechanism

the principles of drying in food production, including:

the aim of drying in food processing

the need for drying in food processing

heat transfer mechanism

the principles of heat transfer in the concentration of food

the principles of heat transfer in the drying of food

the various methods of concentration of foods, including evaporation, filtration, reverse osmosis and freeze concentration

the various methods of dehydrating foods, including cabinet, spray, drying and freeze dehydration

quality control process and procedures used to assess concentrated and dried food products

cooking or steaming:

the purpose and basic principles of heat sterilisation and effect on physical, chemical, microbiological and organoleptic characteristics of the cooked product

basic operating principles of equipment, including safe operating procedures

quality characteristics and conditioning required of ingredients used and their role in the product (conditioning may include reconstituting dry ingredients and bringing ingredients to a required temperature)

effect of ingredient quality/condition on the process

effect of variables including temperature, viscosity/texture, microbial load and acidity

heat treatment requirements for low and/or high acid foods as appropriate to production requirements

stages and changes that occur during the blending and heat treatment stages

quality requirements of the cooked product

relationship between time and temperature in the cooking process

health and safety in the hazards in the workplace and controls relating to work processes

Food Standards Code

state/territory, Commonwealth and industry requirements relevant to food processing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for applying food processing technologies

production process and related equipment, manufacturers’ advice and operating procedures

testing equipment used to report relevant product and process information

specifications:

equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4002 Carry out sampling and testing of milk at receival

Modification History

Release	Comments
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out sampling and testing procedures for milk received from farm as the first operation in market milk processing or the manufacturing of milk-based products.

This unit applies to individuals who are responsible for receiving and testing milk from the dairy farm, who often work independently, using discretion and making judgements where required.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement and monitor personal hygiene standards	1.1 Ensure that personal hygiene meets the requirements of the food safety program for milk receival and handling 1.2 Identify and report risks to food safety 1.3 Wear clothing and footwear appropriate for testing and handling milk to meet the requirements of the food safety program 1.4 Comply with the food safety program when moving around the milk processing plant
2. Carry out standard tests to determine the blending and further processing requirements of milk	2.1 Implement procedures for receiving and handling milk 2.2 Comply with requirements and procedures for milk testing 2.3 Sample milk using sampling procedures 2.4 Prepare and operate milk testing equipment 2.5 Record and store data in required format 2.6 Interpret results to determine that milk is within compositional and quality requirements
3. Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk	3.1 Identify procedures for taking corrective action 3.2 Implement corrective and preventative measures where required 3.3 Devise or revise procedures to support control measures 3.4 Identify processes or conditions that could result in a breach of procedures and corrective actions 3.5 Control process changes so that quality assurance requirements are accomplished
4. Review sampling, handling and testing procedures for fresh milk	4.1 Identify product sampling procedures 4.2 Identify post-collection procedures 4.3 Review test results and respond to issues

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Take responsibility and ownership for own work

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4002 Carry out sampling and testing of milk at receival	FDFFST4021A Carry out sampling and testing of milk at receival	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4002 Carry out sampling and testing of milk at receival

Modification History

Release	Comments
Release 2	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively carried out accurate sampling and testing of milk at receival on at least two occasions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the different types of market milk and related products

proximate analysis profiles for milk from different commercial species of animals

the properties of milk fats and spoilage reactions in milk fats

the characteristics and importance of further processing of the two types of milk proteins

the impact of nutrition and genetics on protein to fat (P:F) ratios

the mineral composition of milk and relationship between mineral and protein, fat and lactose levels

the types of microorganisms present in fresh milk and their impact on milk storage and processing characteristics

characteristics and food safety implications of antibiotic residues and mastitic milk

nutrients and micronutrients levels in fresh milk as a source of human nutrition

pathogenic organisms in fresh milk, and processing and environmental controls

the importance of trace antibiotics in milk in affecting market milk and milk for further processing

the characteristics of mastitic milk and its impact on market milk and milk for further processing

hygiene procedures for handling fresh milk

sampling procedures

raw milk quality tests

interpretation of raw milk test results

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a milk receival facility

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

milk testing equipment

milk samples from different sources

methods and related software systems for collecting data

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4003 Apply digital technology in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use data logging devices and computer applications in the workplace. It includes identifying data measurement and recording devices for managing food processing equipment and output.

The unit applies to individuals who work for food and beverage processing companies and are required to use digital technology to support food processing related tasks.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify equipment requirements for data collection, recording and analysis in food processing	1.1 Identify data logging and other computerised equipment used in the work area 1.2 Identify functions of equipment, component parts and accessories 1.3 Interpret information technology (IT) systems, applications and related software for workplace activities 1.4 Apply protocols for operating systems, software applications and operator errors 1.5 Access information on rectifying faults and operating equipment, systems and applications
2. Use IT equipment to collect data for food processing	2.1 Comply with data collection requirements to meet regulatory, enterprise and client requirements 2.2 Identify data collection control points 2.3 Set up equipment for work requirements 2.4 Use operating manuals and help screens for IT equipment and software 2.5 Select and access software packages and accessories for required applications 2.6 Collect and record data in database 2.7 Save files according to workplace instructions 2.8 Follow shutdown procedures for files, applications and equipment
3. Use computer applications to analyse data for process control and systems or product improvement	3.1 Enter or transfer data using appropriate equipment 3.2 Confirm accuracy of input 3.3 Create and save files in the appropriate manner 3.4 Identify data analysis procedures to suit work requirements 3.5 Check data analysis procedures through known test algorithms or programs 3.6 Analyse data and prepare reports in required format, including schematics and tables where appropriate
4. Implement workplace procedures for management and security of data	4.1 Transfer files to back-up and other locations as required 4.2 Follow workplace security procedures 4.3 Manage information systems appropriately 4.4 Use appropriate precautions against the loss or corruption of data

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.

Skill	Description
Reading	Interpret workplace procedures for using digital technology in food processing equipment
Numeracy	Source, collect and organise a range of data relevant to digital technologies used in food processing

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4003 Apply digital technology in food processing	FDFFST4003A Apply digital technology in food processing	Errors in content corrected Updated to meet Standards for Training Packages	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4003 Apply digital technology in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively used digital technology on two separate occasions, including on each occasion:

collecting and recording accurate data about food processing

analysing data and producing a report to suit requirement of workplace

storing data and reports appropriately.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

compatibility of an operating system in respect to data logging equipment and databases

food processing operation data requirements and uses

data analysis processes

interoperability between operating systems and between operating systems and food processing equipment

software applicable to the operating system

basic problem-solving in application management and help function usage

diagnostic software and hardware

configuration procedures

back-up procedures

organisational security procedures

hardware maintenance procedures

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

data logging and other computerised equipment used in the food processing area

specifications:

standard operating procedures for digital equipment

relevant equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4004 Perform microbiological procedures in the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform on-site microbiological procedures in the food industry. It applies to laboratory and senior technical staff, and production managers, who are required to monitor the microbiology of food and food processing operations.

The unit applies to individuals who perform on-site tests required in a food processing enterprise, interpret the results of testing as part of monitoring production processes, and identify the need for certified laboratory testing.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe microbiological work using aseptic techniques	1.1 Select work area, equipment and instructions for the safe handling of materials that may contain microorganisms 1.2 Wear personal protective apparel 1.3 Select relevant emergency equipment for timely response to microbiological accidents 1.4 Apply correct disinfection procedures to work areas before and after use 1.5 Apply standard precautions when handling biological materials
2. Process microbiological samples and undertake microscopy	2.1 Prepare thin smears of samples and stain 2.2 Prepare liquid films of specimens for direct observation 2.3 Concentrate relevant samples to facilitate microscopy 2.4 Set up stereo and compound microscopes and identify causes of variations in image quality 2.5 Examine dry, wet and stained microbiological specimens 2.6 Clean and store microscopes
3. Apply aseptic techniques correctly to cultivate and isolate microorganisms	3.1 Prepare media for culturing cells 3.2 Perform aseptic transfers of microorganisms to prepared liquid and solid media 3.3 Streak bacteria onto media plates to isolate single colonies using aseptic technique 3.4 Select temperature conditions and gaseous environments suitable for the growth of a range of common microorganisms
4. Estimate the number of microorganisms in food and water samples	4.1 Prepare samples for testing 4.2 Carry out serial dilutions aseptically 4.3 Estimate and record bacterial growth in the sample 4.4 Calculate the bacterial load of the sample and report the results
5. Perform and interpret tests to assist in the identification of common bacterial genera	5.1 Perform tests on pure cultures to assist in the identification of major bacterial groups 5.2 Prepare pure cultures selected from common bacterial genera 5.3 Select and prepare stained specimens to demonstrate features and cellular characteristics of major bacterial groups
6. Apply quality assurance procedures commonly used in a food testing laboratory	6.1 Apply controls used to monitor accuracy and precision of results in a microbiological laboratory 6.2 Perform all tests in accordance with enterprise quality procedures 6.3 Record and report all test data appropriately
7. Interpret the results of laboratory testing and relate to the production plan	7.1 Access laboratory test results 7.2 Analyse laboratory tests to identify allowable variances and critical limits in production 7.3 Make adjustments to recipes or operating procedures to ensure critical limits are complied with 7.4 Establish the need for further certified testing

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.

Skill	Description
Reading	Interpret codes of practice, regulations, and standards for food safety and critical limits of common bacterial genera Interpret procedures and methods for food testing and use of testing equipment
Numeracy	Record and access laboratory test results, including critical limits and allowable variances for common types of bacteria found in foods Ensure calibration procedures are adhered to

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4004 Perform microbiological procedures in the food industry	FDFFST4004A Perform microbiological procedures in the food industry	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4004 Perform microbiological procedures in the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively performed microbiological procedures in the food industry, including:

safely and effectively performing a minimum of three different multi-step tests to isolate bacteria

safely isolating, identifying and cultivating microorganisms

effectively setting up and using microscope slides and a microscope

recognising the use of the Gram reaction in the identification of common types of bacteria

identifying the need for certified laboratory testing

accurately interpreting the results of tests carried out by a certified laboratory.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

physiological characteristics of animal, plant and microbial cells

microbiological terminology relevant to role

use of protective clothing and biological safety cabinets

aseptic sampling techniques

disinfection and sterilisation as applied to practical aspects of microbiology

microbial diversity and growth

aseptic techniques used to cultivate and isolate microorganisms

microorganisms of significance in the production and spoilage of foods

chemical and physical methods available for controlling microbial growth

methods for sterilisation or control of a given microorganism

the Gram reaction in the identification of common types of bacteria

purpose of the food tests conducted

commonly used rapid test kits and their purpose

rationale for sample dilution when preparing materials for enumerating organisms and other pure culture work

forms of bacterial colonies on common media used in bacteriological investigations in the food industry

impact of temperature conditions and gaseous environments on the growth of a range of common microorganisms

health and safety in the workplace environmental, and quality assurance procedures commonly used in food testing laboratories.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a food testing laboratory

resources, equipment and materials:

personal protective equipment required to perform on-site microbiological procedures in the food industry

common laboratory equipment and a sufficient range of samples to allow microbiological procedures to be demonstrated

specifications:

procedures and templates used to report relevant product and/or process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4005 Document food processes and supporting procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to document the operational steps in producing a processed food product and developing the procedures that support the operation.

The unit applies to individuals who are required to document processes and procedures for food processing, and who have responsibility for monitoring and maintaining product safety and quality and the production environment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the stages and operations required in the processing of a food product	1.1 Identify inputs, production processes and outputs 1.2 Analyse each step in processing operation and identify opportunities to make adjustments 1.3 Identify hazards to food safety and product quality at each stage of production
2. Identify the facilities, equipment, workflow and process controls for a processed food product	2.1 Analyse functions of each production stage 2.2 Identify equipment used to perform each operation stage 2.3 Identify the facilities, workflow and layout of the work area and links with other parts of the organisation 2.4 Document process controls for a processed food product 2.5 Review the work team structure and the roles and responsibilities of team personnel for a given food product 2.6 Investigate information management processes for a food processing operation
3. Produce documentation for nominated unit operations	3.1 Draft a flow diagram using correct nomenclature and symbols to show processes, inputs and outputs 3.2 Highlight suggestions for improvements to product quality and operational efficiency 3.3 Quantify energy and resource usage, and environmental impacts, of production processes 3.4 Review procedures for testing for yields and variances at each stage 3.5 Identify areas for process improvement for further analysis

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.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to producing a processed food product Interpret codes of practice, regulations, and standards for food safety
Writing	Clearly and accurately document operational steps and procedures in producing a processed food product
Numeracy	Source, collect and organise a range of data required during the steps for producing a processed food product
Get the work done	Represent food processing operations in a diagrammatic form

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4005 Document food processes and supporting procedures	FDFFST4005A Document processes and procedures for a food product	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Updated title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4005 Document food processes and supporting procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively documented at least one complete food processing operation, including:

documenting supporting procedures for the operation

identifying unit operations and representing a food processing operation in a diagrammatic form

identifying review mechanisms for calculating variances and outputs that are outside of specification, and to identify areas for further refining and development under continuous improvement for a food product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic theory behind each major operation, including material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion

criteria used to select equipment for food processing operations

basic operating principles for the equipment used

process flow charts and process control

information and format requirements for documenting processes and procedures

techniques for quantifying energy and resource use

concepts of waste and approaches used to reduce waste and improve efficiencies

hazards and controls relating to food processing operations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

food processing equipment

methods and related software systems required to produce flow diagrams for nominated unit

specifications:

production process and related equipment, manufacturers’ advice and operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4006 Apply food preservation technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who oversee the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods, including irradiation and high pressure processing.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply high temperature preservation methods for food	1.1 Establish the need for heat treatment of foods 1.2 Implement preparatory procedures for heat treatment processes 1.3 Develop a process chart for the implementation of high temperature preservation 1.4 Apply and monitor heat treatment processes 1.5 Assess the physical, biochemical and microbiological changes to a food product after heat treatment
2. Apply low temperature preservation methods for food	2.1 Establish the need for chilling or freezing treatments of foods 2.2 Implement preparatory procedures for chilling or freezing treatment processes 2.3 Develop a process chart for the implementation of low temperature preservation 2.4 Apply and monitor chilling or freezing processes for food preservation 2.5 Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
3. Evaluate alternative existing technologies for food preservation	3.1 Establish the need for irradiation and high pressure preservation techniques 3.2 Develop a process chart for the implementation of irradiation or high pressure preservation 3.3 Review the effectiveness and consumer acceptance of irradiation 3.4 Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment

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.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to food preservation technologies Interpret food safety guidelines, codes of practice, standards and regulations
Writing	Document effectiveness and efficiency of food preservation technologies
Numeracy	Analyse process controls for food preservation operations Source, collect and organise a range of data relevant to food preservation technologies
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4006 Apply food preservation technologies	FDFFST4006A Apply food preservation technologies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4006 Apply food preservation technologies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented two food preservation processes, including:

heat treatment, and

chilling or freezing.

For each process, the individual must:

identify the effects of the preservation process on the food

identify processing/operating parameters required of each process to meet safety and production requirements

identify a food suited to the preservation process

review the effectiveness of the treatment.

There must also be evidence that the individual has:

evaluated the effects of irradiation or high pressure preservation on one food item.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

heat treatment principles, including:

the relationship between high temperature and deactivation and destruction of microorganisms

the differences between blanching, steaming, canning and other methods of heat application to food

the effects of application of heat on qualities and properties of food stuffs

biochemical, microbiological and physical changes to food as a result of heat application

critical quality defects that can occur as a result of heat treatment

how operating conditions, including temperature fluctuations or water/steam contacts with food, affect the nutritional/chemical composition of food

how product parameters, including type, size, shape and chemical and biological composition affect the effectiveness of heat treatment on food

the calculation and interpretation of Fo, Lethality and Fh values

low temperature processes, including:

the different techniques adopted in industry for freezing food products

appropriate freezing techniques, including freeze drying, for specific food products

industrial refrigerants currently used today to maintain low temperatures in chillers and freezers

the efficiency, cost and environmental impact of such refrigerants

biochemical, microbiological and physical changes to food as a result of slow or quick freezing

critical quality defects that can occur as a result of freezing and long term freezing of foods

how operating conditions, including temperature fluctuations, humidity and air velocity, affect the effective chilling and freezing and refrigeration of food

how product parameters, including type, size, shape and chemical and biological composition affect the effective chilling and freezing of foods

the appropriate freezing techniques for the major types of foods that can be frozen without loss of quality: fruits, vegetables, seafood, meats, baked goods and ready-to-eat food

refrigerants used in the past, including chlorofluorocarbons (CFCs) and hydrochlorofluorocarbons (HCFCs), and the ones currently used, including HCFC-123 and various blends

why certain refrigerants are a problem for the environment, including depletion of the ozone layer and ‘Greenhouse’ effect

irradiation equipment, including:

types of foods suitable for irradiation

consumer acceptance and issues with irradiation

the most suitable irradiation techniques for specific food products

physical changes caused by irradiation of food

impact of irradiation on different species of microorganisms

enzymatic and other chemical changes caused by irradiation

potential quality defects that arise as a result of irradiation of food

processing/operating parameters of irradiation equipment as required to meet safety and production requirements

irradiation equipment safety and operation

labelling and other regulatory requirements of irradiation of food

high pressure equipment, including:

types of foods suitable for high pressure processing

the most suitable high pressure techniques for specific food products

possible physical changes caused by high pressure processing of food

the impact of high pressure preservation technology on different species of microorganisms

enzymatic and other chemical changes caused by high pressure processing

potential quality defects that arise as a result of high pressure processing of food

operating procedures of high pressure processing equipment as required to meet safety and production requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for applying food preservation technologies

food preservation equipment, manufacturers’ advice and operating procedures

methods and related software systems as required for carrying out food testing and preservation and collecting data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4007 Establish operational requirements for a food processing enterprise

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to establish operational requirements for a food processing enterprise.

This unit applies to food technologists, quality and food safety supervisors, technical specialists, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods, the key factors affecting food safety and quality, and reporting procedures. The person who undertakes this unit must be aware of the intent and detail of legislation and be able to review compliance procedures.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify key issues and organisations that impact the Australian food processing industry	1.1 Identify the range of job roles and responsibilities for a food processing operation 1.2 Determine the environmental impacts of a food processing operation 1.3 Determine the impacts of customer expectations for product integrity, quality, safety and nutritional value on food processing operations 1.4 Identify the roles of key regulatory and industry bodies for a food processing sector
2. Identify the sequence of operations for processing a range of products in a sector	2.1 Review procedures for the assembling and preparation of ingredients 2.2 Define the storage and handling requirements of ingredients for a food product 2.3 Construct a flow chart for the processing operations for a food product 2.4 Determine the specifications for a food product and comply with the methods used to ensure critical limits
3. Determine factors affecting food safety and product quality during processing	3.1 Identify key food safety issues in food processing 3.2 Review food safety procedures 3.3 Apply hygiene procedures for a food processing operation 3.4 Determine factors affecting shelf life and spoilage in food products 3.5 Define the nature and purpose of a product testing program
4. Write and review standard operating procedures to comply with legislation relating to product and processing	4.1 Identify relevant legislation and regulations that apply to food production, packaging and labelling 4.2 Define the purpose and scope of relevant legislation 4.3 Identify the roles and responsibilities of authorities responsible for administering legislation 4.4 Define operational and product requirements to comply with legislation 4.5 Document or revise standard operating procedures based on the enterprise’s templates and systems, incorporating improvements
5. Define organisational requirements to comply with legislation relating to food premises, equipment design and storage facilities	5.1 Review legislation and regulations that apply to food premises, storage facilities and equipment 5.2 Identify the purpose and intent of relevant legislation 5.3 Identify the roles and responsibilities of authorities responsible for administering legislation 5.4 Establish and review procedures to support compliance with legal requirements
6. Provide written reports and presentations on food processing issues	6.1 Identify areas of non-compliance or with potential for process improvement 6.2 Collect information and use problem-solving strategies to review procedures 6.3 Present data, discussion and recommendations in a formatted report 6.4 Deliver presentations that incorporate technical data and information

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.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to a food processing enterprise Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food processing enterprise Interpret environmental management procedures and plans for different types of food processing technologies
Writing	Document clear and accessible standard operating procedures
Numeracy	Source, collect and organise a range of data relevant to a food processing enterprise
Get the work done	Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4007 Establish operational requirements for a food processing enterprise	FDFFST4007A Establish operational requirements for a food processing enterprise	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4007 Establish operational requirements for a food processing enterprise

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has established and/or reviewed procedures to support compliance in a food processing enterprise, on at least one occasion, and produced a report that includes:

identifying systems, roles and procedures in place for food safety and quality assurance

identifying legal requirements for the packing, production and labelling operations of a food production enterprise

identifying areas of non-compliance with relevant regulations

making recommendations for improvements, including revised standard operating procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

industry organisations and representative bodies in food processing and their roles

key job roles and responsibilities in the food processing industry

the environmental impacts of a food processing operation

customer expectations and community perceptions of the food processing industry

the legal responsibilities of a food processing company, including:

product content (Food Standards Code)

product packaging and labelling, including use of nutritional information panels (Food Standards Code)

design requirements of food premises and equipment

requirements of storage facilities used for materials, ingredients and final product

other requirements as appropriate to the product and/or market (import and/or export legislation)

the purpose and intent of relevant legislation

emerging technologies in food processing

food testing methods

procedures for quality assurance (QA) and food safety

potential hazards that could be introduced as a result of equipment design and configuration

associated risks in handling chemicals and dangerous goods

recording requirements to comply with legislative requirements

workplace report templates and protocols

oral and written communication strategies and protocols

the rights and responsibilities of related officers to access the production site

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

workplace information recording systems, requirements and procedures

specifications:

equipment manuals, including operating parameters

workplace processes and procedures

workplace documentation, including specifications and procedures

relevant legislation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4008 Preserve food in cans or sealed containers

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to process low acid foods and preserve food in hermetically sealed containers or hermetically sealed packaging.

The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment in processing and sealing food into airtight containers. Airtight containers are described as two- and three-piece cans used in food production, as well as pouches and other sealed containers.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Supervise the preparation of the packaging materials for thermal processing	1.1 Identify suitable containers for thermal processing 1.2 Assess the container’s properties, function, and integrity 1.3 Set up the container closing mechanism and undertake a trial operation 1.4 Measure and calculate the characteristics of the container
2. Supervise food preparation and filling of containers	2.1 Identify the quality requirements of raw materials for processing 2.2 Ensure procedures for dicing and slicing are correctly performed 2.3 Implement the blanching process using either steam, water, microwaves or hot gas 2.4 Apply filling procedures for syrups and brines to produce the specified headspace 2.5 Weigh containers with headspaces and record drained and net weights 2.6 Carry out exhausting to remove all gases from the headspace and oxygen from the container 2.7 Monitor closing of the container
3. Ensure hermetic sealing of processed food product	3.1 Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements 3.2 Place materials into containers and hermetically seal
4. Eliminate harmful microorganisms in the hermetic sealing or canning of low acid foods	4.1 Identify microorganisms relevant to preserving of low acid foods 4.2 Interpret the D-value of microorganisms 4.3 Assess the types of microbial spoilage important in thermal processing 4.4 Document the process for eliminating the risk of microbial spoilage in a food product
5. Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods	5.1 Measure the acidity of a range of foods 5.2 Identify the relationship between acidity and growth of microorganisms 5.3 Establish critical control points (CCPs) for acidified foods
6. Monitor retort operation	6.1 Load containers onto baskets 6.2 Ensure retorts are sealed 6.3 Ensure air trapped inside the retort is removed prior to processing 6.4 Build up pressure in the retort and maintain sterilisation temperature 6.5 Cool the container in chlorinated water
7. Review thermal processing operation	7.1 Review CCPs for thermal processing operation 7.2 Review data to ensure adherence within critical limits for each CCP 7.3 Review operating procedures to ensure a quality product

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.

Skill	Description
Reading	Interpret manuals, diagrams, drawings and other technical information relevant to processing and sealing food into airtight containers Interpret food safety guidelines, codes of practice, standards and regulations
Numeracy	Compute test results and tables for preserving food in airtight containers, and recognise statistical variance and deviations
Get the work done	Take corrective action in response to out-of-specification results

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4008 Preserve food in cans or sealed containers	FDFFST4008A Preserve food in cans or sealed containers	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4008 Preserve food in cans or sealed containers

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively preserved two different foods in cans and/or sealed pouches, including:

supervising the food preparation for each process

supervising the set-up and operation of hermetically sealed packaging or canning equipment

establishing the critical control points (CCPs) and critical limits

calculating pressures, temperatures and cooking times to eliminate the risk of microbial spoilage for a canning or hermetic sealing operation, including:

calculated the Lethality value for a product

calculated the Fo value from available date by using the graphical integration method and the Gillespie method

calculated the Sterilisation value of process by using the trapezoidal method and the microorganism population method

calculated the Fh value for different container sizes

calculated the time it would take to reach a given temperature at the slowest heating point in a can

constructed confidence intervals for mean and standard deviation

computed ‘t-test’

read and interpreted ‘t-table’

determined significance of results using ‘t-test’

calculated X2

tested X2 significance at 95 and 99%

monitored preserving process and recognised a process deviation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

definition of commercial sterility

factors that impact the thermal process

types of thermal processing systems

the principles and purposes for blanching

the function and use of each system

the parts of a retort/cooker

principles of thermal processing, including use of a retort

aseptic technique for packaging food under aseptic conditions

characteristics of two-piece and three-piece (seamed) cans

dicing, slicing, blanching and brining processes

the types microorganisms relevant to the canning of low acid foods, including their basic structure and growth patterns

D-value of microorganisms

low acid foods, acidification and their relationship to the growth of organisms

critical control points in preservation process

the chemical properties and application of chlorine in canning, and how it affects microorganisms

methodology for the measurement of chlorine in cooling water

D, Z, J, Fo and Fh values

Thermal Death Rate, Lethality value and Sterilisation value

confidence intervals and tests of significance

approximation

principles of variability

principles of variance

relevant legislation and regulations that apply to the canning process of low acid foods

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

personal protective equipment required for processing and sealing food into airtight containers

production process and related equipment, manufacturers’ advice and operating procedures

equipment and facilities for carrying out canning processes and testing of thermally processed products

specifications:

methods and related software systems as required for carrying out food testing and preservation, and collecting data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4010 Apply sensory analysis in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.

The unit applies to quality managers, production supervisors and testing staff who work in food and beverage processing companies and are required to implement procedures for sensory testing.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the organoleptic properties of food	1.1 Recognise the five basic tastes (sweet, salty, bitter, sour and umami) 1.2 Identify the textural properties of food 1.3 Identify aromas and flavours 1.4 Recognise the effect of colour on the visual properties of food
2. Confirm and implement procedures for sensory evaluation of a food product	2.1 Outline the purpose and procedures for various sensory evaluation tests 2.2 Review the methodology of the sensory evaluation tests 2.3 Identify the factors influencing sensory evaluation tests
3. Coordinate a sensory analysis panel	3.1 Instruct panellists on the procedure 3.2 Prepare samples according to sensory testing protocols 3.3 Devise or access appropriate recording documentation for the sensory evaluation test 3.4 Organise panel members and coordinate sensory testing 3.5 Record the results of the tests for analysis

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.

Skill	Description
Reading	Interpret food testing methodology and practices Interpret food safety guidelines, codes of practice, standards and regulations relevant to a food processing enterprise
Writing	Document and review sensory food testing results Record test results
Numeracy	Source, collect and organise data for applying sensory analysis in food processing
Interact with others	Use effective language and communication skills to facilitate discussions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4010 Apply sensory analysis in food processing	FDFFST4010A Apply sensory analysis in food processing	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4010 Apply sensory analysis in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively applied sensory analysis in a food processing environment, including:

analysing and describing the organoleptic properties of two different foods, including:

taste – sweet, salty, bitter, sour and umami

texture

aroma

flavour

colour

visual properties

implementing procedures for sensory testing

coordinating a taste panel made up of at least three panellists, and recording the results.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

anatomy, physiology and functions of taste and smell to determine sample appearance, texture, aroma and flavour

the primary flavour characteristics of sweet/sour, umami and bitter/salty

interaction of sensory activity, including the interaction between taste and smell, and effect of temperature on samples

associated characteristics of mouth feel and appearance

the various sensory evaluation tests used in the food processing industry

principles and purpose of test methods implemented (why they are used and what they demonstrate)

quality requirements for conducting a taste panel

descriptive, discriminative and affective sensory methods

information used to select suitable panellists

attributes of panellists that could affect the results

organisational quality procedures for sensory testing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real sensory testing workplace environment

resources, equipment and materials:

methods and related software systems as required for collecting data from sensory testing

food products for testing

specifications:

sensory testing procedures and related equipment and product for samples.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4011 Apply the principles of nutrition to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide nutritional information on processed food and to determine procedures that optimise the nutritional value of a product.

This unit applies to individuals who work as production and technical supervisors, quality managers and members of product development teams, who are responsible for monitoring the nutritional value of processed foods, interpreting label information and assisting in development and testing of products.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Interpret labelling requirements to provide nutritional information	1.1 Review food storage and preparation information on food labels 1.2 Compare the nutritional values of similar processed food products based on information supplied on the label 1.3 Interpret nutritional information on product labels to determine suitability for customers with specific requirements
2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food	2.1 Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products 2.2 Investigate processes for modification of processed foods to enhance nutritional value 2.3 Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives 2.4 Investigate the nutritional impact of a range of additives for flavour or colouring enhancement 2.5 Establish permissible levels of artificial additives and write health warnings for food products
3. Contribute to the development of a food product to meet a specified dietary requirement	3.1 Identify appropriate foods for customers with specific requirements or health challenges 3.2 Identify common nutritional deficiencies and related diseases 3.3 Match the nutritional properties of foods to specified requirements 3.4 Contribute to development of a food product using nutritional knowledge

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.

Skill	Description
Writing	Document nutritional information
Numeracy	Analyse and calculate nutritional values of food products
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Provide information about innovative practices, processes and products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4011 Apply the principles of nutrition to food processing	FDFFST4011A Apply the principles of nutrition to food processing	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4011 Apply the principles of nutrition to food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied the principles of nutrition to a minimum of three different foods in a food processing environment, including:

determining the nutritive value of processed food products based on nutritional information

assessing the impact of food processing and preservation techniques on nutrient retention in the food product

applying knowledge of food properties and nutrition to contribute to product development or planning.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

roles of proteins, carbohydrates, vitamins and minerals, dietary fibre, lipids and water in nutrition

the processes of digestion, absorption and energy metabolism in the human body

the effects of processing and storage on nutrients, and the methods for overcoming these

nutritional needs of typical customers to the business

typical human energy requirements

impacts of processing on nutritive properties of food

nutritional information on food labels

product development processes

processing methods that reduce negative nutritional effects or cater for nutritional deficiencies

use of additives as nutritional enhancers

key macro- and micronutrients for a healthy diet

dietary guidelines and legislative requirements related to processed foods

nutrition-related risk factors and diseases

common food intolerances and allergies

common diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals

public health and environmental hazards, in relation to nutrition.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, food testing data and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

test methods used to report relevant product/process information and recorded results

nutritional information on ingredients and food products.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST4012 Apply water management principles to the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required of quality assurance and technical staff to monitor and manage water quality and usage in a food processing operation.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency of food processing operations that use water by managing their own work and the quality of the work of others within known parameters. This includes using discretion and judgement in the selection and use of available resources.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the sources and quality of water available to food processing plants	1.1 Identify current and possible future sources, and quality, of raw water 1.2 Identify the quality requirements of water for food processing operations 1.3 Assess the chemical properties and suitability of water supplied from a range of sources, including water recycled from the food processing plant 1.4 Assess the consumption of non-recycled water, and formulate a reduction strategy
2. Identify raw water pre-treatment processes	2.1 Obtain data on quality of supplied water 2.2 Document the steps involved in water purification of that water 2.3 Identify water disinfection and pre-treatment methods and equipment
3. Apply efficient and sustainable water management principles to the food processing industry	3.1 Identify opportunities for reducing water usage 3.2 Identify sources and characteristics of waste water generated across the operation 3.3 Identify methods for treating and recycling water for reuse 3.4 Identify opportunities to reduce the volume of waste water and improve treatment methods 3.5 Review procedures for future water management and set critical limits 3.6 Document outcomes of review

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.

Skill	Description
Reading	Interpret food safety, water management and environmental protection guidelines and regulations Interpret water management procedures
Numeracy	Analyse data resulting from testing of water Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Gather data and feedback to strengthen product quality and processes in the future

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST4012 Apply water management principles to the food industry	FDFFST4012A Apply water management principles to the food industry	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST4012 Apply water management principles to the food industry

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively applied water management principles to the food industry on at least one occasion, including:

assessing the chemical properties of water to determine its suitability for use in food processing

identifying appropriate disinfection methods

monitoring water usage for a food processing operation

identifying opportunities to reduce water use and improve quality

reviewing water management procedures in food processing to reduce volume of waste water and improve water quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

water quality requirements, including:

chemical specifications, including pH, total suspended solids (TSS), total dissolved solids (TDS), heavy metals

microbiological specifications, including BOD, presence of fecal coliform, bacteria, cryptosporidium, Giardia

water purification processes in general

water disinfection methodologies and systems suitable for the food processing industry, including chlorination, ozonation and UV irradiation

waste water treatment (relevant to a food processing plant), including primary, secondary and tertiary waste water treatment stages

waste stream characteristics and classification in relation to the food processing industry

methods of reducing, reusing and recycling water in a food processing operation, including implementation and routine monitoring of waste reduction practices, and use of consumable, returnable, refillable or reusable packaging

Commonwealth, state/territory legislation and local bylaws governing prescribed wastes

legal requirements for water discharge

regulations relating to the processing and disposal of food waste

the major requirements contained in the environmental protection legislation, including state/territory environmental regulatory certification procedures, permits and waste discharge agreements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

testing and analysis equipment

water samples

specifications:

methods and procedures for analysing and purifying water samples

water management procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5001 Monitor refrigeration and air conditioning systems in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to coordinate the monitoring of refrigeration and air conditioning systems in food processing and storage. The individual is required to demonstrate deep knowledge in a specific technical area and to design solutions to sometimes complex problems.

This unit applies to individuals who are responsible for maintaining product safety and quality in food processing, including general food production, meat and seafood industries, and exercise autonomy in undertaking complex work.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Coordinate a refrigeration system in the production of food products	1.1 Identify refrigerants and their required properties 1.2 Monitor performance of the refrigeration system in the production process 1.3 Analyse performance of a refrigeration system 1.4 Identify and evaluate ways to improve the performance of the refrigeration system
2. Coordinate an air conditioning system in the production of food products	2.1 Identify common forms of air conditioning systems used in the production of food products 2.2 Assess air conditioning requirements for a given situation in the production process 2.3 Identify variables on a psychrometric chart 2.4 Apply psychrometric charts for the analysis of air conditioning systems in the production process 2.5 Monitor the performance of the air conditioning system in the production process 2.6 Rectify issues with performance of air conditioner 2.7 Monitor energy efficiency to reduce costs and environmental impacts 2.8 Report problems to the designated person

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.

Skill	Description
Reading	Interpret industry standards Interpret technical manuals for refrigeration and air conditioning systems
Numeracy	Maintain and analyse data resulting from testing of refrigeration and air conditioning system Determine calibration procedures and schedule for test equipment
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5001 Monitor refrigeration and air conditioning systems in food processing	FDFFST5001A Monitor refrigeration and air conditioning systems in food processing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5001 Monitor refrigeration and air conditioning systems in food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has monitored refrigeration and/or air conditioning systems in food processing on at least one occasion, and:

identified characteristics of a refrigeration system in the production of food products

interpreted the function of key components in a refrigeration system

appraised the performance of a refrigeration system in the production process

identified the common forms of air conditioning systems used in the production of food products

recognised common faults and identified how the faults should be rectified.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

refrigeration systems in the production of food products

refrigerants and their properties

function of key components in a refrigeration system

common forms of air conditioning systems used in the production of food products

elements and uses of psychrometric charts

energy efficiency and environmental impacts of refrigeration and air conditioning systems

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

refrigeration and air conditioning systems and related equipment, manufacturers’ advice and operating procedures

specifications:

operating system data.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5002 Identify and implement required process control for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to determine the required process control system for a food production process. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food production, including general food production, meat and seafood industries, and exercise autonomy in undertaking complex work.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Analyse production processes	1.1 Identify the processes used in the food production 1.2 Establish the characteristics used to define the operation of a process 1.3 Identify the operating principles of the processes 1.4 Establish the operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process 1.5 Define product characteristics and common variations
2. Determine control mechanisms, modes of control and data collection points for a specified food production process	2.1 Examine the operation of different types of control mechanisms 2.2 Determine modes of control that can be used with the various control mechanisms 2.3 Document data requirements and collection points appropriate for food safety, quality and production standards 2.4 Adjust procedures to deal with non-conformance in relation to process and the final product
3. Verify process control systems for food process	3.1 Consult with appropriate operational, quality and maintenance personnel to ensure understanding of process control requirements for food processes 3.2 Analyse standard operational procedures for accuracy and relevance 3.3 Conduct test runs and confirm compliance with requirements 3.4 Apply statistical analysis to verify the process and recommend required system improvements 3.5 Arrange the ongoing collection and analysis of required data

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret standard operational procedures
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications
Get the work done	Problem-solve issues as they arise Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5002 Identify and implement required process control for a food processing operation	FDFFST5002A Identify and implement required process control for a food processing operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5002 Identify and implement required process control for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has determined the required process control for at least one food processing operation, including:

analysing process control methods used to achieve the food safety, quality and production standards

selecting process control mechanisms and processes appropriate to the food production operation

adjusting procedures to deal with non-conformance

determining data collection requirements

monitoring data collection to ensure it is timely, relevant and accurate

calculating, analysing and verifying relevant statistical measures

conducting a trend analysis of food processing data

communicating control requirements to staff

forming conclusions from statistics-based process control information.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the basic operating principles of equipment and accessories used in food production processes and systems

different types of processes used in food production systems

the inter-relationships between food processing stages and the effect of variation in processing parameters on process outcome and on final product

specific plant process operations

emergency shutdown procedures

instrumentation and control systems

the operation process control mechanisms in the relevant processing operation

typical instrumentation used for process control in the relevant processing operation

product specifications and tolerances

system operating parameters

data collection requirements for process control mechanisms

methods used for statistical analysis of process control data

reporting requirements for process control outcomes

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5003 Construct a process control chart for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to construct a process control chart for a food processing operation in general food production, meat and seafood industries. The unit does not cover applying statistics to analyse mechanical, electrical, electronic or fluid power systems. However, it includes applying statistics to food processing equipment to determine process capability and to construct a process control chart for the food processing operation.

This unit applies to individuals who are responsible for establishing and maintaining product safety, quality and efficiency in food processing and who undertake roles in product design or quality and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply tools and techniques to collect and present data	1.1 Identify the key characteristics and uses of attribute and variable data 1.2 Determine the concepts of frequency and distribution 1.3 Determine the frequency and distribution of supplied data for various measurement levels 1.4 Identify and apply data collection tools, including check sheets, surveys and logs 1.5 Construct appropriate charts and graphs using available data
2. Interpret charting tools and techniques in process control	2.1 Interpret and analyse the concept of process capability and its implications 2.2 Apply probability distributions in analysing process capability 2.3 Interpret control charts used to monitor processes 2.4 Identify the application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments
3. Determine the process capability of a piece of equipment on a production line	3.1 Identify the scope and purpose of the process 3.2 Determine a representative data sample 3.3 Select appropriate data collection techniques 3.4 Collect data to meet sampling requirements 3.5 Select and apply appropriate statistical analysis techniques 3.6 Calculate all relevant parameters for the determination of process capability statistically 3.7 Incorporate the process capability value for each piece of equipment into process control for the whole operation
4. Construct a process flow chart	4.1 Identify scope and purpose of average and range charts in the food industry 4.2 Calculate all relevant parameters for use in preparing both average and range charts statistically 4.3 Prepare average and range charts, showing all pre-calculated parameters 4.4 Interpret trends and cyclic patterns of average and range charts 4.5 Design an action plan based on the results of average and range

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.

Skill	Description
Reading	Interpret industry standards
Writing	Document recommendations regarding the outcomes of the process capability
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5003 Construct a process control chart for a food processing operation	FDFFST5003A Construct a process control chart for a food processing operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5003 Construct a process control chart for a food processing operation

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively constructed a process control chart for at least one food processing operation, including:

applying Poisson and binomial distributions to supplied attribute data

calculating and interpreting indices of variability

identifying skewed distributions

calculating and interpreting indices of significance and variance

calculating and interpreting indices of probability

analysing control charts to monitor processes

applying control tools and data collection techniques to determine process capability

applying the uses of average and range charts in the food industry

calculating statistically all relevant parameters for use in preparing both average and range chart

preparing average and range charts showing all pre-calculated parameters

interpreting trends and cyclic patterns of average and range charts

preparing an action plan based on the results of average and range

describing and calculating measure of central tendency

identifying the principles of process capability

calculating all relevant parameters for the determination of process capability statistically

interpreting process capability value in relation to the overall process

representing data in graphs, tables, averages and percentagespreparing a report with recommendations regarding the outcomes of the process capability.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the terms statistic and parameter

the concept of statistical inference

principles of variability and variance

types and causes of variation

probability principles

Poisson and binomial distributions

characteristics of the normal distribution

the role of statistical quality control

concepts of process capability, acceptance levels and process improvement

the relationship between probability and statistical inference

the concept of variation within processes and recognition of its implications for process design and management

the scope and purpose of average and range charts in the food industry

all relevant parameters for use in preparing both average and range chart

pre-calculations of parameters of average and range charts

trends and cyclic patterns of average and range charts

the preparation of an action plan based on the results of average and range

the definition of process capability

process capability values.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5004 Specify and monitor the nutritional value of processed food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.

This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess the benefits of food products developed or modified to meet the needs of a customer group	1.1 Investigate common nutritional deficiencies and related diseases 1.2 Identify appropriate diets for customers with specific requirements or health challenges 1.3 Identify and categorise modified and functional foods 1.4 Identify key macro- and micronutrients required for a healthy diet 1.5 Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
2. Specify requirements for food product to meet target need	2.1 Identify the dietary intakes and requirements for an identified consumer group 2.2 Evaluate nutritional requirements to be considered during product development 2.3 Specify nutritional requirements of processed food item
3. Evaluate methods of preserving nutrients during food processing and storage	3.1 Analyse the effects of food processing and storage conditions on the stability of nutrients 3.2 Evaluate the need for fortification of processed foods in the Australian diet 3.3 Evaluate food processing and storage methods for their impact on the nutritive value of product
4. Apply nutritional information and issues to product development, labelling and marketing of processed foods	4.1 Provide food storage and preparation information related to maintaining nutritional value and food safety 4.2 Ensure label complies with requirements of Food Standards Code 4.3 Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels 4.4 Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods

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.

Skill	Description
Reading	Interpret research and analytical materials Interpret guidelines, standards and regulations for nutritional information on product labels Interpret food processing and storage procedures
Writing	Document nutritional information and issues
Numeracy	Interpret analytical results and nutritional information about a product Maintain and analyse data resulting from testing of new food products

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5004 Specify and monitor the nutritional value of processed food	FDFFST5004A Specify and monitor the nutritional value of processed food	Updated to meet Standards for Training Packages Rearranged Elements and Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5004 Specify and monitor the nutritional value of processed food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has specified and monitored the nutritional value of processed food items, including:

analysing the total nutritional components of at least one processed food product to determine whether it meets regulatory requirements and target audience needs

evaluating nutritional issues in relation to product development, labelling and marketing of processed foods

determining the processing requirements of food to meet specific nutritional requirements

recognising key macronutrients required for a healthy diet

comparing the nutritional needs of special population groups

evaluating nutrition-related risk factors and diseases

producing a food label that accurately reflects a product's nutritional value and complies with legislative requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

Food Standards Code

National Health and Medical Research Council Australian Dietary Guidelines

key macro- and micronutrients for a healthy diet

human energy requirements

dietary guidelines and legislative requirements related to processed foods and labelling

the effects of processing and storage on nutrients, and the methods for overcoming these effects

the role of proteins in nutrition

the role of carbohydrates in nutrition

the role of vitamins and minerals in nutrition

the role of dietary fibre

the role of lipids in nutrition

the body’s processes and their role in nutrition

nutrition-related risk factors and diseases

food intolerances and allergies

diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

food testing equipment, data and operating procedures

methods and related software systems to calculate nutritional properties of processed foods

sample processed food items

specifications:

tests used to identify nutritional information in processed food.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5005 Examine the biochemical properties of food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to examine biochemical substances and reactions and apply knowledge to food product development and processing. The individual is required to utilise deep knowledge of food biochemistry.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing, including general food production, meat and seafood industries, and undertake roles in technical management and process management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Use and apply terms and concepts relating to organic substances important in food processing	1.1 Use biochemical terminology relating to food processing 1.2 Apply relevant concepts to explain the biochemistry in food processing
2. Identify biochemical compounds and explain biochemical reactions important in food processing	2.1 Identify and classify biochemical carbohydrates including amino acids, proteins and lipids 2.2 Identify the molecular structure of important biochemical compounds 2.3 Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place 2.4 Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
3. Assess the impact of food processing operations on the biochemistry of processed food products	3.1 Identify biochemical macro constituents and micro constituents of food 3.2 Assess the effect of processing on biochemistry and nutritional value of foodstuffs 3.3 Identify biochemical actions of food additives 3.4 Identify the biochemical principles relating to the spoilage and preservation of foods
4. Extract samples of product or raw materials for testing and apply the results to food production processes	4.1 Establish properties of biochemical compounds and their extraction techniques for a food processing operation 4.2 Conduct sampling as specified by the sampling plan 4.3 Maintain sample purity and integrity prior to testing 4.4 Use the results of tests to assist with ingredient selection and food labelling

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.

Skill	Description
Reading	Interpret documentation related to biochemistry Interpret industry standards
Numeracy	Interpret analytical results Maintain and analyse data from tests Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology
Get the work done	Problem-solve issues as they arise

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5005 Examine the biochemical properties of food	FDFFST5005A Identify the biochemical properties of food	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit title updated	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5005 Examine the biochemical properties of food

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has examined the biochemical properties of food, including:

performing three different tests to identify biochemical compounds in food

identifying the molecular structures, and chemical and physical behaviours, of carbohydrates, amino acids, proteins and lipids when processed in food

processing, producing or extracting representative samples of biochemical compounds

identifying the macro and micro constituents of two different processed food products

identifying the biochemical action of at least three different food additives

interpreting results of tests and describing the implications for food processing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

terminology relating to biochemical substances

the structure and properties of the biochemical compounds carbohydrates including amino acids, proteins and lipids

the major chemical constituents found in foods

biochemical action of important food additives

the molecular structures for important biochemical compounds

the chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids in terms of molecular theory

sampling and testing techniques to determine the components and biochemical reactions for food products

general equipment used for analysis, including hotplates, ovens, melting point and boiling point apparatus, steam baths, appropriate glassware and chemicals

analytical instruments, including spectrometric instruments, including:

ultraviolet/visible

infrared, including Fourier transform infrared and near infrared

atomic absorption, including flame and flameless

basic tests to identify biologically important biochemical materials, including:

Benedict’s test for glucose

Lugol’s iodine test for starch

biuret test for protein

tests for fats and oils

common biochemical reactions relevant to food processing operations, including:

oxidation

hydrolysis

enzymic reactions

lipid isomerisation

lipid polymerisation

polysaccharide synthesis

glycolysis

protein denaturing

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5006 Apply food microbiological techniques and analysis

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to perform tests and conduct analysis in a food-based microbiological laboratory. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for analysing the microbiology of food in food processing operations and who undertake roles in technical management and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify food poisoning and spoilage bacteria, including methods of control	1.1 Identify the major bacteria responsible for food poisoning and spoilage 1.2 Evaluate the types of processes used in the control of microbial growth in food products 1.3 Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes 1.4 Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes 1.5 Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes 1.6 Assess compliance with Food Standards Code for food preservation techniques
2. Perform microbiological techniques for the identification of food-borne disease	2.1 Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample 2.2 Identify the type of toxins produced by the major food pathogens 2.3 Investigate documented food-borne disease outbreaks from the past 2.4 Determine the ramifications of product contamination in terms of public health and product shelf-life quality 2.5 Handle specimens and waste to comply with health and safety in the workplace guidelines
3. Apply the principles of microbiological quality control	3.1 Determine the spoilage patterns of specific foods at different temperatures of storage 3.2 Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms 3.3 Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code 3.4 Determine the importance of plant hygiene and how it can affect the finished product
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene	4.1 Examine the principles of accelerated culture techniques critically 4.2 Identify the relevance of rapid microbiological technology, as related to control of plant hygiene 4.3 Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques
5. Perform techniques involving microbial fermentations	5.1 Identify the types and characteristics of microorganisms used for fermentation within the food industry 5.2 Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples 5.3 Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures 5.4 Maintain new culture strains after fermentation using standard techniques
6. Analyse test results and provide recommendations to process controllers or production managers	6.1 Record and collate results of microbiological tests 6.2 Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters 6.3 Establish implications of test results and draw conclusions 6.4 Document test results, conclusions and recommendation, and present to food processing management

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.

Skill	Description
Reading	Interpret food safety guidelines, standards and regulations Interpret documented processes for control of microbial growth in food products
Numeracy	Maintain and analyse data resulting from microbiological tests Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5006 Apply food microbiological techniques and analysis	FDFFST5006A Apply food microbiological techniques and analysis	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5006 Apply food microbiological techniques and analysis

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied microbiological techniques to analyse food on at least two occasions, including:

critically examining the principles of rapid microbiological techniques, including:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

performing tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, including:

rinse methods

swab methods

replica or contact methods

using standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

performing sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures

maintaining new culture strains after fermentation using standard techniques

recording, analysing and documenting data, with associated conclusions and recommendations

ascertaining the effect of a standard food preserving technique on the growth patterns of microbes

using standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample

determining the ramifications of product contamination in terms of public health and product shelf-life

ascertaining the spoilage patterns of specific foods at different temperatures of storage

using industry standard terminology.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes used in the control of microbial growth in food products

major bacteria responsible for food poisoning and spoilage

processes used in the control of microbial growth in food products

Food Standards Code

statistical methods for process control, including Viable Count methods

standard microbiological techniques to identify food poisoning and spoilage organisms

the importance of plant hygiene and how it can affect the finished product

microbiological toxins and aflatoxins

spoilage patterns

growth cycle of microorganisms in food

the relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms

microbiological quality control programs

plant hygiene, including sanitation checks – rinse, swab, contact and rapid methods

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

the relevance of rapid microbiological technology, as related to control of plant hygiene

types and characteristics of fermentation microorganisms, including:

Saccharomyces spp.

Streptococcus spp.

Lactobacillus spp.

standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures

maintenance of new culture strains after fermentation

critical control limits and microbiological processes and species in food production

analysis of microbiological data by comparison with food safety and production standards

effective data presentation and reporting

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5007 Monitor the development and implementation of a food QA system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop and review a hazard analysis critical control point (HACCP)-based quality assurance (QA) program.

The unit applies to individuals who are responsible for the development and implementation of a HACCP- or critical control point (CCP)-based QA system in a food processing environment.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish the scope of the QA system	1.1 Define the enterprise needs and expectations in product quality 1.2 Detail existing systems and requirements for incorporation into the QA system 1.3 Define the scope of the CCP-based quality system to encompass production system and product requirements 1.4 Design the system to prevent and control identified hazards
2. Conduct hazard analysis and assessment	2.1 Assess every step in the production process for potential food safety hazards 2.2 Establish CCPs to identify where each significant hazard can be prevented or controlled 2.3 Assign a measurable or recognisable standard for each CCP to define the critical limits 2.4 Validate the critical limits technically and scientifically
3. Ensure all documents, work procedures and processes required for the system are developed, available and in use	3.1 Describe all products and processes covered by the QA system in a standardised format defining product characteristics relevant to food safety 3.2 Review work instructions and standard operating procedures (SOPs) for accuracy, relevance and sufficiency to prevent hazards 3.3 Implement documented procedures for monitoring CCPs 3.4 Implement documented procedures to ensure any CCPs that are outside critical limits are brought back within limits, and affected product is suitably handled 3.5 Implement documented procedures to ensure the QA system is regularly verified and audited as working effectively 3.6 Maintain the availability and data storage of all records and documents for the system
4. Respond to non-conforming product or processes	4.1 Identify procedures for taking corrective action 4.2 Implement corrective and preventative measures to prevent recurrence 4.3 Develop or revise procedures to support control measures 4.4 Identify processes or conditions that could result in a breach of procedures, and take corrective action 4.5 Introduce process changes and control so that quality assurance requirements are accomplished
5. Review product sampling and test results	5.1 Identify product sampling procedures 5.2 Identify post-collection procedures according to SOPs 5.3 Review test results and ensure quality assurance requirements are accomplished
6. Audit, verify and validate the system	6.1 Revise, verify and validate safety plans to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements 6.2 Follow up and act on internal or external audit findings 6.3 Investigate and act on reported quality hazards and non-conformances 6.4 Review the CCP-based QA system to take account of any process changes or product specifications

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.

Skill	Description
Reading	Accurately interpret food safety guidelines and regulations
Writing	Develop clear and accessible procedures for implementing and monitoring the QA system
Navigate the world of work	Monitor adherence to workplace and regulatory standards
Get the work done	Problem-solve issues as they arise Use appropriate computer-based technologies and software to record, manipulate, analyse and present or report data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5007 Monitor the development and implementation of a food QA system	FDFFST4002A Monitor the development and implementation of a food QA system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5007 Monitor the development and implementation of a food QA system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively developed at least one critical control point (CCP)-based quality assurance (QA) system for a food processing environment, and used that system to monitor the production of quality food items, including:

scoping the requirements for a QA system

analysing a production process to identify CCPs and establish critical limits

developing or revising procedures to maintain quality

maintaining data and documentation for a QA system

contributing to a review of a QA system, including verification and validation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the steps in the development of a hazard analysis critical control point (HACCP)-based QA system

the steps in the systematic introduction of a CCP-based QA system to a workplace

risks and hazards associated with food production operations

types of CCPs applied within a food production environment, including vulnerability assessment critical control point (VACCP) and threat assessment critical control point (TACCP)

enterprise recall and traceability procedures

post-collection procedures for handling samples

purpose of the CCP development and review process

risks associated with samples, and how they can be minimised

the types of data the enterprise uses to record performance

the document controls associated with a procedure change

the purpose and processes for calibrating equipment

the purpose of standard operating procedures (SOPs) and work instructions

sampling procedures

the process of auditing and verifying a CCP-based QA system

the objectives of a CCP-based QA system

the process for validating critical limits and CCPs

the role of prerequisite programs and good manufacturing practice (GMP) in a CCP-based program

Food Standards Code

GMP principles

regulatory and workplace requirements for food processing and production

existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a CCP-based QA system in a food processing environment

food processing equipment

sampling and testing equipment used to report relevant product and process information

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5008 Develop a new food product

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop a new food, beverage or related product, from a concept to a packaged and labelled finished product, in general food production.

This unit applies to individuals who are responsible for food product development and who undertake roles in product design, quality assurance or production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Develop concept for the new product	1.1 Develop a concept for new product 1.2 Identify the potential of a new product 1.3 Determine the market for new product 1.4 Determine the viability of product concept
2. Identify product development parameters	2.1 Determine product parameters 2.2 Determine equipment required for producing new product 2.3 Determine analytical tests to be conducted to identify quality and safety parameters 2.4 Determine processing parameters 2.5 Determine ingredients required for producing new product
3. Trial new product	3.1 Conduct a series of trials of new product 3.2 Determine improvements and/or changes required for each successive trial 3.3 Record details of each trial
4. Analyse new product	4.1 Determine appropriate analytical tests to be conducted to verify product safety and quality 4.2 Conduct appropriate tests to determine quality and safety of product 4.3 Record test results 4.4 Determine safety and quality of product using analytical test results
5. Design label for product	5.1 Establish concept for product label 5.2 Identify requirements to ensure the product label is compliant 5.3 Develop a compliant label for the food product
6. Package product	6.1 Determine the equipment required for packaging new food product 6.2 Establish suitable packaging materials for new product 6.3 Package final product
7. Document development process	7.1 Document conceptual ideas 7.2 Conduct and document research relevant to new product 7.3 Verify and document analysed results of new product quality and safety 7.4 Document details and results of product trials and explain and justify changes to product as a result of trial

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.

Skill	Description
Reading	Interpret research materials Interpret food safety guidelines, standards and regulations Interpret product quality and workplace procedures
Numeracy	Interpret analytical results Maintain and analyse data resulting from testing of new food products Determine calibration procedures and schedule for test equipment
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5008 Develop a new food product	FDFFST5008A Develop a new food product	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5008 Develop a new food product

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed at least one new food product, including:

interpreting and applying food safety requirements, standards and legislative requirements

developing product ideas and concepts

conducting market research to inform product development

assessing the viability of product concepts

applying testing and sensory analysis techniques relevant to new product development

interpreting analytical test results

establishing processing techniques and parameters relevant to product under development

determining safety and quality implications of product

determining and assessing packaging options

recording, documenting and verifying information relating to product development.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

customer needs and market research techniques

food safety and food quality parameters

food processing principles relevant to new product

food testing and sensory analysis techniques

food packaging and labelling requirements

legislative requirements associated with new food products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

laboratory facilities

production facilities

computers, printers and appropriate software packages

specifications:

legislative requirements applicable to food

research materials, including journals, periodicals, articles, research papers and industry papers.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5009 Implement and review the processing of market milk and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the manufacture of market milk and related products.

The unit applies to individuals working in the food science and technology sector who are responsible for maintaining product safety, quality and efficiency in food production in the dairy processing sector.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive fresh milk and blend using standard industry data	1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures to milk from farms to determine composition 1.3 Record and store test data 1.4 Adjust or blend milk to suit product requirements, based on test data 1.5 Store received milk under correct conditions
2. Monitor the manufacture of market milk and related products to meet quality standards	2.1 Determine the specifications for the end product 2.2 Provide a safe working environment for the manufacture of product samples 2.3 Identify resource requirements for the preparation and manufacture of market milk and related products 2.4 Use a production schedule to ensure all resources and requirements are available and meet company requirements 2.5 Address critical factors in the preparation and manufacture of market milk and related products 2.6 Identify data requirements for food safety, quality and production standards 2.7 Establish data collection points consistent with equipment capabilities and data requirements 2.8 Implement or develop procedures to deal with non-conformance 2.9 Monitor market milk and related products against required standards
3. Review the preparation and manufacture of market milk and related products	3.1 Utilise tests and systems to identify potential product defects and their causes in the preparation and manufacture of market milk and related products 3.2 Apply adjustments to processes and equipment as a result of testing 3.3 Report problems to designated personnel

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5009 Implement and review the processing of market milk and related products	FDFFST4020A Implement and review the processing of market milk and related products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5009 Implement and review the processing of market milk and related products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively implemented and reviewed the manufacture of one type of market milk and one milk-related product, including:

testing milk received to ensure compliance with quality standards

implementing process control procedures and data collection processes

diagnosing and reporting problems for manufacturing

reviewing the production process to ensure compliance with food safety, quality and environmental requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of market milk and related products

domestic and export markets for market milk and related products

production systems used for the preparation and manufacture of market milk and related products

formulation of market milk and related products

role of major ingredients found in market milk and related products

critical control point (CCP) principles and critical limits in a CCP program

the purpose of each process, and processing sequence, used in the preparation and manufacture of market milk and related products

principles of operation of equipment and accessories used in the preparation and manufacture of market milk and related products

output of each of the processes used in the preparation and manufacture of market milk and related products

production system requirements for the preparation and manufacture of each market milk and related product

the resource requirements for the preparation and manufacture of market milk and related products

chemical and physical hazards that affect milk

procedures for milk storage, handling and preparation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real milk processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5011 Implement and review the processing of chocolate and sugar-panned products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the processing of chocolate and sugar-panned products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of chocolate and sugar-panned products	1.1 Identify the statutory compositional requirements for chocolate and sugar-panned products 1.2 Select the required formulation for the products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access the safe operating procedures for its operation
2. Monitor the preparation and manufacture of chocolate and sugar-panned products to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor concentration and drying procedures 2.6 Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the manufacture of chocolate and sugar-panned products	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5011 Implement and review the processing of chocolate and sugar-panned products	FDFFST4030A Implement and review the processing of chocolate and sugar-panned products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5011 Implement and review the processing of chocolate and sugar-panned products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different chocolate and sugar-panned products, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

recognising the organoleptic properties of different types of chocolate and sugar-panned products

determining and conducting testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of chocolate and sugar-panned products

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of chocolate and sugar-panned products

the types of chocolate and sugar-panned products, their formulation, and the type of coating process used in their production

the relevant properties of the various centres used in panned products, including melting point, moisture content, shape, size, surface finish and preparation

crystallisation behaviour of fats, sugars and sugar substitute materials

the effect of air flow, air temperature and air humidity on the drying/setting rates of coatings and the relationship to product characteristics

polishing materials and methods and their application

production systems used for the production of panned products, including types of coating pans, methods of coating material addition, and process air supply requirements

the production system for the preparation and manufacture of chocolate and sugar-panned products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

critical factors in the preparation and manufacture of chocolate and sugar-panned products

resource requirements and environmental impacts of the preparation and manufacture of chocolate and sugar-panned products

potential product defects and their causes, which may arise in the preparation and manufacture of chocolate and sugar-panned products

stages of production, critical control points and critical limits

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5012 Implement and review the processing of aerated confectioneries

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of aerated confectioneries.

The unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of aerated confectioneries	1.1 Identify the statutory compositional requirements for aerated confectioneries 1.2 Select the required formulation for the aerated confectionery product 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of aerated confectioneries to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor concentration and drying procedures 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of aerated confectioneries	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5012 Implement and review the processing of aerated confectioneries	FDFFST4031A Implement and review the processing of aerated confectioneries	Updated to meet Standards for Training Packages. Minor changes to Performance Criteria to clarify intent. Unit code updated to reflect AQF level.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5012 Implement and review the processing of aerated confectioneries

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different types of aerated confectioneries, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

aerating different confectionery masses and forming these masses to maintain the desired degree of aeration

operating equipment and accessories for the preparation and manufacture of aerated confectioneries

using testing protocols for quality assessment

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of aerated confectioneries

the range of aerated confectioneries, including chocolate, fat-based fillings, nougats, jelly foams, marshmallows, high boils and brittles

the formulation, method of manufacture, method of forming and packaging of aerated confectioneries

the processes used to aerate different confectionery masses and form these masses to maintain the desired degree of aeration

the role of the major ingredients found in aerated confectioneries

the role, properties and use of different aerating agents

critical aspects of product aeration, including product viscosity, bubble size, product graining or crystallising

production systems used for the preparation and manufacture of aerated confectioneries

preparation and manufacture of aerated confectioneries, including packaging, storage and distribution

potential product defects and their causes, which may arise in the preparation and manufacture of aerated confectioneries

stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of aerated confectioneries

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5013 Implement and review the production of gums and jellies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of gums and jellies. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing by managing their own work and the quality of the work of others within known parameters.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of gums and jellies	1.1 Establish the statutory compositional requirements for the different types of gums and jellies 1.2 Select the required formulation of gums and jellies 1.3 Select the appropriate production system and the preferred sequence of activity to prepare the system for operation 1.4 Prepare equipment and access the safe operating procedures for its operation
2. Monitor the manufacture of gums and jellies to ensure quality standards are met	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret and document data requirements and collection points appropriate for food safety, quality and production standards 2.4 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.5 Implement and monitor cooking and moulding procedures 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of gums and jellies	3.1 Identify product defects and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5013 Implement and review the production of gums and jellies	FDFFST4032A Implement and review the production of gums and jellies	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5013 Implement and review the production of gums and jellies

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different gums and jellies, including:

selecting and planning the production process for each product

implementing production systems and monitoring the output of each process

determining and conducting testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of gums and jellies

finishing gelatinised products to prevent sticking

checking product against market specifications

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of gums and jellies

the formulations, methods of manufacture, methods of forming and packaging of gums and jellies

the range of gelatinised products including 'gummi' and other types of starch moulded products, liquorice and Turkish delight, and their formulations

processes used to gelatinise different confectionery masses and form these masses to maintain the desired product shape

the role of the major ingredients found in gums and jellies

the role, properties and use of different gelatinising agents, including gelatine, starches, pectin and agar

critical factors in the preparation and manufacture of gums and jellies

the production system for the preparation and manufacture of gums and jellies, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

potential product defects and their causes in the preparation and manufacture of gums and jellies

stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of gums and jellies

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5014 Implement and review the production of chocolate products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of chocolate products.

This unit applies to individuals who are responsible for maintaining product safety, quality assurance and production management. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance from food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of chocolate products	1.1 Identify the statutory compositional requirements for the different types of chocolate products 1.2 Select the required formulation and design of chocolate products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of chocolate products to ensure quality standards are met	2.1 Source bulk chocolate to meet the product specifications 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements 2.3 Set the production system to operating specifications before and during production 2.4 Interpret and document data requirements and collection points for food safety, quality and production standards 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process control systems
3. Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate products	3.1 Implement a sampling plan to produce samples for analysis 3.2 Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.3 Implement adjustments to inputs, process and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Writing	Develop procedures for implementing and monitoring a product quality system Document review of a production system
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5014 Implement and review the production of chocolate products	FDFFST4033A Implement and review the production of chocolate products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5014 Implement and review the production of chocolate products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the production of at least two chocolate products, including:

selecting, planning and implementing the production processes to manufacture chocolate products

monitoring the output of each of the processes used in the preparation and manufacture of chocolate products

recognising the organoleptic properties of different types of chocolate products

determining testing protocols for quality assessment

operating equipment and accessories used for the preparation and manufacture of chocolate products

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying defects during production and of final products, and rectifying issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of chocolate products

types of chocolate and compound chocolate and the ingredients used to manufacture each

critical factors in the preparation and manufacture of chocolate products

forming processes used in the manufacture of chocolate products, including enrobing, moulding (shell, one-shot, pocket), hollow goods moulding ('spinning'), drop depositing and cluster depositing

the role of tempering, especially with regard to chocolate, and its relationship to key product attributes including shine, bloom formation, snap, hardness and shrinkage

the rheological properties (plastic viscosity and yield value) of liquid chocolate and their relationship to the forming process use

the role of the major ingredients found in chocolate products

the production system for the preparation and manufacture of chocolate products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

cooling processes used for chocolate and compound chocolate

identification of defects during production and of final product stages of production, critical control points and critical limits

resource requirements and environmental impacts of the preparation and manufacture of chocolate products

product defects and their causes, which may arise in the preparation and manufacture of chocolate products

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real chocolate manufacturing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5015 Implement and review the processing of chocolate

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture of chocolate.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacturing of chocolate	1.1 Identify the statutory compositional requirements for chocolate 1.2 Select the required formulation for the chocolate 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedure for its operation
2. Carry out preparation and manufacture of quality chocolate products	2.1 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications for mixing, refining, conching and storage of chocolate 2.3 Interpret and document data requirements for food safety, quality and production standards 2.4 Identify data collection points consistent with equipment capabilities and data requirements 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of chocolate	3.1 Identify defects in chocolate and the cause 3.2 Conduct a sensory analysis and analyse results 3.3 Implement adjustments to inputs, process and equipment to maintain quality of product 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5015 Implement and review the processing of chocolate	FDFFST4034A Implement and review the processing of chocolate	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5015 Implement and review the processing of chocolate

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two different types of chocolate, including:

selecting and planning the production process for each

implementing production processes for each product, including mixing, refining, conching and storage

monitoring the output of each of the processes used in the preparation and manufacture of chocolate

recognising the organoleptic properties of different types of chocolate

operating equipment and accessories for the preparation and manufacture of chocolate

determining testing protocols for quality assessment

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

critical factors in the preparation and manufacture of chocolate

types of chocolate and compound chocolate and the ingredients used to manufacture each type

crystallisation behaviour of fats, especially cocoa butter

rheological properties of chocolate and compound chocolate as a liquid and the role of emulsifiers in these

the role of particle size and particle size distribution on chocolate properties

the production system for the preparation and manufacture of chocolate, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

resource requirements and environmental impacts of the preparation and manufacture of chocolate

identification of defects during production and of final products

the statutory compositional requirements for the different types of chocolate

stages of production, critical control points and critical limits

quality and continuous improvement processes

sensory analysis techniques

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5016 Implement and review the processing of high and low boil confectionery

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacturing of high and low boil confectionery.

This unit applies to individuals who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards	1.1 Prepare equipment and accessories for the preparation and manufacture of high and low boil confectionery 1.2 Assemble and prepare ingredients and check product formulations 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation
2. Monitor the preparation and manufacture of high and low boil confectionery products to ensure quality standards are met	2.1 Implement standard operating procedures 2.2 Implement the production schedule, ensuring all resources and requirements are available and meet company standards 2.3 Set the production system to operating specifications before and during production 2.4 Interpret and document data requirements for food safety, quality and production standards 2.5 Determine data collection points consistent with equipment capabilities and data requirements 2.6 Develop procedures to deal with non-conformance in relation to process and the final product 2.7 Implement and monitor process control system
3. Diagnose, rectify and report problems arising from the preparation and manufacture of high and low boil confectionery	3.1 Establish sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.2 Implement adjustments to inputs, process and equipment in response to analysed results 3.3 Report problems to designated person
4. Review production processes	4.1 Review the critical control points and critical limits for product safety 4.2 Implement a sampling plan 4.3 Conduct a sensory analysis and analyse results 4.4 Review the operating procedures and the process control system for food safety and quality 4.5 Review the safe work systems for processing 4.6 Review the environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Use industry terminology
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5016 Implement and review the processing of high and low boil confectionery	FDFFST4035A Implement and review the processing of high and low boil confectionery	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5016 Implement and review the processing of high and low boil confectionery

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the processing of at least two high and low boil confectionery products, including:

selecting the formulation, method of manufacture, method of forming and packaging of high and low boil confectionery

implementing a production schedule to meet company requirements

recognising the organoleptic properties of different types of high and low boil confectionery

determining testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of high and low boil confectionery

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of high and low boil confectionery

different types of high and low boil confectionery and their formulation

purpose of each process used in the preparation and manufacture of high and low boil confectionery

outputs of each of the processes used in the preparation and manufacture of high and low boil confectionery

potential product defects and their causes, which may arise in the preparation and manufacture of high and low boil confectionery

critical factors in the preparation and manufacture of high and low boil confectionery

solubility and crystallisation properties of ingredients used and their relationship to texture

relationship of the boiling point of a confectionery syrup to its soluble solids content

the relationship of pressure and vacuum to the boiling point of a confectionery syrup of a specific soluble solids content and the uses made in production of this relationship

the concept of equilibrium relative humidity (ERH) or water activity (aw) of a confectionery product

resource requirements and environmental impacts of the preparation and manufacture of high and low boil confectionery

stages of production, critical control points and critical limits

packaging procedures

quality and continuous improvement processes

sensory analysis techniques and analysis

health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real confectionery production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5017 Implement and review the processing of confectionery products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the preparation and manufacture of confectionery products.

This unit applies to individuals who have roles in product design, quality assurance and production management. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of confectionery products	1.1 Identify the statutory compositional requirements for the different types of confectionery products 1.2 Select the required formulation of confectionery products 1.3 Select the appropriate production system and a sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the manufacture of confectionery products to ensure quality standards are met	2.1 Implement the production schedule, ensuring all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Implement and monitor concentration and drying procedures 2.4 Interpret and document data requirements and collection points appropriate for food safety, quality and production standards 2.5 Implement and monitor procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor process controls
3. Diagnose, rectify and report problems arising from the preparation and manufacture of confectionery products	3.1 Implement a sampling plan to produce samples for analysis 3.2 Conduct sensory evaluation and product testing protocols to identify defects and maintain organoleptic quality of product 3.3 Implement adjustments to inputs, process and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety relating to the relevant hazard analysis critical control point (HACCP)-based food safety plan 4.2 Review the operating procedures and the process control system for food safety and quality 4.3 Review the safe work systems for processing 4.4 Review the environmental impacts and energy efficiencies for processing 4.5 Review controls of non-conforming products, including rework or safe disposal where required

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Oral communication	Use industry terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5017 Implement and review the processing of confectionery products	FDFFST4036A Implement and review the processing of confectionery products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5017 Implement and review the processing of confectionery products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed standards and procedures for the processing of at least two different confectionery products, including:

selecting, planning and implementing the production processes related to confectionery products

monitoring the output of each of the processes used

checking product against market specifications for confectionery

recognising the organoleptic properties of different types of confectionery

determining testing protocols for quality assessment

operating equipment and accessories used in the preparation and manufacture of confectionery products

completing data collection and documentation required for quality control records

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the statutory compositional requirements for the different types of confectionery products

the range of confectionery products, including chocolate and compound chocolate confectionery, liquorice (both straps and allsorts), sugar confectionery types, 'sugar free' confectionery types, gum-based types and panned product types

the production system for the preparation and manufacture of confectionery products, including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

different formulations for confectionery products

the functionality of the major ingredients found in confectionery products

critical factors in the preparation and manufacture of confectionery products

identification and isolation of defects during production and of final products

stages of production, critical control points (CCPs) and critical limits according to relevant hazard analysis critical control point (HACCP)-based food safety plan

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real confectionery production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5018 Implement and review the processing of chilled or frozen poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture chilled or frozen poultry product.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Check the chilled or frozen poultry product preparation and processing areas and equipment	1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
2. Monitor the production of chilled or frozen poultry products	2.1 Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging 2.2 Monitor handling requirements for ingredients to prevent contamination 2.3 Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements 2.4 Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area 2.5 Confirm the details of cuts to meet customer requirements 2.6 Monitor the production system and equipment for the preparation and manufacture of the products
3. Implement packaging and chilling of poultry product	3.1 Confirm the details of packaging to meet customer and regulatory requirements 3.2 Monitor chilling requirements to meet food safety standards from processing to retailing 3.3 Apply and monitor chilling processes for food preservation 3.4 Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product
4. Diagnose, rectify and report problems arising from the preparation and manufacture of chilled poultry products	4.1 Implement sampling and testing to identify defects in the preparation and manufacture of the product 4.2 Identify and implement adjustments to processes and equipment in response to analysed results 4.3 Report problems to designated staff
5. Review production processes	5.1 Review the critical control points (CCPs) and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review safe work systems for product processing 5.4 Review environmental impacts and energy efficiencies for processing of the products

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5018 Implement and review the processing of chilled or frozen poultry products	FDFFST4040A Identify & implement product safety and quality for chilled or frozen poultry product manufacturing	Updated to meet Standards for Training Packages. Minor changes to Performance Criteria to clarify intent. Unit code updated to reflect AQF level. Updated unit title.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5018 Implement and review the processing of chilled or frozen poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed processing of two chilled or frozen poultry items, including:

conducting risk assessments of physical hazards for chilled or frozen poultry products

reviewing critical control points (CCPs) and critical limits in the manufacture of each product

implementing a hazard analysis critical control point (HACCP) plan for the production of chilled or frozen poultry products

monitoring production of chilled or frozen poultry products to ensure compliance with workplace and regulatory requirements

monitoring processing equipment to ensure safe operation

conducting sampling and testing processes

proposing solutions to a range of production problems

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements

identifying and addressing defects and non-compliances during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of microorganisms that cause food poisoning and spoilage

chemical, physical and microbiological food safety hazards

the steps in the slaughter of poultry

the range of chilled or frozen poultry cuts and products relevant to work role

processes involved in manufacturing chilled or frozen poultry products

risks and hazards to the safe and hygienic processing of poultry at each stage of the production process

sampling and testing procedures to monitor physical, biochemical and microbiological changes to frozen or chilled product

microbiological criteria in raw poultry products production and microbiological limits, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes, Campylobacter sp

the significance of Salmonella sofia compared to Salmonella typhimurium as food safety hazards

the techniques involved in chilling and freezing poultry meat

HACCP principles and ensuring product is fit for human consumption and meets regulatory and quality requirements

the impact of critical limits in a CCP program for chilled or frozen poultry products

procedures for raw materials storage, handling and preparation

safe food handling procedures

chilling and freezing procedures

storage requirements for processed product

the impact of the raw material on product quality and food safety

packaging technologies and procedures

sensory analysis techniques

environmental impacts of the food processing operation

health and safety hazards in the workplace and controls, and regulatory requirements relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5019 Implement and review the processing of cooked poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture cooked poultry products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Check the cooked poultry product preparation and processing areas and equipment	1.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions 1.2 Monitor and check regulatory requirements, safe work practices and safety equipment 1.3 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations in product quality 1.4 Record physical hazards that may affect products 1.5 Implement methods to reduce risks
2. Monitor the preparation of ingredients, and processing equipment and areas	2.1 Source ingredients by type, quality and safety criteria according to product specifications 2.2 Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements 2.3 Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards 2.4 Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area 2.5 Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
3. Monitor the production of cooked poultry and further processed products	3.1 Monitor time, temperature and humidity requirements for cooking and packaging 3.2 Monitor consistency, appearance, texture and other requirements for the product 3.3 Monitor production to meet product, processing, storage and regulatory requirements 3.4 Implement and monitor product sampling, testing and sensory analysis regime for compliance 3.5 Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines 3.6 Monitor hygiene and sanitation of relevant processing area for compliance
4. Overview the implementation of the HACCP plan for the production of cooked poultry products	4.1 Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination 4.2 Implement monitoring processes for critical limits for CCPs 4.3 Carry out validation requirements for critical limits of hazard analysis and critical control point (HACCP) programs 4.4 Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled 4.5 Maintain documents and records required for the system
5. Review production processes	5.1 Conduct product sampling and testing and sensory analysis, and analyse results 5.2 Review and revise product formulations and operating procedures to improve practice and quality of product 5.3 Review and revise safe work systems 5.4 Review and revise environmental impacts and energy efficiencies

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5019 Implement and review the processing of cooked poultry products	FDFFST4041A Identify and implement product safety and quality for cooked poultry product manufacturing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5019 Implement and review the processing of cooked poultry products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of at least two different cooked products, including:

applying and monitoring procedures to ensure each product is fit for human consumption and meets regulatory, food safety and quality requirements

overseeing the implementation of the critical control point (CCP) plan for the production of cooked poultry products

carrying out product sampling and testing according to the hazard analysis critical control point (HACCP) plan and operational procedures

taking action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology

using technology to access information, prepare reports, and to access and prepare relevant data

assessing production procedures against food safety and quality requirements

identifying and addressing defects during production and of final products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

steps in the cooking of poultry

the range of types of chilled cooked poultry products and their processing stages

types of microorganisms and bacteria causing food poisoning

food poisoning and food spoilage (shelf-life) effects of bacterial contamination

sources of bacterial contamination for both ready-to-heat and ready-to-eat chicken products

microbial hazards for ‘par cooked’ further processed poultry products

growth characteristics and requirements of relevant bacteria species

microbiological criteria in cooked poultry products production and microbiological limits, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes

chemical hazards that may affect cooked poultry products

effects or impact of physical hazards on cooked poultry products

procedures for raw materials storage, handling and preparation

safe food handling procedures

the impact of the raw material on product quality and food safety

physical food safety hazards

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program for cooked poultry products

identification of CCPs and critical limits

water and energy use and recycling in processing

packaging technologies and procedures

sensory analysis techniques

food sampling and testing techniques

storage requirements for processed product

regulatory requirements associated with the production of cooked poultry products

environmental impacts of the food processing operation

health and safety hazards in the workplace, and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

laboratory facilities or reports to assess food microbiology and chemistry.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5020 Implement and review the processing of egg based products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review safety and quality procedures for processing egg based products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor the preparation of ingredients, and the processing equipment and areas	1.1 Identify ingredients by type, quality and safety according to product specifications 1.2 Source and prepare ingredients according to the formulation specifications and regulatory requirements 1.3 Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety 1.4 Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements 1.5 Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations 1.6 Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area
2. Monitor the production of egg based food products to meet quality standards	2.1 Identify critical factors in the preparation and production of egg based food products 2.2 Establish resource requirements for the preparation and production of the products 2.3 Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements 2.4 Set and verify the production system to meet the required operating specifications before and during production 2.5 Monitor the production system, including cooking or steaming, to meet regulatory and production requirements 2.6 Carry out pasteurisation of egg product to comply with Food Standards Code 2.7 Implement chilling or freezing technologies to set and store product
3. Diagnose, rectify and report problems arising from the preparation and production of egg based food products	3.1 Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products 3.2 Apply adjustments to the processes and equipment in response to identified defects 3.3 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Conduct and analyse sensory analysis of the products 4.3 Undertake food tests to determine if food quality and safety critical limits are complied with 4.4 Review operating procedures for the safety and quality of products 4.5 Review safe work systems 4.6 Review environmental impacts and energy efficiencies 4.7 Report problems to designated staff

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5020 Implement and review the processing of egg based products	FDFFST4042A Identify and implement product safety and quality for egg based product manufacturing	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5020 Implement and review the processing of egg based products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of at least two different egg based products, including:

testing an avian egg for quality and shelf life

selecting and handling ingredients according to food safety requirements

recognising common spoilage organisms associated with avian eggs

reviewing critical control points (CCPs) and critical limits for each product

carrying out tests for product safety and quality

diagnosing, rectifying and reporting problems arising from the preparation and production of egg based food products

monitoring processing equipment to ensure safe operation

completing data collection and documentation required for quality control

assessing production procedures against food safety and quality requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes used in the preparation and production of egg based food products

relationship between the processes used in the processing of egg based food products

operation of equipment and accessories used in the preparation and manufacturing processes of egg based food products

recognition of spoilage organisms in eggs

principles of handling and storing eggs

anatomy and physiology of an avian egg

pasteurisation processes

production systems for the preparation and production of egg based food products

manufacturing processes in regard to frozen and dried egg products

formulation of egg based food products

role of major ingredients found in egg based food products

stages of production, CCPs and critical limits

quality and continuous improvement processes

sensory analysis techniques

food sampling and testing techniques

regulatory requirements associated with the manufacturing of egg based products

environmental impacts of the food processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems for collecting data, analysing data and compiling into a report

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the quality and safe processing of fruit, vegetables, nuts, herbs and spices.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. They are responsible for maintaining product safety, quality and efficiency in food production.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review preparation of fruit, vegetables, nuts, herbs and spices for processing	1.1 Identify processes for preparing fruit, vegetables, nuts, herbs and spices 1.2 Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices 1.3 Document preparation processes
2. Monitor processing of fruit, vegetables, nuts, herbs and spices product samples for testing	2.1 Identify the processing techniques to produce required range of product samples 2.2 Evaluate permissible additives and preservatives in the production process for suitability 2.3 Process product and monitor stages for compliance 2.4 Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques
3. Investigate the packaging alternatives for fruit, vegetables, nuts, herbs and spices products	3.1 Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements 3.2 Monitor the packaging and storage processes of the products 3.3 Make adjustments to packaging and storage procedures and design where required
4. Assess the quality and shelf life of fruit, vegetables, nuts, herbs and spices products	4.1 Use testing techniques to assess the safety and organoleptic qualities of the products 4.2 Identify and assess common hazards at critical control points (CCPs) for the production of products 4.3 Comply with critical limits for all steps of processing including shelf life and storage
5. Review production processes	5.1 Review the CCPs and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from product testing Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices	FDFFST4050A Identify and implement product safety and quality for processing of fruit, vegetables & other produce	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5021 Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the quality and safe processing of at least two different fruit, vegetable, nut, herb or spice products, including:

overseeing commercial processing techniques for each product

reviewing the processing of each product to assess the food safety and quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physiology of fruits, vegetables, nuts, herbs and spices

the range of available fruits, vegetables, nuts, herbs and spices used in the food industry

the physiological changes that can occur to fruit, vegetables, nuts, herbs and spices during harvest, processing, transport and storage

additives and preservatives used in the production process

the various methods of storage that assist to prolong the shelf-life of fruits, vegetables, herbs and spices

methods of cleaning and storage of fruit, vegetable, nut, herb and spice products for sale as fresh produce or for further processing

manufacturing processes for pickled, canned, dried, and concentrated fruit, frozen and canned vegetables, herb and spice products

processes and inputs for jam and sauce production

testing procedures for raw materials through to manufactured product

stages of production, critical control points (CCPs) and critical limits

packaging procedures for fruit, nuts, vegetables, herbs and spices

quality and continuous improvement processes for food processing

regulatory requirements associated with processing fruit, vegetables, nuts, herbs and spices

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5022 Implement and review the processing of fish and seafood products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review product safety and quality procedures for processing fish and seafood products.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify harvesting and storage practices for fish and seafood	1.1 Identify fish or seafood to be harvested 1.2 Identify techniques to harvest fish and seafood 1.3 Select appropriate storage procedures to prevent spoilage 1.4 Identify spoilage organisms associated with fish and seafood
2. Select the processing techniques and technology used to produce various fish and seafood products	2.1 Identify the manufacturing process to produce a pickled, cured, frozen or canned fish and seafood product 2.2 Perform sensory evaluation of fish and seafood 2.3 Assess product suitability for use in the manufacturing process
3. Monitor commercial techniques to manufacture fish and seafood product samples	3.1 Identify a manufacturing process to produce value-added products 3.2 Construct a process chart for a selected fish or seafood product 3.3 Set up the production system to the required operating specifications and verify production to specification 3.4 Test product samples to ensure quality outcome
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review the work health and safety plan for processing of food products 4.4 Review environmental impacts and associated costs for processing of food products

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5022 Implement and review the processing of fish and seafood products	FDFFST4051A Identify and implement product safety and quality processes for fish and seafood products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level Updated unit title	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5022 Implement and review the processing of fish and seafood products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the processing of two different fish and/or seafood products, including:

classifying fish and seafood classes according to their phylum/species

selecting appropriate storage procedures for fish and seafood products to prevent spoilage

performing sensory evaluation of fish and/or seafood

assessing the suitability of the fish and/or seafood for use in the manufacturing process

setting up the manufacturing processes used to produce value-added fish and/or seafood products

monitoring compliance of processing procedures with food safety and quality requirements

interpreting critical control points (CCPs) and critical limits

diagnosing, rectifying and/or reporting problems arising from the preparation and production of fish and/or seafood

carrying out tests for product safety and quality.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

commonly processed fish and seafood classes according to their phylum/species

species of fish and seafood that are generally used in food industry/retail

harvesting techniques

storage procedures for fresh and cooked fish and seafood

spoilage organisms associated with fish and seafood

sensory evaluation of fish and seafood

manufacturing processes used to produce pickled, cured, frozen and canned fish and seafood

manufacturing processes used to produce value-added fish and seafood product, including fish/seafood nuggets, sushi and sashimi

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

quality and continuous improvement processes

regulatory requirements associated with processing fish and seafood

environmental impacts of the seafood processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

suitable fish and seafood and production facilities to produce product samples

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5023 Implement and review the production of milk fat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review standards and procedures for the manufacture of milk fat products, to ensure quality and safety standards are met.

This unit applies to individuals who use knowledge of food science and processes and are responsible for maintaining product safety, quality and efficiency in the dairy processing sector.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Manufacture milk fat products	1.1 Interpret the specifications for the end product 1.2 Document data requirements and collection points for food safety, quality and production standards from procedures 1.3 Apply or develop procedures to deal with non-conformance in relation to process and the final product 1.4 Ensure a safe working environment for the manufacture of product samples 1.5 Communicate safety and quality requirements to team 1.6 Manufacture a range of sample milk fat products
2. Monitor the manufacture of milk fat products to meet quality standards	2.1 Select appropriate production system and determine the sequence of activity to prepare the system for operation 2.2 Establish resource requirements for the preparation and manufacture of milk fat products 2.3 Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements 2.4 Set production system to operating specifications before and during production 2.5 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of manufactured milk products	3.1 Conduct sensory analysis and product testing to identify defects 3.2 Apply systems to identify defects in the preparation and manufacture of the products 3.3 Implement adjustments to processes and equipment in response to analysed results 3.4 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures to ensure safe work, food safety and quality 4.3 Review environmental impacts and associated costs of production 4.4 Update production processes where necessary

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from product testing Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Take responsibility for high-impact decisions in product quality systems Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5023 Implement and review the production of milk fat products	FDFFST5023A Implement and review the production of milk fat products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5023 Implement and review the production of milk fat products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed standards in the production of at least two milk fat products, including:

documenting the steps in production for each product

establishing critical control points (CCPs) and critical limits for each step in production

determining a production schedule for each product

conducting sensory evaluation and product testing

overviewing the implementation of the CCP plan

conducting product sampling and testing according to the CCP plan and operational procedures

identifying and addressing non-compliances

providing relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the impact of processing on milk

compositional requirements for a range of milk fat products

manufacturing processes, including materials and equipment, involved in producing cream, butter, condensed milk, milk powder and milk with amendments or additives

purpose of each process, and relationship between the processes, used in the preparation and manufacture of milk fat products

principles of operation of equipment and accessories used in the preparation and manufacture of milk fat products

output of each of the processes used in the preparation and manufacture of milk fat products

critical factors in the preparation and manufacture of milk fat products

potential product defects and their causes, which may arise in the preparation and manufacture of milk fat products

the hazards associated with raw milk

the various spoilage organisms associated with milk

food safety standards that apply to milk and milk products

chemical and physical hazards that may affect milk.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement, monitor and review the standards and procedures for manufacture of fermented dairy products and dairy desserts.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector and who exercise autonomy in undertaking complex work related to product design, quality assurance and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor the production of fermented dairy products and dairy desserts to meet quality standards	1.1 Select appropriate production system and implement preparation for operation 1.2 Establish ingredients and resource requirements for the preparation and manufacture of the products 1.3 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements 1.4 Interpret data requirements for food safety, quality and production standards 1.5 Establish data collection points consistent with equipment capabilities and data requirements 1.6 Communicate production and quality requirements to team 1.7 Implement procedures to deal with non-conformance in relation to process and the final product 1.8 Set production system to operating specifications before and during production 1.9 Monitor process controls for the manufacture of the products
2. Diagnose, rectify and report problems arising from the preparation and manufacture of fermented milk products and dairy desserts	2.1 Determine sensory evaluation and product testing protocols used to identify defects and non-compliant product 2.2 Implement a system to identify defects in the preparation and manufacture of the products 2.3 Implement a sampling plan to produce samples for analysis 2.4 Conduct sensory analysis of products 2.5 Implement adjustments to processes and equipment in response to test results 2.6 Report problems to designated person
3. Review production processes for fermented milk products and dairy desserts	3.1 Review the critical control points (CCPs) and critical limits for product safety 3.2 Review operating procedures for food safety and quality 3.3 Review safe work systems for processing of products 3.4 Review the environmental impacts and energy efficiencies for processing the product

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry standard terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Get the work done	Address problems as they arise Use technology to access and analyse information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts	FDFFST5024A Implement and review the production of fermented dairy products and dairy desserts	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the manufacture of at least two fermented dairy products or dairy desserts, including:

selecting the formulation for each product

implementing the production schedule and ensuring all resources and requirements are available and meet workplace requirements

setting the production system to operating specifications before and during production

identifying potential product defects and their causes

implementing adjustments to process, or equipment, in response to system review

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

providing relevant information to work colleagues to facilitate understanding of, and compliance with, food safety standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of fermented dairy products and dairy desserts

statutory compositional requirements for the different types of fermented dairy and dairy desserts

the role of major ingredients in fermented dairy milk products and dairy desserts

processes used in the preparation and manufacture of fermented dairy products and dairy desserts

sequence of processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the output of each of the processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the production systems used for the preparation and manufacture of each fermented dairy and dairy dessert product, and the preferred sequence of activity to prepare the system for operation

the critical factors in the preparation and manufacture of fermented dairy products and dairy desserts

the resource requirements for the preparation and manufacture of fermented dairy products

principles of operation of equipment and accessories used in the preparation and manufacture of fermented dairy products and dairy desserts

potential product defects and their causes, which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

the fermentation process as applied to dairy products

formulation of fermented dairy products

testing procedures for raw materials through to manufactured product

sensory analysis techniques for fermented dairy products and dairy desserts

chemical and physical hazards that may affect milk-based products

sanitation and hygiene procedures

CCP principles and critical limits in a CCP program

regulatory requirements associated with fermented dairy products and dairy desserts.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5025 Implement and review the production of concentrated and dried dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor and review production standards and procedures for manufacture of concentrated and dried dairy products. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector and who exercise autonomy in undertaking complex work related to product design, quality assurance and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of concentrated and dried milk and related products	1.1 Identify the statutory compositional requirements for the different types of concentrated and dried milk and related products 1.2 Select the required formulation of concentrated and dried milk and related products 1.3 Select the appropriate production system and the sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation 1.5 Communicate production, quality and safety requirements to team
2. Monitor the manufacture of concentrated and dried milk and related products to ensure quality standards are met	2.1 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret data requirements for food safety, quality and production standards 2.4 Establish data collection points consistent with equipment capabilities and data requirements 2.5 Apply or develop procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor concentration and drying procedures 2.7 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of concentrated and dried milk and related products	3.1 Establish sensory evaluation and product testing protocols to identify defects 3.2 Implement a system to identify defects in the preparation and manufacture of the products 3.3 Implement a sampling plan for concentrated and dried dairy products 3.4 Conduct sensory analysis and analyse results 3.5 Identify and apply adjustments to processes and equipment in response to analysed results 3.6 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review safe work systems for processing of products 4.4 Review the environmental impacts and energy efficiencies for processing the products

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Use technology to access information, prepare reports, and to access and prepare relevant data
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5025 Implement and review the production of concentrated and dried dairy products	FDFFST5025A Implement and review the production of concentrated and dried dairy products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5025 Implement and review the production of concentrated and dried dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the manufacture of at least one concentrated and dried dairy product, including:

selecting the formulation for the product

implementing the production process, ensuring all resources and requirements are available and meet workplace requirements

setting up the processing system to operating specifications before and during production

identifying potential product defects and non-conformances and their causes, which may arise in the preparation and manufacture of the concentrated and dried dairy product

diagnosing and addressing faults and non-compliances

making adjustments to process/equipment in response to non-conformances

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

providing relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types and formulation of concentrated and/or dried milk and related products

production systems used for the preparation and manufacture of concentrated and/or dried milk and related products

the output of each of the processes used in the preparation and manufacture of concentrated and/or dried milk and related products

the major ingredients found in concentrated and/or dried milk and related products

preparation and manufacture of concentrated and/or dried milk and related products, including mix standardisation/calculation, mixing/blending, homogenisation, heat treatment, packaging, and storage and distribution

the production system for the preparation and manufacture of concentrated and/or dried milk and related products, including production instruction, quality assurance requirements and specifications, production specification and standards, production equipment, production procedures, cleaning procedures and materials and raw materials

critical factors in the preparation and manufacture of concentrated and/or dried milk and related products

potential product defects and their causes, which may arise in the preparation and manufacture of concentrated and/or dried milk and related dairy products

specific domestic and export market specifications for concentrated and/or dried milk and related products

sensory analysis techniques

chemical and physical hazards that may affect milk-based products

sampling and testing techniques and how to interpret results

procedures for milk product storage, handling and preparation

sanitation and hygiene procedures

identification of CCPs and critical limits

regulatory requirements associated with concentrated and dried dairy products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real dairy processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5026 Implement and review the production of ice creams and frozen dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor and review production standards and procedures for ice creams and frozen dairy products. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, and who exercise autonomy in undertaking complex work related to product design, quality assurance and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for the manufacture of ice creams and frozen dairy products	1.1 Identify the statutory compositional requirements for ice creams and frozen dairy products 1.2 Select the required formulation of ice creams and frozen dairy products 1.3 Select the appropriate production system and the sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation
2. Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met	2.1 Establish resource requirements for the preparation and production of ice creams and frozen dairy products that include confectionery, flavourings and fruits 2.2 Implement a production schedule to ensure all resources and requirements are available and meet company requirements 2.3 Set the production system to operating specifications before and during production 2.4 Test chilling and refrigeration procedures 2.5 Determine data requirements for food safety, quality and production standards 2.6 Establish data collection points consistent with equipment capabilities and data requirements 2.7 Implement procedures to deal with non-conformance in relation to process and the final product 2.8 Implement and monitor process controls for the preparation and manufacture of the products
3. Diagnose, rectify and report problems arising from the preparation and manufacture of ice creams and frozen dairy products	3.1 Implement a sampling plan for ice creams and frozen dairy products 3.2 Conduct sensory analysis to check quality of product 3.3 Identify product defects and their causes in the preparation and manufacture of ice creams and frozen dairy products 3.4 Identify and implement adjustments to process and equipment in response to analysed results 3.5 Report problems to designated person
4. Review production processes	4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review safe work systems for processing of products 4.4 Review the environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Problem-solve issues as they arise Use technology to access information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5026 Implement and review the production of ice creams and frozen dairy products	FDFFST5026A Implement and review the production of ice creams and frozen dairy products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5026 Implement and review the production of ice creams and frozen dairy products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the production of at least one ice cream or frozen dairy product, including:

incorporating confectionery, flavourings or fruits

identifying and diagnosing defects in the preparation and manufacture of ice creams or frozen dairy desserts

implementing adjustments to process/equipment in response to review

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of ice creams and frozen dairy products

the role of the major ingredients found in ice creams and frozen dairy products

the production system for the preparation and manufacture of ice creams and frozen dairy products, including production instruction, quality assurance requirements and specifications, production specification and standards, production equipment, production procedures, cleaning procedures and materials and raw materials

the output of each of the processes used in the preparation and manufacture of ice creams and frozen dairy products

the principles of operation of equipment and accessories used in the preparation and manufacture of ice creams and frozen dairy products

different types and formulation of ice creams and frozen dairy products

critical factors in the preparation and manufacture of ice creams and frozen dairy products

identification of defects during production and of final products

quality and continuous improvement processes

sensory analysis techniques

chemical, physical and microbiological hazards that may affect ice creams and frozen dairy products

storage, handling and preparation procedures for ice creams and frozen dairy products

CCP principles and critical limits in a CCP program

regulatory requirements associated with ice creams and frozen dairy products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real dairy processing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5027 Implement and review the production of milk and related products by the membrane system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement the production of milk and milk products using a membrane system, and to review production standards and procedures for that process. The individual is required to use knowledge of food science and processes to determine the required food safety quality and performance of food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, and who exercise autonomy in undertaking complex work related to food product design, quality assurance and production management.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and monitor the manufacturing of milk using a membrane system	1.1 Identify quality and safety standards for milk products manufactured using a membrane system 1.2 Select appropriate production systems and the sequence of activity, and prepare the system for operation 1.3 Establish ingredients and resource requirements for production run 1.4 Interpret or develop a production schedule to ensure all resources and requirements are available and meet company requirements 1.5 Set the production system to operating specifications before and during production 1.6 Document data requirements for food safety, quality and production standards 1.7 Establish data collection points consistent with equipment capabilities and data requirements 1.8 Apply or develop procedures to deal with non-conformance in processes 1.9 Monitor process controls for the production of quality products
2. Diagnose, rectify and report problems arising from manufacturing of milk and related products by a membrane system	2.1 Determine and implement methods and systems to identify product defects in the preparation and production process 2.2 Implement a sampling plan for products 2.3 Conduct sensory analysis of products and analyse results 2.4 Identify and apply adjustments to processes and equipment based on test results 2.5 Report problems to designated person
3. Review production processes	3.1 Review the critical control points (CCPs) and critical limits for product safety 3.2 Review operating procedures for the food safety and quality of products 3.3 Review safe work systems for processing of products 3.4 Review the environmental impacts and energy efficiencies for processing

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Oral communication	Use industry standard terminology
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use technology to access and monitor information, prepare reports, and to access and prepare relevant data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5027 Implement and review the production of milk and related products by the membrane system	FDFFST5027A Implement and review the production of milk and related products by the membrane system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5027 Implement and review the production of milk and related products by the membrane system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the production of one type of milk and one milk-related product, including:

identifying and implementing the appropriate production system

estimating the resource requirements for a specific order or run

diagnosing, rectifying and/or reporting problems arising from the preparation and production using a membrane system

implementing adjustments to process and equipment in response to test results

carrying out product sampling and testing according to the critical control point (CCP)-based plan and operational procedures

reviewing production procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of milk and related products manufactured by a membrane system

statutory compositional requirements for the different types of milk and related products manufactured by a membrane system

the purpose of each process, and the principles of operation of equipment and accessories, for the preparation and production of different milk products

production systems used by a membrane system

operation of equipment and accessories used in the preparation and manufacturing processes

critical factors in the preparation and production of milk and related products manufactured by a membrane system

potential problems and product defects arising from a membrane system of manufacture

formulation of milk and related products

role of major ingredients found in milk and related products

testing procedures for raw materials through to manufactured product

sensory analysis techniques

chemical and physical hazards that may affect milk and related products manufactured by a membrane system

safe work procedures

sanitation and hygiene procedures

CCP principles and critical limits in a CCP program

regulatory requirements associated with milk and related products manufactured by a membrane system

environmental impacts of a membrane system.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture and processing of edible fats and oils, based on the preparation of product samples.

This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the edible fats and oils sector.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review preparation of plant and animal products for oil extraction and processing	1.1 Identify processing stages for preparation of products 1.2 Establish the principles of pre-treatments for fat and oil processing 1.3 Establish regulatory, quality and safety requirements 1.4 Conduct test runs of the manufacturing process and check product against requirements
2. Monitor processing techniques and technologies to produce fat or oil product	2.1 Identify processing techniques and technologies used to produce edible fats and oils 2.2 Identify the steps involved in the manufacture of the product 2.3 Apply appropriate hygiene and sanitation practices 2.4 Identify data requirements appropriate for food safety, quality and production standards 2.5 Manufacture edible fats and oils according to specifications 2.6 Establish data collection points consistent with equipment capabilities and data requirements 2.7 Implement procedures to deal with non-conformance in relation to process and the final product
3. Review packaging of fat and oil products	3.1 Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements 3.2 Undertake test packaging of products and check for safety and conformance to client and company requirements
4. Assess the quality, safety and shelf life of fats and oil products	4.1 Carry out tests to assess the safety and quality and to determine the shelf life of the product 4.2 Conduct sensory analysis to confirm product quality 4.3 Identify and assess all common hazards and critical control points (CCPs) for the production of products
5. Review production processes	5.1 Monitor and review the critical control points (CCPs) and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan against company and client schedules and quality requirements 5.4 Review environmental impacts and associated costs for processing of food products 5.5 Rectify or report issues arising with production processes

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Writing	Develop procedures for implementing and monitoring a product quality system
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils	FDFFST4052A Implement and review the manufacturing and processing of edible fats and oils	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed the manufacturing and processing of at least one edible fat or oil product, including:

reviewing the various methods of storage that assist to prolong the shelf life of fats and oils

using processing techniques, utilising commercial materials and equipment

carrying out product testing

monitoring compliance of processing procedures with food safety and quality requirements

diagnosing, rectifying and/or reporting problems and non-compliances arising from the preparation and production of animal- and plant-based fats and oils

interpreting critical control points (CCPs) and critical limits.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

widely available animal- and plant-based fats and oils and seasonal availability

the physiological and chemical changes that can occur in fats and oils during harvest, transport and further processing

various methods of storage that assist in prolonging the shelf life of animal- and plant-based fats and oils

processing techniques and technologies used to produce animal- and plant-based fats and oils

testing techniques used to identify quality and safety parameters of edible fats and oils

packaging requirements for edible fats and oils

sensory analysis parameters for edible fats and oils

common spoilage reactions associated with fats and oils

manufacturing processes for a range of fats and oils

the physiology and chemistry of edible fats and oils

methods of storage for edible fats and oils

regulatory, quality and safety requirements relating to the production of fats and oils

CCPs and critical limits at each stage of the production process

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food production workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review processes for manufacturing, packaging and testing of beverage products.

This unit applies to individuals who use knowledge of food science and processes to assess product safety, quality and efficiency of production processes in the beverage sector.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Produce a range of beverage product samples	1.1 Source raw materials for production of beverage 1.2 Select and prepare equipment for beverage production 1.3 Implement pre-treatments for beverage production 1.4 Identify and use permissible additives and preservatives 1.5 Identify data requirements for food safety, quality and production standards 1.6 Establish data collection points consistent with equipment capabilities and data requirements 1.7 Use appropriate processing techniques and technologies to produce a range of beverage product samples 1.8 Identify or develop procedures to deal with non-conformance in relation to process and the final product 1.9 Produce sample products using appropriate hygiene and sanitation techniques
2. Review packaging of beverage products	2.1 Identify packaging requirements for beverage products and confirm they are consistent with regulatory, client and company requirements 2.2 Implement or supervise test packaging of the product and check for safety and conformance to client and company requirements
3. Assess the quality, safety and shelf life of a range of beverage products	3.1 Carry out testing techniques including sensory analysis to assess the safety, quality and shelf life of the product 3.2 Identify and assess all common hazards and critical control points (CCPs) for the production of products
4. Review production processes	4.1 Review the CCPs and critical limits for product safety 4.2 Review operating procedures to ensure safe work, food safety and quality 4.3 Review the environmental impacts and associated costs for processing of food products 4.4 Update production processes where necessary

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product specifications, quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Interact with others	Clarify the purpose and possible actions to be taken as a result of work-related communications

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products	FDFFST4053A Implement and review manufacturing, packaging and testing of beverage products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5029 Implement and review manufacturing, packaging and testing of beverage products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented and reviewed manufacturing, packaging and testing of at least two beverage products, including:

selecting and sourcing raw materials for processing beverages

preparing a detailed production flow chart for beverage production

determining data collection requirements for safety and quality monitoring

conducting product sampling

applying and interpreting a range of quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

analysing test results

monitoring compliance of processing procedures with food safety and quality requirements

interpreting critical control points (CCPs) and critical limits

reviewing quality procedures based on product testing.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the range of beverage products, including beers, spirits, fruit juice products, carbonated beverages, fortified non-alcoholic beverages, tea and coffee

the different styles of beers generally manufactured

the different types of fruit juice products generally manufactured

manufacturing process for the production of various types of fruit juices

additives and preservatives used in different types of beverages

manufacturing processes for a variety of carbonated and non-carbonated beverages

the variety of styles of teas and coffees generally available

manufacturing processes for the production of various styles of tea and coffee

common spoilage and food poisoning organisms associated with beverage production

brewing processes used in the production of various styles of beverages

fermentation processes in various styles of beverage production

quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

stages of production, CCPs and critical limits for production processes

packaging procedures

regulatory requirements associated with processing beverages

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST5030 Implement and review manufacturing of cereal products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to implement and review the manufacture of cereal products. The individual is required to use knowledge of food science and processes to assess product safety and quality and the efficiency of cereal production processes.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in cereal production.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Carry out preparation and pre-treatments for cereal-based products processing	1.1 Identify and document processes for preparing the products 1.2 Select ingredients and prepare for processing 1.3 Select and prepare required materials and equipment
2. Produce a range of cereal-based product samples	2.1 Select appropriate additives and preservatives used in the production of product samples 2.2 Identify data requirements for food safety, quality and production standards 2.3 Establish data collection points consistent with equipment capabilities and data requirements 2.4 Adjust procedures to deal with non-conformance in relation to processes and the final product 2.5 Implement appropriate processing techniques and technologies
3. Review packaging and procedures for cereal-based products	3.1 Identify suitable packaging requirements for cereal-based products consistent with regulatory, client and workplace requirements 3.2 Carry out or supervise test packaging of products and check for safety and conformance to customer and workplace requirements 3.3 Apply adjustments to packaging procedures and design
4. Assess the quality and safety and shelf life of a range of cereal-based products	4.1 Carry out testing techniques to assess the quality and safety of the products 4.2 Carry out a range of testing techniques to determine the shelf life of the products 4.3 Identify and assess all common hazards at critical control points (CCPs) for the production of products
5. Review production processes	5.1 Review the CCPs and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan for processing of food products 5.4 Review the environmental impacts and associated costs for processing of food products

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret product quality and workplace procedures
Numeracy	Maintain and analyse data resulting from testing of products Determine calibration procedures and schedules for test equipment
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use digital tools to monitor processes and access and organise complex data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST5030 Implement and review manufacturing of cereal products	FDFFST4054A Identify and implement product safety for manufacturing of cereal products	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Updated unit title Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented and reviewed the manufacturing of at least two different cereal products, including:

checking selected ingredients and preparing equipment for processing

applying production processes to prepare and manufacture cereal products

conducting sensory evaluation and product testing

reviewing production processes, critical control point (CCP)-based food safety plans and product quality

determining data requirements for monitoring product safety and quality

monitoring compliance of processing procedures with food safety and quality requirements

interpreting CCPs and critical limits

diagnosing, rectifying and/or reporting problems arising from the preparation and production of cereal products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the different varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

additives and preservatives used in cereal production

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten and its role in a range of wheat-flour-based products

bread, biscuit, cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products

regulatory requirements associated with processing cereal products, including food safety standards

environmental impacts of the processing operation

health and safety hazards in the workplace and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food manufacturing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFST6001 Develop, manage and maintain quality systems for food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop, manage and maintain quality systems to enable food processing enterprises to operate in specific markets and build consumer confidence in products. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for designing, implementing and continually improving a quality (QA) system in food production. They typically have responsibility for the establishment and review of systems for the site or department. They may work with the assistance of external experts to develop plans and strategies.

No occupational 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

Food science and technology (FST)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish requirements of the quality system	1.1 Develop policies expressing the organisation’s commitment to the quality system and processes 1.2 Identify legislative requirements for quality systems 1.3 Determine scope and objectives of the quality system in relation to all business operations, customers, suppliers and contractors 1.4 Establish quality performance standards, including for customer and supplier service, consistent with the direction and goals of the organisation 1.5 Identify resource requirements and include in financial, human resource and operational plans
2. Design the quality system	2.1 Apply quality principles to all business operations to achieve business goals and performance standards 2.2 Define and communicate responsibilities for development, implementation and operation of the quality system 2.3 Include personnel from all levels and areas of the organisation in the development and implementation of the quality system 2.4 Develop and validate quality system components, procedures, policies and supporting documentation to meet organisation, customer and regulatory requirements 2.5 Develop consultative and communication strategies to link the quality system with all aspects of business operations 2.6 Negotiate supplier or contractor service standards and audit requirements 2.7 Develop performance measures and indicators to measure performance against policies, goals and performance standards
3. Implement and monitor the quality system	3.1 Prepare and resource the implementation plan for the quality system 3.2 Prepare and resource training plans to provide personnel at all levels with quality concepts and skills 3.3 Address quality system requirements and customer focus in the establishment, operation and evaluation of all quality system components 3.4 Identify, develop and monitor control and preventative action measures and procedures 3.5 Establish procedures for reporting, recording and responding to non-conformances and non-compliances 3.6 Monitor and document customer and supplier service standards 3.7 Collect and analyse quality data and report issues 3.8 Monitor quality costs and performance 3.9 Prepare quality system for external review and approval by relevant authorities
4. Continuously improve the quality system	4.1 Monitor and review impacts of the quality system on operations 4.2 Respond to and resolve customer complaints and requests, and use the information to improve the system 4.3 Establish procedures for the ongoing identification and resolution of issues 4.4 Update the quality system for changes in process, technical information, customer and regulatory requirements 4.5 Engage stakeholders in decision making and continuous improvement processes and strategies 4.6 Use quality results, findings and conclusions in improvement processes 4.7 Analyse the costs and benefits of the quality system 4.8 Review quality goals and targets continuously
5. Communicate quality outcomes	5.1 Complete the certification of product and processes consistent with quality outcomes and customer and regulatory requirements 5.2 Notify regulatory authorities and agencies of breaches and non-compliance incidents 5.3 Use quality outcomes to promote public confidence in products and services

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.

Skill	Description
Reading	Interpret food safety guidelines and regulations Interpret quality procedures
Writing	Develop procedures for implementing and monitoring a quality system Document plans and standards for a quality system
Numeracy	Maintain and analyse data resulting from monitoring and reviewing of a quality system Analyse costs of a quality system
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFST6001 Develop, manage and maintain quality systems for food processing	FDFFST5030A Develop, manage and maintain quality systems for food processing	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFST6001 Develop, manage and maintain quality systems for food processing

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed, managed and maintained quality systems for food processing on at least one occasion, including:

developing and documenting quality system procedures in compliance with enterprise and legislative requirements

implementing the quality system in a typical food production process, including establishing responsibilities, training requirements and reporting arrangements

collecting and analysing process control data and other data, and recommending quality system improvements

developing procedures to deal with non-conformance in relation to quality system requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the key concepts, philosophies and tools of quality management

the management and organisational structure and its impact on quality systems

the role audits play in a quality system

documentation requirements of the quality system and their roles in the functioning of the system, including the requirement for effective and secure quality recordkeeping systems

organisational goals and directions and their implications for the quality system

the legal requirements for the establishment and maintenance of the quality system, including responsibilities for reporting breaches to authorities and implementing audit findings

existence of International Organization for Standardization (ISO) 22000:2005 Food safety management systems, ISO 22003:2013 Food safety management systems, and ISO 103393:2013 Consumer product recall

the principles and functions of hazard analysis and control, validation (including auditing) and verification of quality systems

quality and performance standards relevant to a food production operation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

a food processing enterprise with documentation to support the implementation of a quality system

methods and related software systems for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

specifications:

tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY1001 Follow work procedures to maintain food safety

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to maintain food safety when carrying out work tasks. Basic food safety practices include personal hygiene and conduct, food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves routine manual processes and operation of simple automated equipment.

This unit applies to individuals who work alongside a supervisor in most situations and is relevant to a number of job roles throughout food processing industries at various levels.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety requirements that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Handle food safely	1.1 Identify food handling requirements applicable to the workplace 1.2 Carry out food handling as directed 1.3 Maintain the workplace in a clean and tidy state
2. Identify, control and report food safety hazards	2.1 Monitor work area, materials, equipment and product routinely to ensure compliance with food safety requirements 2.2 Identify processes, practices or conditions which are not consistent with the food safety program and tell supervisor
3. Comply with personal hygiene standards	3.1 Ensure personal hygiene meets the requirements of the food safety program 3.2 Tell supervisor of any health conditions and illness 3.3 Wear clothing and footwear appropriate for the food handling task 3.4 Follow food safety program requirements when transferring between tasks and locations in the workplace

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.

Skill	Description
Reading	Interpret workplace food safety procedures and information Interpret environmental, recycling and waste disposal guidelines
Writing	Record information on paper-based and electronic media Report and document health conditions and illnesses
Numeracy	Monitor and interpret food safety information and data
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures
Interact with others	Communicate and report information to relevant persons Ask questions to clarify understanding or seek further information Cooperate with others to control food safety hazards
Get the work done	Make routine decisions to correct abnormal food safety issues Identify and report problems to appropriate personnel

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY1001 Follow work procedures to maintain food safety	FDFFS1001A Follow work procedures to maintain food safety	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPFSY1001 Follow work procedures to maintain food safety

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all elements and performance criteria in this unit.

There must be evidence that the individual has followed work procedures to maintain food safety on at least one occasion, including:

locating and following workplace information relating to food safety responsibilities

monitoring own work and implementing any controls as required by the food safety program, including visual inspections and checks

following workplace procedures to maintain food safety as required by the food safety program relating to own work

identifying and correcting or reporting situations that do not meet the requirements of the food safety program and/or could result in unsafe food

handling, cleaning and storing equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role

maintaining personal hygiene consistent with the food safety program

taking necessary precautions when moving around the workplace and/or from one task to another to maintain food safety

wearing and maintaining appropriate clothing/footwear as required by work tasks and consistent with the requirements of the food safety program

reporting health conditions and illness as appropriate according to the food safety program

handling and/or disposing of out-of-specification or contaminated materials, ingredients and product, waste and recyclable material as required by work responsibilities

maintaining the work area in a clean and tidy state

cleaning and sanitising equipment according to workplace procedures

recording food safety information according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

food safety requirements related to work responsibilities, including personal hygiene, requirements and procedures to report illness and safe food handling practices for own work, as well as the possible consequences of not following these procedures

common types and sources of contamination that occur in the work area, including cross-contamination

control methods and procedures used in the workplace, including reporting non-compliance and following instructions

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities, and use and storage of housekeeping/cleaning equipment

purpose and importance of cleaning and sanitation procedures

suitable standard for materials, equipment and utensils used in the work area

waste collection, recycling and handling procedures relevant to own work responsibilities

procedures to follow in the event of pest sighting or discovery of infestation

clothing and footwear requirements for working in and/or moving between food handling areas

personal clothing maintenance, laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

workplace cleaning procedures

recording/reporting requirements and responsibilities for workplace food safety.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

appropriate clothing and related apparatus

reporting and monitoring systems

specifications:

food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods

related work instructions and procedures

work tasks and responsibilities

cleaning and sanitation policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY2001 Implement the food safety program and procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to maintain personal hygiene and conduct work tasks where work involves operation of production and packaging equipment and processes.

This unit applies to individuals who participate and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Implement the food safety program	1.1 Identify food handling requirements 1.2 Carry out food handling and control food safety hazards according to the food safety program 1.3 Report any incident where food safety control requirements are not met and take corrective action as directed 1.4 Record food safety information to meet requirements of the food safety program 1.5 Maintain the workplace in a clean and tidy order to meet workplace standards 1.6 Conduct work to comply with workplace environmental guidelines
2. Participate in maintaining and improving food safety	2.1 Monitor work area, materials, equipment and product to ensure compliance with food safety requirements 2.2 Identify and report processes, practices or conditions that could result in a food safety breach, and take corrective action as directed 2.3 Raise food safety issues with supervisor
3. Comply with personal hygiene standards	3.1 Ensure personal hygiene meets the requirements of the food safety program 3.2 Report health conditions and illness as required by the food safety program 3.3 Wear appropriate clothing and footwear for the food handling task 3.4 Move around the workplace in compliance with the food safety program

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.

Skill	Description
Reading	Interpret information relating to food safety and environmental guidelines
Numeracy	Monitor and interpret food safety information and data
Navigate the world of work	Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY2001 Implement the food safety program and procedures	FDFFS2001A Implement the food safety program and procedures	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY2001 Implement the food safety program and procedures

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented the food safety program and procedures on two separate occasions in a food processing or food packaging environment, including:

identifying own responsibilities with regard to food safety

identifying food safety risks in the workplace and the control measures used to manage them

applying control measures in own work

monitoring compliance with food safety standards

identifying and acting on non-compliances, and participating in improving safety

maintaining required standards of personal hygiene.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

sources of information and expertise on procedures and responsibilities for food safety relating to own work

basic concepts of critical control point (CCP)-based food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met

food safety management arrangements in the workplace, including awareness of food safety legislation, workplace policies and procedures to implement responsibilities, understanding the relationship between the quality system and the food safety program, personnel responsible for developing and implementing the food safety program, the role of internal and external auditors as appropriate, procedures followed to investigate contamination events, and performance improvement processes

Food Standards Code and why it exists

common microbiological, physical and chemical hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

basic understanding of the properties, handling and storage requirements of ingredients, materials and products handled and used

methods used to monitor that food safety is under control, including the purpose of sampling

action required in the event of non-compliance (corrective action is typically described in the food safety program and/or related workplace information)

purpose of keeping records, and the recording requirements of the food safety program

methods used in the workplace to isolate or quarantine food that may be unsafe

product and ingredient traceability procedures, such as product recall where required by work responsibilities

clothing and footwear requirements for working in and/or moving between food handling areas

personal clothing maintenance, laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitation procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

resources, equipment and materials:

food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods

sampling and test procedures and related equipment

appropriate clothing and related apparatus

reporting and monitoring systems

specifications:

work instructions and procedures relevant to work task

cleaning and sanitation policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3001 Monitor the implementation of quality and food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide a leadership role in supporting day-to-day implementation of the quality and food safety programs and procedures in a work area.

The unit applies to individuals who monitor, maintain and oversee quality standards and food safety programs and take corrective action in response to non-compliance. It does not apply to the pharmaceutical industry.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Ensure others in the work area are able to meet quality and food safety requirements	1.1 Ensure appropriate personal protective clothing and equipment is available, functional and fits correctly 1.2 Confirm that information on food safety and quality responsibilities and procedures is current, accessible and communicated to others in the work area 1.3 Confirm that information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area 1.4 Confirm that mentoring and coaching support is available to support individuals and groups to implement quality and safe food handling procedures
2. Monitor observance of quality standards and food safety programs in the work area	2.1 Confirm that work procedures in the work area are clearly defined, documented and followed 2.2 Identify deviation from procedures, and report and address within level of responsibility 2.3 Ensure that staff behaviour is consistent with workplace policies and procedures that support food safety and quality 2.4 Identify and report food safety and quality hazards 2.5 Record food safety and quality information 2.6 Maintain the work area to comply with housekeeping standards 2.7 Conduct work to comply with workplace environmental guidelines
3. Take corrective action in response to quality and food safety non-compliance	3.1 Implement workplace procedures for responding to quality and food safety non-compliance 3.2 Investigate hazardous events to identify cause 3.3 Implement control measures to prevent recurrence and minimise risks of hazardous events
4. Improve quality and food safety in the work area	4.1 Identify opportunities for improving food safety and quality, and raise with relevant personnel 4.2 Contribute to revising procedures to support effective control of quality and food safety hazards 4.3 Communicate improvements to team members

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.

Skill	Description
Reading	Interpret food safety program Interpret workplace food safety practices and procedures
Navigate the world of work	Apply knowledge of regulations and policies relevant to workplace food safety program
Get the work done	Use problem-solving skills to investigate non-conformance, and revise procedures where necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3001 Monitor the implementation of quality and food safety programs	FDFFS3001A Monitor the implementation of quality and food safety programs	Updated to meet Standards for Training Packages Prerequisite unit removed Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3001 Monitor the implementation of quality and food safety programs

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively monitored the implementation of quality and food safety programs on two different occasions, including:

confirming quality and food safety program requirements, risks and control measures of the work area

confirming that control measures are in place and that personnel in the work area are equipped and informed to implement programs

identifying, addressing and following up on non-compliances

identifying causes of non-compliance

conducting risk assessments and recommending responsive actions

providing support to others to implement the programs

completing and maintaining documentation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

procedures and responsibilities for food safety relevant to the workplace

principles of a critical control point (CCP) analyses approach to managing food safety, including identifying hazards that are likely to occur, establishing appropriate methods of control, and confirming that controls are met

Food Standards Code

basic concepts of quality assurance, including hazards, risk assessment and control methods

methods to manage and support quality and food safety in the workplace, including systems for maintaining and updating documents, including operating procedures and specifications

clothing and footwear requirements for working in and/or moving between food handling areas, including personal clothing maintenance, laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

housekeeping requirements and responsibilities relating to own work, including use and storage of housekeeping/cleaning equipment

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitation procedures

legislative requirements for food safety and quality

awareness of common microbiological, physical and chemical hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence

suitable standard for materials, measuring devices, equipment and utensils used in the work area

properties of food and ingredients used that affect food safety, including an understanding of related storage, processing and handling requirements

reasons that food safety/quality hazards occur, including an understanding of common microbiological, physical and chemical hazards, related control methods and the way changes in equipment and/or processing methods can affect food safety and quality outcomes

procedures for identifying unsafe and/or non-conforming product, including control points and evidence of out-of-specification product or materials

sampling procedures, test methods and inspections

options for responding to non-compliance, including legal responsibility, risk management and cost/implications of different responses, and level of responsibility for decision-making

methods used in the workplace to isolate or quarantine food that may be unsafe

waste collection, recycling, handling and disposal, including handling/disposal requirements for different types of waste, including hazardous waste

traceability and recall procedures within level of responsibility

documentation system and procedures, including recordkeeping to meet both company and legal requirements, procedures for developing and/or reviewing workplace procedures, and document control systems used in the workplace

internal and external auditing arrangements, roles and responsibilities as they relate to own work responsibilities

appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective clothing and equipment as required

reporting and monitoring systems

specifications:

food safety program for the work area that identifies critical control points, control measures and corrective actions

quality policy, system and procedures

relationships:

interactions with work team and supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY3002 Participate in a HACCP team

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.

The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to develop and review a food safety program	1.1 Recognise roles and responsibilities for participating in, developing or reviewing a food safety program 1.2 Identify the scope of a food safety program
2. Identify and review food safety hazards	2.1 Identify processes to be covered by the food safety program and recognise the steps within each process 2.2 Identify food safety hazards that are reasonably expected for each critical control point 2.3 Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team
3. Establish or review methods to monitor and control food safety hazards	3.1 Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur 3.2 Validate control methods against safety standards 3.3 Establish or review procedures for taking preventative action 3.4 Establish or review appropriate methods for monitoring that processes remain within control 3.5 Establish required corrective action to respond to situations where hazards are not effectively controlled

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.

Skill	Description
Get the work done	Recognise and respond to predictable safety problems, and implement standard or logical solutions Identify ideas for improvements to safety processes, and consider them in current contexts

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY3002 Participate in a HACCP team	FDFTEC3001A Participate in a HACCP team	Updated to meet Standards for Training Packages Prerequisite removed Minor changes to Performance Criteria for clarity Unit code changed to reflect more suitable sector alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY3002 Participate in a HACCP team

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has actively participated in a food safety team on a minimum of two occasions, including:

identifying food safety hazards in the critical control points (CCPs) of production processes

establishing and validating control standards and methods for a minimum of two potential hazards

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and intent of food safety legislation, including Food Standards Code

the roles and responsibilities for developing and maintaining the food safety program, including roles of internal and external auditors and authorised officers

techniques for applying critical control point principles, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures

techniques used to map operations and analyse food safety requirements, such as preparation of flow charts, hazard analysis charts and tables, and data analysis reports

raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements

food processing methods used in the workplace or work area and their effect on food safety

sources of technical expertise on food safety requirements

the role of consultation in the development, implementation and ongoing maintenance of the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures

main types of food safety hazards and contamination likely to occur given product type and processing methods used

conditions required for bacterial food poisoning to occur, such as water activity, pH, composition and time and temperature as relevant to food handled

acceptable control methods for identified hazards, and required corrective actions when control requirements are not met

typical support programs, such as cleaning schedules, pest control, stock rotation, product traceability, personal hygiene, and how they can be used as part of a food safety program

validation and verification processes and techniques and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace food safety program documentation

specifications:

review/audit arrangements

advice on quality and food safety legislation

procedures for developing or modifying specifications and other advice on food safety requirements

reporting/recording system

relationships (internal and/or external):

interactions with team members.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY4002 Supervise and verify supporting programs for food safety

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to control hazards that are common in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying food safety, health and hygiene support programs.

This unit applies to individuals working in supervisory roles who identify food safety hazards and the need for and development of support programs, supervise the implementation of support programs, and verify compliance with support programs.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish the role of food safety support programs in the food safety plan	1.1 Draw up a full description of the product 1.2 Identify the intended use and client group for the product 1.3 Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer 1.4 Identify hazards that can reasonably be expected to occur at each step 1.5 Identify hazard areas that are common to multiple steps in the operation 1.6 Define the need for support programs to control identified hazard areas
2. Develop support programs and procedures	2.1 Define the scope of the health and hygiene program 2.2 Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures 2.3 Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures 2.4 Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures 2.5 Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures 2.6 Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
3. Document and communicate the requirements of support programs as part of the food safety plan	3.1 Define work performance and establish critical limits for support programs where appropriate 3.2 Explain food safety support program requirements to the team, including regulatory requirements 3.3 Develop team commitment to, and responsibility for, food safety support programs 3.4 Provide induction, training and mentoring to the team to assist implementation of food safety support programs 3.5 Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
4. Monitor the implementation of support programs within the food safety plan	4.1 Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary 4.2 Monitor critical control points to confirm performance 4.3 Check records for completion and accuracy 4.4 Analyse problem areas using appropriate quality improvement tools and techniques 4.5 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
5. Verify compliance with support programs in a food safety plan and address non-compliances	5.1 Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required 5.2 Identify and analyse causes of non-conformance 5.3 Report non-conformance to supervisor 5.4 Update corrective action and control procedures to improve food safety 5.5 Document required amendments to the HACCP plan

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.

Skill	Description
Reading	Accurately interpret food safety program and workplace food safety documents and procedures
Oral communication	Interact effectively with work team
Get the work done	Use problem-solving skills to respond to situations where hazards may not be effectively controlled

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY4002 Supervise and verify supporting programs for food safety	FDFFS4002A Supervise and verify supporting programs for food safety	Updated to meet Standards for Training Packages Missing from unit mapping: Changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY4002 Supervise and verify supporting programs for food safety

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively developed, implemented, supervised and verified a minimum of one food safety support program with a small team, in a food processing environment, including:

implementing procedures for food safety support programs

communicating the requirements of food safety support programs to workers

demonstrating and providing leadership in safe food handling and hygienic work practices

monitoring compliance with food safety support program requirements

completing records and reports related to the implementation of food safety support programs

responding to non-compliances in support programs, and taking corrective action.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents

common microbiological, physical and chemical hazards to food safety, and related control methods

the way changes in equipment and/or processing methods can affect food safety hazards and level of risk

regulatory requirements relating to approved supplier, staff health and hygiene, pest control, cleaning and sanitation, and chemical use programs

objectives of a HACCP-based food safety system

steps in the development of a CCP-based food safety system

steps in the systematic introduction of a CCP-based food safety system

workplace recall and traceability procedures

purpose of the CCP development and review process

purpose, scope and development of procedures for:

approved supplier support programs

staff health and hygiene support programs

pest control support programs

cleaning and sanitation support programs

chemical use and storage support programs

document controls associated with a procedure change

process of auditing and verifying support programs in a HACCP-based food safety system

health and safety in the workplace, regulatory and workplace requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

methods and related software systems, as required, for collecting data, analysing data and compiling into a report

specifications:

production process and related equipment, manufacturers’ advice and operating procedures

a HACCP-based food safety plan for the food processing workplace

relationships:

interactions with work team.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPFSY5001 Develop a HACCP-based food safety plan

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.

This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Describe the product, and scope the food safety plan	1.1 Obtain the appropriate product-specific knowledge and expertise 1.2 Specify the segment of the food chain and processes involved 1.3 Identify the scope of the HACCP plan and specify the class of hazards 1.4 Draw up a full description of the product 1.5 Identify the intended use and client group for the product
2. Construct a flow diagram of production and confirm its applicability	2.1 Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer 2.2 Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram 2.3 Specify the steps preceding and following a new operation 2.4 Validate the flow diagram against the operation at all stages of production
3. Analyse all potential hazards for each step and consider control measures	3.1 Identify hazards that can reasonably be expected to occur at each step 3.2 Analyse hazards and identify the risks posed to the production of safe food 3.3 Consider control measures for each hazard
4. Determine critical control points and the critical limits for each	4.1 Follow a process of decision-making to determine critical control points 4.2 Check hazards at each critical control point to ensure a control measure can be put in place 4.3 Modify the product or process where control measures are not available to allow a control measure at another stage 4.4 Specify critical limits for each critical control point that are either measured or sensory
5. Establish a monitoring system for each critical control point	5.1 Establish appropriate monitoring methods for each critical control point 5.2 Design monitoring methods to indicate the critical limit has been reached or is trending towards it 5.3 Monitor frequently to ensure that the critical control point is in control 5.4 Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
6. Establish and record corrective actions and verification procedures	6.1 Design specific corrective actions to deal with deviations in the critical control point as they occur 6.2 Document procedures for treating or disposing of product for occasions when critical limits are exceeded 6.3 Develop verification procedures 6.4 Carry out verification to ensure the HACCP system is working effectively
7. Establish documentation and recordkeeping requirements	7.1 Document all HACCP procedures 7.2 Maintain records, including the collection of continuous monitoring data if required 7.3 Access records to determine that procedures in place are maintaining critical limits at each critical control point 7.4 Access HACCP procedures and review as part of continuous improvement 7.5 Design food safety systems and documentation to meet the requirements of auditing standards

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.

Skill	Description
Numeracy	Measure and record non-conformance with specifications and food safety program
Navigate the world of work	Apply knowledge of regulations and policies relevant to workplace HACCP-based food safety program Monitor adherence to legal and regulatory standards and responsibilities for self and others
Get the work done	Devise and implement solutions for the development of a HACCP-based food safety plan, including a system for ongoing monitoring and review Use problem-solving skills to respond to situations where hazard may not be effectively controlled

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPFSY5001 Develop a HACCP-based food safety plan	FDFFS5001A Develop a HACCP-based food safety plan	Updated to meet Standards for Training Packages Prerequisite removed Changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPFSY5001 Develop a HACCP-based food safety plan

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed, implemented and monitored a minimum of one effective hazard analysis critical control point (HACCP)-based food safety plan that incorporates a minimum of four critical control points.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of food safety legislation, including Food Standards Code

product traceability

allergen labelling

purpose and responsibilities for maintaining records as required by legislation and workplace procedures

roles and responsibilities for development and maintenance of the food safety program, including internal and external auditors, and authorised officers

seven basic steps of HACCP: conduct a hazard analysis, identify critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish recordkeeping procedure

procedures for establishing the critical limits and monitoring data or processes

techniques used to map operations and analyse food safety requirements, such as the preparation of flow charts, hazard analysis charts and tables, and data analysis reports

raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements

food processing methods used in the workplace or work area and their effect on food safety

sources of technical expertise on food safety requirements

the role of consultation in the development, implementation and ongoing maintenance of the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures

main types of food safety hazards/contamination likely to occur given the type of product and processing methods used, including allergens

conditions required for bacterial food poisoning to occur, such as aw (water activity), pH, composition, time and temperature, as relevant to food handled

acceptable control methods for the hazards identified, and required corrective action when control requirements are not met

typical support programs, such as cleaning schedules, pest control, stock rotation, and personal hygiene, and how they can be used as part of a food safety program

validation and verification processes, and techniques and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

a food processing operation with a defined product and consumer

resources and equipment to set and monitor critical limits

reporting/recording system

specifications:

workplace food safety program documentation

organisational policies on food safety and risk management

procedures for developing or modifying specifications and other advice on food safety requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2001 Operate a bleaching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a bleaching process to remove colour and impurities from partially refined oil.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of bleaching equipment and processes in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the bleaching equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and productions requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the bleaching process	2.1 Start up and operate the bleaching process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product and process outcomes 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the bleaching process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace reporting requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the bleaching process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for time and temperature measurements
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2001 Operate a bleaching process	FDFGPS2001A Operate a bleaching process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2001 Operate a bleaching process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for bleaching oil products

started, operated, monitored and adjusted process equipment used for bleaching oil products to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the bleaching process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a bleaching process and action to take if services are not available

the flow of the bleaching process and the effect of outputs on downstream processes

quality characteristics to be achieved by the bleaching process

quality requirements of materials and effect of variation in oil quality on bleaching process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the bleaching process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the bleaching process and the related procedures and recording requirements

contamination/food safety risks associated with the bleaching process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the bleaching process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the bleaching process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for bleaching equipment

cleaning and sanitation procedures for bleaching equipment.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

bleaching process and related equipment and services

oil, catalyst and filter aid as required by the bleaching process used

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2002 Operate a complecting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a complector used to produce pastry margarine.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of complecting equipment in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and Product Supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the complector and related equipment for operation	1.1 Confirm materials are available for use in the complector 1.2 Identify and confirm cleaning and maintenance requirements are met 1.3 Fit and adjust machine components and related attachments 1.4 Enter processing or operating parameters according to safety and production requirements 1.5 Check and adjust equipment performance to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the complector process	2.1 Start up and operate the equipment according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product and process outcomes 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the complector process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the complecting process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for time and temperature measurements
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2002 Operate a complecting process	FDFGPS2002A Operate a complecting process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2002 Operate a complecting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used to produce pastry margarine

started, operated, monitored and adjusted complecting process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down complecting equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of preparing pastry margarine using a complector, including:

a basic understanding of crystallisation

the relationship between stages of crystal formation, work input and temperature

the purpose and requirements of a holding stage

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a complecting process, and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the final pastry margarine

variations of quality characteristics according to types of pastry margarine produced

quality requirements of flake used and effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection, and handling procedures related to the process and procedures for containing spills

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

operating procedures for related packaging equipment

routine maintenance procedures for complectors

cleaning and sanitation procedures for complectors.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

complector and related equipment and services

flake to be processed

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2003 Operate a deodorising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a deodorising process to remove the disagreeable flavours and odours from product.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of deodorising equipment and processes, in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the deodorising and related equipment for operation	1.1 Ensure oil stock and emulsion are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the deodorising process	2.1 Start up and operate the deodorising process according work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the deodorising process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the deodorising process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for time and temperature measurements, vacuum pressure and steam flow
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2003 Operate a deodorising process	FDFGPS2003A Operate a deodorising process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2003 Operate a deodorising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for deodorising

started, operated, monitored and adjusted deodorising process equipment to remove disagreeable flavours and odours to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the deodorising process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a deodorising process and action to take if services are not available

the flow of the deodorising process and the effect of outputs on downstream processes

quality characteristics to be achieved by the deodorising process

quality requirements of materials and effect of variation in oil quality on deodorising process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the deodorising process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the deodorising process and the related procedures and recording requirements

contamination/food safety risks associated with the deodorising process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the deodorising process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the deodorising process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for deodorising equipment

cleaning and sanitation procedures for deodorising equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

deodorising process and related equipment and services

oil to the deodorised

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2004 Operate a flake preparation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to prepare the oil and water phases and set up, operate, adjust and shut down the flaking process to prepare pastry margarine for further processing through a complector.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of flake preparation equipment and processes in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the flake preparation and related equipment for operation	1.1 Ensure oil stock and emulsion are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the flake preparation process	2.1 Start up and operate the flake preparation process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the flake preparation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the flake preparation process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for flake and emulsion temperature, drum speed, flake thickness, and moisture and salt levels
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2004 Operate a flake preparation process	FDFGPS2004A Operate a flake preparation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2004 Operate a flake preparation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for flake preparation

started, operated, monitored and adjusted flake preparation process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the fractionation process, including:

a basic understanding of the chemical structure of oil

the effect of fractionation on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a flake preparation process and action to take if services are not available

the flow of the fractionation process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fractionation process

quality requirements of oil for fractionation and effect of variation on fractionation process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fractionation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the fractionation process and the related procedures and recording requirements

contamination and food safety risks associated with the fractionation process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the fractionation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the fractionation process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for drum and flaking equipment

cleaning and sanitation procedures for drum and flaking equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

oil and water phase preparation equipment and services

drum and flaking equipment

oil and ingredients

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2005 Operate a fractionation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the fractionation process to separate edible oils into two or more liquid and solid parts, each with distinct physical and chemical properties.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a fractionation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fractionation and related equipment for operation	1.1 Ensure oil stock and emulsion are available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the fractionation process	2.1 Start up and operate the fractionation process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production procedures 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the fractionation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the fractionation process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for temperature and flow rates Monitor supply and flow of materials to and from the fractionation process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2005 Operate a fractionation process	FDFGPS2005A Operate a fractionation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2005 Operate a fractionation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for fractionation

started, operated, monitored and adjusted fractionation process equipment to separate edible oils into two or more liquid and solid parts, each with distinct physical and chemical properties to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the fractionation process, including a basic understanding of the chemical structure of oil and the effect of fractionation on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a fractionation process and action to take if services are not available

the flow of the fractionation process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fractionation process

quality requirements of oil for fractionation and effect of variation on fractionation process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fractionation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the fractionation process and the related procedures and recording requirements

contamination and food safety risks associated with the fractionation process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the fractionation process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the fractionation process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for fractionation equipment

cleaning and sanitation procedures for fractionation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

fractionation process and related equipment and services

oils and chemicals required for the fractionation process

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2006 Operate a hydrogenation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a hydrogenation process to improve the hardness, viscosity, flavour and shelf-life of oils.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a hydrogenation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the hydrogenation and related equipment for operation	1.1 Ensure oil stock and emulsion are available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Enter processing or operating parameters to meet safety and production requirements 1.4 Check and adjust equipment performance to ensure optimum performance 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor the hydrogenation process	2.1 Start up and operate the hydrogenation process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the hydrogenation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the hydrogenation process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for oil temperature, vacuum pressure, flow rates and hydrogenation quantity and agitation
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2006 Operate a hydrogenation process	FDFGPS2006A Operate a hydrogenation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2006 Operate a hydrogenation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for hydrogenation

started, operated, monitored and adjusted hydrogenation process equipment to improve the hardness, viscosity, flavour and shelf-life of oils to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the hydrogenation process, including a basic understanding of the chemical structure of oil and the effect of hydrogenation on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a hydrogenation process and action to take if services are not available

the flow of the hydrogenation process and the effect of outputs on downstream edible oils and fats processes

quality characteristics to be achieved by the hydrogenation process

quality requirements of oil, catalyst and filter aid as used, and effect of variation on hydrogenation process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the hydrogenation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the hydrogenation process, and related procedures and recording requirements

contamination and food safety risks associated with the hydrogenation process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including an understanding of the hazards associated with the use of hydrogen

requirements of different shutdowns as appropriate to the hydrogenation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the hydrogenation process, including waste/rework collection and handling procedures related to the process

routine maintenance procedures for hydrogenation equipment

cleaning and sanitation procedures for hydrogenation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

hydrogenation process and related equipment and services

oil, catalyst and filter aid as required for the hydrogenation process

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2007 Operate an interesterification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an interesterification process to rearrange the chemical composition of oil molecules.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of an interesterification process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the interesterification equipment and process for operation	1.1 Ensure materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Enter processing or operating parameters to meet safety and production requirements 1.4 Check and adjust equipment performance to ensure optimum performance 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor the interesterification process	2.1 Start up and operate the interesterification process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the interesterification process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the interesterification process requirements
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for equipment capacity and operating parameters
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2007 Operate an interesterification process	FDFGPS2007A Operate an interesterification process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2007 Operate an interesterification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for the interesterification process

started, operated, monitored and adjusted interesterification process equipment to remove impurities from crude oils to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

applied safe work practices and identified work health and safety hazards and controls

completed workplace records in required format

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the interesterification process, including a basic understanding of the chemical structure of oil and the effect of interesterification on this structure

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for an interesterification process and action to take if services are not available

the flow of the interesterification process and the effect of outputs on downstream edible fats and oils processes

quality characteristics to be achieved by the interesterification process

quality requirements of materials and effect of variation on interesterification process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the interesterification process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the interesterification process and the related procedures and recording requirements

contamination/food safety risks associated with the interesterification process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the interesterification process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the interesterification process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

sampling and testing associated with the interesterification process monitoring and control where relevant

routine maintenance procedures for interesterification equipment

cleaning and sanitation procedures for interesterification equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

interesterification process and related equipment and services

deodorised oil required for interesterification and related catalyst

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2008 Operate a neutralisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a neutralisation process to remove impurities from crude oils.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a neutralisation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the neutralisation and related equipment for operation	1.1 Ensure oil stock and emulsion are available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Enter processing or operating parameters to meet safety and production requirements 1.4 Check and adjust equipment performance as required 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor the neutralisation process	2.1 Start up and operate the neutralisation process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the neutralisation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the neutralisation process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for neutralisation process, including oil temperature, pressures, flow rates and chemical dosage
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2008 Operate a neutralisation process	FDFGPS2008A Operate a neutralisation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2008 Operate a neutralisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for neutralisation

started, operated, monitored and adjusted neutralisation process equipment to remove impurities from crude oils to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

applied safe work practices and identified work health and safety hazards and controls

completed workplace records in required format

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the neutralisation process, including the type of alkali used, and the degumming process to prepare oil for neutralisation

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a neutralisation process and action to take, if services are not available

the flow of the neutralisation process and the effect of outputs on downstream edible oils and fats processes

quality characteristics to be achieved by the neutralisation process

quality requirements of inputs and effect of variation in oil quality on neutralisation process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the neutralisation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the neutralisation process and the related procedures and recording requirements

contamination and food safety risks associated with the neutralisation process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the neutralisation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the neutralisation process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for neutralisation equipment

cleaning and sanitation procedures for neutralisation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

neutralisation process and related equipment and services

oil required for the neutralisation process, and acid and alkali materials as required by the process

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2009 Operate a soap splitting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a soap splitting process. This may also be referred to as an acid oil process. It covers the splitting of soap stock into an acid oil stream and an acid water stream. This may also be referred to as an acid oil process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a soap splitting process in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the soap splitting and related equipment for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the soap splitting process	2.1 Start up and operate the soap-splitting process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the soap splitting process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the soap splitting process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for pH and temperature of reactors and acid water Inspect and monitor tank levels
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2009 Operate a soap splitting process	FDFGPS2009A Operate a soap splitting process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2009 Operate a soap splitting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for soap splitting

started, operated, monitored and adjusted soap splitting process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of soap splitting, including an understanding of the process used to split soap stock and the end uses of each stream

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a soap splitting process and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes, including:

the impact of acid water pH on the performance of the effluent plant

impact of allowing 'fatty' acid water to flow downstream

requirements of acid oil and acid water streams to be achieved

the effect of variation in soap stock on the soap splitting process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including the purpose and methods used to conduct relevant tests (including pH, moisture and Free Fatty Acids tests)

contamination risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including hazards associated with handling hazardous substances

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for soap splitting equipment

cleaning and sanitation procedures for soap splitting equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

soap splitting process and related equipment and services

materials to be processed

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2010 Operate a winterisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a winterisation process to remove waxes from partially refined oil.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a winterisation process in an edible oils production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the winterisation equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance to ensure optimum performance 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the winterisation process	2.1 Start up and operate the winterisation process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product and process outcomes according to production specifications 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the winterisation process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the winterisation process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for temperature measurements, vacuum pressure, flow rates and tank levels
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2010 Operate a winterisation process	FDFGPS2010A Operate a winterisation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2010 Operate a winterisation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on winterisation machinery and equipment

started, operated, monitored and adjusted winterisation process equipment to remove waxes from partially refined oil to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the winterisation process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for a winterisation process and action to take if services are not available

the flow of the winterisation process and the effect of outputs on downstream processes

quality characteristics to be achieved by the winterisation process

quality requirements of oil to be winterised and effect of variation on winterisation process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the winterisation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the winterisation process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the winterisation process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the winterisation process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for winterisation equipment

cleaning and sanitation procedures for winterisation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

winterisation process and related equipment and services

deodorised oil and filter aid as required for winterisation

personal protective clothing and equipment

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGPS2011 Operate a creamed honey manufacture process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, monitor, and adjust a process to produce creamed honey.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of machines and equipment used to cream honey in a production environment within the honey processing industry.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grocery and product supplies (GPS)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment and process for operation	1.1 Confirm liquid and seed honey are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing or operating parameters to meet safety and production requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the creamed honey manufacture process	2.1 Start-up and operate the honey manufacture process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format
3. Shut down the creamed honey manufacture process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Read and interpret standard operating procedures for the creamed honey manufacturing process
Writing	Complete records according to workplace guidelines on paper-based and electronic media
Numeracy	Monitor control points for time and temperature measurements, vacuum pressure and steam flow
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGPS2011 Operate a creamed honey manufacture process	FDFGPS2011A Operate a creamed honey manufacture process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGPS2011 Operate a creamed honey manufacture process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for creaming honey

started, operated, monitored and adjusted process equipment used for creaming honey to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records in required format

applied safe work practices, and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of crystallisation, including:

an understanding of crystal structure and where appropriate

methods used to reduce crystal size

the effects of temperature and agitation on crystal formation

appropriate ratio of seed to liquid honey

factors that influence the crystallisation process, including moisture content and crystal size

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required for creamed honey manufacture and action to take if services are not available

quality and organoleptic characteristics of different types of honey processed

quality characteristics to be achieved by the final product, and related test methods used to confirm quality

quality requirements of seed and liquid honey used, and the effect of variation on the final product

operating requirements, parameters and corrective action required where the process is outside specified operating parameters (including ambient and processing temperatures, agitation speeds, and holding times and temperatures)

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor each stage of the production process, including inspecting, measuring and testing as required

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the process and related control measures (this relates specifically to air inclusion and moisture content, and related methods of control)

common causes of variation and corrective action required

factors that affect the stability and shelf-life of the finished product and options to extend shelf-life, including storage conditions for packed product

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for creamed honey manufacture equipment

cleaning and sanitation procedures for creamed honey manufacture equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

process and related equipment and services

seed and liquid honey

personal protective clothing and equipment

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

relationships:

interactions with team members and supervisors.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2001 Operate a liquid, mash or block stockfeed process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down process equipment used to produce liquid, mash or block stockfeed.

The unit applies to plant operators involved in the production of liquid, mash and block stockfeeds for a variety of animal species and animal production requirements. Stockfeeds can be prepared as standard products or to particular customer specification.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to work health and safety and food safety procedures 1.3 Fit and adjust machine components and related attachments according to operating requirements and safety procedures 1.4 Select, fit and use personal protective equipment according to safety requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance to ensure optimum performance 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the liquid, mash or block stockfeed process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Identify, rectify or report out-of-specification product or process outcomes 2.5 Maintain the work area according to work health and safety and food safety procedures 2.6 Maintain workplace records according to workplace procedures
3. Shut down the process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret standard stockfeed orders and customer specification requirements
Writing	Record product information on paper-based and electronic media Record equipment failure on paper-based and electronic media
Numeracy	Use correct ratios when adding and mixing ingredients, micronutrients and additives Read and record temperature measurements
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality specifications when producing different types of stockfeed Solve familiar and generally predictable problems within workplace guidelines, and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2001 Operate a liquid, mash or block stockfeed process	FDFGR2001A Operate a liquid, mash or block stockfeed process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2001 Operate a liquid, mash or block stockfeed process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

identified and interpreted production and customer requirements for mash, liquid or block stockfeed

selected, fitted and used personal protective equipment

conducted pre-start checks on machinery

started, operated and monitored production equipment to ensure consistency and quality of output

taken corrective action in response to typical faults and inconsistencies

added and mixed ingredients, micronutrients and additives as required

followed quality and contamination avoidance procedures

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including:

volumetric metering, mixing, steam conditioning, pouring, pressing, cooling, adding and mixing in micronutrient and other additives to achieve specified proportions

sequencing of production to minimise transference and cross-contamination

traceability procedures

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

the flow of the stockfeed production process and the effect of outputs on downstream processes

quality characteristics and uses of finished stockfeed

effect of variation in inputs and services on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

the effect on final product of variation in variables, including:

oil and fat content

micronutrient and additive

consistency and appearance of mash, liquid or block stockfeed

retention time and temperatures for steam conditioning, including consequences of temperatures that are too high and too low on chemical composition

retention time and temperature for liquid addition

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the mash, liquid or block feed process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process, and the related procedures and recording requirements

common causes of variation and corrective action required

contamination risks and related controls

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

routine maintenance procedures

cleaning and sanitation procedures relevant for producing liquid, mash and block stock feed

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

stockfeed inputs and additives

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

stockfeed orders.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2002 Recognise mill operations and technologies

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to identify mill operations and technologies in a stockfeed mill.

The unit applies to production operators who are required to recognise and work safely and effectively with stockfeed milling materials, equipment, processes and common risks.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Locate stockfeed mill departments, walkways, storage and assembly areas	1.1 Identify raw materials receival and storage areas in mill 1.2 Identify control rooms and other main operator stations in mill 1.3 Identify milling, batch and mixing, pelletising, liquid, mash and block stockfeed production areas 1.4 Identify additive storage in mill 1.5 Locate support services, including maintenance, administration, laboratory and quality assurance, and information technology departments in mill 1.6 Locate finished products storage and despatch areas in mill 1.7 Locate walkways and emergency assembly areas in mill
2. Recognise stages of the mill production process	2.1 Identify main raw materials and source in mill production process 2.2 Identify receival processes, including weighing, volume and quality checks 2.3 Identify milling process in mill production 2.4 Identify batching and mixing processes, including recipe, micronutrients and additives 2.5 Identify post-mixing processes, including pelletising, mashing, pressing and setting 2.6 Locate labelling and packing operations in mill production
3. Identify range of stockfeeds, their purpose and target species	3.1 Identify differences in pellet, mash, liquid and block stockfeeds 3.2 Identify target species and animals for stockfeed mill products 3.3 Recognise properties and benefits of stockfeed
4. Recognise main risks to stockfeed milling operations	4.1 Locate dust control and dust control procedures 4.2 Identify additives requiring special safety and handling procedures 4.3 Locate typical pests and related pest control procedures 4.4 Identify main risks to product quality, including contamination, incorrect recipe adherence, incorrect sequencing and product transference, and incorrect labelling and packaging 4.5 Identify environmental procedures for mill operations

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.

Skill	Description
Reading	Read diagrams and sketches Interpret labelling for a range of stockfeed types
Writing	Record product information on paper-based and electronic media
Numeracy	Apply correct ratios of raw materials and quality characteristics for different types of finished stockfeed
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Describe quality specifications for different types of stockfeed Describe familiar and generally predictable problems within workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2002 Recognise mill operations and technologies	FDFGR2002A Understand mill operations and technologies	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2002 Recognise mill operations and technologies

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

identified the major steps in the stockfeed production process

recognised stockfeed products and purposes, including pellets, liquid, mash and block stockfeeds, basic role of additives, typical target species and animals

located departments, major walkways and assembly areas in the stockfeed mill

identified major risk , including pests, contamination and incorrect adherence to recipes

identified environmental procedures for mill operations.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and operating principles of each part of the stockfeed production process, including:

volumetric metering, mixing, steam conditioning, pelletising pouring, pressing, cooling, adding and mixing in micronutrient and other additives

sequencing of production to minimise transference and cross-contamination

traceability procedures

range of raw materials and typical sourcing procedures

stockfeed product range and targeted species and animals

basic operating principles of equipment used and main equipment components

basic operating principles of process control, including the relationship between control rooms and panels and the physical equipment

the flow of the stockfeed production process

quality characteristics and uses of finished stockfeed

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the stockfeed process, including inspecting, measuring and testing as required by the process

workplace procedures for controlling environmental risks in a mill operation

contamination risks and related controls relevant to mill operations

work health and safety hazards and controls, including dust, contamination and materials requiring special handling procedures and emergency assembly areas.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial grain processing mill or an environment that accurately represents workplace conditions

resources, equipment and materials:

a range of different types of standard stockfeeds

personal protective equipment required to work safely and effectively in a stockfeed mill

industrial equipment for processing grain in commercial quantities

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

product specifications

mill layout plans.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2003 Operate a grain conditioning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to condition grain by adding water to create a moisture level required for the separation and reduction processes.

This unit applies to individuals who work in a grain processing environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of grain conditioning equipment and processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation and that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the grain conditioning equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met 1.3 Select, fit and use personal protective equipment as required 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment to ensure optimum performance 1.7 Conduct pre-start checks according to operator instructions
2. Operate and monitor the grain conditioning process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify faults and inconsistencies in equipment operation and report maintenance requirements 2.4 Monitor the process to confirm that conditioned product meets grist moisture specifications 2.5 Store conditioned product according to food safety procedures 2.6 Identify, rectify or report out-of-specification product or process outcomes 2.7 Maintain the work area according to work health and safety and operating procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Read and interpret grain conditioning processing requirements
Writing	Record product information on paper-based and electronic media Record equipment failure on paper-based and electronic media
Numeracy	Calculate water addition to suit machine and wheat type
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality specifications when conditioning different types of grain Solve familiar and generally predictable problems within workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2003 Operate a grain conditioning process	FDFGR2003A Operate a grain conditioning process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2003 Operate a grain conditioning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for grain conditioning

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the conditioning process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the conditioning process and the effect of outputs on downstream flour milling processes

quality characteristics to be achieved by the conditioning process

quality requirements of materials and effect of variation on conditioning process performance

types of grain and their qualities

microbiological considerations in conditioning grain

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the conditioning process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the conditioning process and the related procedures and recording requirements

contamination and food safety risks associated with the conditioning process and related control measures, including potential risks associated with out-of-specification lying times of conditioned grain

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the conditioning process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the conditioning process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a grain conditioning process

cleaning and sanitation procedures for operating a grain conditioning process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required to set up, operate and monitor grain conditioning equipment and processes

types of grain for conditioning

grain conditioning additives

sample workplace records

production schedule and batch instructions

conditioning process and related equipment and services

specifications:

grain conditioning orders

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2004 Operate a grain cleaning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a cleaning process to screen impurities from the grist prior to the conditioning process.

The unit applies to individuals who work in a grain processing environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of grain cleaning equipment and processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the grain cleaning equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Set up the bin system according to operating requirements 1.7 Check and adjust equipment to ensure optimum performance 1.8 Carry out pre-start checks according to operator instructions
2. Operate and monitor the grain cleaning process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Monitor the process to confirm that conditioned product meets grist moisture specifications 2.5 Store conditioned product according to food safety procedures 2.6 Identify, rectify or report out-of-specification product and process outcomes 2.7 Maintain the work area according to work health and safety and operating procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the grain cleaning process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements safely according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record grain cleaning process using paper-based and electronic media
Numeracy	Confirm supply of necessary materials and services Monitor actions including temperature gauges and tank levels
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Communicate and report workplace activity and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality requirements for the sanitisation and use of equipment Solve familiar and generally predictable problems within workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2004 Operate a grain cleaning process	FDFGR2004A Operate a grain cleaning process	Updated to meet Standards for Training Packages	Equivalent unit

Links

- https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPGRA2004 Operate a grain cleaning process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for grain cleaning

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the grain cleaning process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the grain cleaning process and the effect of outputs on downstream processes

quality characteristics to be achieved by the grain cleaning process

quality requirements of materials and effect of variation on grain cleaning process performance

how and why various kinds of wheat are blended to make grist

purpose of the break rolls

how and why the separation of endosperm takes place

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the grain cleaning process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the grain cleaning process and the related procedures and recording requirements

contamination and food safety risks associated with the grain cleaning process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the grain cleaning process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the grain cleaning process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a grain cleaning process

cleaning and sanitation procedures for operating a grain cleaning process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required to operate grain cleaning process

grain cleaning equipment and inputs

production schedule and batch instructions

grain cleaning process and related equipment and services

materials required for the grain cleaning process

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2005 Operate a purification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and safety knowledge required to set up, operate, adjust and shut down a separation and grading process to remove particles of bran, with or without endosperm or germ attached, from the stock flow.

This unit applies to individuals who work in a stockfeed production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of stockfeed purification equipment and processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the purification equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment to ensure optimum performance 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the purification process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Monitor the process to confirm that particle size and quantity of stock meets specifications 2.5 Remove fine bran from the semolina and return the bran product with endosperm attached to the purification process or scratch rolls for further processing 2.6 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.7 Maintain the work area according to work health and safety and operating procedures 2.8 Maintain workplace records according to workplace procedures
3. Shut down the purification process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record product information on paper-based and electronic media Record equipment failure on paper-based and electronic media
Numeracy	Use correct ratios when adding and mixing ingredients, including any micronutrients and additives
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2005 Operate a purification process	FDFGR2005A Operate a purification process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2005 Operate a purification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for purification

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to remove particles of bran, with or without endosperm or germ attached, from the stock flow to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the purification process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the purification process and the effect of outputs on downstream flour milling processes

quality characteristics to be achieved by the purification process

quality requirements of materials and effect of variation on purification process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the purification process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the purification process and the related procedures and recording requirements

contamination and food safety risks associated with the purification process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the purification process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the purification process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a purification process

cleaning and sanitation procedures for operating a purification process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment required to set up, operate, adjust and shut down a separation and grading process to remove particles of bran

production schedule and batch instructions

purification process and related equipment and services

materials to be purified

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2006 Operate a scalping and grading process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a production process for the separation of the break stock (chop) into appropriate flows to the next break, purifiers and sizing rolls.

This unit applies to individuals who work in a stockfeed production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of equipment and processes used for scalping and grading stock.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the scalping and grading equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment to ensure optimum performance 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the scalping and grading process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Ensure that specifications are being at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to work health and safety and operating procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the scalping and grading process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record equipment failure on paper-based and electronic media Record maintenance requirements on paper-based and electronic media
Numeracy	Monitor supply and flow of materials to and from the scalping and grading process Interpret gauges for monitoring equipment operation
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2006 Operate a scalping and grading process	FDFGR2006A Operate a scalping and grading process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2006 Operate a scalping and grading process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for scalping and grading

started, operated, monitored and adjusted process equipment for the separation of the break stock (chop) into appropriate flows to the next break, purifiers and sizing rolls to achieve required quality outcomes

selected, fitted and used personal protective equipment

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the scalping and grading process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the scalping and grading process and the effect of outputs on downstream flour milling processes

quality characteristics to be achieved by the scalping and grading process

quality requirements of materials and effect of variation on scalping and grading process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the scalping and grading production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the scalping and grading process and the related procedures and recording requirements

contamination and food safety risks associated with the scalping and grading process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the scalping and grading process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the scalping and grading process, including waste and re-work collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a scalping and grading process

cleaning and sanitation procedures for operating a scalping and grading process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required for operation and monitoring of equipment and processes used for scalping and grading stock

production schedule and batch instructions

scalping and grading process and related equipment and services

stock required for the scalping and grading process

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2007 Operate a scratch and sizing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a separation process to ensure as little bran as possible is in the remaining endosperm.

This unit applies to individuals who work in a stockfeed production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of scratch and sizing equipment and processes

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the scratch and sizing equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment to ensure optimum performance 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the scratch and sizing process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to product specifications 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures 2.6 Maintain the work area according to work health and safety and operating procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the scratch and sizing process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Report equipment failure on paper-based and electronic media Record out-of-specification product on paper-based and electronic media
Numeracy	Monitor supply and flow of materials to and from the scratch and sizing process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2007 Operate a scratch and sizing process	FDFGR2007A Operate a scratch and sizing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2007 Operate a scratch and sizing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for scratching and sizing

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to ensure as little bran as possible is in the remaining endosperm to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the scratch and sizing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the scratch and sizing process and the effect of outputs on downstream flour milling processes

quality characteristics to be achieved by the scratch and sizing process

quality requirements of materials and effect of variation on scratch and sizing process performance

operating requirements and parameters, and corrective action required when operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the scratch and sizing production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the scratch and sizing process and the related procedures and recording requirements

contamination and food safety risks associated with the scratch and sizing process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the scratch and sizing process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the scratch and sizing process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a scratch and sizing process

cleaning and sanitation procedures for operating a scratch and sizing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required for a stockfeed production environment

production schedule and batch instructions

specifications, control points and processing parameters

scratch and sizing process and related equipment and services

stock required for the scratch and sizing process

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2008 Operate a break roll process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to separate bran from the endosperm.

This unit applies to individuals who work in a grain processing production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of break roll equipment and processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the break roll equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and ensure cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment to ensure optimum performance 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the break roll process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage according to product specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to work health and safety and operating procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the break roll process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Report equipment failure on paper-based and electronic media Record maintenance requirements on paper-based and electronic media
Numeracy	Interpret gauges for monitoring equipment operation
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2008 Operate a break roll process	FDFGR2008A Operate a break roll process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2008 Operate a break roll process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery and equipment used to separate bran from the endosperm

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to separate bran from the endosperm to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the break roll process, including how and why the endosperm separation takes place

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the break roll process and the effect of outputs on downstream processes

quality characteristics to be achieved by the break roll process

quality requirements of materials and effect of variation on break roll process performance, including the effect of moisture variation and related scope to adjust process throughput

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

symptoms of chokes, blockages or breaches and action required to clear

methods used to monitor the break roll process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the break roll process and the related procedures and recording requirements

contamination and food safety risks associated with the break roll process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the break roll process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the break roll process, including waste and rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for operating a break roll process

cleaning and sanitation procedures for operating a break roll process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required for a grain processing production environment

production schedule and batch instructions

break roll process and related equipment and services

conditioned grain suitable for the break roll process

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2009 Operate a pelleting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down process equipment to compress mash into pellets and to finish pellets.

The unit applies to individuals who work in a stockfeed production environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of pelleting equipment and processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pelleting equipment and process for operation	1.1 Confirm materials are available according to operating requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met according to food safety requirements 1.3 Select, fit and use personal protective equipment 1.4 Fit and adjust machine components and related attachments according to operating requirements 1.5 Enter processing or operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance to ensure optimum 1.7 Carry out pre-start checks according to operator instructions
2. Operate and monitor the pelleting process	2.1 Start and operate the process according to work health and safety and operating procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that product specifications are being met at each stage according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to work health and safety and operating procedures 2.7 Maintain workplace records according to workplace procedures
3. Shut down the pelleting process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements records according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record out-of-specification product on paper based and electronic media Record maintenance requirements on paper based and electronic media
Numeracy	Monitor supply of liquid ingredients to post-mixing process Interpret gauges for monitoring equipment operation
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2009 Operate a pelleting process	FDFGR2009A Operate a pelleting process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2009 Operate a pelleting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

conducted pre-start checks on machinery used for pelleting

selected, fitted and used personal protective equipment

started, operated, monitored and adjusted process equipment to compress mash into pellets and to finish pellets to achieve required quality outcomes

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including volumetric metering, steam conditioning, pellet formation, cooling, crumbling and sieving and post-pelleting liquid addition

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

the flow of the pelleting process and the effect of outputs on downstream processes

quality characteristics and uses of finished pellets

effect of variation in inputs and/or services on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

the effect on final product of variation in variables, including:

pellet diameter to length ratios

oil and fat content

retention time and temperatures for steam conditioning, including consequences of temperatures that are too high and too low on chemical composition

retention time and temperature for liquid addition

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the pelleting process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation and corrective action required

contamination risks related to the pelleting and pellet finishing process and related controls

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace pelleting requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls, including waste/rework collection and handling procedures

routine maintenance procedures for operating a pelleting process

cleaning and sanitation procedures for operating a pelleting process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required to stockfeed inputs and additives

personal protective clothing and equipment required to set up, operate, adjust and shut down a separation process

production schedule/batch instructions

pelleting, pellet finishing and related equipment and services

feed/mass to be pelleted

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2010 Handle grain in a storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to handle grain in a storage area, including taking samples, segregating and moving grain in a manner that minimises dust and exposure to pests.

This unit applies to individuals who work in a grain processing environment for human or stock consumption. It typically targets the production worker responsible for applying basic operating principles to the storage of grain in permanent or temporary storage facilities.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Sample grain for testing	1.1 Select, fit and use personal protective equipment according to work health and safety and food safety requirements 1.2 Take representative samples of grain for testing according to workplace procedures and food safety requirements 1.3 Prepare samples for despatch, including labelling and packaging according to food safety and workplace requirements
2. Move grain into and out of storage	2.1 Identify grain for handling and storage according to food safety and workplace requirements 2.2 Select appropriate silo types and handling equipment for various grains in relation to their storage characteristics and flow properties 2.3 Conduct pre-start checks on machinery and equipment used for grain storage and transfers 2.4 Start, operate, monitor and adjust process equipment 2.5 Segregate grain according to type, variety and quality characteristics and keep appropriate records 2.6 Take steps to minimise pest infestation according to work health and safety and food safety requirements 2.7 Move grain safely into and out of storage according to work health and safety and food safety requirements 2.8 Check grain regularly during movement for contamination according to work health and safety and food safety requirements 2.9 Clean storage and handling equipment thoroughly after emptying according to food safety requirements 2.10 Dismantle temporary storages according to work health and safety and food safety requirements 2.11 Implement suitable measures to minimise the effect of desiccant dusts on the flow properties of grain
3. Shut down the grain cleaning process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret directions for the safe operation of equipment
Writing	Record out-of-specification results on paper-based and electronic media
Numeracy	Store grain to achieve volume and space requirements Determine equipment capacity and operating parameters
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2010 Handle grain in a storage area	FDFGR2010A Handle grain in a storage area	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2010 Handle grain in a storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

taken required samples

selected, fitted and used personal protective equipment

conducted pre-start checks on machinery and equipment used for grain storage and transfers

started, operated, monitored and adjusted process equipment

recognised different grain types and varieties

checked grain for pest and other contamination

taken corrective action in response to typical faults and inconsistencies

completed workplace records as required

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices where grain is intended for human consumption.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grain hygiene and sealing requirements

grain varieties and types

segregation requirements to maintain integrity and quality of grain

flow of grain in storage area from receipt to despatch

typical storage equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

contamination and food safety risks associated with the grain storage process and related control measures

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the grain storage process and workplace requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

environmental issues and controls relevant to the grain storage process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for handling grain in a storage area

cleaning and sanitation procedures for handling grain in a storage area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required to handle grain in a storage area

grain storage and transfer equipment and services

materials required for the grain storage process

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

storage and transfer instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2011 Receive grain for malting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to receive grain intended for malting from road, rail or sea transport, including checking of documentation, weighing, conducting pest, contamination and other initial checks, and placement of grain into storage.

The unit applies to operators in commercial malting plants who are responsible for receiving grain from farmers or agents for malting. The grain received in most cases will be barley but may also be wheat. The unit covers the grain receival process where operators determine or work with others to determine if delivered grain should be accepted, including checking of documentation, sampling and testing, screening and storage.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPGRA2010 Handle grain in a storage area

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive grain from transport	1.1 Access and check delivery documentation according to workplace procedures 1.2 Select, fit and use personal protective equipment according to work health and safety requirements 1.3 Determine required tests for delivered grain from standard operating procedures, supervisor instruction or other source 1.4 Test samples of grain for the required parameters to determine if the delivery is within specifications 1.5 Follow procedures for rejected grain
2. Weigh and screen accepted grain	2.1 Off load grain from transport and route to screens 2.2 Confirm equipment status and condition according to workplace procedures, including safety requirements 2.3 Set up, start and monitor grain transfer and weighing equipment 2.4 Pass intake grain through screens according to operating procedures 2.5 Monitor size of grain corn according job specifications 2.6 Follow dust control procedures according to workplace procedures, including safety requirements 2.7 Pass grain through metal removal equipment according food safety requirements 2.8 Weigh grain according to operating procedures
3. Store intake grain	3.1 Determine moisture and protein content of grain 3.2 Route screened grain to batch bins or other containers
4. Shut down process and complete work	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Clean and sanitise equipment according to according to work health and safety and food safety procedures 4.4 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret enterprise procedures and specifications for receiving grain Interpret directions for the safe operation of equipment
Writing	Record product information on paper-based and electronic media Comply with procedures and responsibilities for reporting problems
Numeracy	Set up, start, operate and monitor grain transfer and weighing equipment
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2011 Receive grain for malting	FDFGR2011A Receive grain for malting	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2011 Receive grain for malting

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

accessed workplace information to identify grain receival procedures, including:

specifications

required sampling and tests

reporting arrangements

selected, fitted and used personal protective equipment

confirmed equipment status and condition

set up, started, operated and monitored grain transfer and weighing equipment

undertaken sampling and testing of grain according to enterprise procedures

applied enterprise procedures for rejection of out-of-specification grain

monitored critical control points in work area

applied dust control procedures in work area

maintained workplace records

applied safe work practices and identifying work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

grain delivery arrangements and transport modes

location and types of storage available for received grain

enterprise procedures for rejected grain

identification, avoidance and safe handling of accidental residues of insect treatment from ex-site storages, including phosphine bags

other contamination avoidance and removal procedures, including:

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

metal and other foreign objects detection and removal

dust control procedures for receival of grain

cleaning requirements associated with changeovers and types of shutdowns

procedures for reporting problems

work health and safety hazards and controls relevant to receival of grain

sampling and testing procedures for grain receival

cleaning and sanitation procedures for grain receival.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required to receive grain for malting

specifications:

work procedures including advice on safe work practices, food safety and environmental requirements

information on specifications, control points and grain handling procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2012 Prepare malted grain

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to operate commercial equipment associated with preparing malted barley or wheat. It covers operating and monitoring steeping, germinating, and kilning equipment.

The unit applies to operators in commercial malting plants who are responsible for converting stored grain into malted barley or wheat. These operators are often known as maltsters.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPGRA2010 Handle grain in a storage area

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Steep grain	1.1 Identify work requirements with relevant personnel 1.2 Select, fit and use personal protective equipment according to work health and safety requirements 1.3 Confirm equipment status and condition 1.4 Set up, start and monitor equipment according to operating procedures 1.5 Transfer grain from storage into steeping equipment according to workplace procedures 1.6 Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain 1.7 Immerse, drain and rest grain for the specified number of cycles 1.8 Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels 1.9 Discharge wastewater to treatment or holding or other facilities according to workplace procedures
2. Germinate grain	2.1 Feed grain into germination vessel or floor according to workplace procedures 2.2 Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements 2.3 Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition 2.4 Adjust rate of turning, humidity and temperature according to specifications for malt type 2.5 Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing
3. Operate kiln to produce malt	3.1 Conduct first drying of modified grain 3.2 Confirm germination has stopped according to workplace procedures 3.3 Cure modified grain through correct combination of air flow and heat for malt product specification 3.4 Confirm colour, moisture content and other required specifications 3.5 Clean the malt according to workplace procedures and food safety requirements 3.6 Transfer separated culm to storage according to workplace procedures 3.7 Transfer malt to storage according to workplace procedures
4. Shut down process and complete work	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Clean and sanitise equipment according to work health and safety and food safety procedures 4.4 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace environmental procedures and controls Interpret waste handling requirements and procedures Interpret directions for the safe operation of equipment
Writing	Record production data on paper-based and electronic media Record equipment failure on paper-based and electronic media
Numeracy	Identify batch and recipe specifications and seek assistance and relevant approvals Achieve specified moisture content in grain through correct combinations of water and air steeping cycles Correctly adjust kiln heat settings for drying or curing and for different types and grades of barley and malt
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2012 Prepare malted grain	FDFGR2012A Prepare malted grain	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2012 Prepare malted grain

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated commercial equipment associated with preparing malted barley or wheat, on at least one occasion, that includes:

accessed workplace information and consulted with relevant personnel to identify batch requirements for steeping, germination, kilning and malt cleaning processes

selected, fitted and used personal protective equipment

confirmed equipment status and condition

set up, started and monitored grain transfer equipment

controlled absorption of water by grain during steeping to achieve specified water content

supplied fresh air, heating, cooling and ventilation to specification during germination

safely started and operated kilns to different heat requirements

undertaken sampling and testing during steeping, germination and cleaning to determine if grain and malt is within specifications

monitored critical control points in work area

applied dust control procedures in work area

applied safe work practices and identified work health and safety hazards and controls

maintained workplace records

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

changes to grain from the steeping process

changes in grain during germination

role of humidity and temperature in initiating and controlling germination of grain

common variations in grain quality and type

common customer malt ‘recipes’ used in the enterprise and implications for malt production

standard transfer times between stages, including receiving to steeping, steeping to germination, and germination to kilning

procedures for dealing with contingencies, breakdowns and other non-standard events for preparing malted grain

contamination avoidance procedures for preparing malted grain, including:

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

appearance of grains before and after cleaning (deculming)

cleaning requirements associated with changeovers and types of shutdowns for preparing malted grain

purpose of moisture and acrospires testing within the malting process

work health and safety hazards and controls relevant to preparing malted grain

equipment cleaning and sanitation procedures relevant to preparing malted grain.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required to operate commercial equipment associated with preparing malted barley or wheat

steeping, germination, kilning and deculming equipment and control points - steeping, germination, kilning equipment may be separate or combined

malted grain cleaning equipment

specifications:

work procedures including advice on safe work practices, food safety and environmental requirements

steeping, germination and kilning specifications and procedures for at least two different malts.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2013 Blend and dispatch malt

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to operate commercial equipment associated with blending malted barley or wheat to specifications and dispatching wheat to customers.

This unit applies to operators in commercial malting plants who are responsible for blending malted barley or wheat and then dispatching the malt to customers. These operators are often known as maltsters.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Blend malt to specification	1.1 Obtain blend specification from management or other source 1.2 Select, fit and use personal protective equipment according to safety requirements 1.3 Confirm availability of source malts and storage locations according to operating requirements 1.4 Confirm equipment status and condition according to work health and safety and food safety procedures 1.5 Set up, start and monitor blending equipment and controls to achieve desired ratio and volume 1.6 Transfer blended malt to storage according to workplace procedures
2. Dispatch malt	2.1 Obtain customer order or other dispatch authority 2.2 Confirm availability of order volume and blend of malt to meet safety and production requirements 2.3 Confirm availability of conveyor or dispatch transport and position if required 2.4 Conduct pre-delivery sampling and tests according to specifications 2.5 Screen and dispatch malt for dispatch to transport 2.6 Make record of dispatch according to workplace procedures
3. Shut down process and complete work	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Clean and sanitise equipment according to work health and safety and food safety procedures 3.4 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Reading	Interpret environmental procedures and controls Interpret directions for the safe operation of equipment
Writing	Record equipment failure on paper-based and electronic media Record maintenance requirements on paper-based and electronic media
Numeracy	Monitor supply and flow of materials for blending malted barley or wheat Interpret gauges for monitoring equipment operation
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Use oral communication skills as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Communicate and report operational and safety information to relevant personnel
Get the work done	Undertake required corrective actions in the event of variation to blend specifications and operating parameters Deal with contingencies, breakdowns and other non-standard events Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2013 Blend and dispatch malt	FDFGR2013A Blend and dispatch malt	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA2013 Blend and dispatch malt

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence, on at least one occasion, that the individual has:

accessed workplace information to identify blending requirements

accessed workplace information to identify malt dispatch requirements, including malt type and amount, mode of transport, and screening and testing requirements

selected, fitted and used personal protective equipment

confirmed equipment status and condition

set up, started and monitored blending equipment

undertaken required sampling and testing during blending and dispatch

monitored critical control points in work area

maintained workplace records

applied safe work practices and identified work health and safety hazards and controls

safely shut down equipment

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

common terms for malt types and blends

malts used in the enterprise and their relationship to blends required by customers

purpose and basic principles of the blending process

basic operating principles of equipment used to blend and dispatch malt, including main equipment components, equipment operating capacities and applications

loading techniques for modes of dispatch used in the workplace

cleaning requirements associated with changeovers and types of shutdowns for blending and dispatching malt

procedures for dealing with contingencies, breakdowns and other non-standard events relevant to blending and dispatching malt

contamination avoidance procedures relevant to blending and dispatching malt, including:

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

sampling and testing procedures for blending and dispatching malt

cleaning and sanitation procedures relevant to the production process for blending and dispatching of malt.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment required for operators in commercial malting plants

malt of different types for blending

blending equipment

dispatch and malt transport equipment

specifications:

work procedures including advice on safe work practices, food safety and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA2014 Operate a rice vitamin enrichment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate a rice vitamin enrichment process.

The unit applies to individuals who are production workers in a rice processing environment responsible for applying operating principles under general supervision with limited autonomy and accountability.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rice vitamin enrichment process for operation	1.1 Ensure raw materials are available to meet operating requirements 1.2 Identify and confirm the status of cleaning and maintenance requirements 1.3 Fit and adjust machine components and related attachments according to operating requirements 1.4 Enter processing/operating parameters to meet safety and production requirements 1.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 1.6 Conduct pre-start checks according to workplace instructions 1.7 Select and fit personal protection equipment
2. Operate and monitor the rice vitamin enrichment process	2.1 Start and operate process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation, and report maintenance requirements according to workplace reporting procedures 2.4 Ensure enriched product meets specifications 2.5 Store vitamin enriched product according to food safety requirements 2.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 2.7 Ensure workplace meets housekeeping standards 2.8 Maintain workplace records according to workplace recording requirements
3. Shut down the rice vitamin enrichment process	3.1 Identify appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Interprets and consolidates test results and data from a range of sources, relevant to vitamin enrichment requirements
Writing	Prepares records and basic reports using clear language, correct spelling and terminology, and accuracy of information
Numeracy	Performs basic mathematical calculations to determine weights and measures for product enrichment process
Oral communication	Uses clear language, concepts, tone and pace appropriate when reporting to others
Navigate the world of work	Complies with explicit policies and workplace procedures, and explores and implements, where identified, the implicit expectations
Interact with others	Identifies and takes steps to follow a limited range of accepted communication practices and protocols in a work environment
Get the work done	Makes low-impact decisions within familiar situations, based on a range of predefined or routine solutions, and evaluates the effectiveness of the outcome Responds to predictable routine problems, and implements standard or logical solutions Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA2014 Operate a rice vitamin enrichment process	ZRGRPVE2A Operate a rice vitamin enrichment process	Updated to meet Standards for Training Packages Minor changes to performance criteria	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

Assessment Requirements for FBPGRA2014 Operate a rice vitamin enrichment process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a rice vitamin enrichment process on at least three occasions, including:

accessed workplace information to identify rice vitamin enrichment processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice vitamin enrichment process

responded to and/or reported equipment failure within level of responsibility

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice vitamin enrichment process, including:

understanding of the ingredients and additives used

understanding the role of each ingredient and additive in the final product

process flow and the effect of rice vitamin enrichment process on the end product

product handling and storage requirements

additives and raw materials/ingredients combined to create a finished product

materials used in vitamin enrichment, including:

additives

ingredients

chemicals

long or medium grain

brokens

basic operating principles of equipment, including:

basic operating principles of mixers, sieves, weighing equipment, raw materials transfer equipment and drying equipment

an operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials and/or rice variety on the rice vitamin enrichment preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

identification of typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice vitamin enrichment process, including:

inspecting

measuring

testing

time/temperature

flow rates

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

rice vitamin enrichment equipment and services

raw materials required for the vitamin enrichment process

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity

equipment operating instructions, manuals and parameters

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to select and use micronutrients and additives when undertaking stockfeed manufacturing.

This unit applies to individuals who handle, use and record micronutrients and additives used in stockfeed production.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify finish feed requirement	1.1 Identify product to be manufactured from production schedule, customer order or standard operating procedure (SOP) 1.2 Identify micronutrient or additive requirements from screen, recipe, SOP or supervisor
2. Obtain correct micronutrient or other additive	2.1 Identify storage location for micronutrient or additive according to workplace requirements 2.2 Obtain micronutrient or additive according to SOP 2.3 Read micronutrient or additive label to determine any special mixing, handling or work health and safety requirements 2.4 Discuss with nutritionist and other professional and technical staff on micronutrients and additives requirements of stockfeed as required
3. Add micronutrient or additive to product	3.1 Match micronutrient or additive to product 3.2 Determine appropriate volume, measurement or proportion of micronutrient or additive 3.3 Undertake pre-mixing or other micronutrient or additive preparation procedures to meet safety and production requirements 3.4 Add micronutrient or additive to stockfeed at appropriate location and stage of production process to ensure product is manufactured according to specifications 3.5 Follow appropriate contamination, quality and sequencing procedures according to work health and safety and food safety procedures 3.6 Take stockfeed samples according to workplace procedures
4. Record use of micronutrient or additive	4.1 Record type and amount of micronutrient or additive used in required format 4.2 Generate correct product labels and add to product using required method

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.

Skill	Description
Reading	Interpret names of micronutrients and additives Read and check information on labels to identify target and non-target species, dose/addition level, withholding period, expiry dates, storage and handling requirements, manufacturer name, product and active ingredient name
Writing	Record use of micronutrients and additives on paper-based and electronic media
Numeracy	Follow mixing and addition procedures for micronutrients and additives Use correct volume, measurements and proportions
Navigate the world of work	Interpret and follow regulatory requirements and seek clarification or other assistance when required Identify and describe own skills, knowledge and experience within context of job role Seek advice and feedback on current work performance
Interact with others	Liaise with professional and technical staff on micronutrients and additives requirements of stockfeed Use oral communication skills and language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Use appropriate vocabulary, including technical language directly relevant to role Ask questions to clarify understanding or seek further information Recognise personal strengths and challenges associated with interacting with others in the workplace

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes	FDFGR3001A Work with micronutrients or additions in stockfeed manufacturing processes	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence, on at least one occasion, that the individual has:

identified and interpreted micronutrients and additives requirements from stockfeed recipes and production schedules

related micronutrients and additives to correct stockfeed

added micronutrient or additive to product following correct contamination, quality and sequencing procedures

liaised with nutritionist and other professional and technical staff on micronutrients and additives requirements of stockfeed

taken appropriate samples

recorded use of micronutrient or additive

generated correct labels

applied safe work practices and identified work health and safety hazards and controls

applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

contamination avoidance, quality and sequencing procedures when using micronutrients or additives in stockfeed manufacturing processes

risk factors for cross-transference for stockfeed manufacturing

preparation procedures required for using micronutrients and additives in stockfeed manufacturing

sampling techniques for using micronutrients and additives in stockfeed manufacturing

mathematical techniques to determine appropriate volume, measurement or proportion of micronutrient or additive in the manufacture of stockfeed

withholding periods that may be required when manufacturing stockfeed

work health and safety procedures for using micronutrients and additives in stockfeed manufacturing.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a grain processing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to stockfeed manufacturing in the workplace

sample micronutrients or additives

stockfeed product

sample product recording system

specifications:

sample production schedule, customer order or standard operating procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to identify animal nutrition principles required in stockfeed and confirm these requirements with nutritionists, and other technical and professional staff and customers.

This unit applies to stockfeed operators who are required to have knowledge of animal nutrition principles and the effect of stockfeed on animal performance. This knowledge would be applied in liaison with professional and technical staff on customer requirements and in liaison directly with customers.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Determine stockfeed requirements	1.1 Identify target species, animal type and phase of animal growth supported by stockfeed product 1.2 Confirm production purpose of animal raising and range of desired products in consultation with the customer 1.3 Determine particle size, pellet quality and other factors affecting palatability for target animals 1.4 Identify impact of stockfeed on animal performance
2. Evaluate key quality factors affecting stockfeed performance	2.1 Identify feed safety requirements for target species and phase of animal production 2.2 Identify type and proportion of raw materials in stockfeed and their effect on animal performance with advice from professionals 2.3 Determine the purpose of additives on animal performance and stockfeed quality 2.4 Determine effects of processing on stockfeed nutrition quality and animal performance with advice from professionals 2.5 Recognise substitution guidelines, including the effect of substitution on stockfeed performance

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.

Skill	Description
Reading	Access and interpret workplace information, including standard operating procedures (SOP), labels, recipes, customer supplied information, and material data safety sheets (MSDS)
Writing	Record customer requirements and specifications for stockfeed on paper-based and electronic media Use and apply workplace terminology
Numeracy	Calculate amounts of stockfeed required according to customer requirements Sequence information against production processes
Navigate the world of work	Interpret and follow regulatory requirements and seek clarification or other assistance when required Identify and describe own skills, knowledge and experience within context of job role Seek advice and feedback on current work performance
Interact with others	Liaise with professional and technical staff on animal nutrition requirements of stockfeed Use oral communication skills and language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor Ask questions to clarify understanding or seek further information regarding customer requirements Recognise personal strengths and challenges associated with interacting with others in the workplace
Get the work done	Identify resources in the workplace for further information, including nutritionists, other technical and professional specialist and reference materials Maintain hygiene standards and wear required personal protective equipment Identify routine problems and implement standard solutions as required

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product	FDFGR3002A Demonstrate knowledge of animal nutrition principles	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence, on at least one occasion, that the individual has:

identified target species, animal type and phase of animal growth supported by stockfeed product

identified and interpreted customer requirements from stockfeed

related stockfeed type to animal nutrition and production requirements

liaised with nutritionist and other professional and technical staff on animal nutrition requirements of stockfeed.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

typical nutrition requirements of animals supported by stockfeed, including horses, beef cattle, dairy cattle, pigs, sheep, poultry (both meat and egg production) and marine animals (aquaculture). Knowledge would be restricted to standard daily requirements of main food groups (proteins, carbohydrates etc.), typical daily volume of feed required and type of feed (solid, liquid, plant or animal based)

how nutritional needs of target animal may vary according to species, gender, health, pregnancy, lactation, age, season, geography, production purpose and form of production and feeding (feedlot, free range, use of stock feed for supplementary or full feeding)

factors affecting animal acceptance of stockfeed, including palatability and presentation

range of raw materials typically used in stockfeed, including grains, molasses/liquids, proteins (vegetables and animal), additives (vitamins, minerals and medications) and fibre

impact of operator-controlled factors on stockfeed quality, including temperatures, moisture, sizing, sieving and liquid additions

impacts of stockfeed on animal performance, including positive effects on animal performance and effects of incorrect feed on animal safety, animal performance and export contamination.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to providing advice regarding stockfeed products and processes in the workplace

sample customer enquiries and orders

stockfeed raw materials

specifications:

reference and resource materials about stockfeed products and processes

animal nutrition requirement information

stockfeed data, formulas/recipes

relationship (internal and/or external):

access to customers, nutritionists or other livestock professionals.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3003 Lead flour milling shift operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to lead milling operations during a shift, including acting as a technical resource to other mill employees.

This unit applies to a miller who is responsible for the flour mill operations during a shift and relates to the milling of all grains for flour and other milling processed food and non-food products.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish shift operating environment	1.1 Identify products and quantities to be produced by mill during shift 1.2 Identify from authorised suppliers, the supplier of grain used during shift and the varieties supplied 1.3 Apply required costing and control procedures to achieve set key performance indicators (KPIs) 1.4 Establish range of available equipment and any unique design or operating factors 1.5 Identify staffing and work organisation for shift 1.6 Identify any budget and/or budget operating procedures relevant for shift operations
2. Monitor quality during shift	2.1 Identify specifications for flour to be produced during shift 2.2 Identify performance indicators and production targets for mill and mill departments during shift 2.3 Supervise testing regime for mill during shift 2.4 Monitor performance against targets and indicators 2.5 Report non-conformances and take appropriate corrective actions
3. Set and supervise grain supply and intake procedures	3.1 Supervise grain receival operations, including compliance with instructions for rejected deliveries 3.2 Set screening criteria and procedures for re-use of screenings 3.3 Set blending criteria for holding bins/silos
4. Set and supervise grain conditioning process and specifications	4.1 Specify and communicate grain cleaning requirements to operators 4.2 Set water volume for each grain batch 4.3 Set conditioning time per batch 4.4 Determine any blending and treatment criteria 4.5 Monitor tests and specifications for conditioned grain 4.6 Supervise transfer to storage or mill
5. Supervise production	5.1 Identify shift production targets 5.2 Obtain or determine recipes 5.3 Formulate and supervise preparation of grist 5.4 Supervise milling of individual grains 5.5 Set blending requirements, including any use of additions and adjuncts 5.6 Allocate production specifications for shift to departments 5.7 Ensure production records are kept 5.8 Monitor production against targets
6. Integrate maintenance schedule with shift operations	6.1 Identify shift preventative maintenance requirements from maintenance department and/or equipment suppliers 6.2 Supervise equipment monitoring and maintenance responsibilities for operators, maintenance department and other staff 6.3 Identify and approve timing for any regular maintenance activities that will disrupt production 6.4 Supervise breakdown notification and repair procedures
7. Implement risk management procedures	7.1 Supervise implementation of workplace health and safety and dust control procedures 7.2 Monitor Hazard Analysis and Critical Control Points (HACCP) procedures during shift 7.3 Monitor compliance with environmental and sustainability regulations and targets 7.4 Monitor operations against any required regulatory compliance, including required reporting procedures
8. Provide guidance to other mill employees	8.1 Monitor and maintain standard operating procedures (SOPs) 8.2 Supervise any required training for employees during shift operations 8.3 Ensure availability of reference materials 8.4 Implement communication and feedback mechanisms to and from employees

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.

Skill	Description
Reading	Interpret food safety, food labelling and other regulations affecting flour mills
Writing	Record flour milling operations on paper-based and electronic media
Numeracy	Calculate water required to achieve target moisture content, extraction rates, protein loss for each grist, and milling gains/losses
Navigate the world of work	Interpret and follow regulatory requirements and seek clarification or other assistance when required Identify and describe own skills, knowledge and experience within context of job role Seek advice and feedback on current work performance
Interact with others	Liaise with other departments on flour product requirements Identify training needs of staff, where required Communicate production requirements and technical information to other employees Use effective communication skills to allocate tasks and provide feedback to team members Use appropriate vocabulary, including technical language directly relevant to role Recognise personal strengths and challenges associated with interacting with others in the workplace
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality specifications across all flour milling operations in the workplace Identify routine problems and implement standard solutions as required

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3003 Lead flour milling shift operations	FDFGR3003A Lead flour milling shift operations	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA3003 Lead flour milling shift operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

interpreted production requirements and grain tests for desirable mill settings

established shift operating environment, including required equipment, staffing and work organisation, and costing requirements

monitored quality of shift operations, including identifying specifications for product to be produced, identifying performance indicators, supervising testing of product, monitoring performance and reporting non-conformances

assisted employees with conduct and interpretation of grain and flour tests

matched grain receival, screening and storage processes to production requirements during shift

prepared or supervised production of grist according to recipes

set and managed milling and blending operations

supervised dust control, HACCP and work health and safety procedures during shift operations

identified equipment maintenance procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

differences in types of milling processes, including differences in milling of different grains, varieties and milling for flour or for semolina

process and purpose of flour milling, including:

opening of grain to enable removal of endosperm

separation of bran

grinding of endosperm to flour, including sifting of ground stock to remove oversize endosperm particles, flour, or any bran and endosperm that has not been ground

kibbling

middlings and semolina process

methods used to establish the most economic grist for a particular flour, including the balancing of flour specification, grain availability and cost of grain available

financial impacts of mill performance/settings

principles of preventative maintenance, including failure mode effects analysis (FMEA)

food safety, food labelling and other regulations affecting flour mills

grain varieties and specifications

flour types and specifications

food labelling regulations relevant to flour products

HACCP principles and procedures

dust control procedures

work health and safety standards and requirements

environmental regulations

feedback techniques

enterprise budget operating procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

break and reduction roll process and related equipment and services

conditioned grain suitable for the break and reduction roll process

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3004 Control mill processes and performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to control flour and by-product production in a flour mill.

This unit applies to a shift miller who is required to set equipment in a flour mill to control the processes and performance across the mill to achieve maximum extraction and recipe compliance. The unit applies to all industrial flour mills, including semolina mills and including mills without purifiers.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain mill flow sheet	1.1 Identify all breaking, reduction and dressing stages in mill 1.2 Show destinations for all stock separations according to operating requirements 1.3 Identify all optional and ancillary equipment required to control flour and by-product production 1.4 Identify all bins, silos, chutes, conveyors and exhausts that control processes and performance across the mill
2. Prepare for flour and by-product production	2.1 Establish customer requirements for shift or production period 2.2 Follow recipe required to meet desired production quality and quantity targets 2.3 Check availability of required wheat stock 2.4 Determine if any changes to grist stock will be required and plan for changes to settings
3. Determine break system settings	3.1 Adjust break rolls for desired percentage release 3.2 Conduct visual inspection and test sieving where required to monitor release percentage 3.3 Monitor break roll passages to avoid saturation of later stages 3.4 Set bran finishers according to workplace procedures and to ensure optimum performance 3.5 Set plansifters for desired grading, including adjusting spaces between plansifters for varying grains and moisture levels 3.6 Monitor performance of break system to ensure system is free from semolina
4. Set settings for purifiers where fitted	4.1 Maintain and monitor sieve covers according to workplace procedures and to ensure optimum performance 4.2 Monitor feed rate to purifiers according to workplace procedures and to ensure optimum performance 4.3 Monitor horizontal and vertical movement of sieve covers 4.4 Set and monitor air pressure for each aspiration section 4.5 Select destinations for throughs and lifted bran and other particles 4.6 Ensure purifier stock is free from flour
5. Set settings for scratch or sizing system	5.1 Set scratch equipment or sizing rolls according to operator instructions 5.2 Monitor performance of scratch and sizing rolls
6. Set settings for reduction passages	6.1 Set each set of reduction rolls for desired flour and capacity of succeeding reduction passages 6.2 Monitor covers on sifters for effective dressing from each reduction roll 6.3 Monitor flake disrupters and impact detachers where fitted 6.4 Set and monitor reduction settings to achieve required starch damage 6.5 Specify collection conveyors and bins for each flour stream
7. Set settings for final production stages	7.1 Specify use of flour divides for blends 7.2 Monitor redressing equipment according to workplace procedures 7.3 Monitor weighing, infestation destroying, and metal removal equipment according to work health and safety and operating procedures 7.4 Send finished flour to packing or storage according to workplace requirements
8. Monitor mill equipment	8.1 Check flutes and rolls for wear and defects 8.2 Monitor temperature of reduction rolls and performance of water cooling if used 8.3 Check automatic roll adjustment and protection mechanisms are working correctly 8.4 Adjust mill settings when required for effect of breakdowns and urgent maintenance
9. Monitor mill performance	9.1 Ensure all grain and flour tests are carried out to required schedule and procedures 9.2 Adjust settings where required for variation in grain, grist and atmospheric conditions 9.3 Monitor milling and invisible loss per production period

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.

Skill	Description
Reading	Interpret mill flow diagrams Interpret food safety, food labelling and other regulations affecting flour mills
Writing	Record flour milling equipment status on paper-based and electronic media
Numeracy	Estimate break roll percentages through visual examination, hand stratification and test sieving
Navigate the world of work	Interpret and follow regulatory requirements and seek clarification or other assistance when required Identify and describe own skills, knowledge and experience within context of job role Seek advice and feedback on current work performance
Interact with others	Communicate production requirements and technical information to other employees Use effective communication skills to allocate tasks and provide feedback to team members Use appropriate vocabulary, including technical language directly relevant to role Recognise personal strengths and challenges associated with interacting with others in the workplace
Get the work done	Perform contingency planning for equipment breakdown, including failure mode effects analysis Adjust break rolls to take into account number of break stages, grist composition, specification of finished product Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality specifications across flour milling operations in the workplace

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3004 Control mill processes and performance	FDFGR3004A Control mill processes and performance	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA3004 Control mill processes and performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

interpreted mill flow diagrams and production requirements

identified customer requirements

determined correct settings for equipment

set and monitored break and reduction system equipment

achieved flour recipes through correct use of grist and mill settings

monitored equipment settings and performance

adjusted mill settings for breakdowns and other contingencies

set all related processes for:

break

scratch

sizing

reduction and other milling

supervised wheat conditioning

ensured settings take into account the capability of equipment and the need to avoid imbalances, product build ups and chokes

ensured all grain and flour tests are carried out to required schedule and procedures

applied safe work practices and identified work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

alternative and historical milling techniques, including:

stone grinding

‘low’ or one pass through grinding

use of small manual or electric milling machines

semolina process compared with traditional flour milling process

conventions and techniques in drawing mill flow diagrams

characteristics of different grist and their milling requirements

purpose design and steps in the break process, including:

overall aim of removing bran from endosperm in large pieces while minimising bran powder and flour

roller design

flute design

roller speed

number of passages

destinations of product from each break roll

purpose, design and principles of the purification process, including:

sieve design

role of sifting, shaking, gravity and aspiration (upward air)

screening decks

exhaust ports and chambers

collection of throughs

overtails

relationship of purification to later reduction stages

scratch equipment and process to remove small pieces of bran and germ from endosperm after sizing or purification

relationship of particle size to reduction roller efficiency

reduction which grinds flour into required fineness while controlling damage to starch granules and minimising abrasion to any bran and germ particles present

features and performance characteristics of milling equipment as specified in manufacturer reference material

relationship between total dressing surface ratio to mill capacity

calculation of break roll percentages

techniques to avoid imbalances, product build ups and chokes

mill balance requirements and techniques, including:

ensuring that stock does not return to immediate preceding passage or equipment

feed to first break at a constant rate

evenness of feed into rolls

maintenance of conveyor and air settings to achieve constant feed

calculation of mill performance, including:

invisible loss rate

theoretical and actual milling loss rate.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

break and reduction roll process and related equipment and services

conditioned grain suitable for the break and reduction roll process

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3005 Conduct rice harvest receivals

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to coordinate receival, drying and storage procedures during the rice harvesting period.

The unit applies to individuals who work in the rice grain receivals sites who are responsible for receiving paddy rice for storage and preparation of rice seed. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan rice harvest receivals	1.1 Plan for equipment preparation in conjunction with harvest schedule 1.2 Assess labour requirements and make recommendations on labour requirements 1.3 Identify the requirements for licences and permits, and ensure they are met 1.4 Identify, select and fit personal protection equipment
2. Receive rice	2.1 Plan storage requirements to allow segregation by variety 2.2 Evaluate and recommend haulage resources 2.3 Identify strategies and resource requirements for drying grain 2.4 Instruct grain suppliers on procedures to deliver grain at maximum quality 2.5 Maintain work area according to workplace housekeeping standards
3. Monitor moisture content	3.1 Monitor grain for moisture content against specifications 3.2 Adjust receival operations to control moisture in stored grain according to procedures 3.3 Assess grain to ensure grain is dried to within required moisture level specifications 3.4 Record grain handling information according to workplace procedures
4. Implement harvest receival schedule	4.1 Manage operating hours to suit harvest resources 4.2 Coordinate equipment operation for maximum efficiency during harvest receivals 4.3 Schedule maintenance and servicing requirements to fit with the harvesting receival plan 4.4 Record harvest schedule information according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets plans, specifications, and other documentation from a variety of sources, and consolidates information to determine rice storage and preparation requirements
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice grain storage records
Numeracy	Make calculations appropriate for measuring and estimating rice weights and volumes for storage Performs mathematical calculations for testing and interpreting rice samples and results to determine action
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3005 Conduct rice harvest receivals	ZRGRPRH3A Conduct rice harvest receivals	Updated to meet Standards for Training Packages Minor changes to performance criteria	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

Assessment Requirements for FBPGRA3005 Conduct rice harvest receivals

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has conducted rice harvest receival for at least three rice grain varieties, including:

accessed workplace information to identify rice receival requirements

confirmed supply of necessary equipment and related attachments, materials and services

identified, selected, fitted and used personal protective clothing and equipment

followed workplace health and safety procedures

confirmed supply of necessary equipment and services to carry out set-up operations

monitored the rice harvest receival system and equipment operation to identify out-of-specification results or non-compliance

took corrective action in response to out-of-specification results or non-compliance

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

monitored moisture content and taken action to address moisture issues

maintained work area to meet housekeeping standards

managed resources required for rice receival

maintained workplace records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic operating principles of the rice harvest receival system, equipment and related processes, including:

scheduling requirements

resource requirements

checking/regulating/adjusting work processes

rice harvest haulage resources, including:

company or contractor haulers

combination of trucks and trailers

handling requirements of rice, including:

drying and aeration requirements

effect of ambient conditions

humidity and moisture

visual identification of short, medium and long grain rice varieties used within the organisation

methods of measuring rice condition and controlling the handling and storage conditions

common causes of variation in rice quality/handling/storage practice, and corrective actions required

workplace health and safety hazards and controls

procedures and responsibility for reporting performance information

operation and monitoring of equipment and processes, including:

control panels and systems

shutdown procedures

cleaning procedures

cleaning requirements and status

cleaning records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

harvest/receival schedule

rice harvest receival equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

communication and recording systems and procedures

cleaning procedures, records/clearance as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3006 Implement a paddy receival and grain cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to remove foreign materials and clean and prepare paddy rice for further processing.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the paddy receival and grain cleaning process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a paddy receival and grain cleaning process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on paddy receival and grain cleaning activity and performance requirements
2. Prepare the paddy receival and grain cleaning equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the paddy receival and grain cleaning process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the paddy receival and grain cleaning process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3006 Implement a paddy receival and grain cleaning process	ZRGRPPR2A Operate a paddy rice preparation process	Updated to meet Standards for Training Packages Change to coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3006 Implement a paddy receival and grain cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a paddy receival and grain cleaning process for at least three rice grain varieties, including:

accessed and interpreted workplace information for paddy rice preparation requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the process

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the paddy rice preparation process, including:

visual identification of short, medium and long grain rice varieties used within the organisation

related preparation requirements

process flow and the effect of paddy rice preparation process on the end product

basic operating principles of equipment, including:

operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common impurities found in paddy rice

acceptable levels of foreign materials content in cleaned paddy rice

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials on the paddy rice preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the production process, including

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

paddy rice cleaning and related equipment and services used on a commercial scale

paddy rice to be cleaned

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3007 Implement a rice blending and cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to blend and clean different rice varieties to meet customer specifications in a rice milling process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the blending and cleaning process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice blending and cleaning process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice blending and cleaning activity and performance requirements
2. Prepare the rice blending and cleaning equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice blending and cleaning process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice blending and cleaning process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3007 Implement a rice blending and cleaning process	ZRGRPBC2A Operate a rice blending and cleaning process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3007 Implement a rice blending and cleaning process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice blending and cleaning process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify blending and cleaning processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

took corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the blending and cleaning process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the blending and cleaning process, including:

process flow and the effect of blending and cleaning process on the end product

varieties and standards of rice

basic operating principles of equipment, including:

bins

bulkers

tipping/running equipment

opening slides

sieves/screens

conveyor belts and elevators

weighers

transfer equipment

moisture meter

process control equipment

cleaning equipment

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation and corrective action

requirements of materials and effect of variation in raw materials and/or rice variety on the blending and cleaning preparation process

sampling and testing associated with process monitoring and control

the impact of moisture content in rice on rice processing

faulty rice product, including

incorrect type

incorrect moisture content

chalky grains

foreign materials

incorrect colour

immature grain

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

checking magnets

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the blending and cleaning process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial-sized rice blending and cleaning equipment and services

rice to be blended and cleaned

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3008 Implement a rice colour sorting process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate an optical rice colour sorting process to remove impurities and substandard rice received from the whitening process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the colour sorting process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice colour sorting process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice colour sorting activity and performance requirements
2. Prepare the rice colour sorting equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice colour sorting process	3.1 Start and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions 3.3 Identify variation in equipment operation, and report maintenance requirements according to workplace reporting procedures 3.4 Collect samples and test to ensure rice meets colour specifications 3.5 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.6 Ensure workplace meets housekeeping standards 3.7 Maintain records according to workplace requirements
4. Shut down the rice colour sorting process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3008 Implement a rice colour sorting process	ZRGRPCS2A Operate a rice colour sorting process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3008 Implement a rice colour sorting process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice colour sorting process for at least three rice grain varieties, including:

accessed and interpreted workplace information for colour sorting process requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the colour sorting process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice colour sorting process, including:

methods for determining the number of passes through the colour sorting process

process flow and the effect of rice colour sorting on the end product

visual identification of short, medium and long grain rice varieties used within the organisation

basic operating principles of colour sorting equipment, including:

primary colour sorter

secondary colour sorter

an operational understanding of main colour sorting equipment components:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear and problems

appropriate settings and/or related parameters for different impurities, and the importance of settings for glass

appropriate adjustments to maintain product specifications

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and the effect of variation in raw materials on colour sorting process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters

recognition and fault-finding for typical equipment faults and related problems, including:

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice colour sorting process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice colour sorters and related equipment and services

commercial quantity of rice to be sorted

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3009 Implement a rice flour break process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to separate the bran and other components from the endosperm to produce flour using rice break and fine break equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour break process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a flour break process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on flour break activity and performance requirements
2. Prepare the flour break equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the flour break process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the flour break process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3009 Implement a rice flour break process	ZRGRPFB2A Operate a rice flour break process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3009 Implement a rice flour break process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour break process for at least three rice grain varieties, including:

accessed workplace information to identify rice flour break requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and selected appropriate flour break settings and/or related parameters to achieve required outcomes, including:

flow rates

adjusting roller pressure

clearing chokes or jams

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the colour sorting process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour break process, including:

the purpose of break rolls

process flow and the effect of rice flour break process on the end product

visual identification of short, medium and long grain rice varieties used within the organisation

materials used in the break process, including:

large brokens

small brokens

different rice varieties

by-products produced, including:

bran

pollard

screenings

basic operating principles of equipment, including:

rice break equipment

break rolls (roller mills)

transfer equipment

ripple mill

pin mill

impact detacher

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

faulty rice product, including:

pollard

damaged rice

brokens

incorrect type

incorrect moisture content

chalky grains

foreign materials

incorrect colour

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour break process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice flour break equipment and services

commercial qualities of rice raw materials

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3010 Implement a rice flour grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate and maintain the sieving machinery for a rice flour grading process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour grading process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice flour grading process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice flour grading activity and performance requirements
2. Prepare the rice flour grading equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice flour grading process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice flour grading process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3010 Implement a rice flour grading process	ZRGRPFG2A Operate a rice flour grading process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3010 Implement a rice flour grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour grading process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify rice flour grading processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice flour grading process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour grading process, including:

visual identification of short, medium and long grain varieties of rice grain and rice flour used within the organisation

process flow and the effect of rice flour grading on the end product

flow of this process and the effect of rice flour grading process on the end product

separation of the break stock (chop) into appropriate flows to the next break, purifiers and sizing rolls

source of raw materials (from break process)

basic operating principles of equipment, including:

plansifters and accessories

transfer equipment

compressors

aspirators

filtrators

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in raw materials and rice variety on the rice flour grading process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour grading process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial milling rice flour grading equipment and services

commercial volumes of flour to be graded

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3011 Implement a rice grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to sort and remove foreign grains and other matter from rice using scalping equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice grading process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice grading process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice grading activity and performance requirements
2. Prepare the rice grading equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice grading process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice grading process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3011 Implement a rice grading process	ZRGRPRG2A Operate a rice grading process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3011 Implement a rice grading process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice grading process for at least three rice grain varieties, including:

accessed and interpreted workplace information for rice grading processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice grading process

diagnosed common faults and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed records according to workplace procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice grading process, including:

visual identification of short, medium and long grain rice varieties used within the organisation, including recognition of double or single stress cracked rice

process flow and the effect of rice grading process on the end product

effect of grain heat on grading process

basic operating principles of equipment, including:

balance bins

plansifters and accessories

length graders

width graders

destoners

transfer equipment

weighers

indent cylinders and adjustments

correct amount of weight on whiteners

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation and corrective action

requirements of materials and effect of variation in raw materials on the rice grading process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice grading process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial milling rice grading equipment and services

commercial volumes of rice to be graded

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3012 Implement a rice hulling and separation process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to remove the husks and separate brown rice from paddy rice using hulling and separation equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice hulling and separation process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a hulling and separation process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on hulling and separation activity and performance requirements
2. Prepare hulling and separation equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor hulling and separation process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down hulling and separation process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3012 Implement a rice hulling and separation process	ZRGRPHS2A Operate a hulling and separation process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to title, elements and performance criteria	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

Assessment Requirements for FBPGRA3012 Implement a rice hulling and separation process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a hulling and separation process for at least three rice grain varieties, including:

accessed and interpreted workplace information for hulling and separation requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted separation and hulling process equipment to achieve required outcomes, including:

monitored control points

conducted inspections

confirmed process remains within specification

conducted equipment changeover/replacements according to procedures

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

followed personal hygiene practices according to food safety procedures

monitored the quality of process, and taken corrective action in response to out-of-specification results

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the hulling and separation process and the effect of hulling/shelling and separation process on the end product, including:

visual identification of short, medium and long grain rice varieties used within the organisation

process flow and the effect of hulling and separation process on the end product

basic operating principles of equipment, including:

huller rollers and replacement/reversal

elevators

spouts

tilt paddy tables

operational understanding and adjustments of main equipment components, including:

status and purpose of guards

equipment operating capacities, efficiencies and applications

purpose and location of sensors and related feedback instrumentation

knowledge of services required and action to take if services are not available

basic operating principles of process control, including:

process control equipment

the relationship between control panels and systems

product/process changeover procedures and responsibilities

quality characteristics, including:

requirements of materials and effect of variation in raw materials on the hulling and separation process

common causes of variation, and corrective action required, including contamination and mixed rice

sampling and testing associated with process monitoring and control

quality indicators, including moisture

equipment operating requirements, parameters and corrective action required where operation is outside specified operating parameters, including:

identification of typical equipment faults and related causes

recognition of signs and symptoms of blocked, faulty or worn equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

routine maintenance procedures

methods used to monitor the hulling and separation process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

waste/rework collection

manual handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

hulling equipment and services

tilt paddy tables for separating grain from paddy

product to be hulled and separated

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule

specifications, control points and processing parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3013 Implement a rice product manufacturing process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare ingredients and produce rice food products using a manufacturing process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice product manufacturing process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice product manufacturing process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice product manufacturing activity and performance requirements
2. Prepare the rice product manufacturing equipment for operation	2.1 Ensure raw materials available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice product manufacturing process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice product meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice product manufacturing process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3013 Implement a rice product manufacturing process	ZRGRPPM2A Operate a rice product manufacturing process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3013 Implement a rice product manufacturing process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice product manufacturing process for at least three rice products, including:

accessed and interpreted workplace information to identify rice product manufacturing processing requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice product manufacturing process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice product manufacturing process, including:

process flow and the effect of rice product manufacturing process on the end product

product handling and storage requirements

additives and raw materials/ingredients combined to create a finished product

materials used in the process, including:

rice

ingredients

additives

basic operating principles of equipment, including:

ingredient mixers

product manufacturing equipment

product packaging

weigher

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action

requirements of materials and effect of variation in ingredients on the rice product manufacturing process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice product manufacturing process, including:

inspecting

measuring

testing

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial ingredient mixers and rice product manufacturing equipment and services

ingredients required for the product manufacturing process

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

recipes, specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3014 Implement a rice seed preparation and storage system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This is unit of competency describes the skills and knowledge required to manage preparation and storage of rice seeds for planting.

The unit applies to individuals who are production workers in the rice grain receivals sites and are responsible for receiving paddy rice for preparation and storage for agricultural use. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Produce high quality seed	1.1 Label seed clearly and accurately to company requirements 1.2 Apply improvement measures to agricultural seed stock to be stored
2. Determine seed requirements	2.1 Calculate seed requirements for the area to be sown 2.2 Check seed varieties against available market data and details, and report according to workplace procedures
3. Evaluate, grade and test seed stocks	3.1 Ensure seed is graded to required size 3.2 Collect seed samples, package and send for testing according to workplace procedures 3.3 Maintain workplace records according to workplace procedures
4. Collect and deliver seed	4.1 Estimate delivery or supply terms, and apply when collecting or delivering seed 4.2 Ensure seed sold or purchased conforms to legislation and regulations 4.3 Arrange appropriate delivery resources according to workplace procedures 4.4 Complete sales and purchase documentation according to workplace procedures
5. Store seed safely	5.1 Select and prepare seed storage within food safety requirements 5.2 Organise seed handling and storage equipment and related attachments and materials 5.3 Ensure seed is stored safely under conditions that maintain quality and viability according to workplace health and safety procedures 5.4 Monitor seed systematically for pest status, and apply control measures according to workplace procedures 5.5 Label seed according to workplace procedures 5.6 Clean and maintain seed storage and work area according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets plans, specifications, and other documentation from a variety of sources, and consolidates information to determine rice storage and preparation requirements
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice grain storage records
Numeracy	Makes calculations appropriate for measuring and estimating rice weights and volumes for seed sowing and storage Performs mathematical calculations for testing and interpreting rice samples and results to determine action
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures, industry standards and legislative requirements Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3014 Implement a rice seed preparation and storage system	ZRGRPSP3A Operate a rice seed preparation and storage system	Updated to meet Standards for Training Packages Changes to title, elements and performance criteria	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

Assessment Requirements for FBPGRA3014 Implement a rice seed preparation and storage system

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice seed preparation and storage system for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify seed preparation and storage requirements

confirmed availability of necessary seed handling and storage equipment and related attachments, materials and services

followed workplace health and safety procedures

followed workplace food safety procedures

monitored the seed preparation and storage process and equipment operation to identify out-of-specification results or non-compliance, including:

maintaining seed segregation

collecting seed samples

recording information

testing seeds

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

taken corrective action in response to out-of-specification results or non-compliance

calculated seed requirements for planting

maintained work area to meet housekeeping standards

maintained workplace records.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic operating principles of the seed preparation and storage process

seed varieties and related treatments, including:

cleaning

handling

storage requirements

rice seed varieties, market demand and availability

methods to identify and separate weed seeds and contaminants from seed stock

optimal storage/germination conditions and how these can be achieved

seed pests and related control measures

sources of purchased seed

sampling and testing procedures

methods used to calculate seed requirements

methods of measuring rice condition and controlling the handling and storage conditions

common causes of variation in rice quality/handling/storage practice, and corrective actions required

significance and methods of monitoring control points within the seed storage and preparation process

operation and monitoring of equipment and processes, including control panels and systems

workplace health and safety hazards and controls

procedures and responsibility for reporting performance information

seed preparation and storage process and equipment, including:

taking samples and conducting tests

monitoring conditions, including, moisture, humidity and temperature of storage facilities

effectiveness of measures to prevent pest infestation

workplace procedures, regulatory and licensing requirements for seed preparation and storage

legislation relevant to this industry, including:

food standards code, including, labelling, weights and measures, and food safety

agricultural seed

environmental management

work health and safety

anti-discrimination and equal opportunity

seed preparation and storage equipment, including:

transfer equipment

weighers

storage bins

seed improvement measures, including:

roguing of off-types and undesirable weeds

grading out weed seeds, small grains and other impurities

sales, packaging and transport of rice for agricultural purposes, including:

sales and delivery procedures and documentation

packaging methods

transport methods and arrangements

seed testing, including:

purity testing

grain size

viability

cleaning requirements and cleaning records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

seed control system

seed preparation, handling and storage equipment

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

communication and recording systems and procedures

cleaning procedures, records/clearance

production schedule

routine preventative maintenance schedule as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3015 Implement a rice whitening process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to take brown rice and convert it to white rice through a friction abrasive whitening process.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice whitening process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice whitening process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice whitening activity and performance requirements
2. Prepare the rice whitening equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice whitening process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace requirements
4. Shut down the rice whitening process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3015 Implement a rice whitening process	ZRGRPRW2A Operate a rice whitening process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3015 Implement a rice whitening process

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice whitening process for at least three rice grain varieties, including:

accessed and interpreted workplace information for rice whitening process requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

selected, fitted and used personal protective equipment and followed workplace health and safety procedures

taken corrective action and adjustments in response to out-of-specification results

monitored supply and flow of materials to and from the rice whitening process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice whitening process, including:

visual identification of short, medium and long grain rice varieties used within the organisation

process flow and the effect of rice whitening process on the end product

degree of whitening required and relation to number of passes

basic operating principles of equipment, including:

balance bins

abrasive whitener

friction whitener

vertical or horizontal whiteners/water polishers

testing equipment

an operational understanding of main equipment components, including:

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear, including identifying holes in whitening screens, identifying worn scrolls, and making appropriate adjustments

appropriate settings and/or related parameters, including whitener weights adjustments to meet specifications

isolation or lock-out procedures

confirming that equipment is clean and correctly configured for processing requirements

confirming that sensors and controls are correctly positioned

scheduled maintenance requirements

product/process changeover procedures and responsibilities

quality characteristics, including:

common causes of product variation, and corrective action, including moisture levels

requirements of materials and effect of variation in raw materials on the rice whitening preparation process

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

out-of-specifications troubleshooting procedures

typical equipment faults and related causes, including recognition of signs and symptoms of faulty equipment and early warning signs of potential problems

requirements of different shutdowns, including emergency and routine weekly shutdowns, product changeover, and procedures to follow in the event of a power outage

requirements of different start-up procedures following shutdown

methods used to monitor the rice whitening process, including:

inspecting

measuring

testing, including moisture, non-metallic foreign materials, metallic foreign materials

contamination/food safety risks associated with the process, and related control measures

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

industrial paddy grain cleaning machine that has the capacity to process at least four tonnes per hour

paddy destoner that has the capacity to process at least four tonnes per hour

rice to be whitened

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment operating instructions and manuals

production schedule

customer specifications, control points and processing parameters

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA3016 Implement a rice flour blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to blend rice flour to specification using rice flour blending equipment.

The unit applies to individuals who are production workers in the rice processing environment and are responsible for the rice flour blending process. They work under minimal supervision and take responsibility for their own work and that of others in their team.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for safe work in a rice flour blending process	1.1 Select and fit personal safety protection equipment according to workplace safety procedures 1.2 Select and fit hygiene protection equipment according to workplace food safety hygiene procedures 1.3 Perform personal hygiene cleaning procedures 1.4 Receive and interpret instructions on rice flour blending activity and performance requirements
2. Prepare the rice flour blending equipment for operation	2.1 Ensure raw materials are available to meet operating requirements 2.2 Identify and confirm the status of cleaning and maintenance requirements 2.3 Fit and adjust machine components and related attachments according to operating requirements 2.4 Enter processing/operating parameters to meet safety and production specifications 2.5 Check, adjust and conduct routine maintenance on equipment to ensure required performance 2.6 Conduct pre-start checks according to workplace instructions
3. Operate and monitor the rice flour blending process	3.1 Start up and operate process according to workplace procedures 3.2 Monitor equipment to identify variation in operating conditions, and adjust according to product specifications 3.3 Identify variation in equipment operation, and repair or report maintenance requirements according to workplace reporting procedures 3.4 Implement required safety procedures 3.5 Collect samples and test to ensure rice meets specification 3.6 Identify, rectify or report out-of-specification product/process to maintain process within specification 3.7 Ensure workplace meets housekeeping standards 3.8 Maintain records according to workplace instructions
4. Shut down the rice flour blending process	4.1 Identify appropriate shutdown procedure 4.2 Shut down the process safely according to workplace procedures 4.3 Identify maintenance requirements, and report according to workplace procedures

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.

Skills	Description
Reading	Reads and interprets instructions, operating procedures, specifications, and other documentation from a variety of sources, and consolidates information to determine rice production actions and activity
Writing	Accurately records and completes organisational documentation using clear language, correct spelling, grammar and terminology when reporting and maintaining rice processing records
Numeracy	Interprets and manipulates numerical information for volumes, weights and measures Performs mathematical calculations to check, interpret and confirm results of system tests
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Takes full responsibility for following policies, procedures and industry standards Identifies and acts on issues that contravene relevant policies, procedures and legal requirements
Interact with others	Cooperates with others and contributes to work practices where joint outcomes are expected and deadlines are to be met
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and workload for efficiency and effective outcomes Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Uses the main features and functions of digital tools to complete work tasks and access information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA3016 Implement a rice flour blending process	ZRGRPRB2A Operate a rice flour blending process	Updated to meet Standards for Training Packages Change of coding to reflect revised AQF level Changes to the title, elements and performance criteria	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

Assessment Requirements for FBPGRA3016 Implement a rice flour blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has implemented a rice flour blending process for at least three rice grain varieties, including:

accessed and interpreted workplace information to identify rice flour blending requirements

confirmed supply of necessary materials and services

conducted pre-start checks, started, operated, monitored and adjusted process equipment to achieve required outcomes

stored blended product according to food health and safety requirements

selected, fitted and used personal protective equipment

followed workplace health and safety procedures

monitored control points and conducted inspections to confirm process remains within specification

taken corrective action in response to out-of-specification results

monitored supply and flow of materials to and from the rice flour blending process

diagnosed common faults, and rectified or reported equipment failure within level of responsibility and according to workplace procedures

completed workplace records according to procedures

maintained work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the rice flour blending process, including:

visual identification of short, medium and long grain varieties of rice and rice flour used within the organisation

process flow and the effect of rice flour blending process on the end product

raw materials used in blending, including rices, starch and gel

basic operating principles of equipment, including:

an operational understanding of main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

inspection of equipment condition to identify any signs of wear

appropriate settings and/or related parameters

isolation or lock-out procedures

configuring processing requirements

confirming that sensors and controls are correctly positioned

confirming that scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

product/process changeover procedures and responsibilities

quality characteristics and requirements of rice flour and ingredients, including:

common causes of product variation, and corrective action

sampling and testing associated with process monitoring and control

equipment operating requirements, parameters and corrective action required where operation is outside specified parameters, including:

typical equipment faults and related causes, including recognition of signs and symptoms of faulty equipment, and early warning signs of potential problems

requirements of different shutdowns, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

methods used to monitor the rice flour blending, including:

inspecting

measuring

testing

contamination/food safety risks associated with rice flour blending and related control measures

rice flour blending equipment, including:

ribbon blenders

sieves

weighing equipment

mechanical/pneumatic raw materials transfer equipment

cleaning and sanitation procedures

work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an industrial rice processing plant or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

commercial rice flour blending equipment and services

commercial volume of rice flour to be blended

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

equipment operating instructions and manuals

production schedule

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4001 Control power and automation for milling processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to match milling requirements to available services and equipment.

The unit applies to millers who are required to set and control milling equipment in industrial flour mills, including semolina mills and mills without purifiers. It includes development of strategies for effective use of power and automation, and directing programmed and other maintenance in order to ensure that milling performance is maintained.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish range of utilities and services used by mill	1.1 Identify distributed services used in mill 1.2 Ensure schematics showing location and distribution of services are available and understood by key personnel 1.3 Categorise services as critical to mill operation or ancillary according to workplace procedures 1.4 Develop contingency strategies in the event of utilities and services requiring maintenance or repair
2. Review mill electric power system for start-up and power demand management	2.1 Identify mains supply terminal, input voltage and electricity supplier 2.2 Identify mill transformers and distribution to sub-mains 2.3 Identify back-up generation and supply system, including automatic and manual operation conditions 2.4 Identify location of mill equipment and areas supplied by each sub-main and switchboard 2.5 Recognise key features and requirements of installed electrical safety systems, including lock off and isolation switches 2.6 Obtain maximum demand and diversity factor (power factor correction) and identify implications for mill operations 2.7 Establish motor control and start-up procedures according to manufacturer, engineer and supply authority procedures
3. Establish scope of hydrocarbon fuel use by mill	3.1 Identify capacity and fuel use of any on-site boilers 3.2 Locate emergency generators and their fuel source 3.3 Identify other fuel-powered equipment and processes 3.4 Locate location of fuel reservoirs/tanks and review against mill strategy for the prevention of dust explosions
4. Establish type and location of mill controls	4.1 Identify mill operations and equipment controlled automatically 4.2 Identify mill operations and equipment controlled through central process control stations/terminals 4.3 Identify mill operations and equipment controlled manually 4.4 Determine back-up strategies for mill control in the event of failure of control equipment
5. Control pneumatic conveying system	5.1 Determine processes where negative or positive pressure is required 5.2 Monitor air speed and volume requirements for conveying tasks 5.3 Select air speed and volume appropriate for exhausts 5.4 Balance negative pressure systems according to mill operation procedures 5.5 Monitor for abnormal increases in blow-line pressure 5.6 Determine cleaning intervals for dust collectors
6. Control wheat damping and conditioning	6.1 Monitor adequacy of water supply according to mill operation procedures 6.2 Determine if feed forward or feedback system is used 6.3 Supervise moisture testing of wheat according to workplace procedures 6.4 Set damping system controls for desired moisture level taking into account feed rate and lying-in time
7. Establish strategies and practices for efficient use of power and automation	7.1 Maximise throughput to mill capacity where possible 7.2 Ensure manufacturer maintenance and lubrication schedules are followed 7.3 Ensure standard operating procedures (SOPs) for controls and workstations are developed and up to date

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.

Skill	Description
Numeracy	Identify maximum power demand for mill Identify typical range of power demand for mill, taking into account scope of equipment and average production requirements
Navigate the world of work	Challenge and develop own management style and innovative practices Monitor adherence to legal and regulatory standards and responsibilities for self and others Consider own role in terms of contribution to broader goals of the work environment, and adapt and renegotiate role and responsibilities when this has the potential to increase effectiveness
Interact with others	Use appropriate language and communication skills to facilitate discussions Provide information about innovative practices, processes and products Clarify the purpose and possible actions to be taken as a result of work-related communications
Get the work done	Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data Source, collect and organise a range of data about performance against targets Identify maintenance requirements and develop schedules

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4001 Control power and automation for milling processes	FDFGR4001A Control power and automation for milling processes	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA4001 Control power and automation for milling processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

interpreted schematics and identified range of utilities used by mill

determined importance of services to mill operations

identified key features and requirements of installed electrical safety systems

matched milling requirements to available services and equipment, including electricity, gas and other fuels, steam generation, hydraulics and pneumatics

used computerised and other control equipment to achieve desired milling outcomes

determined fuel sources and power demand patterns for mill operations

assessed fuel supply capacity

determined control equipment and control options for mill

established risk management and contingency strategies for mill power and automation

integrated equipment maintenance and lubrication strategies with production requirements

interpreted manuals, other technical information, diagrams and drawings

applied safe work practices and identified work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of electric motors and their advantages and disadvantages

function and operational requirements of power system components, including:

mains supply terminal

mill transformers

back-up generation and supply system

electrical safety systems

motor control and motor protection strategies

demand and diversity factors

fuel sources for mill uses, including:

on-site boilers

emergency generators

fuel powered equipment

mechanical power transmission types and principles, including:

direct drives

belt drives

chain drives

gears

factors influencing the velocity of particles in free air and in positive and negative air streams

strategy for the prevention of dust explosions

design principles used in exhaust systems for fans, ductwork and dust collectors

advantages and disadvantages of axial flow, propeller and centrifugal fans

advantages and disadvantages of forward, backward and radial bladed rotors

types of mill controls and back-up strategies

purpose and function of instrumentation, including:

proximity switches

position sensors

transducers

tachometers

flow meters

weighers

load cells

bin level indicators

pressure switches

programmable logistic controllers (PLCs), system control and data acquisition (SCADA) systems, and other programmable instrumentation and systems

mill equipment and its location and function

maximum power demand for mill

typical range of power demand for mill, taking into account scope of equipment and average production requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4002 Supervise testing processes for wheat and flour

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to establish and supervise specific quality and testing processes for wheat and flour in a flour mill to ensure compliance with regulatory and commercial requirements.

The unit applies to individuals who set tests to be undertaken, establish acceptable limits and maintain accuracy in the mill testing regime. The emphasis in this unit is on the grain and flour specific quality and testing processes used in flour milling.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify specification for mill products and performance	1.1 Identify customer specification according to customer order 1.2 Review range and availability of suitable grain to meet performance requirements 1.3 Set target range for grain and flour tests to achieve customer specification, consistency and maximum yield 1.4 Identify mill critical control points according to operating procedures 1.5 Identify regulatory requirements relevant to mill and mill products including safe work practices, food safety and environmental requirements
2. Establish sampling procedures and tests for grain	2.1 Determine tests and sampling procedures for received grain 2.2 Determine tests and sampling procedures for grists 2.3 Determine tests and sampling procedures for grain conditioning
3. Establish sampling procedures and tests for flour	3.1 Determine flour tests to be undertaken at each reduction stage 3.2 Determine number of samples to be taken to ensure representative results are achieved 3.3 Determine reference tests required for milling 3.4 Establish procedures for storage and labelling of samples according to work health and safety and environmental requirements
4. Establish statistical process control procedures for mill	4.1 Establish procedures for recording test results and monitoring period 4.2 Establish normal distribution standard deviation targets for each test 4.3 Monitor standard deviations for out of control results 4.4 Review results against reference tests 4.5 Determine root cause of out of control results
5. Establish procedures for test equipment maintenance and accuracy	5.1 Establish maintenance schedules for test equipment in conjunction with suppliers and maintenance staff 5.2 Identify schedule and staff for calibration of test equipment 5.3 Ensure written procedures for each test identify actions to be followed in the event of actual or suspected equipment malfunction according to workplace practices 5.4 Arrange for testing of control samples at commencement of each shift or run 5.5 Record test results and establish monitoring procedures to identify operator or equipment test result variations not related to variation in wheat or flour 5.6 Arrange for operator training or equipment variation as appropriate according to workplace needs

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.

Skill	Description
Reading	Interpret maintenance schedule and procedures for test equipment Interpret manuals, diagrams, drawings and other technical information
Writing	Establish maintenance schedules for test equipment Compile reports to disseminate information about equipment and milling performance to a range of audiences
Numeracy	Apply basic statistical skills sufficient to calculate averages, means and population and sample standard deviations from given data Determine calibration procedures and schedule for test equipment
Navigate the world of work	Challenge and develop own management style and innovative practices Monitor adherence to legal and regulatory standards and responsibilities for self and others Consider own role in terms of contribution to broader goals of the work environment and adapt and renegotiate role and responsibilities when this has the potential to increase effectiveness
Interact with others	Identify training for operators, where required Completing workplace documentation use appropriate language and communication skills to facilitate discussions Provide information about innovative practices, processes and products Clarify the purpose and possible actions to be taken as a result of work related communications
Get the work done	Supervise wheat and flour related tests including tests for moisture, contamination/purity, protein level , protein quality, ash content, colour, starch proportion, gluten elasticity and extensibility Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data Source, collect and organise a range of data about wheat and flour quality

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4002 Supervise testing processes for wheat and flour	FDFGR4002A Supervise testing processes for wheat and flour	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA4002 Supervise testing processes for wheat and flour

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

identified and interpreted customer requirements

identified regulatory requirements for mill operation

identified mill critical control points

established sampling procedures and tests for grain

determined sampling procedures and rates for tests

established procedures for test equipment maintenance and accuracy

established procedures for storage and labelling of samples

integrated testing regime with HACCP system

maintained integrity of mill testing regime through use of control and reference tests and appropriate calibration and maintenance of test equipment

applied safe work practices and identified work health and safety hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

effect of reduction and break stages on flour characteristics, including:

protein level

protein quality

ash content

colour

starch proportion

dough rheology

test and test procedures appropriate to grain, including:

sample appearance and smell

sieving for sample purity

near infrared test (NIR) and other tests for moisture, protein content, colour and grain hardness

difference between ‘as is’ and ‘dry weight’ and moisture corrected moisture results and conversion of other parameters

gluten washing test for protein quality

Hagberg Falling Number test, including conversion of results to Perten Liquefaction Numbers

Kern chondrometer test and other specific weight tests

tests and test procedures related to flour, including:

NIR tests for flour moisture, protein content, colour, water absorption and ash content

colour testing using Kent-Jones and Martin flour colour grader

Pekar test

laboratory sieve tests

Brabender Extensograph and Farinograph test for dough stretching

viscosity tests

starch damage tests

Chittick test for carbon dioxide release

baking tests

reference tests used for calibration, including:

oven test for moisture

Zeleny test for protein quality

Single Kernel Characterisation System (SKCS) test

Stenvert test for hardness

electrophoresis test for variety

image analysis for particle size and colour

muffle furnace test for ash content

fibre tests

expected extraction rate for different stages of the milling process

Australian grain characteristics relevant to milling, including:

variety

wheat segregations, including soft, Australian Premium White (APW), Hard and Prime Hard (PH)

other Australian grain segregations

typical composition of bread, biscuit and cake-making flours, including moisture, sugar, starch, protein, fibre and mineral matter

flour characteristics giving rise to faults in bread, pasta or other flour based products, including:

incorrect flour strength

incorrect alpha-amylase activity

incorrect amount of damaged starch

bran contamination

incorrect improver dosage

heat damaged wheat

tainted flour

microbiology tests for grain and flour

tests used in manufacture of by-products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4003 Manage mill logistics and support services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to manage support and logistics services to ensure safe and efficient operation of a flour mill and compliance with regulatory and commercial requirements.

The unit applies to individuals who establish and supervise the handling, storage, despatch and distribution of materials, including grain, flour and by-products. It also covers supervision of hygiene, work health and safety, pest control and security procedures.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and environmental regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review mill plan and flow diagram to ensure all logistics and support services are correctly identified	1.1 Ensure incorporation of grain and other materials receiving locations in mill plan 1.2 Ensure incorporation of all grain, flour and by-product storage facilities in mill plan 1.3 Review mill flow diagram for inclusion of all break and reduction system equipment and intermediate storage facilities 1.4 Ensure incorporation of all administration, maintenance, utilities and storage areas in mill plan 1.5 Identify directly milled and blended flour products in product flow diagrams and relate to storage and despatch facilities
2. Support product flow through mill	2.1 Review facilities and set operating procedures for grain receival according to mill requirements 2.2 Ensure operators have required training and test materials for testing grain 2.3 Ensure storage availability for received grain, including any divisions 2.4 Confirm intermediate storage requirements based on forward production schedule 2.5 Establish product handling, storage and despatch procedures for just-in-time customers according to safe work practices 2.6 Establish product handling, storage and despatch procedures for daily, weekly or other regular deliveries 2.7 Identify any non-standard storage and despatch requirements 2.8 Establish and supervise inspection and cleaning regime for bins and silos 2.9 Establish and supervise temperature and moisture testing for storage bins and silos
3. Establish mill stock control system	3.1 Integrate warehouse control and information requirements with mill management and control system according to workplace procedures 3.2 Ensure customer orders are passed as soon as possible after receipt to production, storage, and transport departments 3.3 Establish bin stock measuring frequency and method to meet mill stock control requirements 3.4 Set and monitor weighbridge operation and recording procedures for all bulk inward and outward grain and mill products 3.5 Identify locations for automatic and manual recording of internal product transfers 3.6 Establish authorisation and access procedures for use of additives and adjuncts to meet mill stock control requirements
4. Supervise blending of flours to meet orders	4.1 Supervise internal transfer of flour to holding bins 4.2 Determine if volumetric, on-line or batch blending is to be used 4.3 Determine formula for required blend, including any required additives and adjuncts 4.4 Specify flours to be used to most economically achieve required formula according to flour blending requirements 4.5 Supervise blending operation, including data entry into batch or process control computer 4.6 Supervise transfer of blended flour to packing, despatch or storage
5. Supervise product despatch	5.1 Set and monitor ‘give away’ margin above minimum weight in packed flour 5.2 Supervise operation of bag and sack packing, and closing equipment 5.3 Determine, where required, if enterprise or contract vehicles are to be used 5.4 Oversee bag, sack and bulk flour despatch as appropriate according to workplace practices 5.5 Supervise packing and despatch of by-products, including palletisation of wheat-feed according to workplace practices
6. Manage work health and safety, mill safety, security and regulatory procedures for mill or area of responsibility	6.1 Establish or review perimeter security according to mill safety standards and security regulatory procedures 6.2 Confirm site access control point for all vehicle and pedestrian traffic 6.3 Review adequacy of truck holding and turnaround facilities 6.4 Establish or review site work health and safety plan and procedures 6.5 Ensure personal protective equipment, pedestrian walkways, and other pedestrian safety procedures are known and followed 6.6 Review fire protection plan and fire protection facilities, including location and type of extinguishers, suppression systems and alarms 6.7 Review visitor reception, registration and escort protocols for visitor access to non-administration areas 6.8 Establish compliance procedures for environmental, food safety and other regulatory requirements
7. Review mill dust control procedures	7.1 Review equipment and storage cleaning schedule and procedures for dust control effectiveness 7.2 Arrange regular inspections for potential ignition sources to meet safety standards 7.3 Review current dust control and dust explosion relief equipment and arrange for any required maintenance or additional dust control/dust explosion relief equipment according to manufacturers’ specifications 7.4 Establish training in dust control procedures for all employees and contractors
8. Manage pest control procedures	8.1 Review site pest control plan to meet production and food safety requirements 8.2 Ensure all employees are trained to identify signs of insect, rodent and bird infestation 8.3 Establish inspection, sampling and testing regime for all equipment, storage areas and all inward and outward goods 8.4 Determine cause and type of infestations 8.5 Specify appropriate control measures for insect, rodent and bird infestation 8.6 Supervise protection of employees, community and product during treatments 8.7 Ensure compliance with regulations and environmental guidelines 8.8 Establish pest reporting and treatment recording procedures
9. Manage contractors for mill or area of responsibility	9.1 Establish and maintain schedule of contractors and their capabilities for services not performed in-house 9.2 Confirm procedures and delegations for engaging contractors 9.3 Develop site access register for contractors according to workplace requirements 9.4 Ensure contractors are briefed on all mill regulatory and commercial requirements

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.

Skill	Description
Reading	Interpret mill plan and customer orders Interpret manuals, diagrams, drawings and other technical information
Writing	Record despatch and distribution information Compile reports to disseminate information about storage and despatch to a range of audiences
Numeracy	Calculate grain holding capacity, including in terms of days of production Specify grain divisions on receival to suit later blending requirements
Navigate the world of work	Challenge and develop own management style and innovative practices Monitor adherence to legal and regulatory standards and responsibilities for self and others Consider own role in terms of contribution to broader goals of the work environment and adapt and renegotiate role and responsibilities when this has the potential to increase effectiveness
Interact with others	Use appropriate language and communication skills to facilitate discussions Provide information about innovative practices, processes and products Clarify the purpose and possible actions to be taken as a result of work-related communications
Get the work done	Schedule flour blending to suit customer requirements and transport logistics Assess equipment and storage areas for dust control risks Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data Source, collect and organise a range of data about performance against targets

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4003 Manage mill logistics and support services	FDFGR4003A Manage mill logistics and support services	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA4003 Manage mill logistics and support services

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

determined mill requirements for logistics and services, including:

stock control

transport and storage

blending

packing and despatch

security

pest control

analysed flow of operations

assessed requirements and capacity to support each stage of production

assessed operator training for product testing

specified grain divisions on receival to suit later blending requirements

scheduled flour blending to suit customer requirements and transport logistics

assessed equipment and storage areas for dust control risks

related rate of production to storage capacity

identified requirements of mill customers and determined if orders are to be directly filled or met out of storage

identified non-standard storage and despatch requirements

supervised blending procedures to ensure customer requirements are met

assessed risks and hazards in the workplace

evaluated and established processes and procedures

supervised despatch procedures

ensured compliance with regulations and environmental guidelines

established pest reporting and treatment recording procedures

managed pest and dust control techniques in a mill

accessed and used mill control system

established procedures for on-site access for contractors.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

methods of storing and handling grain, flour, bran and by-products

temperature and moisture-testing techniques for grain storage bins and silos

dust control techniques

dust explosion relief systems and equipment

fire warning and control techniques

flour blending techniques and equipment

flour milling process, including purpose of the break and reduction systems

advantages and disadvantages of volumetric, batch and on-line flour blending techniques

usage requirements and formulas for additives and adjuncts

types of warehouse control and information systems

equipment used in flour blending, including:

weighers

mixers and homogenisers

pneumatic and mechanical feeders and conveyors

magnets, sifters and exhausts

identification characteristics for pest insects, rodents and birds

signs of insect and rodent infestation

strategies to eliminate or reduce pests

optimum treatments for insect, rodent and bird infestations

work health and safety hazards and controls

safe procedures for handling, using and storing pesticides and dangerous goods, identifying identification of information provided on labels and, where required, handling of gas cylinders

typical risk management and contingency planning techniques for a flour mill.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

customer orders

grain, flour and by-products and required storage facilities

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals including operating parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to establish and supervise dust control procedures in a grain milling enterprise. It includes procedures for the identification of risk factors, establishment of preventative and hygiene measures, use of explosion relief and fire suppression systems, and arranging training for employees.

The unit applies to individuals who manage and supervise in grain-related enterprises, including flour and stockfeed mills and grain storage facilities who have responsibility for the development and detailed implementation of dust control and dust explosion prevention strategies.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Grain processing (GRA)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor dust explosion risk factors	1.1 Establish and monitor procedures for detecting potential explosive atmosphere 1.2 Set procedures for reporting visible dust leaks 1.3 Confirm and enforce no smoking policy 1.4 Establish and monitor reporting regime for potential ignition sources 1.5 Establish and supervise manual and automatic temperature, smoke and moisture monitoring for all grain, flour, feed and other by-product storage 1.6 Establish and confirm regulation of systems to minimise fungal and insect infestation caused by temperature increases
2. Establish dust control procedures	2.1 Install and monitor dust aspiration or suction ventilation systems according to systems’ specifications 2.2 Establish dust-checking procedures for all confined spaces 2.3 Establish monitoring procedures for dust collector performance and output 2.4 Establish procedures for resealing all dust leaks 2.5 Undertake random and periodical checks on performance of dust control procedures 2.6 Assess and approve any variation in cleaning and hygiene procedures 2.7 Minimise storage of combustible materials in mill 2.8 Establish minimum dust levels required for mandatory use of personal protective equipment 2.9 Establish procedures for monitoring and control of environmental dust release
3. Integrate equipment use, monitoring and maintenance with dust control procedures	3.1 Develop regular cleaning schedule for all surfaces in contact with graining or flour according to workplace requirements 3.2 Establish and confirm mill equipment condition monitoring schedule with maintenance department 3.3 Establish regular lubrication schedules for bearings, pulleys, shafts and other moving and friction surfaces 3.4 Promote use of anti-static materials where possible 3.5 Establish approval, tagging and monitoring procedures for use of all portable tools and equipment in mill
4. Establish fire and dust explosion suppression systems	4.1 Review adequacy of current dust control and dust explosion relief equipment and arrange for any required maintenance 4.2 Arrange for any required additional dust control/dust explosion relief equipment in existing protected areas 4.3 Investigate potential for use of fire and explosion suppression systems in areas not currently protected 4.4 Locate and establish inspection regime for all explosion relief panels 4.5 Set test and maintenance procedures for all existing fire and explosion suppression systems
5. Supervise dust and fire control training	5.1 Identify fire and dust wardens for mill areas 5.2 Establish emergency procedures according to site and workplace safety requirements 5.3 Identify dust and fire control content for use in induction training 5.4 Identify training needs of existing employees 5.5 Establish dust and fire control training arrangements

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.

Skill	Description
Reading	Interpret automatic and manual monitoring techniques for dust control against enterprise needs Interpret manuals, diagrams, drawings and other technical information
Writing	Schedule housekeeping, training, and maintenance procedures to achieve objectives while minimising impact on production Establish training records Compile reports to disseminate information about equipment and milling performance to a range of audiences
Numeracy	Set an allocation for dust and fire control training in the training budget
Navigate the world of work	Monitor adherence to legal and regulatory standards and responsibilities for self and others Consider own role in terms of contribution to broader goals of the work environment, and adapt and renegotiate role and responsibilities when this has the potential to increase effectiveness
Interact with others	Appoint internal trainers and external training providers Use appropriate language and communication skills to facilitate discussions Clarify the purpose and possible actions to be taken as a result of work-related communications
Get the work done	Analyse areas and equipment in grain enterprises for dust and fire risk Identify current innovative practice and organisational trends Use a computer, keyboard and software to collect and file research data Source, collect and organise a range of data about performance against targets

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise	FDFGR4004A Establish and supervise dust control procedures in a grain processing enterprise	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has:

analysed work areas and equipment in grain enterprises for dust and fire risk

scheduled housekeeping, training and maintenance procedures to achieve objectives while minimising impact on production, including:

scheduling maintenance for dust suppression systems and equipment, and explosion relief panels

bin and silo inspections and cleaning

testing and maintenance of fire and explosion suppression systems

controlled potential ignition sources

assessed adequacy of dust control and dust explosion relief equipment

determined maintenance requirements

assessed automatic and manual monitoring techniques against enterprise needs

established procedures for reporting non-conformances

established emergency procedures

identified training needs of employees, including induction training.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

technologies and techniques for controlling grain dust in grain milling, handling and storage facilities, including:

pneumatic dust collection

housekeeping

enclosing of equipment

use of liquid additives

misting and fogging (where permitted)

advantages and disadvantages of mechanical and pneumatic product conveying

types of bin/silo and exhaust designs and implications for dust generation and control

requirements for a grain dust explosion to occur, including typical sources in a grain enterprise:

oxygen

ignition

fuel

contained space

effects of fungal and pest infestation on grain and flour temperature

minimum explosive concentrations (MEC) for grain dust in the milling or storage operation that will vary according to the type of grain and particle size

location of bin explosion relief panels

explosion suppression systems

confined space procedures and regulations.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment relevant to flour milling operations

grain storage facilities

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1001 Pack or unpack product manually

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to pack or unpack product manually.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy. Applications include packing into or from primary or secondary (inner or outer) packaging. Product feed may be mobile (conveyors) or stationary.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to pack or unpack product	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify work health and safety hazards and report to supervisor 1.3 Use appropriate personal protective equipment according to workplace procedures 1.4 Identify packaging requirements according to job specifications 1.5 Check packaging consumables against product type
2. Manually pack or unpack product	2.1 Pack or unpack product to meet customer and order specifications 2.2 Stack product according to required configurations 2.3 Identify unacceptable packaging consumables, product and packed products, and remove and correct, or tell supervisor 2.4 Maintain the work area in a clean and tidy state according to work health and food safety procedures

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1001 Pack or unpack product manually	FDFOP1001A Pack or unpack product manually	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1001 Pack or unpack product manually

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has packed or unpacked product manually on at least one occasion, including:

accessing workplace information on product and packaging requirements and procedures

selecting, fitting and using personal protective equipment (PPE)

confirming supply of packaging components and consumables appropriate for product type

confirming that product is in correct condition, including confirming product and date codes, and product characteristics, weight and appearance

pacing work to meet production requirements

packing or unpacking product to meet specifications, including:

checking positioning of product within packaging

inspecting appearance and confirming that the packaged product meets customer and quality requirements

correcting and/or reporting product and/or packaging that is out-of-specification within level of responsibility

maintaining work area to meet housekeeping standards, including cleaning and sanitising equipment and surfaces

operating basic packaging equipment related to manual packing function

stacking or placing product according to requirements for stacking configurations

following work health and safety and food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and function of packaging

quality requirements of packaging components and consumables, the packing process, and the effect of outputs on both the further stages of packaging and storage, and on the final consumer

packaging components and consumables used for each product type

packaging, unpacking and/or wrapping and/or placement procedures for each product type

consequences of incorrect procedures or configuration

specifications for packing/packaging product and related equipment, components and consumables as required, including identifying any special packing/packaging requirements of particular customers

storage and handling requirements of product

contamination/food safety risks associated with manual packing and related control measures

common causes of variation in both product presented for packing and packing components and consumables, and corrective action required

work health and safety hazards and controls, including appropriate materials handling techniques related to the role

services required, and action to take if services are not available.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant materials, packaging components and consumables, and related equipment

workplace forms and records as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule and batch instructions

packaging specifications

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1002 Operate automated washing equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare, load and operate automated washing equipment.

This unit applies to individuals who work alongside a supervisor, in most situations, and exercise limited autonomy.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare washing equipment for operation	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify work health and safety hazards and tell supervisor 1.3 Use appropriate personal protective equipment according to workplace procedures 1.4 Identify and load items to be washed according to job specifications 1.5 Confirm equipment and service are ready for use 1.6 Select wash cycle settings to meet safety and wash requirements
2. Operate and monitor the equipment	2.1 Conduct pre-start checks according to workplace procedures 2.2 Operate equipment and monitor to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Shut equipment down safely according to workplace procedures 2.5 Unload washed items, and position in required location 2.6 Keep work area clean and tidy according to work health and food safety procedures 2.7 Clean equipment and complete records, as required by workplace procedures

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1002 Operate automated washing equipment	FDFOP1002A Operate automated washing equipment	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1002 Operate automated washing equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated automated washing equipment on at least one occasion, including:

selecting, fitting and using appropriate personal protective equipment (PPE)

checking that equipment, chemical supply and services are ready for operation

identifying washing requirements and selecting appropriate equipment settings

loading items to be washed

conducting pre-start checks

operating and monitoring equipment to identify variation in operating conditions

identifying variation in equipment operation and reporting maintenance requirements

removing and positioning items as required

handling washed items to meet hygiene and sanitation requirements

locating emergency stop functions on equipment

shutting down equipment as required

maintaining work area to meet housekeeping standards

using basic process control screens and panels according to enterprise procedures

completing workplace records according to enterprise procedures

cleaning equipment as required

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, functions and basic operation of equipment

operating cycles and application to washing requirements

required output and quality of cleaning/sanitising to be met by the washing process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of faults or unacceptable performance of the container washing process and related troubleshooting procedures within level of responsibility

work health and safety hazards and controls

shutdown and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting problems

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the container washing process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

recording procedures and responsibilities

cleaning and sanitation requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

automated washing equipment and accessories

items to be washed

services as required

relevant work health and safety clothing and equipment

workplace forms and records

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices

washing schedules and specifications

MSDS where appropriate

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1003 Communicate workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to gather, convey and receive workplace information and to interact with others at work.

This unit applies to individuals working in a food production environment. It typically targets the production worker responsible for applying basic communication skills to support work practices while working alongside a supervisor in most situations and exercising limited autonomy.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Exchange verbal information	1.1 Identify information requirements according to workplace procedures 1.2 Ask questions to seek or clarify information 1.3 Apply effective listening skills to receive information 1.4 Use interactive skills to communicate effectively with others 1.5 Provide information in a timely and appropriate form
2. Locate and use workplace information	2.1 Locate sources of workplace information according to workplace procedures 2.2 Use information to carry out work responsibilities 2.3 Respond to instructions
3. Complete workplace documentation	3.1 Identify forms required for work operations 3.2 Complete and submit forms as required according to workplace procedures

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Meet a limited range of explicit workplace conventions and protocols
Interact with others	Follow basic communication protocols and conventions Recognise and respect the different expectations of others
Get the work done	Follow instructions to complete a limited set of well-defined tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1003 Communicate workplace information	FDFOP1010A Communicate workplace information	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1003 Communicate workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has communicated workplace information covering each of the following points at least once:

seeking information from people in the workplace to support work roles and responsibilities

providing information to other people

locating and using information to respond to a workplace instructions

correctly completing a workplace form or other required document.

In completing the above points, the individual must demonstrate:

the use of questions to obtain or clarify information requirements

interactive communication processes

communicating effectively.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

communication channels and forums, including consultative arrangements established in the workplace

common colloquial and technical terms relating to work function

sources of information and advice relating to own job

methods used to access information in a food production workplace

interactive techniques, including active listening, questioning, seeking and responding to feedback, and interacting effectively with others

recognition of different methods and styles of communication.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information

workplace forms

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1004 Prepare basic mixes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to combine ingredients and additives in the correct quantities and to operate mixing and blending equipment to prepare basic mixes.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy. It has application in a variety of food processing operations, involving basic mixes made using pre-mix ingredients and/or where the knowledge of ingredient sequencing and ingredient characteristics is minimal.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for mixing/blending	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify work health and safety hazards and tell supervisor 1.3 Use appropriate personal protective equipment as required 1.4 Check that materials are available to meet production requirements 1.5 Identify and measure required ingredients according to workplace procedures 1.6 Enter processing or operating parameters for mixing or blending to meet safety and production requirements 1.7 Check equipment performance and adjust according to operating requirements 1.8 Perform pre-start checks according to operator instructions
2. Operate and monitor the mixing/blending process	2.1 Add ingredients to the mixer in the required quantities to meet recipe specifications 2.2 Start the mixing and blending process according to work health and safety and operating procedures 2.3 Monitor equipment to identify variation in operating conditions and report maintenance requirements 2.4 Monitor the mixing process to confirm that specifications are met 2.5 Identify and report or rectify out-of-specification product and process outcomes 2.6 Maintain a clean and tidy work area according to workplace procedures
3. Shut down the mixing/blending process	3.1 Identify and apply the shut-down procedure safely according to operating procedures 3.2 Identify and report maintenance requirements

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1004 Prepare basic mixes	FDFOP1004A Prepare basic mixes	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1004 Prepare basic mixes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared basic mixes on at least one occasion, including:

accessing workplace information to identify mixing and blending requirements

selecting, fitting and using PPE

confirming supply of necessary materials and services

conducting pre-start checks

adding/loading materials in correct quantities and sequence

starting, monitoring and checking the blending/mixing process and control points to achieve required outcomes within specification

monitoring supply and flow of ingredients to and from the blending/mixing process

pacing mixing/blending to meet production requirements

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following procedures to shut down and clean equipment within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using simple process control screens according to enterprise procedures

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic functions and operating principles of equipment used

services required and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

ingredient handling requirements and shelf-life/coding

quality characteristics required of ingredients used

required attributes of the mixed/blended output

the effect of the mixing/blending parameters

contamination/food safety risks associated with the process and related control measures, including product compatibility and cross-contamination risks, and associated cleaning requirements

operating requirements and parameters, and corrective action required, where operation is outside specified operating parameters

procedures and responsibility for reporting production and performance information

work health and safety hazards and controls

shutdown and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

environmental issues and controls, including waste/rework collection and handling procedures related to the process

cleaning and sanitation procedures for preparing basic mixes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

mixing/blending process equipment, services and related storage facilities as required

ingredients and additives required for the mixing/blending process

sampling schedules, and test procedures and equipment as required

cleaning procedures, materials and equipment as required

items of equipment to be operated and relevant materials, consumables and services

workplace records and forms as required

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch/recipe instructions

specifications, control points and processing parameters

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1005 Operate basic equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to operate basic equipment that requires limited application of equipment and process knowledge, and limited equipment adjustment.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy. The unit has generic application in a wide range of situations and should be customised for equipment not covered by any other specific unit.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Follow workplace procedures to operate equipment	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify work health and safety hazards and tell supervisor 1.3 Use appropriate personal protective equipment as required 1.4 Check equipment to confirm it is ready and safe to operate according to workplace procedures, including safety requirements 1.5 Conduct pre-start checks according to operator instructions 1.6 Start and operate equipment to achieve required outcome according to work health and safety and operating procedures
2. Monitor and complete equipment operation	2.1 Monitor equipment to identify variation in operating conditions 2.2 Identify and report variation in equipment operation and maintenance requirements 2.3 Shut down equipment safely according to operating procedures 2.4 Maintain a clean and tidy work area according to work health and safety procedures

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1005 Operate basic equipment	FDFOP1005A Operate basic equipment	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1005 Operate basic equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated basic equipment on at least one occasion, including:

accessing workplace information about equipment operating requirements and procedures

selecting, fitting and using PPE

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and that all safety guards are in place and operational

starting and operating equipment according to procedure

monitoring the output of equipment operation against requirements

taking corrective action in response to out-of-specification results

shutting down and cleaning equipment as required

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

maintaining work area to meet housekeeping standards

using basic process control screens and panels according to enterprise procedures

completing workplace records according to enterprise procedures

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, emergency stop, isolation and lock-out controls, and equipment operating capacities and applications

services required and action to take if services are not available

quality requirements of materials/consumables used and the effect of variation on outputs

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination/food safety risks associated with equipment operation and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

shut-down and cleaning procedures, including isolation, lock-out and tag-out procedures and responsibilities

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

recording procedures and responsibilities relevant to operating basic equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

item of equipment to be operated, and relevant materials, consumables and services

workplace forms and records

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

relationships (internal and/or external):

person/s to communicate with.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1006 Monitor process operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to monitor the operation of equipment used in a production process.

This unit applies to individuals who work in a food production environment alongside a supervisor in most situations and exercise limited autonomy.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor equipment operation	1.1 Read or listen to work instructions from supervisor and ask for clarification where necessary 1.2 Identify work health and safety hazards and tell supervisor 1.3 Use appropriate personal protective equipment as required 1.4 Inspect and monitor equipment to confirm safety and operating condition 1.5 Maintain materials and consumable levels as required 1.6 Maintain workplace records according to workplace procedures 1.7 Maintain a clean and tidy work area according to work health and safety procedures
2. Identify and respond to non-conformance	2.1 Monitor the process to confirm performance is maintained within specification 2.2 Identify and report out-of-specification product, process and equipment performance

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1006 Monitor process operation	FDFOP1006A Monitor process operation	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1006 Monitor process operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has monitored the operation of equipment used in a production process on at least one occasion, including:

selecting, fitting and using appropriate personal protective equipment

monitoring the process and equipment operation to maintain the process within the required parameters, such as conducting visual inspections and basic tests

monitoring supply and flow of materials and/or consumables to and from the process, such as replenishing material inputs and removing processed materials or product

identifying and taking action to correct out-of-specification results within level of responsibility and, where corrective action is outside level of responsibility, reporting to appropriate personnel

maintaining work area to meet housekeeping standards

recording workplace information according to enterprise procedures

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of equipment used in production process

required output and quality requirements to be met by the production process

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, and emergency stop, isolation and lock-out controls, and, where required, the operating features of the control panel and the relationship between control panel functions and the physical equipment

common causes of faults or unacceptable performance, and action required within level of responsibility

procedures and responsibility for reporting problems arising from monitoring process operatons

work health and safety hazards and controls for monitoring process operations

recording system and responsibilities for monitoring process operation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production/packaging equipment and related services

materials and consumables as required

relevant work health and safety clothing and equipment

workplace forms

specifications:

work procedures, including advice on safe work practice

production schedules and specifications

MSDS where appropriate

housekeeping standards and procedures

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1007 Participate effectively in a workplace environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to participate effectively in a workplace environment.

This unit applies to individuals in any work environment who work alongside a supervisor in most situations and exercise limited autonomy. This unit serves as an introduction to the responsibilities of the worker, and the products and processes of the company.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Obtain information about the industry	1.1 Access sources of information about the industry 1.2 Collect information to assist effective and safe work performance within the industry 1.3 Obtain and update specific information on sector of work 1.4 Apply industry and work health and safety information to day-to-day work activities 1.5 Describe employment terms and conditions 1.6 Explain career pathways within the industry
2. Observe employment requirements	2.1 Identify industry developments in the workplace context that could be used to improve quality, productivity and conditions 2.2 Confirm that work practices comply with codes of practice and workplace expectations within level of responsibility 2.3 Identify contribution of own work role to organisational outputs 2.4 Ensure that dress and personal requirements comply with workplace standards 2.5 Observe punctuality in work attendance according to workplace procedures 2.6 Meet employer expectations through completion of workplace routines and specific instructions
3. Accept responsibility for quality of own work	3.1 Keep personal work space in a well-organised and safe condition 3.2 Adhere to the workplace code of conduct 3.3 Detect variations in the quality of service or products from required standards, and report as required
4. Plan and conduct own work	4.1 Follow instructions from supervisor and relevant people 4.2 Identify factors affecting work requirements and take appropriate action 4.3 Assess work load and prioritise within allocated timeframes 4.4 Communicate clearly, to the appropriate person, the need for assistance to improve performance
5. Promote workplace cooperation	5.1 Undertake responsibilities and duties in a positive manner to promote cooperation and good relationships 5.2 Conduct cooperation with others in a courteous manner, appropriate to culture, special needs and linguistic background, and position in the organisation 5.3 Recognise problems and conflict, and resolve through personal communication where possible, or refer to a supervisor, manager or employer for resolution
6. Contribute to a productive work environment	6.1 Share information relevant to work with co-workers to ensure designated work goals are met 6.2 Share knowledge and skills with co-workers through conversations and meetings 6.3 Recognise and seek contributions of individuals of different gender and social and cultural backgrounds 6.4 Ensure work is consistent with workplace standards relating to antidiscrimination and workplace harassment
7. Undertake an activity to workplace requirements	7.1 Discuss knowledge and skills required for task with supervisors and co-workers 7.2 Check the availability of materials and equipment to ensure they are consistent with work schedules and the requirements of the task 7.3 Create a daily schedule for completing workplace activities and allocated tasks, including priorities, allocated start times, estimation of completion times and materials, equipment and assistance required for completion

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1007 Participate effectively in a workplace environment	FDFOP1007A Participate effectively in a workplace environment	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1007 Participate effectively in a workplace environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has participated effectively in a workplace environment on at least one occasion, including:

identifying and accessing information on conditions of employment and workplace policies and procedures

applying work policies and procedures to work activity

locating workplace amenities and facilities relevant to work responsibilities

describing key products, functions and activities of the organisation

identifying own work role within organisational activities and outputs

identifying and locating materials/storage areas in the workplace, relevant to work role, such as locating tank farms and other bulk storage locations and identifying special storage conditions (e.g. hazardous goods and temperature controlled stores areas)

identifying and locating production and packing processes/main work areas in the workplace

sharing information and collaborating with other employees to complete work tasks

planning own work tasks and completing within required timelines

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace structure and key personnel

rights and responsibilities of employees as defined in employment conditions

company policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities

appropriate personal conduct in a work area, including:

minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety

behaving appropriately towards others in the work area

work health and safety hazards and controls

industrial representation arrangements

site security arrangements, including responsibility to report when coming on and off site

site layout, including main facilities, such as canteens, parking areas, storage areas, processing and packing areas, and location of emergency exits and assembly areas

the main products/product range produced in the workplace

stages and processes used to manufacture and package products

personal reporting roles and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

site maps

workplace forms

specifications:

advice on work roles and responsibilities

advice on workplace policies, codes of practice, procedures, structure and personnel

advice on conditions of employment and entitlements

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1008 Take and record basic measurements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to use basic measuring equipment and devices, and read and record the results.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy. Applications include simple tests that involve automated measuring devices.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OP)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify measurement requirements	1.1 Identify the purpose of the measuring task 1.2 Identify measuring requirements, including frequency and accuracy range 1.3 Confirm that measuring equipment is available and fit for purpose
2. Take measurements	2.1 Carry out measuring tasks to requirements and according to work health and safety procedures 2.2 Check measurement results for accuracy 2.3 Identify non-standard or out-of-range results and report to supervisor 2.4 Record the results of measurements in the required format

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1008 Take and record basic measurements	FDFOP1008A Take and record basic measurements	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1008 Take and record basic measurements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has used basic measuring equipment and devices and read and recorded the results on at least one occasion, including:

accessing workplace information on measurement requirements and procedures relating to own work, including information about the types of measurements to be carried out, the equipment/devices to be used, frequency of measurement, and related recording requirements

locating measuring equipment/device and confirming that it is suitable for use (this will vary depending on the nature of the equipment/device), such as taring scales, and confirming calibration of devices (e.g. pH meters)

locating materials/items to be measured

following procedures to conduct measurements

determining and interpreting measurement results, including checking measurement accuracy, and, where results are out of the required range, reporting to appropriate personnel and following instructions on corrective action

recording results as required in the appropriate format, such as completing log sheets

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of measuring as applied to work responsibilities, and related measuring equipment and units of measurement, including the required accuracy of the measurement and the capability/accuracy level of equipment used

measuring equipment/device preparation requirements and purpose, including calibration requirements and responsibilities for maintaining accurate measuring equipment/devices (at this level, responsibility may involve confirming calibration by following defined check methods)

work health and safety hazards associated with using the measuring equipment/device and related safe operating procedures

typical/required range for measurement results

common factors and conditions that could affect the measurement result

procedures to follow where measurements are out of range, such as repeating the measurement one or more times

consequences of measurements that are out of range

responsibilities to report measurement information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

measuring equipment/devices

materials/items to be measured

recording and reporting system

specifications:

work procedures and instructions relating to measuring requirements, including advice on safe work practices.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1009 Follow work procedures to maintain quality

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to follow basic quality assurance practices related to monitoring quality where work involves routine manual processes or operation of simple automated equipment.

This unit applies to individuals who work alongside a supervisor in a food processing environment and exercise limited autonomy. It typically targets the production worker responsible for following quality procedures in own work operations.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor quality of work outcome	1.1 Identify quality requirements according to workplace procedures 1.2 Inspect inputs to confirm capability to meet quality requirements 1.3 Follow work procedures according to workplace requirements
2. Identify and report unacceptable inputs and outputs	2.1 Check work area, materials, processes and product routinely to ensure compliance with quality requirements 2.2 Identify unacceptable quality and take corrective action within the level of responsibility to maintain quality standards 2.3 Report quality variation according to workplace procedures

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.

Skill	Description
Navigate the world of work	With guidance, identify main tasks, rights and responsibilities of own role Follow instructions to complete a limited set of well-defined tasks Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions Recognise basic values, beliefs and cultural expectations of others Follow scripts or use simple templates for routine communication tasks
Get the work done	Follow simple, clear instructions Keep track of work activities Recognise and seek guidance to correct simple problems Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1009 Follow work procedures to maintain quality	FDFOP1009A Follow work procedures to maintain quality	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR1009 Follow work procedures to maintain quality

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has followed work procedures to maintain quality on at least one occasion, including:

accessing and applying workplace information on quality requirements for own work

identifying control points or inspection points for own work and related methods used to monitor quality

carrying out relevant checks and inspections as required, such as checks and inspections on equipment, materials, product, packaging consumables and processing conditions relevant to own work

identifying and responding to out-of-specification or unacceptable inputs and/or outputs, such as making adjustments within level of responsibility and/or reporting

maintaining quality of own work

recording quality data in required format according to enterprise procedures

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality policy, procedures and responsibilities

quality personnel and their respective responsibilities, such as internal personnel and external auditors

requirements of internal and external customers

sources of advice on quality requirements for own work

control points for own work, including the purpose of the control point, the risk if not controlled and the method of control where relevant

monitoring, inspection and checking procedures relating to process control requirements

evidence of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes

responsibilities for reporting and recording quality information

recording requirements and responsibilities for maintaining quality.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace procedures and forms

relationships (internal and/or external):

person/s with whom to communicate.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR1010 Carry out manual handling tasks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify manual handling requirements of a work function, use manual handling aids to lift or move items and identify and assess manual handling risks.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in processes to identify and assess manual handling	1.1 Identify the manual handling components of a work function 1.2 Identify manual handling risks to self and others within level of responsibility and tell supervisor
2. Contribute to manual handling risk minimisation	2.1 Check that manual handling equipment is available and ready for use 2.2 Ensure that personal protective equipment, including clothing and footwear, is fit or use,
3. Plan and conduct manual handling	3.1 Identify sources of risks 3.2 Modify workplace layout and environment within area of control to minimise manual handling risk 3.3 Modify work tasks within area of control to minimise the risk of injury 3.4 Use manual handling aids according to workplace procedures 3.5 Use movement and postures to minimise the risk of injury within the limits of the work environment and the demands of the task

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.

Skill	Description
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information
Get the work done	Follow simple, clear instructions Recognise and seek guidance to correct simple problems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR1010 Carry out manual handling tasks	FDFOP1003A Carry out manual handling tasks	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR1010 Carry out manual handling tasks

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively carried out a minimum of three, different manual handling tasks, including:

identifying the risks associated with each manual handling task (to self and others)

eliminating risks, including through movement, posture and effectively using equipment provided

modifying work to eliminate or minimise risk

applying safe work procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

different types of manual handling activities, including lifting, reaching, pushing, pulling, holding, restraining, throwing and carrying

types of injuries that can result from manual handling

aspects of manual handling that may be risks (hazard identification), including:

repetitive or sustained application of force

repetitive or sustained awkward posture

repetitive or sustained movement

application of high force

manual handling of unstable or unbalanced loads, such as liquids or animals

workplace procedures and responsibilities for identifying and reporting manual handling hazards

factors to be considered when assessing manual handling risks relevant to work role (refer to workplace risk assessment sheets and code of practice advice where available), including:

postures

movements

force required

duration and frequency of manual handling activity

environmental conditions, such as hot and cold work environments

procedures and responsibilities for conducting risk assessments of manual handling tasks

typical options for eliminating or controlling manual handling risks associated with work functions, including principles of hierarchy of control and the advantages and disadvantages of different options

types of equipment and/or techniques used to eliminate or reduce manual handling risks in the workplace, including when and how to use each type of technique/equipment relevant to manual handling tasks in work role

level of authority to address health and safety issues related to manual handling and related workplace arrangements for managing safety issues

sources of advice on manual handling relevant to work function

equipment available to assist manual handling, related inspections required to identify faulty equipment and related reporting procedures

personal protective equipment checks including:

check for correct fit

appropriate for task

undamaged

movement and postures that increase the risk of injury, and movements and postures to minimise the force in the body as applied to specific tasks in the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

work procedures, including advice on manual handling requirements and safe work practices.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2001 Work effectively in the food processing industry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and conditions relevant to the level of responsibility.

This unit applies to individuals who perform a defined range of routine and predictable activities under general supervision and exercise limited autonomy and accountability in any sector of the food processing industry.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify the food processing industry	1.1 Identify sectors within the food processing industry 1.2 Identify key sector representatives and their roles 1.3 Understand workplace procedures common to employment in the sector 1.4 Identify types of employment and key responsibilities in the food processing industry
2. Identify key production processes and supply chains	2.1 Recognise raw materials used in the workplace and their source 2.2 Recognise the range of products produced in the workplace 2.3 Identify workplace production processes for converting materials into products 2.4 Identify common products and supply chains in the food processing industry
3. Carry out work responsibilities according to policies and procedures	3.1 Operate according to basic conditions of employment 3.2 Apply workplace policies and procedures when carrying out work role 3.3 Identify rights, responsibilities and legal obligations relevant to own role 3.4 Identify key personnel and their roles in the workplace 3.5 Apply employability skills required for working effectively 3.6 Recognise the consequences of not following workplace environmental and safety policies and practices
4. Take responsibility for own skill development	4.1 Identify the skills required for work role and assess learning needs 4.2 Participate in opportunities for skill development 4.3 Take responsibility for own work tasks and role 4.4 Monitor own work against workplace standards and identify areas for improvement and take action 4.5 Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role

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.

Skill	Description
Navigate the world of work	Meet a limited range of explicit workplace conventions and protocols
Interact with others	Ask simple questions and listen carefully to clarify understanding or seek further information Follow basic communication protocols and conventions to contribute to basic workgroup processes Recognise basic values, beliefs and cultural expectations of others Use simple templates for routine tasks
Get the work done	Recognise simple problems and seek guidance to correct Take responsibility for and reflect on low-impact decisions Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2001 Work effectively in the food processing industry	FDFOP2001A Work effectively in the food processing industry	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2001 Work effectively in the food processing industry

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has worked effectively in the food processing industry on at least one occasion, including:

identifying information on conditions of employment and workplace policies and procedures

identifying and locating materials/storage areas in the workplace relevant to work role, and identifying special storage conditions

identifying and locating production and packing processes/main work areas in the workplace

displaying appropriate behaviour when interacting with others and moving around the workplace

explaining employee responsibilities

explaining the dispute resolution procedures in the workplace

explaining the flow of product from receival to sale in own workplace

explaining the nature and role of work instructions and standard operating procedures (SOPs)

explaining the principles of equal employment opportunity (EEO) and policies to prevent sexual harassment and other forms of discrimination

following relevant workplace policies

identifying and explaining the relevance of work health and safety and regulatory requirements for food industry employees

identifying workplace employment conditions

identifying relevant workplace requirements, policies and procedures and explaining theirimplications for trainees

listing the markets where products are distributed

naming the products produced in own workplace

outlining enterprise ethical standards and requirements for interacting with other employees and staff

relating to others in an effective and non-discriminatory way, showing mutual respect

applying environmental practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace structure and key personnel

rights and responsibilities of employees as defined in employment conditions

workplace policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities

appropriate personal conduct in a work area, including minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety, and behaving appropriately towards others in the work area

industrial representation arrangements

site security arrangements, including responsibility to report when coming on-site and off-site

site layout, including main facilities, including canteens, parking areas, storage areas, processing and packing areas and location of emergency exits and assembly areas

the main products/product range produced in the workplace

work health and safety hazards and controls in the workplace

stages and processes used to manufacture and package products

personal reporting roles and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

site maps

workplace access

specifications:

workplace policies, codes of practice, procedures, structure and personnel

work roles and responsibilities, training and career information

conditions of employment and entitlements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2002 Inspect and sort materials and product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to inspect and sort product and incoming materials ready for processing.

This unit has application in a production environment within the food processing industry. Inspection at this level is typically limited to visual inspection.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Inspect materials and product to confirm fitness for use	1.1 Read or listen to work instructions from supervisor and clarify where required 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm the type and quality requirements of materials and product according to workplace procedures 1.5 Convey or transfer materials and product to required locations
2. Sort materials and product	2.1 Inspect materials and product to confirm quality requirements are met 2.2 Sort product and incoming materials to meet production requirements 2.3 Identify and report unacceptable quality according to workplace procedures 2.4 Maintain a clean and tidy workplace according to workplace and safety procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret material and product instructions and requirements
Navigate the world of work	Follow workplace procedures, including work health and safety requirements, relating to own role and work area Demonstrate a duty of care to self and others
Interact with others	Communicate effectively and cooperate with supervisor and co-workers, including reporting problems Use active listening and questioning to clarify and confirm supervisor instructions
Get the work done	Follow instructions and make routine decisions related to materials and product inspection and sorting Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Identify out-of-specification or non-conforming product and follow procedures to separate unacceptable product

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2002 Inspect and sort materials and product	FDFOP2002A Inspect and sort materials and product	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2002 Inspect and sort materials and product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has inspected and sorted product and incoming materials, on at least one occasion, including:

accessing workplace information on materials specification/quality requirements

selecting, fitting and using personal protective equipment

inspecting quality of materials to confirm compliance with quality specifications, including:

product type and quantity

product condition, such as identifying any bruising, discolouration or other damage, confirming product is clean, and checking size and weight

identifying out-of-specification or non-conforming product and following procedures to separate unacceptable product

responding to and/or reporting equipment failure within level of responsibility

maintaining work area to meet housekeeping standards

completing workplace records as required according to workplace procedures

procedures for operating materials transfer equipment as required according to workplace procedures

following work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and standards to be met by the inspection and sorting process, including criteria and specifications as they apply to inspection and sorting requirements

the relationship between visual inspection and sorting and other inspection procedures, such as those that may be conducted by a laboratory or at subsequent processing stages

typical causes of unacceptable or out-of-specification product, including causes of product damage that can occur prior to arrival at the plant and as part of the handling process

the stages that occur in the inspection and sorting process and their effect on product, such as in-line cleaning or conditioning and product or materials transfer stages

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination/food safety risks associated with the sorting process and related control measures

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the process

basic operating principles of equipment used, where relevant, including main equipment components, status and purpose of guards, emergency stop, isolation and lock-out controls, equipment operating capacities and applications

services required and action to take if services are not available

recording procedures and responsibilities for inspecting and sorting materials and product.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

product and incoming materials

appropriate personal protective equipment and othe equipment

reporting and monitoring systems

specifications:

workplace information on materials specification/quality requirements

work instructions and procedures

basic operating principles of equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2003 Prepare and monitor beer yeast propagation processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare and monitor beer yeast propagation processes.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for propagation	1.1 Identify and confirm propagation requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Prepare yeast cultures for use according to specifications 1.4 Confirm product and materials are available to meet propagation requirements 1.5 Prepare product to meet specified propagation requirements 1.6 Confirm propagation services are available and ready for operation
2. Prepare equipment for culture preparation	2.1 Check cleaning and sterilising equipment to confirm readiness for use 2.2 Select, clean and sterilise propagation equipment according to work health and safety and food safety procedures 2.3 Select, clean and sterilise transfer equipment according to work health and safety and food safety procedures 2.4 Start up the beer yeast propagation process according to work health and safety and operating requirements
3. Maintain and monitor the propagation process	3.1 Conduct transfer operations to meet propagation requirements 3.2 Conduct the culture propagation process according to workplace procedures 3.3 Make scale-up additions to ensure optimum performance 3.4 Monitor control points to confirm performance is maintained within specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify, rectify and/or report out-of-specification product, process and equipment performance according to workplace procedures
4. Complete propagation activities	4.1 Complete the propagation process according to workplace procedures 4.2 Dismantle equipment and prepare for cleaning according to workplace requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Conduct work in accordance with workplace environmental guidelines 4.5 Record workplace information in the appropriate format according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2003 Prepare and monitor beer yeast propagation processes	FDFOP2074A Prepare and monitor beer yeast propagation processes	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2003 Prepare and monitor beer yeast propagation processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared and monitored beer yeast propagation processes on at least one occasion, including:

accessing workplace information to identify culture propagation requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary product, materials and services

liaising with other work areas

preparing product and materials, including:

culture yeast slopes

oxygenated wort

yeast nutrients

oxygen supply and sterilisation

wort heating

wort sterilisation

confirming equipment status and condition, including checking:

cleaning and/or sterilisation requirements have been met

position and alignment of valves

integrity of door seals and small vessel tubing and condition of gas (oxy) filters

starting up the process

monitoring the process and equipment operation to identify out-of-specification results or non-compliance, including sampling and checking:

temperature (wort)

wort gravity

wort oxygenation levels

yeast cell counts

yeast viability

monitoring supply and flow of product and materials to and from the process

taking corrective action in response to out-of-specification results or non-compliance

reporting and/or recording corrective action

sorting, collecting, treating, recycling or disposing of waste

shutting down equipment in response to an emergency situation

shutting down equipment in response to routine shutdown requirements

recording workplace information

maintaining work area to meet housekeeping standards

preparing equipment for cleaning, including draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for sanitation

identifying, rectifying and/or reporting environmental non-compliance

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of propagating yeast cultures

relationship of propagation to alcoholic fermentation

stages and changes that occur during culture propagation

effect of process stages on end product

quality characteristics and uses of yeast cultures

product and materials preparation requirements, and the effect of variation on the process

main methods used in propagating yeast for beer production

the fermentation reaction for yeast cultures

techniques that may be used to manipulate the propagation process and end product characteristics, including:

temperature

yeast strain

wort stream

wort gravity

additions (nutrients)

oxygen

process specifications, procedures and operating parameters relevant to beer yeast propagation

equipment and instrumentation components, purpose and operation required for beer yeast propagation processes

basic operating principles of process control systems

services used in the beer yeast propagation processes

significance and method of monitoring control points within the process

common causes of variation with equipment and corrective action required

work health and safety hazards and controls for beer yeast propagation processes

lock-out and tag-out procedures required for beer yeast propagation processes

procedures and responsibility for reporting problems relating to the beer yeast propagation processes

environmental issues and controls relevant to yeast propagation processes

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures for beer yeast propagation processes

recording requirements and procedures for beer yeast propagation processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

equipment, services and corresponding information

products and materials

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules

documentation and recording requirements and procedures

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2004 Operate a beer packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer packaging process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer packaging process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the packaging process for operation	1.1 Check packaging requirements according to workplace procedures and food safety requirements 1.2 Confirm availability of required materials according to job specifications 1.3 Confirm availability of services according to job specifications 1.4 Wear appropriate personal protective clothing and ensure correct fit 1.5 Conduct pre-start checks of packaging equipment, including checking that hygiene and sanitation standards are met and all safety guards are in place 1.6 Set the packaging process to meet production requirements
2. Operate and monitor the packaging process	2.1 Start up the packaging process according to workplace procedures and safety requirements 2.2 Monitor equipment and control points to confirm performance is maintained within specification 2.3 Confirm packages meet specifications 2.4 Maintain stock flow to and from packer process within production requirements 2.5 Identify, rectify and/or report out-of-specification product, process and equipment performance 2.6 Complete size and product changeovers in accordance with batch instructions
3. Shut down packaging process	3.1 Shut down the system safely according to workplace procedures 3.2 Clean and maintain equipment to meet the cleaning schedule and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information in the appropriate format according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2004 Operate a beer packaging process	FDFOP2073A Operate a beer packaging process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2004 Operate a beer packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a beer packaging process on at least one occasion, including:

accessing workplace information to identify production requirements for the packaging process

selecting, fitting and using personal protective clothing and equipment

interpreting the production schedule

confirming supply of necessary materials and services

confirming packaging equipment status and condition

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

setting up and starting up the process, including the use of process control systems, and adjusting the packagers to product specifications

monitoring the packaging process and equipment operation to identify out-of-specification results or non-compliance, including:

glue seals on cartons

incorrect shape

materials faults

incomplete shrink wrapping

equipment faults

services faults

monitoring supply and flow of materials to and from the packer

taking corrective action in response to out-of-specification results or non-compliance

safely accessing, isolating and clearing jams in packaging equipment

reporting and/or recording corrective action

replenishing the packing process with raw materials, ingredients and packaging consumables

verifying that output meets specifications

implementing size/product changeovers

sorting, collecting, treating, recycling or disposing of waste

shutting down packaging equipment in response to emergency situation

shutting down packaging equipment in response to routine shutdown requirements

preparing packaging equipment for cleaning

maintaining work area to meet housekeeping standards

recording workplace information

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the packaging process

relationship between the packaging process, fillers, labellers, other packaging equipment and palletisers, including stages that occur during filling and packaging

requirements of the packaging process and types of packers

microbiological considerations in filling and packaging beer

effect of packaging on the end product

process specifications, procedures and operating parameters of the beer packaging process

significance and methods of monitoring control points within the packaging process

beer packaging equipment and instrumentation components, purpose and operation

services used in the packaging process

common causes of variation in equipment and corrective action required

work health and safety hazards and controls relevant to the beer packaging process

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures relevant to the beer packaging process

recording requirements and procedures, including down time

cleaning and sanitation procedures for the beer packaging process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

beer packaging equipment

services

stock required for the beer packaging process

stock flow system

related work areas and communication system

relevant work health and safety clothing and equipment

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

production schedule and batch instructions

material safety data sheets, where appropriate

specifications, control points and filling parameters

routine preventative maintenance schedule

cleaning schedule

sampling and testing schedules

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2005 Operate a beer filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer filling process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer filling process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the filler process for operation	1.1 Identify and check filling requirements 1.2 Confirm availability of required materials and services to meet filling requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Conduct pre-start checks of equipment, including checking that hygiene and sanitation standards are met and all safety guards are in place 1.5 Set the beer filling process to meet production requirements
2. Operate and monitor the beverage filling process	2.1 Start up the beer filler process according to work health and safety and operating requirements 2.2 Monitor equipment and control points to confirm performance is maintained within specification 2.3 Check beer containers (cans, kegs and bottles) against production order and container specifications 2.4 Maintain stock flow to and from filler process within production requirements 2.5 Identify, rectify and/or report out-of-specification product, process and equipment performance 2.6 Complete size and product changeovers in accordance with batch instructions
3. Shut down filler	3.1 Shut down filler process safely according to operating procedures 3.2 Clean and maintain equipment to meet cleaning schedules and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information in the appropriate format according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2005 Operate a beer filling process	FDFOP2072A Operate a beer filling process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2005 Operate a beer filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a beer filling process on at least one occasion, including:

accessing workplace information to identify production requirements for the beverage filling process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

selecting, fitting and using personal protective clothing and equipment

setting up and starting up the process, including the use of process control systems, and adjusting the filler to product specifications

identifying keg, can and bottle sizes relevant to beer filling operation

identifying types of beer products relevant to beer filling operation

interpreting the production schedule

confirming supply of necessary materials and services to the filler

confirming equipment status and condition

monitoring the beverage filling process and equipment operation to identify out-of-specification results or non-compliance, including:

flow rates/quantity

broken bottles

faulty kegs or cans

contaminated product

materials faults

equipment faults

services faults

monitoring supply and flow of materials to and from the filler

safely accessing, isolating and clearing jams in filling machine

taking corrective action in response to out-of-specification results or non-compliance

reporting and/or recording corrective action

replenishing the filling process with raw materials, ingredients and packaging consumables

verifying that output meets specifications

implementing size and product changeovers

sorting, collecting, treating, recycling or disposing of waste

shutting down beverage filling equipment in response to emergency situation

shutting down beverage filling equipment in response to routine shutdown requirements

preparing beverage filling equipment for cleaning

maintaining work area to meet housekeeping standards

recording workplace information

collecting samples and conducting tests according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the beverage filling process

relationship between the filling process, bright beer and other brew house operations as well as other packaging operations

stages that occur during filling and packaging

requirements of the filling process

types of fillers used in the beer filling process

aseptic requirements for preparing containers

microbiological considerations in filling and packaging beer

effect of filling on the end product

quality characteristics to be identified for the beer filling process

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the beverage filling process

equipment and instrumentation components, purpose and operation of the beer filling process

services used in the filling process

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the beer filling process

workplace procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

waste handling requirements and procedures relevant to the beer filling process

recording requirements and procedures, including down time

environmental issues and controls relevant to the filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

aseptic filling and sealing requirements

cleaning and sanitation procedures required for the beer filling process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

beer filling equipment

services as required

stock required for the beer filling process

stock flow system

related work areas and communication system

routine preventative maintenance schedule as required

cleaning schedule as required

sampling and testing schedules as required

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

production schedule, batch instructions

material safety sheets, where appropriate

specifications, control points and filling parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2006 Operate a bulk dry goods transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to receive and transfer bulk (dry) raw materials to storage areas.

The unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production environment. It typically applies to workers responsible for the operation and monitoring of a dry ingredients transfer process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bulk materials transfer work	1.1 Read or listen to work instructions from supervisor and clarify where required 1.2 Identify work health and safety hazards for the bulk dry goods transfer process and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 1.4 Identify bulk storage locations, ingredient and materials holdings and capacities 1.5 Confirm actual to recorded holding levels
2. Check and prepare bulk materials transfer equipment and process for operation	2.1 Confirm the transfer system equipment is ready for use 2.2 Select transfer equipment settings and operating parameters to meet safety and transfer requirements 2.3 Carry out checks and tests and follow other materials and product clearance procedures prior to transfer 2.4 Establish priorities for materials transfer to match intakes and transfers to storage capacity and production requirements
3. Transfer bulk materials	3.1 Start and operate the transfer process according to work health and safety and operating requirements 3.2 Monitor the transfer process to confirm correct location selection, quantities and equipment settings 3.3 Transfer bulk dry materials and product to the required location or storage facility 3.4 Maintain a clean and tidy workplace according to work health and safety and food safety procedures 3.5 Maintain workplace records in required format 3.6 Conduct work according to workplace environmental guidelines
4. Complete transfer operations	4.1 Select equipment settings to complete transfer operation 4.2 Purge in-flight product from lines according to workplace procedures 4.3 Clean and prepare equipment for further transfer 4.4 Record information on the transfer operation in required format 4.5 Identify and report maintenance requirements according to workplace requirements

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.

Skill	Description
Numeracy	Interpret system process control data, capacities, quantities and product levels
Reading	Identify product and other transfer requirements from basic order forms Read system information from control screens Identify workplace procedures
Writing	Record data and observations on written and digital media
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of transfer process
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel and customers Participate in conversations relevant to role by responding and explaining as required
Get the work done	Make routine decisions relating to transfer process Implement standard solutions and responses to familiar problems and incidents Recognise and respond to non-conforming product Use digital technologies including process control screens and systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2006 Operate a bulk dry goods transfer process	FDFOP2006A Operate a bulk dry goods transfer process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2006 Operate a bulk dry goods transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has received and transferred bulk (dry) raw materials to storage areas on at least one occasion, including:

accessing workplace information relating to materials transfer requirements and priorities

selecting, fitting and using personal protective equipment (PPE)

using workplace records and systems to confirm storage facilities and capacities and determine appropriate routing of materials received (this typically involves use of computer-based systems) and, where required, verifying by physically inspecting storage facilities

planning and sequencing transfer process to meet storage capacity and production requirements

preparing equipment for materials transfer, such as confirming that equipment is clean, lines are purged, isolation or lock-outs are cancelled as required, any scheduled maintenance has been completed and safety guards/equipment are correctly positioned

carrying out procedures to confirm bulk materials meet quality requirements as required by transfer process, such as conducting tests or getting clearance documentation from laboratory/quality personnel

operating and monitoring transfer process to confirm that correct quantities are transferred at the required times, to the required locations

locating emergency stop functions on equipment

responding to and/or reporting equipment failure within level of responsibility

responding to and/or reporting evidence that bulk materials do not meet quality requirements

completing the transfer operations, such as purging lines and selecting appropriate equipment/system settings

completing records of product/materials transfer as required

maintaining work area to meet housekeeping standards

using process control and scheduling systems, screens and panels according to enterprise procedures

following relevant work health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk dry materials storage layout, capacities and related management systems

basic operating principles of equipment, such as the system of sensors, valves, pipework and related equipment that controls the transfer of bulk dry materials, equipment operating capacity and the status and purpose of guards

planning and scheduling systems and responsibilities to prioritise materials transfer processes, including the characteristics of materials received and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment and early warning signs of potential problems

operating parameters and corrective action required where operation is outside specified operating parameters

work health and safety hazards and controls, including the risk of spontaneous combustion, and dust control

isolation, lock-out and tag-out procedures and responsibilities

product inspection procedures within level of responsibility, including types of pest infestation and common contamination relevant to dry materials transferred

procedures for separating and handling non-conforming or unacceptable product

clearance procedures, such as relevant test methods and action required if results are not within specification or clearance is not provided

contamination risks and controls, including cross-contamination risks, product compatibility and storage requirements

environmental issues associated with dry goods handling and storage

recording requirements and procedures for dry good handling and storage

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

storage locations, capacities and bulk receival equipment capacity and operating parameters

bulk transfer system, equipment and services

bulk materials (dry)

receival schedules and sequencing systems

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

work roles and responsibilities, training and career information.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2007 Work in a freezer storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to enter and work in a freezer storage or cold room area.

This unit applies to individuals working in in a food processing environment who work under general supervision and exercise limited autonomy, with some accountability for their own work.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a freezer storage environment	1.1 Read or listen to work instructions from supervisor and clarify where required 1.2 Identify work health and safety hazards for working in a freezer storage area and inform supervisor 1.3 Wear appropriate personal protective equipment according to work health and safety requirements 1.4 Confirm clothing and footwear are correctly fitted prior to entering a freezer 1.5 Carry out checks and inspections of freezer storage area
2. Identify and monitor equipment operation in a freezer storage environment	2.1 Identify the effects of freezing temperatures on equipment 2.2 Monitor equipment when in use in a freezer to ensure effective functioning
3. Store frozen product safely	3.1 Identify handling requirements for frozen product according to workplace procedures 3.2 Handle frozen product safely according to workplace requirements
4. Respond to emergencies	4.1 Identify signs and symptoms of exposure to low temperatures 4.2 Take appropriate action to minimise effects of exposure on self and others

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.

Skill	Description
Numeracy	Identify product weights for manual lifting purposes Interpret storeroom temperature gauges Count product quantities Interpret freezing rates for products
Reading	Identify product types Interpret workplace procedures and safety information
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with others Participate in conversations relevant to role by responding and explaining as required
Get the work done	Operate manual load shifting equipment Make routine decisions relating to storeroom and equipment cleanliness and condition, and product suitability Solve familiar and generally predictable problems within workplace guidelines Recognise and respond to non-conforming product Use digital technologies, including temperature gauges

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2007 Work in a freezer storage area	FDFOP2007A Work in a freezer storage area	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2007 Work in a freezer storage area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared to enter and worked in a freezer storage area on at least one occasion, including:

locating and fitting appropriate PPE

following procedures to enter and work in a freezer environment to ensure safety of self and others, including carrying out relevant checks and inspections prior to entry as required by workplace procedures

following procedures to handle product to avoid product damage

monitoring operating performance of equipment used in the freezer and identifying signs of unsafe or unfit operation

conducting work in a manner appropriate to minimising risk of contamination

maintain work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and conditions required in a freezer storage environment, including how temperature parameters are maintained in the freezer/cold room

safety requirements and hazards associated with entering and working in a freezer storage/cold room area, including required PPE, limitations of PPE, and maximum work duration

symptoms associated with hypothermia and action to take if these occur

the effects of freezer/cold room temperatures and frozen condensation on equipment used in a freezer/cold room but designed for room temperature operation, including symptoms that equipment is unsafe or unfit for use

effects of room temperatures on equipment using hydraulic oils designed for freezer/cold room temperatures

typical freezing rates for product handled, including products stacked on pallets

handling requirements for moving pallets of frozen product and how this differs from moving pallets of fresh product

the differences in product stability of pallets loaded with fresh compared with frozen product, and related wrapping requirements

the effect of freezing on product packaging and related handling requirements

cleaning requirements for a freezer storage area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

freezer storage/cold room area

stock to be held in frozen storage

specifications:

work roles and responsibilities, training and career information

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2008 Operate a bulk liquid transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to receive and load out bulk liquid product or raw materials.

This unit applies to individuals transferring bulk liquid product and materials from tankers and between storage and production storage facilities.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for bulk materials transfer work	1.1 Read or listen to work instructions from supervisor and clarify where required 1.2 Identify work health and safety hazards for the bulk liquid transfer process and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 1.4 Identify tank locations, and product and materials holdings and capacities 1.5 Confirm actual-to-recorded holding levels
2. Prepare bulk liquid transfer equipment and process for operation	2.1 Inspect condition of tank farm and related equipment and identify and report maintenance requirements 2.2 Select transfer equipment settings and operating parameters to meet safety and transfer requirements 2.3 Carry out checks and tests, and follow other materials and product clearance procedures prior to transfer 2.4 Establish the priorities for materials transfer to match intakes and transfers to storage capacity and production requirements
3. Transfer bulk liquid materials	3.1 Start and operate the transfer process according to work health and safety and operating requirements 3.2 Monitor the transfer process to confirm correct location selection, quantities and equipment settings 3.3 Transfer bulk liquid materials and product to the required location or storage facility 3.4 Maintain a clean and tidy workplace according to work health and safety and food safety procedures 3.5 Maintain workplace records in required format 3.6 Conduct work according to workplace environmental guidelines
4. Complete transfer operations	4.1 Position valves and related equipment settings to complete transfer operation 4.2 Purge product and materials from lines according to workplace procedures 4.3 Clean and prepare equipment for further transfer 4.4 Record information on the transfer operation in required format 4.5 Identify and report maintenance activities according to workplace requirements

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.

Skill	Description
Numeracy	Interpret system process control data, capacities, quantities and product levels
Reading	Identify product and other transfer requirements from basic order forms Read system information from control screens Identify workplace procedures
Writing	Record data and observations on written and digital media
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of transfer process
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel and customers Participate in conversations relevant to role by responding and explaining as required
Get the work done	Make routine decisions relating to transfer process Implement standard solutions and responses to familiar problems and incidents Recognise and respond to non-conforming product Use digital technologies including process control screens and systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2008 Operate a bulk liquid transfer process	FDFOP2008A Operate a bulk liquid transfer process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2008 Operate a bulk liquid transfer process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has received and loaded out bulk liquid product or raw materials on at least one occasion, including:

accessing workplace information relating to materials transfer requirements

selecting, fitting and using personal protection equipment

inspecting equipment for signs of wear, including visual inspections to detect leaks, listening for unusual noises and/or vibrations in pumps, and checking gauges and meters

using workplace records and systems to confirm tank holdings and capacities and determining appropriate source/destination holding facilities, including verifying by physically inspecting storage facilities and checking materials/product compatibility

planning and sequencing transfer process to meet storage capacity and production requirements

preparing equipment for materials transfer, including confirming that equipment is clean, lines are purged, isolation or lock-outs are cancelled as required, any scheduled maintenance has been completed, and safety guards/equipment are correctly positioned

carrying out procedures to confirm liquid bulk product/materials meet quality requirements

operating and monitoring transfer process to confirm that correct quantities are transferred at the required times, to the required locations, including monitoring pump loads and flow rates, and filter/strainer condition

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

completing transfer operations, including purging lines and selecting appropriate equipment/system settings

completing records of product/materials transfer as required

maintaining work area to meet housekeeping standards

using process control and scheduling systems, screens and panels according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk liquid materials storage facilities layout and related management systems

basic operating principles of the system and equipment used, including the features of the bulk liquid handling system

equipment used, including sensors, valves, pumps, pipework and other related equipment that controls the flow and transfer of bulk liquid materials, equipment operating capacity and the status and purpose of guards

planning and scheduling systems and responsibilities to prioritise materials transfer processes, including characteristics of materials received and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment and early warning signs of potential problems

operating parameters and corrective action required where operation is outside specified operating parameters

work health and safety hazards and controls, including emergency procedures to respond to hazardous situations

product inspection procedures within level of responsibility

clearance procedures, including relevant test methods and action required if results are not within specification or clearance is not provided

contamination risks and controls, including cross-contamination risks, product compatibility and storage requirements

isolation, lock-out and tag-out procedures and responsibilities

environmental issues associated with bulk liquid materials transfer, including consequences of spills and appropriate control/containment procedures

recording requirements and procedures for the bulk liquid transfer process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

workplace cleaning procedures required for the bulk liquid transfer process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

bulk transfer system, equipment and services

bulk materials (liquid)

receival schedules and sequencing systems

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment

specifications:

work roles and responsibilities, training and career information

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

storage locations, capacities and bulk receival equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2009 Load and unload tankers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare, load and unload transport tankers with bulk product.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare transport tankers for loading	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment 1.4 Check the loading schedule to confirm loading requirements 1.5 Confirm that transfer equipment is in operational condition 1.6 Select transfer equipment settings and operating parameters to meet safety and loading requirements 1.7 Locate bulk materials to confirm type, quantity available and clearance for loading 1.8 Confirm priorities for loading to meet delivery requirements
2. Prepare to unload transport tankers	2.1 Check that receivals documentation confirms material type and quantities 2.2 Clear materials for unloading according to workplace procedures and safety requirements 2.3 Identify bulk storage locations, holdings and capacities 2.4 Confirm actual-to-recorded holding levels 2.5 Confirm transfer equipment is in operational condition 2.6 Confirm priorities for unloading to meet delivery requirements
3. Operate and monitor the tanker loading and unloading process	3.1 Start and operate the tanker loading process according to work health and safety and operating procedures 3.2 Monitor equipment to confirm load transfer to correct tanker in correct quantities 3.3 Identify and report variations in equipment operation 3.4 Maintain a clean and tidy workplace according to work health and safety procedures 3.5 Maintain workplace records according to workplace procedures 3.6 Conduct work according to workplace environmental guidelines
4. Complete loading operations	4.1 Select equipment settings to complete loading operation 4.2 Purge in-flight product from lines 4.3 Clean equipment and prepare for further loading according to work health and safety and food safety procedures 4.4 Record information on the loading operation according to workplace procedures 4.5 Identify and report maintenance requirements according to workplace procedures

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.

Skill	Description
Numeracy	Interpret capacities, quantities and product levels
Reading	Locate information relevant to product and other loading requirements
Writing	Record data and observations on written and digital media
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures
Interact with others	Communicate and report operational and safety information to relevant persons
Get the work done	Make routine decisions relating to loading and unloading process Recognise and respond to non-conforming product and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2009 Load and unload tankers	FDFOP2009A Load and unload tankers	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2009 Load and unload tankers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has loaded and unloaded tankers on at least one occasion, including:

accessing workplace information relating to loading/unloading requirements

selecting, fitting and using personal protective equipment

inspecting loading/unloading equipment for signs of wear

confirming that tankers are in suitable condition for loading

checking receivals/despatch documentation to confirm material types, quantities and transfer requirements

confirming that bulk product/materials meet quality requirements for loading/unloading

using workplace records and systems to confirm storage holdings and capacities and source/destination for loads

planning and sequencing loading/unloading to meet delivery requirements/storage capacity and production requirements

preparing transfer equipment for use

operating and monitoring the loading/unloading process to confirm that correct quantities are transferred at the required times, to the required locations

responding to and/or reporting equipment failure within level of responsibility

completing transfer operations

completing records of product/materials transfer

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

bulk storage facilities layout and related management systems

basic operating principles of the system and equipment used, including the features of the tanker loading/unloading and materials transfer systems

equipment that controls the flow and transfer of bulk materials, equipment operating capacity and the status and purpose of guards

tanker types and capacities

planning and scheduling systems and responsibilities to prioritise loading and unloading processes, including the characteristics of materials received and related storage requirements, production requirements and storage capacities

signs and symptoms of faulty equipment and early warning signs of potential problems including leaks, unusual noises and/or vibrations in pumps

operating parameters and corrective action required where operation is outside specified operating parameters

product inspection and procedures within level of responsibility

steps in preparing transfer equipment for use, including confirming that equipment is clean, lines are purged, isolation or lock-outs are cancelled as required, and any scheduled maintenance has been completed

steps in confirming that tankers are in suitable condition for loading, including checking cleaning records and confirming that any scheduled maintenance has been carried out

steps in confirming that correct quantities are transferred at the required times, to the required locations, including monitoring pump loads, flow rates and filter/strainer condition

clearance procedures, including relevant test methods and action required if results are not within specification or clearance is not provided

work health and safety hazards and controls, including emergency procedures to respond to hazardous situations

when and how to use emergency stop functions on equipment

contamination risks and controls, including cross-contamination risks, product compatibility and storage requirements

isolation, lock-out and tag-out procedures and responsibilities

environmental issues associated with bulk liquid materials transfer, including consequences of spills and appropriate control/containment procedures

recording requirements and procedures, including related receivals and despatch documentation

cleaning procedures for loading and unloading tankers.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

loading/unloading schedules and related receivals and/or despatch documentation

tankers, storage facilities, materials transfer equipment and related equipment and services

materials for loading/unloading

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information about equipment capacity and operating parameters and tanker types and capacities

loading/unloading information recording system and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2010 Work with temperature controlled stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to store and retrieve temperature controlled stock from appropriate storage facilities.

This unit applies to individuals who work in controlled temperature environments under general supervision and exercise limited autonomy with some accountability for their own work.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Store stock to meet temperature control requirements	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify goods requiring temperature control according to workplace requirements 1.5 Locate goods in correct storage areas to meet storage temperature, stores handling and stock rotation requirements 1.6 Record stores information according to workplace procedures
2. Monitor and maintain temperature of stock within specifications	2.1 Monitor stock temperature to confirm temperature is within specified limits 2.2 Monitor storage areas to confirm temperature is within storage zone limits 2.3 Monitor residence time in temperature controlled stores to meet stock control requirements 2.4 Identify and report out-of-specification storage temperatures and take corrective action according to workplace procedures
3. Transfer temperature controlled stock	3.1 Handle and transfer goods to maintain temperature control and meet stock rotation requirements according to work health and safety and food safety requirements

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.

Skill	Description
Numeracy	Identify stock weights and quantities Read instrumentation gauges
Reading	Identify and locate stock Identify requirements from basic order forms Interpret workplace procedures and specifications
Writing	Complete records of stock receival and transfer
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of stock
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel Participate in conversations relevant to role by responding and explaining as required
Get the work done	Make routine decisions relating to freshness and handling of stock Recognise and respond to non-conforming stock Use digital technologies including thermometers and temperature probes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2010 Work with temperature controlled stock	FDFOP2010A Work with temperature controlled stock	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2010 Work with temperature controlled stock

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has worked with temperature controlled stock on at least one occasion, including:

accessing workplace information to determine stock handling and storage requirements

identifying storage requirements, including temperature limits, minimum duration at given temperatures, and segregation and co-storage requirements

identifying temperature controlled storage facilities and temperature zones available

selecting, fitting and using PPE

using materials handling equipment in a temperature controlled environment as required to undertake work functions

following procedures to measure core and surface temperature of stock

reading instrumentation

identifying and reporting out-of-specification temperatures in stock and storage facilities

taking corrective action in response to out-of-specification temperatures, including implementation of procedures to segregate damaged or potentially unsafe stock

completing records of stock receival and transfer as required

maintaining work area to meet workplace cleaning standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work health and safety hazards and controls, including the purpose and limitations of PPE

temperature controlled storage facilities and capacities available in the work area

temperature control requirements of stock handled in the work area, including acceptable temperature ranges and consequences of failing to meet these ranges and, where required, requirements for gradual temperature change

stock handling procedures for receiving and locating stock within a store, including stock rotation and procedures for identifying, segregating and disposing of damaged or potentially unsafe stock

stock handling procedures for transferring temperature controlled stock from a temperature controlled environment, including maximum duration stock can be held outside a controlled environment

food safety and quality consequences of stock temperature control requirements not being met

monitoring procedures and instrumentation, including use of thermometers or other temperature measuring instrumentation

notification, recording and reporting requirements for temperature controlled stock

operating procedures for goods handling equipment as required

workplace cleaning standards for the work area

recording requirements and procedures for working with temperature controlled stock.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

controlled temperature storage facilities

stock requiring storage

load shifting equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

temperature storage specifications

stock information recording system and procedures

stock handling and rotation systems.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2011 Identify key stages and beer production equipment in a brewery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to identify key stages and beer production equipment in a brewery.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Recognise locations and equipment in the brewery for each stage of the brewing process	1.1 Identify location for each beer production stage 1.2 Identify major equipment and equipment function for each beer production stage
2. Identify key information for each beer production stage	2.1 Locate workplace information for each production stage 2.2 Confirm work health and safety policy and procedures appropriate for the workplace and each production stage 2.3 Confirm supervisor or key resource person for each location
3. Identify workplace objectives, products and procedures	3.1 Identify workplace objectives and procedures 3.2 Identify products produced and other services provided by the workplace 3.3 Locate key support functions and explain their contribution to product range and quality 3.4 Recognise key responsibilities of own section or function 3.5 Distinguish work team roles and responsibilities

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.

Skill	Description
Reading	Interpret and comprehend workplace information relevant to job role
Navigate the world of work	Identify responsibilities associated with own role
Interact with others	Use modes of communication suitable to purpose to confirm understanding

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2011 Identify key stages and beer production equipment in a brewery	FDFOP2071A Identify key stages and beer production equipment in a brewery	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2011 Identify key stages and beer production equipment in a brewery

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has identified key stages and beer production equipment in at least one brewery, including:

identifying the stages in the brewing process and matching these to different locations within the brewery or company

locating and explaining key functions of the work site, including:

key people

specific work areas and their functions

how functions relate to each other

identifying how each function or process contributes to workplace objectives and product quality

identifying own workplace, key equipment and site layout, roles and responsibilities

identifying workplace information sources, and updating and accessing requirements and procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace objectives as they relate to beer production

workplace product and services range

key production sites of the brewery

key functions and processes within the workplace

how each function or process contributes to product and services quality

own workplace and site layout, roles and responsibilities

features and purpose of key equipment and work areas

key people’s roles and responsibilities within the brewery

reporting procedures and processes for key stages and beer production equipment in a brewery

workplace information sources, and updating and accessing of requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

specifications:

work procedures, instructions and general workplace information

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2012 Maintain food safety when loading, unloading and transporting food

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to maintain food safety when loading and transporting temperature-sensitive ingredients and products.

This unit applies to loading, unloading and transport activities where the transport operator does not have direct physical contact with food. Where food is handled directly by the transport operator, the relevant food handling unit also applies.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to transport food	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that food storage vehicles, containers and receptacles are appropriate for use 1.5 Prepare food storage vehicles and containers and receptacles for use according to workplace procedures and safety and food safety requirements 1.6 Load and secure food to meet transportation and temperature control requirements according to workplace procedures and food safety requirements 1.7 Follow hand washing and disinfecting procedures according to food safety requirements
2. Load, unload and transport food safely	2.1 Monitor food safety control measures to ensure that food safety is maintained during transport 2.2 Report incidents where food safety control requirements are not met and take corrective action as directed 2.3 Unload food according to workplace procedures and transportation and temperature control requirements 2.4 Record food safety information according to workplace procedures

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.

Skill	Description
Numeracy	Assemble and sort product Count accurately Read a thermometer and temperature charts Weigh product
Reading	Check cleaning records Interpret and follow food safety and work health and safety requirements
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of temperature controlled food products
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel Participate in conversations relevant to role by responding and explaining as required
Get the work done	Make routine decisions relating to temperature, freshness and handling of product Recognise and respond to non-conforming product Use digital technologies including electronic scales

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2012 Maintain food safety when loading, unloading and transporting food	FDFOP2012A Maintain food safety when loading, unloading and transporting food	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2012 Maintain food safety when loading, unloading and transporting food

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has maintained food safety when loading, unloading and transporting food on at least one occasion, including:

accessing workplace information to determine food handling and transport requirements

selecting, fitting and using PPE

confirming that the vehicle and associated equipment are appropriate and ready for use, including confirming that vehicle type is capable of maintaining the required temperature range for product

preparing transport containers (this will vary depending on the type of food and transport method), such as checking cleaning records and, where required, confirming product compatibility to ascertain that appropriate level of cleaning has occurred

preparing the storage/holding environment as required, including confirming that temperature parameters for the loading and unloading areas are met

following procedures to load/unload food to ensure that materials/product is loaded/unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items that can cause contamination (osmosis)

monitoring temperature parameters and related food safety control points before, during and after transporting food, and recording information in the required format

taking appropriate corrective action in response to failure to meet temperature parameters or other food safety requirements as required by workplace procedures

cleaning and sanitising food containers according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment

food safety control points in the loading/unloading and transportation of food materials and product, and related methods of control

characteristics of food transported and related transport environment requirements

microbiological, physical and chemical hazards that can occur when loading, transporting and unloading food, appropriate to nature and method of food transported, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences

methods and procedures used to control food safety hazards (this depends on the type of controls and equipment used), including the purpose and operation of equipment procedures in place to maintain food safety and workplace records, such as temperature control charts and cleaning and sanitation records

procedures used to confirm that transportation and related food safety equipment is appropriate for use and operational, such as equipment capacity to maintain a given temperature environment appropriate to the food product

cleaning and sanitation requirements for maintaining food safety when loading, unloading and transporting food

potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported, where contamination by osmosis is a possibility.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information, including temperature charts and cleaning records

food storage vehicles, containers and receptacles

food materials and product to be loaded/unloaded and transported

specifications:

work procedures relevant to loading/unloading and transportation, including advice on required temperature parameters to be maintained

food safety information

loading/unloading and transport advice/schedules

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2013 Operate a bright beer tank process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a bright beer tank process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a bright beer tank process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPOPR2011 Identify key stages and beer production equipment in a brewery.

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare bright beer tank process for operation	1.1 Confirm beer is available to meet production requirements 1.2 Confirm availability of services according to workplace procedures and requirements 1.3 Check equipment to confirm readiness for use according to workplace procedures 1.4 Wear appropriate personal protective clothing and ensure correct fit 1.5 Carry out pre-start checks according to operator instructions
2. Operate and monitor bright beer tanks and equipment	2.1 Start up the system and receive beer from filtration process according to work health and safety and operating procedures 2.2 Monitor equipment and control points, adjusting temperature, pressure and carbon dioxide to confirm performance is maintained within specification 2.3 Confirm system and sub-system outputs meet specification 2.4 Undertake testing to ensure yeast effectiveness and freedom from bacterial contamination 2.5 Transfer bright beer to filling and packaging stations according to workplace procedures 2.6 Record production and other workplace information according to workplace procedures
3. Shut down the system	3.1 Shut down the system safely according to operating procedures 3.2 Clean and maintain equipment to meet workplace cleaning schedule and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to workplace procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2013 Operate a bright beer tank process	FDFOP2070A Operate a bright beer tank process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2013 Operate a bright beer tank process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a bright beer tank process on at least one occasion, including:

identifying turbulence and undertaking appropriate corrective action

confirming equipment status, including checking:

hygiene and sanitation standards are met

all safety guards are in place and equipment is operational

monitoring for bacteria and quality

monitoring oxygen and its effect on quality

monitoring temperature and its effect on quality

using fobbing equipment correctly to control oxygen and beer quality

operating vessel transfer equipment

handling dangerous goods according to procedures

monitoring control points within the bright beer process

operating bright beer related equipment

identifying common causes of variation and undertaking corrective action required

identifying work health and safety hazards and implementing appropriate action

selecting, fitting and using personal protective clothing and equipment

shutting down filtration process and equipment and implementing cleaning requirements associated with changeovers

recording production and other data according to procedures

collecting samples and conducting tests according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

maintaining work area to meet workplace cleaning procedures and standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of bright beer procedures

consequences of turbulence and the procedures to avoid it

effect of bacteria, oxygen and temperature on quality

fobbing and its effect on quality

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the bright beer process

beer tank processing equipment and instrumentation components, purpose and operation

common causes of variation and corrective action required, including procedures and responsibilities for reporting problems

work health and safety hazards and controls relevant to bright beer process, including procedures for handling dangerous goods

environmental issues and controls, including waste handling requirements and procedures

shutdown and cleaning requirements associated with changeovers, and types of shutdown

recording requirements and procedures for operating a bright beer tank process

cleaning and sanitation procedures for a bright beer tank process

sampling and testing procedures for a bright beer tank process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

equipment used in the bright beer process

personal protective clothing and equipment

relevant hazard control equipment

storage areas for hazardous goods

manual handling equipment

specifications:

standard operating procedures and related advice on specific safe work practices, policies and codes of practice relating to work health and safety

emergency and/or evacuation procedures for the range of potential hazards.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2014 Participate in sensory analyses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to participate in sensory analyses of food products and ingredients.

This unit applies to individuals who work in the food processing industry under general supervision and with limited autonomy. It covers analyses of food product or ingredients using taste, texture, appearance and smell.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to conduct sensory analysis	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Ensure that personal conduct and the test environment are appropriate to conducting sensory analysis
2. Conduct sensory analysis	2.1 Ensure that samples are available for analysis 2.2 Use the correct method and criteria for sampling according to workplace procedures and requirements 2.3 Analyse samples using analysis criteria 2.4 Identify and report defects or abnormalities in sample 2.5 Record results according to workplace procedures

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.

Skill	Description
Numeracy	Calculate sample quantities
Reading	Interpret standard operating procedures (SOPs), specifications and sampling plans
Writing	Use paper-based and electronic media to record sampling results
Navigate the world of work	Apply workplace procedures relevant to own responsibilities
Interact with others	Communicate and report sampling information to relevant persons Select and use appropriate terminology when communicating with and explaining information to others
Get the work done	Make routine decisions about sample conformance Solve familiar and generally predictable problems within workplace guidelines Use sampling tools and equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2014 Participate in sensory analyses	FDFOP2014A Participate in sensory analyses	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2014 Participate in sensory analyses

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has participated in sensory analyses of food products and ingredients on at least one occasion, including:

accessing and interpreting sensory analysis schedule and analysis criteria to identify requirements

selecting, fitting and using personal protective equipment

ensuring that personal conduct does not jeopardise analytical ability

confirming that samples are available and in an appropriate condition for analysis

following procedures to analyse samples provided

recording and/or reporting results of analysis

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

work health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment

principles of sensory analysis, including attributes that can be detected by taste and smell, how these different tastes are detected, and an understanding of attributes detected by mouth feel and appearance

sensory analysis system and procedures

specific criteria used to evaluate material/product samples and the associated descriptions

sample preparation requirements, including the effect of sample temperature on sensory analysis

the effect of personal conduct on analytical ability, including stimuli and conditions that can dull sensitivity

requirements of the environment appropriate to conducting sensory analyses

the components of material/product sampled that contribute to flavour, aroma, appearance and texture

the likely causes of variation in results, including typical variation that can occur in the material/product and how these occur, as well as how the method of analysis, environment and state of individual participants can affect the outcome

procedures and responsibility for recording and reporting sensory analysis information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

recording and reporting media

product/source material to be sampled

specifications:

documentation, including specifications, work instruction, sensory analysis criteria and other advice on sampling requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2015 Operate a beer filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer filtration process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer filtration process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPOPR2011 Identify key stages and beer production equipment in a brewery.

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the filtration process for operation	1.1 Confirm availability of required materials according to operating requirements 1.2 Confirm availability of services according to operating requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Conduct pre-start checks of equipment according to operator instructions, including checking that hygiene and sanitation standards are met 1.5 Set the filtration process to meet production requirements
2. Operate and monitor the beer filtration system	2.1 Start up beer filtration equipment according to operating procedures 2.2 Monitor equipment and control points to confirm performance is maintained within specification 2.3 Undertake blending of beer according to workplace procedures, as part of filtration process 2.4 Confirm system and sub-system outputs meet specifications 2.5 Identify, rectify and/or report out-of-specification product, process and equipment performance 2.6 Record production and other workplace information according to workplace procedures
3. Shut down the filtration system	3.1 Shut down the system safely according to operating procedures 3.2 Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret and comprehend information relevant to job role
Writing	Record operating, routine maintenance and shutdown information in required format
Numeracy	Monitor and interpret production and process data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures and relevant legislative requirements applicable to own role and responsibilities
Get the work done	Plan and organise resources required to process Address problems directly related to own role

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2015 Operate a beer filtration process	FDFOP2069A Operate a beer filtration process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2015 Operate a beer filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down at least one beer filtration process, including:

confirming equipment status, including checking:

hygiene and sanitation standards are met

all safety guards are in place

equipment is operational

filter aids, filtration beds and filters

identifying work health and safety hazards and implementing appropriate action

selecting, fitting and using personal protective clothing and equipment

operating filtration equipment according to specifications, procedures and operating parameters

monitoring control points within the filtration process

undertaking required corrective action in the event of variations to specification and procedures

shutting down filtration process and equipment and implementing cleaning requirements associated with changeovers

applying waste handling requirements and procedures

maintaining required production records

maintaining work area to meet hygiene standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the filtration process

relationship between the work production process, the fermentation process, the maturation process and bright beer tanks

stages and changes that occur during filtration

purpose of filter aids, filtration beds and filters in the beer production process

significance and methods of monitoring control points within the filtration process

beer filtration equipment used, including components, purpose and operation

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the beer filtration process

environmental issues and controls, including waste handling requirements and procedures

shutdowns and cleaning requirements associated with changeovers

recording requirements and procedures for operating a beer filtration process

cleaning and sanitation procedures for beer filtration equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant hazard control equipment and storage areas for hazardous goods

filtration equipment

filter aids and stabilising agents

workplace information system

specifications:

workplace procedures, including safe work practices, food safety, quality, and environmental requirements

specifications, control points and parameters for the beer filtration equipment and process

beer filtration equipment operating and service manuals

record-keeping documents required for the work specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2016 Operate a beer maturation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer maturation process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer maturation process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, food safety, and environmental regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPOPR2011 Identify key stages and beer production equipment in a brewery

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm maturation requirements according to production requirements 1.2 Confirm clarification requirements, including specifications for any additions and agents 1.3 Confirm materials are available to meet production requirements 1.4 Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements 1.5 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the maturation process for production	2.1 Check equipment to confirm readiness for use according to workplace procedures 2.2 Set the maturation process to meet production requirements 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor beer maturation equipment	3.1 Start up, operate, and monitor equipment and control points for variation in operating conditions according to work health and safety and operating procedures 3.2 Confirm system and sub-system outputs meet specification 3.3 Identify, rectify and/or report out-of-specification product, process and equipment performance 3.4 Complete size and product changeovers in accordance with batch instructions 3.5 Record workplace information for the beer maturation process according to workplace procedures
4. Shut down the system	4.1 Shut down the system safely according to operating procedures 4.2 Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures 4.4 Record workplace information according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2016 Operate a beer maturation process	FDFOP2068A Operate a beer maturation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2016 Operate a beer maturation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a beer maturation process on at least one occasion, including:

handling dangerous goods according to required procedures

monitoring control points within the maturation process

confirming equipment status, including:

checking that hygiene and sanitation standards are met

checking all safety guards are in place and equipment is operational

operating equipment and controls to achieve specifications, including:

required temperature

required concentration of finings and other additions

transfers

disposal of sediment and other waste

undertaking corrective action in the event of variation to specification

identifying work health and safety hazards and implementing appropriate action

selecting, fitting and using personal protective clothing and equipment

identifying procedures and responsibilities for reporting and solving problems

following environmental issues and controls

shutting down the process and equipment and implementing cleaning requirements associated with changeovers

using correct waste handling requirements and procedures

recording production and other data according to procedures

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the beer maturation process

relationship between the maturation process, the fermentation process and the filtration process

stages and changes that occur during beer maturation

requirements of maturation

purpose of temperature control and cold storage in the beer maturation process

purpose of protein absorbing agents

purpose of oxygen scavenging agents

purpose of tannin absorbing agents

procedures for vessel transfer

quality characteristics to be achieved

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the maturation process

beer maturation equipment and instrumentation components, purpose and operation

common causes of variation and corrective action required

work health and safety hazards and controls

environmental issues and controls for process, including waste handling requirements and procedures

recording requirements and procedures for the beer maturation process

cleaning and sanitation procedures for a beer maturation process

purpose of finings in a beer maturation process

cask maturation process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

equipment, materials and services necessary to the maturation process

fermentation tank

additions and agents

supply and flow of materials to and from the process

waste sediment disposal

specifications:

access to workplace information to identify production requirements and beer type for beer maturation process

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

product/beer-type changeover processes

reporting and documentation processes and requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2017 Operate a blending, sieving and bagging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process.

This unit applies to individuals who work under general supervision and exercise limited autonomy blending and bagging of dry goods as bulk blends or for use in food service. This process is typically used for the blending and packaging of low-moisture products, including dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety, and environmental regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials are available according to operating requirements 1.5 Identify and confirm workplace cleaning and maintenance requirements and status
2. Prepare the blend, sieve and bagging equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet safety and operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Load or position materials, ingredients, product and consumables according to operating requirements 2.4 Carry out pre-start checks, adjusting equipment performance according to operator instructions
3. Operate and monitor the blend, sieve and bagging process	3.1 Deliver ingredients to the blender in the required quantities and sequence to meet recipe specifications according to workplace and food safety procedures 3.2 Start, operate and monitor the process for variation in operating conditions according to workplace procedures, including safety requirements 3.3 Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace cleaning and environmental working procedures
4. Shut down the blend, sieve and bagging process	4.1 Identify the appropriate shutdown procedure, and implement 4.2 Identify and report routine maintenance requirements 4.3 Maintain workplace records in required format

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.

Skill	Description
Reading	Interpret information relevant to job role
Writing	Record operating, routine maintenance and shutdown information
Numeracy	Monitor and interpret production and process control indicators and data
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Interact with others	Report operational and safety information in required format Use suitable modes of communication to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Carry out tasks in correct sequence Respond to problems directly related to own role according to procedures

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2017 Operate a blending, sieving and bagging process	FDFOP2017A Operate a blending, sieving and bagging process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2017 Operate a blending, sieving and bagging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a blending, sieving and bagging process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary packaging components/consumables, materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring scheduled maintenance has been completed and all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections, as required, to confirm process remains within specification, including:

characteristics of blend

flow to sieves

sieve/screen condition

supply of packaging components/consumables

integrity of finished seals (stitching or thermal)

monitoring and regulating the supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

demonstrating batch/product changeovers

completing workplace records as required

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the process, including the method and sequence of ingredient addition required to achieve required blend characteristics

the purpose of packaging and the properties required of packaging materials used, coding requirements, and related legal requirements, including product weight

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics required of process outputs, including packaging quality and seal integrity as required

effect of variation in inputs, including ingredient quality/condition, packaging components/consumables and/or services, on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, including sieve or screen damage

methods used to monitor the process, including monitoring blend characteristics and weights

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures, including product compatibility, cross-contamination risks and associated cleaning requirements

common causes of variation and corrective action required, including procedures to manage the reprocessing (return to blend) of the first part of the blend to minimise non-conforming output

work health and safety hazards and controls relevant to the blending, sieving and bagging process

requirements of different shutdowns as appropriate to the process and workplace production/packaging requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for a blending, sieving and bagging process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

blending, sieving and bagging equipment and services

materials to be processed, and packaging components/consumables

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and operating parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2018 Operate a case packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a secondary packaging process used to form trays or boxes, load and position product, and seal the package.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a case packing process and associated equipment. Case packers may be configured as side loading, wrap around, drop, or pick and place packers.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the case packing equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that packaged product and packaging components and consumables are available to meet production and food safety requirements 1.5 Carry out pre-start checks on process and related equipment to confirm readiness for use according to workplace procedures 1.6 Load or position packaging components and consumables according to workplace procedures and safety requirements 1.7 Set parameters to meet safety and packaging requirements
2. Operate and monitor the case packing process	2.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 2.2 Report any variation in equipment operation according to workplace procedures 2.3 Monitor packaging quality and packaging appearance to confirm that specifications are met 2.4 Identify, rectify and report out-of-specification process outcomes according to workplace requirements 2.5 Follow and apply workplace cleaning and environmental procedures
3. Shut down the case packing process	3.1 Identify the appropriate shutdown procedure and implement safely according to operating procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2018 Operate a case packing process	FDFOP2018A Operate a case packing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2018 Operate a case packing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a case packing process on at least one occasion, including:

accessing workplace information to identify case packing requirements

selecting, fitting and using PPE

confirming supply of necessary packaging components/consumables, including boxes/cartons and related consumables

inspecting the quality of packaging components/consumables to confirm that standards are met

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters to suit product type

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for packaging requirements

loading packaging components/consumables

positioning electronic eyes and sensors correctly

ensuring all safety guards are in place and operational

confirming coders are correctly set for date and product requirements

starting, operating, monitoring and adjusting pick-and-place equipment to achieve required outcomes, including monitoring control points and conducting inspections, as required, to confirm process remains within specification:

box formation

alignment, placement and quantity of units packed

operation of suction cups

operation of related equipment (e.g. box closers and sealers)

operation of ink jet coders to confirm correct code and clarity/legibility

following procedures to reference or align equipment against set-up parameters

monitoring flow of product to the process, and packaged goods from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take case packing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing equipment for cleaning

completing workplace records as required

maintaining work area to meet workplace cleaning standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of secondary packaging, including the requirements of packaging materials used and coding requirements

basic operating principles of case packing equipment, including main equipment components, status and purpose of guards, purpose and location of electronic eyes and sensors, equipment operating capacities and applications, and services required for operation of case packers used in the workplace

the flow of product to this stage in the packing process and the effect of outputs on downstream processes

quality characteristics and requirements of outer packaging materials and of the packaged product, including board quality and finished packaged product specifications

methods used to monitor the process, including visual inspection of the process and of the quality of the packaged product

inspection or test points (control points) in the process and the related procedures and recording requirements, and testing gluing or sealing of packages where required

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required, including the effect of variation in packaging components/consumables on performance

contamination/food safety hazards and risks associated with this stage in the packaging process and related control measures

work health and safety hazards and controls for operating a case packing process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the packaging process, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for operating a case packing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

automated case packers and related equipment and services

product to be packaged, and board and related consumables

documentation

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2019 Fill and close product in cans

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a primary packaging process that fills product into cans and hermetically seals containers using a closer or seamer.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a filling and closing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet operating and food safety requirements 1.5 Identify and confirm workplace cleaning and maintenance requirements
2. Prepare the filling and closing process for operation	2.1 Fit and adjust machine components and related attachments according to work health and safety and operating requirements 2.2 Enter operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to operator instructions
3. Operate and monitor the filling process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor the process to confirm that filled and closed containers meet specifications 3.3 Identify, rectify and report out-of-specification equipment, product and process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Monitor closure and seaming stage	4.1 Monitor the closing stage to confirm that closures and seams meet specifications 4.2 Identify and report out-of-specification process outcomes according to workplace procedures
5. Shut down the filling and closing process	5.1 Identify the appropriate shutdown procedure and implement safely according to operating procedures 5.2 Report maintenance requirements according to workplace procedures 5.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2019 Fill and close product in cans	FDFOP2019A Fill and close product in cans	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2019 Fill and close product in cans

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has filled and closed product in cans on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using PPE

confirming supply of necessary materials and services for filling and closing product in cans

preparing/conditioning product for filling in cans

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters to suit filling requirements

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for filling and seaming requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been completed

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the filling process and equipment to achieve required outcomes, including monitoring control points, and conducting inspections, as required, to confirm process remains within specification, including:

fill temperatures

headspace

vacuum

visual appearance of the product

line speed/throughput

monitoring supply and flow of materials to and from the process

starting, monitoring and adjusting the closer to confirm alignment and formation of the seam

monitoring control points and conducting inspections related to the seaming/closing process, and confirming that coding is correct

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

conducting shift handover procedures

maintaining work area to meet workplace cleaning standards

using process control systems according to enterprise procedures

inspecting seams according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filling and closing, including the properties and requirements of packaging materials used, hermetic sealing and properties of containers used for this purpose, coding requirements and related legal requirements, including product weight

the flow of this process and the effect of the filling and seaming process on downstream processes

basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

quality characteristics of the filled and closed container, including seam components and integrity requirements within level of responsibility for inspection

effect of raw material characteristics on filling and seaming

quality parameters for cans and ends

methods used to prepare product for filling

effect of process variables, including headspace, fill temperature and vacuum, on the process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the production/packing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety issues associated with filling and seaming, and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for filling and closing product in cans.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

filling and closing and related equipment and services

materials to be filled as required

packaging components/consumables

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

documentation

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2020 Operate a form, fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a form, fill and seal process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a forming, filling and sealing process and associated equipment. This is a primary packaging process to package product into appropriate packaging. It can apply to both aseptic and non-aseptic form and fill processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet operating and food safety requirements 1.5 Identify and confirm workplace cleaning and maintenance requirements and status
2. Prepare the forming, filling and sealing equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet safety and operating requirements 2.2 Enter operating parameters to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to operating procedures
3. Operate and monitor the forming, filling and sealing process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor packaging quality and seal integrity in operating conditions 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Shut down the forming, filling and sealing process	4.1 Identify the appropriate shutdown procedure and implement 4.2 Report routine maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2020 Operate a form, fill and seal process	FDFOP2020A Operate a form, fill and seal process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2020 Operate a form, fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a form, fill and seal process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using PPE

confirming supply of necessary packaging components/consumables and product

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for packaging requirements

loading packaging components/consumables

positioning sensors and controls correctly

ensuring any scheduled maintenance has been completed

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the forming, filling and sealing process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

formation of container/packaging

flow rates

product weights and volumes

fill levels

temperature, including product and sealing temperatures

supply of packaging components/consumables

packaging quality and seal integrity, including testing packaging integrity

monitoring supply and flow of materials to and from the form, fill and seal process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take forming, filling and sealing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing forming, filling and sealing equipment for cleaning

completing workplace records as required

maintaining work area to meet workplace cleaning standards

using process control systems according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of forming, filling and sealing, including:

the purpose and characteristics required of packaging materials used

the methods used to form packaging, fill and seal product (where methods involve vacuum or map packaging, it includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements and related legal requirements, including product weight

basic operating principles of forming, filling and sealing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of form, fill and seal equipment used in the workplace

the flow of processes supplying the forming, filling and sealing process and the effect of process output on downstream processes

quality characteristics and requirements of forming, filling and sealing, including:

quality requirements of product and packaging components/consumables

requirements of packaging forming stage, and filling, including fill levels and weights

requirements of seal formation and integrity, and integrity testing procedures, where required

methods used to monitor the process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required, including the effect of variation in both product characteristics and packaging components/consumables on forming, filling and sealing performance

food safety hazards and risks associated with forming, filling and sealing, and related control measures

work health and safety hazards and controls relevant to the form, fill and seal process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the forming, filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

aseptic container preparation/forming, filling and sealing requirements

cleaning and sanitation procedures for a form, fill and seal process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

forming, filling and sealing process and related equipment and services

materials and packaging components/consumables to be formed, filled and sealed

product

sampling schedules and test procedures and equipment as required

documentation

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2021 Operate a fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a fill and seal process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a filling and sealing process and associated equipment. This is a primary packaging process to fill product into packaging, including bottles, boxes, drums, bladders and pails. It can apply to both aseptic and non-aseptic filling and sealing processes.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet food safety and operating requirements 1.5 Identify and confirm cleaning and maintenance requirements and status
2. Prepare the filling and sealing equipment and process for operation	2.1 Fit machine and adjust machine components and related attachments to meet safety and operating requirements 2.2 Enter operating parameters as required to meet safety and production requirements 2.3 Carry out pre-start checks, adjusting equipment performance according to work health and safety and operating procedures
3. Operate and monitor the filling and sealing process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor packaging quality and seal integrity to meet safety and production requirements 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Shut down the filling and sealing process	4.1 Identify the appropriate shutdown procedure and implement 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2021 Operate a fill and seal process	FDFOP2021A Operate a fill and seal process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2021 Operate a fill and seal process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a fill and seal process on at least one occasion, including:

accessing workplace information to identify filling and packaging requirements

selecting, fitting and using PPE

confirming supply of necessary packaging components/consumables, product and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for packaging requirements

loading packaging components/consumables

positioning sensors and controls correctly

ensuring any scheduled maintenance has been completed

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the filling and sealing process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

flow rates

product weights and volumes

fill levels

times and temperatures, including product and sealing temperatures

supply of packaging components/consumables

packaging quality and seal integrity, including testing seal integrity

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take filling and sealing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing filling and sealing equipment for cleaning

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filling and sealing, including the purpose and characteristics required of packaging materials used and the method used to fill and seal product (where methods involve vacuum or map packaging, it includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements and related legal requirements, including product weight

basic operating principles of filling and sealing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of filling equipment used in the workplace

the flow of processes supplying the filling and sealing process and the effect of outputs on downstream processes

quality characteristics and requirements of filling and sealing, including:

quality requirements of product and packaging components/consumables

requirements of filling, including fill levels and weights

requirements of seal formation and integrity, and integrity testing procedures, where required

methods used to monitor the process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including procedures to clear a breach and restart following a crash or jam-up, as appropriate

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required, including the effect of variation in both product and packaging components/consumables on filling and sealing performance, which also includes the effect of temperature variation on the filling process

food safety hazards and risks associated with filling and sealing, and related control measures

work health and safety hazards and controls requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the filling and sealing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

aseptic filling and sealing requirements

cleaning and sanitation procedures for the filling and sealing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

filling and sealing process and related equipment and services

materials and packaging components/consumables to be formed and filled

product

sampling schedules and test procedures and equipment as required

documentation

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2022 Operate a high speed wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a primary packaging process using high speed wrapping equipment to enclose product in a sealed, airtight film or cello package.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing packing environment. It typically applies to the worker responsible for applying basic operating principles to the operation and monitoring of a high speed wrapping process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that materials and packaging components and consumables are available to meet food safety and production requirements
2. Prepare the wrapping equipment and process for operation	2.1 Carry out pre-start checks on process and related equipment to confirm readiness for use 2.2 Load and position packaging components and consumables according to operating procedures 2.3 Set parameters to meet safety and packaging requirements
3. Operate and monitor the wrapping process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor packaging quality and seal integrity to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Shut down the wrapping process	4.1 Identify the appropriate shutdown procedure and implement 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2022 Operate a high speed wrapping process	FDFOP2022A Operate a high speed wrapping process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2022 Operate a high speed wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a high speed wrapping process on at least one occasion, including:

accessing workplace information to identify wrapping requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary packaging materials/film/cello and product, including inspecting the quality of both product and wrapping material to confirm that standards are met

conducting pre-start checks, including:

inspecting equipment and conveyor belt condition to identify any signs of wear

selecting appropriate settings and/or related parameters to suit product type

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for packaging requirements

loading/threading packaging components/consumables

positioning electronic eyes and sensors correctly

ensuring all safety guards are in place and operational

confirming coders are correctly set for date and product requirements

starting, operating, monitoring and adjusting wrapping equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

product alignment

product weights

packaging quality

packaging and product alignment

seal integrity, including testing packaging integrity

codes, correct content and clarity/legibility

monitoring flow of product to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take high speed wrapping process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing wrapping equipment and conveyors for cleaning

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of wrapping, including the properties and requirements of packaging materials used, coding requirements and related legal requirements (for example, product weight)

basic operating principles of wrapping equipment, including:

main equipment components (for example, conveyors and related guides and alignment adjustments)

purpose and location of electronic eyes and sensors

status and purpose of guards

equipment operating capacities and applications, and services required for operation of wrapping equipment used in the workplace

the flow of product to the wrapping process and the effect of outputs on downstream processes

quality characteristics and requirements of product to be wrapped, wrapping materials and the final wrapped product

methods used to monitor the process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required, including the effect of variation in both product and packaging components/consumables on performance

contamination/food safety hazards and risks associated with the wrapping process and related control measures

work health and safety hazards and controls relevant to the high speed wrapping process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the filling and wrapping process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for a high speed wrapping process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

high speed wrapping machine and related equipment and services

materials to be wrapped, cello/film and other packaging components/consumables

documentation

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems and production/packaging schedules

information on equipment capacity and operating parameters

specifications, control points and operating parameters

recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2023 Operate a packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a packaging process or sub-system.

This unit applies to individuals who operate and monitor a packaging process and associated equipment in a food processing packaging environment. The unit applies in a food processing packaging environment where no other specific packaging unit is available.

A packaging process may relate to primary and secondary packaging activities. It typically requires the operation of a series of related items of equipment to achieve the required outcome.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that packaging components and consumables, materials and items to be packaged are available to meet operating requirements 1.5 Identify and confirm cleaning and maintenance requirements and status according to workplace procedures
2. Prepare the equipment and process for operation	2.1 Fit and adjust machine components and related attachments 2.2 Enter operating parameters to meet safety and production requirements 2.3 Load or position materials, product and packaging components and consumables according to food safety and operating requirements 2.4 Check and adjust equipment performance according to operating and job requirements 2.5 Carry out pre-start checks according to operator instructions
3. Operate and monitor the process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
4. Shut down the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down safely according to operating procedures 4.3 Report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2023 Operate a packaging process	FDFOP2023A Operate a packaging process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2023 Operate a packaging process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a packaging process on at least one occasion, including:

accessing workplace information to identify packaging requirements

selecting, fitting and using PPE

confirming supply of necessary packaging components/consumables, materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

setting coders and printers

selecting appropriate equipment settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for packaging requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been completed

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting packaging equipment to achieve required outcomes, including:

packaging components/consumables and/or product

monitoring control points (for example, weights, codes, placement, glue temperatures, alignment and appearance, configuration and seal integrity) as required to confirm process remains within specification

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take packaging equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the packaging process, including:

the purpose and characteristics required of packaging materials used

the principles of the packaging process used (where methods involve vacuum or map packaging, it includes an understanding of the effect of modified atmosphere on product shelf-life)

product and packaging coding requirements and related legal requirements, including product weight

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of processes supplying the packaging process and the effect of outputs on downstream processes

quality characteristics required of the packaging process, including seal integrity requirements

effect of variation in inputs, including packaging components/consumables, materials and/or services, on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including restart procedures following a crash or jam-up

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the packaging process, including visual inspecting, and measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks related to stages in the packaging process, and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the packaging process

requirements of different shutdowns as appropriate to the packaging process, including;

emergency and routine shutdowns and procedures to follow in the event of a power outage

conducting basic equipment referencing where required

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for packaging equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

packaging and related equipment and services

materials to be packaged and packaging components/consumables

sampling schedules, test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and operating parameters

documentation and recording procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2024 Operate a cooling, slicing and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a cooling, slicing and wrapping process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used to cool, slice and wrap food product.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that product and packaging consumables are available to meet operating and food safety requirements 1.5 Identify and confirm cleaning and maintenance requirements and status have been met
2. Prepare the cooling, slicing and wrapping equipment and process for operation	2.1 Fit and adjust machine components and related attachments according to operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check and adjust equipment to ensure optimum performance 2.4 Carry out pre-start checks according to operator instructions
3. Operate and monitor the cooling, slicing and wrapping process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that product is cooled and packaged to meet food safety and production specifications 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Shut down the cooling, slicing and wrapping process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures and clean equipment according to workplace procedures 4.3 Report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2024 Operate a cooling, slicing and wrapping process	FDFOP2024A Operate a cooling, slicing and wrapping process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2024 Operate a cooling, slicing and wrapping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a cooling, slicing and wrapping process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using PPE

confirming supply of necessary product, packaging consumables and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

confirming settings in the cooler, including:

conveyor speed/track position

humidity

air flow/fan settings

product layout/spacing

confirming settings in the slicing/bagging equipment:

knife condition

machine speed

height/width settings

air pressure

bag/tag type and coding

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including:

monitoring control points

conducting inspections as required to confirm process remains within specification

monitoring supply and flow of product and packaging consumables to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the cooling, slicing and wrapping process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the cooling, slicing and wrapping process and the effect of outputs on downstream processes and final product

quality characteristics to be achieved by the process

quality requirements of packaging materials and effect of variation on process performance and product shelf-life

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the cooling, slicing and bagging process, including inspecting and measuring as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for the cooling, slicing and wrapping equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

cooling, slicing, bagging and related equipment and services

product and packaging consumables

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2025 Manufacture extruded and toasted products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an extrusion, toasting and breaking process used in the manufacture of biscuit products.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a biscuit production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment in the production of biscuits. Biscuits may be for human consumption or animal feed.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 1.4 Confirm materials are available to meet operating requirements 1.5 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety procedures
2. Prepare the extrusion, toasting and breaking process for operation	2.1 Fit and adjust machine components and related attachments 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to operating requirements 2.4 Carry out pre-start checks according to operator instructions
3. Operate and monitor the extrusion, toasting and breaking process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor the process to confirm that biscuit product meets specifications 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
4. Shut down the extrusion, toasting and breaking process	4.1 Identify the appropriate shutdown procedure and implement 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records in required format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2025 Manufacture extruded and toasted products	FDFOP2025A Manufacture extruded and toasted products	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2025 Manufacture extruded and toasted products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has manufactured extruded and toasted products on at least one occasion, including:

accessing workplace information to identify extrusion, toasting and breaking process requirements

selecting, fitting and using PPE

confirming supply of necessary materials and services, including ensuring a continuous supply of ingredients to the process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

confirming extruder settings, including:

water pump is operating

bin discharge speed

temperature and heater

motor speed

screw feed

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm the process remains within specification, including:

temperatures

biscuit size (width, length and thickness)

biscuit texture, colour and weight

biscuit moisture level

clean, even break/cut

monitoring supply and flow of materials to and from the extrusion, toasting and breaking process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

shutting down equipment in response to an emergency situation

following isolation and lock-out/tag-out procedures as required to take extrusion, toasting and breaking process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the biscuit manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the process and the effect of outputs on downstream processes

changes that occur in the product during processing

quality characteristics to be achieved by the process

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls relevant to manufacturing extruded and toasted products

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for manufacturing extruded and toasted products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

extrusion, toasting and breaking process and related equipment and services

ingredients to be processed

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2026 Operate a forming or shaping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a biscuit forming or shaping process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a biscuit production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment to form and shape biscuit dough. Biscuits may be for human consumption or animal feed.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 1.4 Confirm materials and ingredients are available to meet operating and food safety requirements 1.5 Identify and confirm cleaning and maintenance requirements and status
2. Prepare the biscuit forming process for operation	2.1 Fit and adjust machine components and related attachments according to operating requirements 2.2 Enter processing or operating parameters to meet safety and production requirements 2.3 Check and adjust equipment performance according to operating requirements 2.4 Carry out pre-start checks according to operator instructions
3. Operate and monitor the biscuit forming process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating requirements 3.2 Monitor the process to confirm that formed product is produced to specification 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
4. Shut down the biscuit forming process	4.1 Identify the appropriate shutdown procedure and implement safely 4.2 Report maintenance requirements according to workplace procedures 4.3 Maintain workplace records in required format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2026 Operate a forming or shaping process	FDFOP2026A Operate a forming or shaping process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2026 Operate a forming or shaping process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a forming or shaping process on at least one occasion, including:

accessing workplace information to identify biscuit forming process requirements

selecting, fitting and using PPE

confirming supply and condition of necessary materials and services, including transferring and loading dough into hoppers

confirming condition of dough, including:

dough type matches product specification

dough temperature, consistency/texture, moisture level, weight and colour

dough standing time

dough supply/quantities

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

confirming setting selection, including:

setting parameters for process type

setting equipment speeds

adjusting roller and web settings (as required)

adjusting depositing/extrusion settings (as required)

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including control points and conducting inspections as required to confirm process remains within specification, including:

biscuit size, shape and thickness

biscuit weight

dough temperature

forming product to specification, including conducting a trial run in preparation for production run

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

conducting product/batch changeovers

locating emergency stop functions on equipment

shutting down equipment in response to an emergency situation

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of biscuit forming

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the biscuit forming process and the effect of outputs on downstream processes

effect of dough quality on process outcomes

quality characteristics to be achieved by the process

quality requirements of materials and effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including procedures for incorporating reworked dough and procedures for mending webs as required

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls relevant to operating a forming or shaping process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for biscuit forming and shaping equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

forming process and related equipment and services

biscuit dough to be formed

sampling and testing schedules and procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

specifications, control points and processing parameters

documentation and recording procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2027 Dispense non-bulk ingredients

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a production environment within the food processing industry. It typically applies to the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, including colours, flavours, buffered acids and preservatives.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 1.4 Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
2. Prepare to dispense ingredients	2.1 Select measuring and weighing equipment appropriate to dispensing requirements and confirm readiness for use 2.2 Confirm that containers, bags and labels are available according to job specifications 2.3 Carry out pre-start checks according to operator instructions
3. Measure and/or weigh ingredients	3.1 Weigh or measure non-bulk ingredients and additives according to food safety and job specifications 3.2 Label dispensed ingredients according to workplace procedures 3.3 Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions 3.4 Report variations in equipment operation 3.5 Follow and apply workplace cleaning and environmental procedures
4. Complete the dispensing process	4.1 Clean dispensing equipment according to workplace procedures 4.2 Identify and report unacceptable equipment and utensil condition 4.3 Identify and report maintenance requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2027 Dispense non-bulk ingredients	FDFOP2027A Dispense non-bulk ingredients	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2027 Dispense non-bulk ingredients

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has dispensed non-bulk ingredients on at least one occasion, including:

accessing workplace information to identify dispensing requirements

selecting, fitting and using personal protective equipment, including use of breathing apparatus and fume cabinets

confirming supply of necessary raw materials, including checking ingredient type, grade, quantity, use-by codes and quality clearance

carrying out visual inspections and tests to confirm that raw materials are appropriate for use

conducting pre-start checks on equipment, including:

inspecting the condition and cleanliness of equipment and utensils

taring scales and carrying out any related procedures to confirm that equipment is accurately calibrated and fit for use

confirming that any scheduled maintenance has been carried out

identifying out-of-specification or unacceptable ingredient condition, and taking appropriate corrective action

measuring materials and additives within specified accuracy range

taking corrective action in response to out-of-specification results

pacing dispensing to meet production requirements

packing and labelling dispensed materials as required

following labelling procedures, including identifying batch numbers, dates of preparation, contents and use-by information

reconciling and recording materials dispensed against materials released, and returning unused materials to storage as required

cleaning dispensing equipment and utensils according to workplace procedures

responding to and/or reporting equipment failure within level of responsibility

completing dispensing records by workplace recording system

maintaining work area to meet housekeeping standards

using basic equipment to support the dispensing process according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality characteristics and related handling requirements of raw materials/ingredients and additives used, including best-by/use-by codes, ingredient compatibility and common allergens used

storage requirements and shelf-life of ingredients and additives, including ingredients with special storage and handling requirements and including hydroscopic ingredients

relevant legislative responsibilities and workplace systems for recording and tracing the use of ingredients and additives and related workplace labelling requirements and purpose

the relationship between the dispensing process and related operations, including accuracy and tolerance and consequence of error

purpose, measuring and accuracy capacity of instrumentation and related equipment calibration responsibilities and procedures

control points in the dispensing process

contamination and food safety issues associated with dispensing and related control measures

procedures for requisitioning, receiving and returning ingredients from stores

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

cleaning, care and storage of equipment and instrumentation used for dispensing non-bulk ingredients

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dispensing process, including waste collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

dispensing instrumentation and equipment

containers, bags, labelling and storage facilities

raw materials, ingredients and additives to be dispensed

sampling schedules and test procedures and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch and recipe instructions

information on equipment and instrumentation capacity and operating parameters

dispensing schedule or batch instructions

documentation and recording requirements and procedures

cleaning and sanitation procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2028 Operate a mixing or blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to combine ingredients and additives in the correct quantities and sequence, and to operate and shut down mixing and blending equipment to achieve the required mix characteristics.

This unit applies to individuals who work under general supervision and exercise limited autonomy in the food processing industry. Mixes may include concentrated pre-mixes or bulk blends. The output of this process may be a product requiring further processing or for external use.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet production requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements 1.3 Prepare pre-mixes according to food safety and job requirements 1.4 Identify and confirm cleaning and maintenance requirements and status
2. Prepare the mixing or blending equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing or operating parameters to meet production requirements 2.3 Check equipment performance and adjust according to operating requirements 2.4 Perform pre-start checks according to operator instructions
3. Operate and monitor the mixing or blending process	3.1 Deliver ingredients and additives to the mixer in the required quantities and sequence to meet recipe specifications 3.2 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.3 Monitor the mixing process to confirm that specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Transfer mix to required production or storage location according to food safety and workplace procedures 3.6 Follow and apply workplace cleaning and environmental procedures
4. Shut down the mixing or blending process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records in required format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2028 Operate a mixing or blending process	FDFOP2028A Operate a mixing or blending process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2028 Operate a mixing or blending process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a mixing or blending process on at least one occasion, including:

accessing workplace information to identify mixing/blending requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

adding/loading materials in correct quantities and sequence, including monitoring automatic ingredient addition and/or manual addition

starting, monitoring and adjusting mixing or blending process equipment to achieve required outcomes, including monitoring flow rates/quantity, time or temperature and mix/blending settings

monitoring control points and conducting inspections to confirm process remains within specification

monitoring supply and flow of ingredients and additives to and from the mixing or blending process

pacing mixing/blending to meet production requirements

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out or tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

labelling and storing pre-mixes and/or mixes according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of preparing mixes and blends, including the characteristics and basic function of ingredients and additives used, method and sequence of ingredient addition required to achieve required blend characteristics and, where relevant, the purpose of conditioning, maturation or holding stages required prior to further processing of the mix

specific gravity and bulk density as appropriate for ingredients used

basic operating principles of mixing/blending equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

awareness of calibration schedules for scales and related weighing/measuring equipment

services required and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

procedures for requisitioning, receiving and returning ingredients from stores

ingredient-handling requirements and shelf-life or coding

quality characteristics required of ingredients and additives and their effect on mixing process performance, including methods used to condition or prepare ingredients prior to addition

methods used to monitor the blending or mixing process, including inspecting, measuring and testing, by the process

inspection or test points (control points) in the process and the related procedures and recording requirements, including:

flow rates

ingredient/additive addition sequence

times/temperatures and agitator speeds

required characteristics of blend, including viscosity, appearance and temperature

required attributes of the mixed or blended output, including chemical, texture and flavour profiles as required

the effect of the mixing or blending parameters, including temperature and length of mix time on mixing outcome

contamination and food safety risks associated with the process and related control measures, including product compatibility and cross-contamination risks and associated cleaning requirements, as well as common allergens used in mixes prepared

operating requirements and parameters, and corrective action required when operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the mixing and blending process

requirements of different shutdowns as appropriate to the blending or mixing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to the mixing and blending process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the mixing or blending process, including waste or rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

characteristics of solutions, suspensions and emulsions for the mixing and blending process

product labelling and storage requirements for the mixing and blending process

cleaning and sanitation procedures for mixing or blending equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

mixing/blending process equipment, services and related storage facilities as required

ingredients and additives required for the mixing/blending process

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

information on equipment capacity and operating parameters

production schedule/batch/recipe instructions

specifications, control points and processing parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2029 Operate a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to bake and depan baked products.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production workplace. It typically applies to the production worker responsible for producing baked products that may include pastry, biscuits, cake and other dough-based products that may be fresh or frozen.

This unit does not apply to production of bread. For bread baking, refer to the relevant plant baking and/or retail baking units of competency.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the baking equipment and process for operation	1.1 Confirm materials are available to meet operating requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements 1.3 Prepare materials to meet production requirements 1.4 Confirm services are available and ready for operation 1.5 Check equipment performance and pans, and adjust according to operating requirements 1.6 Set the process to meet safety and production requirements 1.7 Conduct pre-start checks according to operator instructions
2. Operate and monitor the baking process	2.1 Start, operate and monitor the baking process for variation in operating conditions according work health and safety and operating procedures 2.2 Load product and bake product to specification according to food safety and operating requirements 2.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 2.4 Follow and apply workplace cleaning and environmental procedures
3. Shut down the baking process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements 3.4 Maintain workplace records in appropriate format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2029 Operate a baking process	FDFOP2029A Operate a baking process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2029 Operate a baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a baking process on at least one occasion, including:

accessing workplace information to identify baking process requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

confirming condition and quality of ingredients

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational, and rework bins are positioned

confirming settings and parameters, including:

correct oven settings for baking time

oven zone temperatures

conveyor speed, loaders and dischargers

circulation and exhaust fans

water seals

burner controls and steam

heights, guides and air blowers

pre-blast conveyor

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

baking output, including quantities and product appearance (colour and sheen, uniformity of shape, weight and size, and moisture)

confirming product is cleanly removed from the pan (depanning stage) and/or belt/band

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on baking equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

sorting, collecting, treating, recycling or disposing of waste, including clearing dust extractors

completing workplace records

maintaining work area to meet housekeeping standards

setting up, starting up and monitoring the proofer, including time and temperature, humidity and position of the loading arm

monitoring the proving process according to workplace procedures, including dough condition/surface and dough size and height

setting up and operating finishing equipment according to workplace procedures, including setting topping application equipment, water sprays and splitters (monitoring typically involves checking appearance to confirm even coverage and/or finish to product specification)

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the baking process, including the stages of the baking process and changes that occur in the product, including starch gelatinisation, the effect of variables (e.g. time, temperature and humidity), and oven zones as appropriate to oven type

basic operating principles of equipment, including:

the difference between convection and impingement ovens

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the baking process and the effect of outputs on customer satisfaction and downstream processes, including packaging

quality requirements of materials and the effect of variation on baking process performance

quality characteristics to be achieved by the baked product

process specifications, procedures and operating parameters for different baked pastry products

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the baking process, including inspecting, measuring and testing, by the process

inspection or test points (control points) in the baking process and the related procedures and recording requirements, including the ability to conduct dew point and/or wet bulb tests

contamination/food safety risks associated with the baking process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls, including risks of spontaneous combustion and limitations of protective clothing and equipment used

requirements of different shutdowns as appropriate to the baking process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a baking process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

purpose and operating procedures for related processes, including in-line proving and finishing equipment where relevant

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for baking equipment

cleaning and sanitation procedures for baking equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

baking and depanning equipment and services, and related equipment

product to be baked

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

production schedule and recipe/batch instructions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2030 Operate a brewery fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a brewery fermentation process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a brewery fermentation process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPOPR2011 Identify key stages and beer production equipment in a brewery

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the fermentation process for operation	1.1 Check production requirements according to job specifications 1.2 Confirm availability of required materials according to operating requirements 1.3 Confirm availability of services according to workplace procedures 1.4 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements 1.5 Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitation standards are met and all safety guards are in place 1.6 Set the fermentation process to meet production requirements
2. Operate and monitor the system	2.1 Start up, operate and monitor the system for variation in operating conditions according to work health and safety and operating procedures 2.2 Confirm system and sub-system outputs meet specifications 2.3 Monitor equipment to confirm operating condition 2.4 Monitor and control temperature to confirm operating condition 2.5 Monitor and control pressure to ensure operating condition 2.6 Undertake analysis to ensure yeast effectiveness and freedom from bacterial contamination according to food safety and workplace procedures
3. Recover beer if required	3.1 Put yeast slurry through a beer recovery process in order to minimise beer wastage 3.2 Transfer recovered beer to appropriate tank or vessel according to food safety and workplace procedures
4. Shut down the system	4.1 Shut down the system safely according to operating procedures 4.2 Clean and maintain equipment to meet the cleaning schedule and procedural requirements 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Record workplace information in the appropriate format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2030 Operate a brewery fermentation process	FDFOP2067A Operate a brewery fermentation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2030 Operate a brewery fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a brewery fermentation process on at least one occasion, including:

accessing workplace information to identify process requirements

confirming availability of materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

operating vessel transfer equipment

handling dangerous goods according to procedures

monitoring control points within the fermentation process

undertaking corrective action required in the event of variation to specifications and operating parameters

sampling to ensure yeast effectiveness and freedom from bacterial contamination

identifying work health and safety hazards and implementing appropriate action

shutting down the process and equipment, and implementing cleaning requirements associated with changeovers

handling waste according to requirements and procedures

cleaning and sanitising equipment according to workplace procedures

selecting, fitting and using personal protective clothing and equipment

maintaining work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose, principles and requirements of the fermentation process

relationship between the fermentation process, the wort production process and the maturation process

stages and changes that occur during fermentation

fermentation process specifications, procedures and operating parameters

significance of control points within the fermentation process

fermentation equipment and instrumentation components, purpose and operation

vessel-cooling systems for the brewery fermentation process

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

procedures and responsibilities for reporting problems during the fermentation process

environmental issues and controls, including waste handling requirements and procedures for the fermentation process

shutdown and cleaning requirements associated with changeovers, and types of shutdowns

recording requirements and procedures for a brewery fermentation process

cleaning and sanitation procedures for brewery fermentation equipment

sampling and testing procedures for fermentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

relevant hazard control equipment

manual handling equipment

fermentation process equipment

fermentation raw material and other ingredients

specifications:

standard operating procedures and related advice on specific safe work practices, company policies, and codes of practice relating to work health and safety

advice on relevant legislation and codes of practice relating to work health and safety

information systems and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2031 Operate a coating application process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes to dust and apply coatings to product.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production workplace. This unit typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a coating process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements 1.3 Identify and confirm workplace cleaning and maintenance requirements and status
2. Prepare the coating process for operation	2.1 Enter processing and operating parameters to meet safety and production requirements 2.2 Check equipment performance and adjust according to operating requirements 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor the coating process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace cleaning and environmental procedures
4. Shut down the coating process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down safely according to operating procedures 4.3 Identify and report maintenance requirements 4.4 Maintain workplace records in appropriate format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2031 Operate a coating application process	FDFOP2031A Operate a coating application process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2031 Operate a coating application process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a coating application process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

preparing coating materials as required

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting coating equipment to achieve required outcomes (this will depend on the nature of coating materials), including:

condition of coating materials, including checking grist/particle shape and size, and checking for dough balls or lumps in flour-based breaders

viscosity and temperature of batter-type breaders and glazes

condition of product to be coated

product orientation/indexing

conveyor positions and speeds

drum speed

compression roller settings (drum applicator)

dip pond levels

air blow off settings

spread/evenness of coating

monitoring supply and flow of materials to and from the coating process

taking corrective action in response to out-of-specification results

conducting product/batch changeovers

reporting and/or recording corrective action as required

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing equipment for cleaning

responding to and/or reporting equipment failure within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

preparing breaders and glazes according to workplace procedures

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of coating, including coating process, process design and operation to achieve the coating requirements, related requirements of product and coating condition and equipment settings

basic operating principles of coating application equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

quality characteristics to be achieved by the coating process

the flow of the coating process and the effect of product output on downstream processes

quality requirements of coating materials and product to be coated, and effect of variation on process performance

operating requirements and parameters of coating application equipment and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the coating process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures relevant to the coating application process

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the coating application process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the coating process, including waste collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for coating application equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

coating process and related equipment and services

coating materials and product

sampling schedules and test procedures and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule, batch/recipe instructions

documentation and recording requirements and procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2032 Apply work procedures to maintain integrity of product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to identify and handle materials to maintain integrity of products.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify materials and specifications for work process	1.1 Identify materials required for work processes 1.2 Identify specifications and tests required to determine suitability of materials for work processes 1.3 Inspect or test materials according to operating procedures 1.4 Conduct work in accordance with workplace environmental guidelines 1.5 Reject and report out-of-specification materials according to operating procedures
2. Handle materials and products safely	2.1 Identify handling requirements for input materials and products of workstation or process according to work health and safety and food safety requirements 2.2 Handle materials and product according to work health and safety requirements 2.3 Maintain workplace in a clean and tidy order to meet workplace standards and avoid contamination
3. Maintain integrity of product during processing	3.1 Protect materials and products from contamination and exposure to pests 3.2 Follow product changeover procedures to avoid cross-contamination of products 3.3 Identify processes and conditions that are inconsistent with specifications and safety procedures, and take corrective action within level of responsibility 3.4 Restrict and monitor access to work area during processing according to workplace procedures
4. Maintain integrity of product post-processing	4.1 Conduct visual, metal scanning, and other contamination checks prior to packing and despatch 4.2 Check packing materials for cleanliness and integrity before use 4.3 Seal, pack or despatch product from work area according to product and process requirements
5. Comply with personal hygiene standards	5.1 Follow personal hygiene requirements appropriate to the process, product and workplace 5.2 Use clothing and personal protective equipment appropriate to the process, product and workplace

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.

Skill	Description
Reading	Interpret basic work instructions and procedures
Writing	Record testing, non-compliance and task-related information on paper-based and electronic media
Numeracy	Perform basic numerical calculations and estimations for checking and testing
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Confirm work requirements and priority areas Communicate and report workplace activity and safety information to relevant personnel
Get the work done	Maintain a clean and hazard-free work area Maintain hygiene standards and wear required personal protective equipment Maintain quality requirements for the sanitisation and use of equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2032 Apply work procedures to maintain integrity of product	FDFOP2062A Apply work procedures to maintain integrity of product	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2032 Apply work procedures to maintain integrity of product

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied work procedures to maintain integrity of product on at least one occasion, including:

accessing and interpreting workplace information on materials and equipment used in production process

examining production specifications

identifying and inspecting materials and equipment

handling, cleaning and storing equipment, containers, packaging materials and similar items according to the requirements of the work role

wearing and maintaining appropriate clothing/footwear as required by work tasks and consistent with production, safety and product integrity requirements

maintaining the work area in a clean and tidy state

identifying and reporting signs of pest infestation

conducting work in accordance with workplace environmental guidelines and work health and safety procedures

following product changeover procedures to avoid cross-contamination of products.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements to maintain integrity of materials and finished products, including weight, consistency, sterility where applicable, and conformance to specifications

potential sources of bacterial, chemical and physical contamination in own workplace

sources of further advice and assistance in the workplace

actions required in the event of events that actually or potentially compromise the integrity of products or materials

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities relating to own work, including use and storage of housekeeping/cleaning equipment

procedures to follow in the event of pest sighting or discovery of infestation

work health and safety hazards and controls relevant to handling materials to maintain integrity of products, including limitations of personal protective equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

materials required for production

process and related equipment and services

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2033 Operate a depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process to deposit into tins, onto belts or directly onto product, where a further processing outcome is required.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a depositing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in depositing processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm materials are available to meet operating requirements 1.3 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the depositing equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures 2.5 Transfer materials to depositing equipment according to workplace procedures
3. Operate and monitor the depositing process	3.1 Start, operate and monitor the depositing process for variation in operating conditions 3.2 Monitor the depositing process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental working procedures
4. Shut down the depositing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2033 Operate a depositing process	FDFOP2033A Operate a depositing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2033 Operate a depositing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a depositing process on at least one occasion, including:

accessing workplace information to identify depositing processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services for production, including confirming condition of materials, including temperature, texture, appearance and holding times, prior to use

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

setting up depositor manifold and controls to meet production requirements and cancelling isolation or lock-outs

confirming that related equipment is clean and correctly configured for processing requirements

sensors and controls are correctly positioned

any scheduled maintenance has been carried out

all safety guards are in place and operational

starting, operating, monitoring and adjusting depositing process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm the process remains within specification, including:

maintaining supply of materials to hopper

controlling weights

checking dimensions and positioning of deposited material

visual inspections to identify faults, including unacceptable placement

checking pump stroke settings

checking line speed

monitoring supply and flow of materials to and from the depositing process to confirm process remains within specification

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take depositing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the depositing process, including product preparation and conditioning requirements and product depositing

basic operating principles of equipment used in the depositing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the depositing process and the effect of outputs on downstream processes

quality requirements of materials for depositing and the effect of variation on depositing process performance and outputs

quality characteristics required of outputs from the depositing process

operating requirements and parameters of the depositing process, and corrective action required where operation is outside specified operating parameters

scope to adjust for weight variation within workplace quality parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the depositing process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the depositing process and related control measures

common causes of variation in the operation of the depositing process and corrective action required

work health and safety hazards and controls relevant to the operation of the depositing process

requirements of different shutdowns as appropriate to the depositing process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the depositing process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the depositing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitising procedures required for the depositing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

depositing and related equipment

ingredients/mix to be deposited

recipe/batch instructions

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

specifications, control points and processing parameters

sampling schedules and test procedures and equipment

documentation and recording requirements and procedures

cleaning procedures, materials and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2034 Operate an evaporation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an evaporation process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an evaporation process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm materials are available to meet operating and food safety requirements 1.3 Identify and confirm cleaning and maintenance requirements and status 1.4 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements
2. Prepare the evaporation process for operation	2.1 Enter processing and operating parameters as required to meet safety and production requirements 2.2 Check equipment performance and adjust according to operating requirements 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor the evaporation process	3.1 Start, operate and monitor the process for variation in operating conditions according to work health and safety and operating requirements 3.2 Identify variation in equipment operation and report maintenance requirements 3.3 Monitor the process to confirm that specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace cleaning and environmental procedures
4. Shut down the evaporation process	4.1 Identify the appropriate shutdown procedure 4.2 Shut the process down safely according to operating procedures 4.3 Identify and report maintenance requirements 4.4 Maintain workplace records in appropriate format

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2034 Operate an evaporation process	FDFOP2034A Operate an evaporation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2034 Operate an evaporation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated an evaporation process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

preparing materials for an evaporation process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting evaporation equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

temperatures

vacuum

motor amperage

condensate flow

steam flow and pressure

throughput

time/speed

evaporated product characteristics

monitoring supply and flow of materials to and from the evaporation process

taking corrective action in response to out-of-specification results

reporting and/or recording corrective action as required

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing equipment for cleaning

responding to and/or reporting equipment failure within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of evaporation, including:

an understanding of the principles of steam

the relationship between boiling point and pressure as applied to evaporation

the changes that occur to product as it moves through the evaporation process

basic operating principles of evaporation equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

quality characteristics to be achieved by the evaporation process

the flow of the evaporation process and the effect of product output on downstream processes

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the evaporation process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures relevant to the evaporation process

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the evaporation process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the evaporation process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for evaporation equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

evaporation process and related equipment and services

materials to be evaporated

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule, batch/recipe instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2035 Operate an enrobing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an enrobing process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an enrobing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm tempered chocolate is available for enrobing, and condition centres/bars as required to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the enrobing equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing/operating parameters as required to meet safety and production requirements 2.3 Check and adjust equipment performance according to operating requirements 2.4 Carry out pre-start checks according to work health and safety and operating requirements
3. Operate and monitor the enrobing process	3.1 Start, operate and monitor the enrobing process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product and process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the enrobing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating requirements 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2035 Operate an enrobing process	FDFOP2035A Operate an enrobing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2035 Operate an enrobing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated an enrobing process on at least one occasion, including:

accessing workplace information to identify enrobing process requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of tempered chocolate and the relevant centres/biscuits are available at the correct temperature

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting enrobing process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

supply of chocolate to the enrobing reservoir

temperatures of chocolate and pipelines

chocolate temper

chocolate supply pump speed

curtain flow

blower and vibrator settings

temperature profile of cooling tunnel

chocolate coverage

backing off and tailing

product weight

appearance

cooling temperatures

monitoring supply and flow of materials to and from the enrobing process and equipment operation to confirm process remains within specification

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take enrobing process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the enrobing process, including the effect of chocolate viscosity on enrobing, and types of chocolate suitable/used for coverage and backing off

basic operating principles of equipment used for the enrobing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for the enrobing process and action to take if services are not available

the flow of the enrobing process and the effect of outputs on downstream processes

conditioning requirements for centres/bars/biscuits and chocolate, including understanding of temper test procedures

quality characteristics of centres/bars/biscuits and chocolate for use in the enrobing process and the effect of variation on process performance and outputs

quality characteristics to be achieved by the enrobing process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the enrobing process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the enrobing process and related control measures

common causes of variation for the operation of the enrobing process and corrective action required

work health and safety hazards and controls relevant to the operation of the enrobing process

requirements of different shutdowns as appropriate to the enrobing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the enrobing process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the enrobing process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitising procedures required for the enrobing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services, including enrober and cooling equipment

materials to be processed, including tempered chocolate and conditioned centres to be enrobed

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

sampling schedules and test procedures and equipment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2036 Operate an extrusion process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an extrusion process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an extrusion process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in extrusion processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the extrusion equipment and process for operation	2.1 Enter processing and operating parameters as required to meet safety and production requirements 2.2 Check equipment performance and adjust according to production requirements 2.3 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the extrusion process	3.1 Deliver ingredients and additives to the extrusion process in the required quantities and sequence 3.2 Monitor preparation of the mass to confirm that specifications are met and mass is suitable for extrusion 3.3 Start, operate and monitor the extrusion process for variation in operating conditions according to workplace procedures 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the extrusion process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2036 Operate an extrusion process	FDFOP2036A Operate an extrusion process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2036 Operate an extrusion process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated an extrusion process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials/ingredients and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting and fitting appropriate attachments where required

setting processing parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required at each stage of the extrusion process to confirm process remains within specification, including:

parameters, including throughput

load/work input as measured by rpm (revolutions per minute)

kilowatts

amps and/or Hz (hertz) at each stage of the process

monitoring supply of materials to and from the extrusion process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each part of the process, including the purpose and methods used to achieve each stage of the extrusion process

basic operating principles of equipment used for the extrusion process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for the extrusion process and action to take if services are not available

the flow of the extrusion process and the effect of outputs on downstream processes

quality characteristics of extruded output, including required characteristics of mass or blend to be extruded, including:

gelatinisation and viscosity

dimensions, texture and hardness of extruded product

moisture content

effect of variation in inputs and/or services on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including the effect of variation in key variables, including:

throughput and work input at each stage of the process

effect of time and temperature

barrel pressures and temperatures at each zone

typical equipment faults for the extrusion process and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, including:

screw and barrel assembly wear

die plate wear

wear of conditioner paddles

extruder knife condition

methods used to monitor the extrusion process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

common causes of variation in the operation of the extrusion process and corrective action required

contamination risks related to the extrusion process and related control measures

work health and safety hazards and controls relevant to the operation of the extrusion process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the extrusion process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the extrusion process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the extrusion process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

extrusion and related equipment and services

ingredients/blend/mass to be extruded

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2037 Operate a filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a filtration process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a filtration process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in filtration processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the filtration equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the filtration process	3.1 Start, operate and monitor the filtration process for variation in operating conditions 3.2 Confirm separation of solids from solution meets specifications 3.3 Monitor the process to confirm that specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the filtration process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2037 Operate a filtration process	FDFOP2037A Operate a filtration process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2037 Operate a filtration process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a filtration process on at least one occasion, including:

accessing workplace information to identify filtration processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting and fitting appropriate screens and equipment components

selecting settings and/or related parameters

cancelling isolation or lock-outs as required

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting filtration process and equipment to achieve required outcomes, including:

flow rates

residence time

solids for in-feeds and out-feeds (this is typically done by conducting a spin test)

monitoring supply and flow of materials to and from the filtration process

taking corrective action in response to out-of-specification results, including identifying and responding to sieve or screen blockages or tears

identifying and/or reporting equipment faults, including confirming condition screens and sieves and replacing damaged components within level of responsibility

locating emergency stop functions on equipment

follow isolation and lock-out/tag-out procedures to take filtration and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

cleaning and sanitising filtration equipment

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of filtration, including stages and changes that occur during filtration

basic operating principles of filtration equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications, including relevant screens and sieves by filtration equipment

the purpose and location of sensors and related feedback instrumentation

services required for operation of filtration equipment used in the workplace

the flow of the filtration process and the effect of product output on downstream processes

effect of raw material characteristics on filtration performance

quality characteristics required of filtration process output

test methods used to monitor solids in in-feed and out-feed streams

operating requirements and parameters for the filtration process and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, including screen or sieve damage

common causes of variation in the operation of the filtration process and corrective action required

spoilage and other food safety risks associated with filtration

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the filtration process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

cleaning procedures appropriate for the range of filtration components used

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the filtration process

cleaning and sanitising methods and procedures required for the filtration process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to filtration, including handling of effluent

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

filtration and related equipment and services

materials required for filtration

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, and batch/recipe instructions

information on equipment capacity and operating parameters

production schedule/batch instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2038 Operate a grinding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a grinding process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a grinding process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in grinding processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm materials are available to meet operating requirements 1.3 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the grinding equipment and process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the grinding process	3.1 Start, operate and monitor the grinding process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the grinding process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2038 Operate a grinding process	FDFOP2038A Operate a grinding process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2038 Operate a grinding process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a grinding process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services to the grinding process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

operating stockfeed control panel to transfer and grind product

monitoring and adjusting the grinding process and equipment operation to achieve required outcomes, including:

monitoring control points and conducting inspections as required to confirm process remains within specification

running adjustments to hammer mills and roller mills

monitoring supply and flow of materials to and from the grinding process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

sorting, collecting, treating, recycling or disposing of waste

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the grinding process, including the characteristics of materials, which can be reduced to a suitable form for product, including stockfeed

basic operating principles of equipment used to operate the grinding process, including:

main equipment components

bulk materials transfer systems and equipment

dust collection equipment

grinding equipment operating capacities and applications

the purpose and location of magnets, sensors and related feedback instrumentation

services required for the grinding process and action to take if services are not available

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

the flow of the grinding process and the effect of product output on downstream processes

quality characteristics and uses of grinding process outputs

effect of the grinding process on the end product

effect of raw material characteristics on grinding process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults related to the grinding process and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the grinding process and related control measures

common causes of variation for the grinding process and corrective action required

work health and safety hazards and controls related to the grinding process, including:

the risk of dust explosion

an understanding of the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the grinding process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

cleaning and sanitation procedures required for the operation of the grinding process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

grinding and related equipment and services

stock required for the grinding process

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

specifications, control points and processing parameters

production schedule/batch instructions

information on equipment capacity and operating parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2039 Operate a frying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a frying process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a frying process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in frying processing area	1.1 Confirm frying oil and product are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the frying process for operation	2.1 Fit and adjust machine components and related attachments to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the frying process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the frying process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2039 Operate a frying process	FDFOP2039A Operate a frying process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2039 Operate a frying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a frying process on at least one occasion, including:

accessing workplace information to identify frying requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary oil type to meet product frying requirements, product to be processed and services

preparing materials as required prior to frying

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and valves are correctly positioned for oil transfer and processing stages

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the frying process and equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

product throughput/belt speeds

oil levels/temperatures

operation of oil filtration process

visual appearance of product, including breaking open to inspect

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of frying, including optimal frying conditions and the role of oil filtration

basic operating principles of equipment used in the operation of a frying process, including:

main equipment components

the configuration of valves, pumps and pipework

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the frying process and the effect of product output on downstream processes

quality characteristics to be achieved by the frying process

effect of product and oil quality characteristics on the frying process, final product and shelf-life

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the frying process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the frying process and related control measures

common causes of variation related to the frying process and corrective action required

work health and safety hazards and controls, including the fire suppression system and procedures to follow if temperatures exceed the specified range

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the frying process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the frying process, including procedures for recycling oil and for disposing of spent oil, and the consequences of incorrect disposal

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the frying process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

in-line frying equipment and related equipment and services

frying oil suited to product type and product to be fried

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2040 Operate a heat treatment process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a heat treatment process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a heat treatment process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in heat treatment processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the heat treatment process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the heat treatment process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that temperature specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental working procedures
4. Shut down the heat treatment process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2040 Operate a heat treatment process	FDFOP2040A Operate a heat treatment process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2040 Operate a heat treatment process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a heat treatment process on at least one occasion, including:

accessing workplace information to identify heat treatment requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

preparing materials

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the heat treatment process and equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

time and temperature

pressure

flow rates

flow diversion

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

cleaning and sanitising equipment

completing workplace records

maintaining work area to meet housekeeping standards

controlling related holding and cooling stages according to workplace procedures

using process control systems according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of heat treatment, including the effect of heat treatment on product and on microbiological characteristics

the relationship between time, temperature and pressure in the heat treatment process, including associated holding and cooling profiles according to product requirements

basic operating principles of equipment used in the heat treatment process, including:

main equipment components

types and characteristics of heating mediums used

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the heat treatment process and the effect of product output on downstream processes

quality characteristics required of the heat-treated product

effect of raw material characteristics on the heat treatment process, including variation in viscosity/texture, microbial load and acidity

heat treatment requirements for food to be treated, including low and/or high acid foods

operating requirements and parameters for the heat treatment process, and corrective action required where operation is outside specified operating parameters

typical equipment faults for the heat treatment process and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the heat treatment process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation in the operation of the heat treatment process and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the heat treatment process

procedures and responsibility for reporting production and performance information

cleaning and sanitation procedures required for heat treatment process

environmental issues and controls relevant to the heat treatment process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

heat treatment process and related equipment and services

materials to be heat treated

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2041 Operate a mixing or blending and cooking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a mixing or blending and cooking process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a mixing or blending and cooking process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in mixing/blending and cooking processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm ingredients are available to meet operating requirements 1.3 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare mixing/blending and cooking equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the mixing/blending and cooking process	3.1 Introduce ingredients and additives in the required quantities and sequence to meet recipe specifications 3.2 Start, operate and monitor the process for variation in operating conditions 3.3 Monitor the process to confirm that specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Transfer mix to required production or storage location 3.6 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the mixing/blending and cooking process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2041 Operate a mixing or blending and cooking process	FDFOP2041A Operate a mixing or blending and cooking process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2041 Operate a mixing or blending and cooking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a mixing or blending and cooking process on at least one occasion, including:

accessing workplace information to identify recipe requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

sequencing ingredient addition to meet recipe specifications, including manual addition and/or operating bulk materials transfer and automatic addition equipment

starting, monitoring and adjusting processing equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

time and temperature

agitation settings

weights

flow rates

flow diversion

characteristics of the mix, including colour, viscosity, density and consistency

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of heat sterilisation and effect on physical, chemical, microbiological and organoleptic characteristics of the cooked product

the flow of the mixing or blending and cooking process and the effect of product output on downstream processes

basic operating principles of equipment used in the mixing/blending and cooking process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

calibration schedules for scales and related weighing/measuring equipment

services required mixing/blending and cooking process and action to take if services are not available

quality characteristics and conditioning required of ingredients used, and their role in the product, including reconstituting dry ingredients and bringing ingredients to a required temperature

effect of ingredient quality/condition on the process, including variables including temperature, viscosity/texture, microbial load and acidity quality

heat treatment requirements for low and/or high acid foods as appropriate to production requirements

stages and changes that occur during the blending and heat treatment stages

quality requirements of the cooked product, including chemical, textural and flavour profiles

relationship between time and temperature in the cooking process

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

procedures for requisitioning, receiving and returning ingredients from stores

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation in the mixing/blending and cooking process and corrective action required

contamination/food safety issues associated with mixing and blending and related control measures

work health and safety hazards and controls relevant to the mixing/blending and cooking process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the mixing/blending and cooking process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

food safety requirements when preparing products

packaging requirements and procedures

cleaning and sanitation procedures required for the mixing/blending and cooking process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

mixing/blending and cooking process and related equipment and services

ingredients to be cooked

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch/recipe instructions

specifications, control points and operating parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2042 Operate a drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a drying process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a drying process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the drying process for operation	1.1 Confirm availability of materials to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Enter processing and operating parameters as required to meet safety and production requirements 1.4 Check and adjust equipment performance as required to maintain specifications 1.5 Carry out pre-start checks according to work health and safety and operating procedures
2. Operate and monitor the drying process	2.1 Start, operate and monitor the process for variation in operating conditions 2.2 Monitor the process to confirm that specifications are met 2.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 2.4 Follow and apply workplace housekeeping and environmental procedures
3. Shut down the drying process	3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process according to work health and safety and operating procedures 3.3 Identify and report maintenance requirements according to workplace procedures 3.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2042 Operate a drying process	FDFOP2042A Operate a drying process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2042 Operate a drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a drying process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

preparing materials as required

conducting pre-start checks, including:

inspecting equipment condition, including checking belts, chains, screens, seals and valves, and filters, to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

temperatures

moisture content

air flow

throughput

time/speed

pressure/vacuum

product characteristics

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results or non-compliance

responding to and/or reporting equipment failure within level of responsibility

reporting and/or recording corrective action as required

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

preparing equipment for cleaning

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of the drying process, including the stages that occur during the drying process and the effect on product structure of each stage

basic operating principles of equipment used in the drying process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required to operate the drying process and action to take if services are not available

quality characteristics to be achieved by the drying process

materials preparation requirements and the effect of variation on the process

the flow of the drying process and the effect of outputs on downstream processes

operating requirements and parameters of the drying process, and corrective action required where operation is outside specified operating parameters

typical equipment faults related to the operation of the drying process and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the drying process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation, including air temperature, air velocity, humidity and pressure, and corrective actions required if these are out-of-specification

work health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the operation of the drying process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the drying process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the drying process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the drying process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

drying process and related equipment and services

product to be dried

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule, batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2043 Operate an homogenising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a homogenising process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a homogenising process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare homogenising process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the homogenising process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down homogenising equipment	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2043 Operate an homogenising process	FDFOP2043A Operate an homogenising process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2043 Operate an homogenising process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated an homogenising process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm the homogenising process remains within specification, including:

temperature

pressure

throughput

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of homogenising

basic operating principles of equipment used in the operation of a homogenising process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

effect of raw materials on homogenisation, including variables, including solids (brix), acidity, temperature, consistency and colour on process outcomes

quality requirements to be achieved by the homogenisation process

the flow of the homogenising process and the effect of product output on downstream processes

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults related to the homogenising process and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the homogenising process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process, and the related procedures and recording requirements

common causes of variation in the operation of the homogenising process and corrective action required

work health and safety hazards and controls relevant to the operation of the homogenising process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the homogenising process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the homogenising process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the operation of the homogenising process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

homogenisation process and related equipment and services

materials to be homogenised

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2044 Operate a retort process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a retort process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a retort process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm materials are available to meet operating requirements 1.3 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the retort equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the retort process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the retort process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2044 Operate a retort process	FDFOP2044A Operate a retort process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2044 Operate a retort process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a retort process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services, including confirming container coding, and treating or confirming availability of treated cooling water

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the cooking and cooling process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

time

temperature

pressure at each stage

cooling, cleaning and handling post-treated containers to meet requirements

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of heat treatment and retort process, including:

relationship between time and temperature in the retort process

changes and requirements of each stage, including cooking, cooling and post-treatment container handling

the purpose and requirements of container coding

basic operating principles of equipment required for operating a retort process, including main equipment components, including:

thermometers, chart recorder, temperature control system, clock and pressure gauges

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the retort process and the effect of product output on downstream processes

quality characteristics required of the retorted product

effect of raw material characteristics on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults for a retort process operation and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

techniques used to monitor the retort process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures, including both the risks of contamination related to processing and to post-processing handling of containers

common causes of variation and corrective action required, including the effects of variables, including container size, product particulates, pH, water activity, time/temperature and pressure on process outcomes

work health and safety hazards and controls relevant to operating a retort process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating a retort process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for operating a retort process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

retort process and related equipment and services

materials to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2045 Operate pumping equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate and monitor pumping equipment.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of pumping and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare pumps for operation	1.1 Confirm pumps and related equipment are available to meet operating requirements 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Carry out pre-start checks on pumps and related equipment according to work health and safety and operating procedures 1.4 Select appropriate settings to meet safety and production requirements 1.5 Monitor and maintain condition of pumps and related equipment, and identify and report maintenance requirements according to workplace reporting requirements
2. Monitor pump operation	2.1 Start and monitor pumps and related equipment to identify variation in operating conditions 2.2 Take corrective action to maintain pump operation within equipment capacity and operating parameters
3. Complete pump operation	3.1 Prepare pumps for cleaning and/or maintenance according to work health and safety and food safety requirements 3.2 Conduct work in accordance with workplace environmental guidelines 3.3 Maintain the work area according to workplace procedures 3.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2045 Operate pumping equipment	FDFOP2045A Operate pumping equipment	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2045 Operate pumping equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated pumping equipment on at least one occasion, including:

accessing workplace information to identify pumping requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of materials to be pumped and necessary services

conducting pre-start checks, including:

inspecting pump flanges, gaskets and seals to identify any signs of wear

checking related valve assemblies to identify any signs of leaks

cancelling isolation or lock-outs (where pumps have variable settings that involve selecting appropriate settings and confirming that related pipework is correctly configured for pumping requirements)

monitoring and adjusting pump operation, including identifying variation in amperage and adjusting pump speeds/flow rates to meet pumping requirements

monitoring supply and flow of materials to and from the pump

following isolation and lock-out/tag-out procedures to take pumps and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

responding to and/or reporting pump equipment failure within level of responsibility

locating stop and reset functions on pumps

maintaining work area to meet housekeeping standards

operating pumps using process control systems according to workplace procedures

cleaning pumps and related equipment according to workplace procedures

following relevant work health and safety requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic operating principles of pumps and related equipment, including:

main pump components

status and purpose of guards

pump system configuration, including valves, taps and pipework

the effect of pumping system design on operating performance, including flow resistance, pressure and head

operating capacities of pumps used in the work area, including different pump types to perform pumping operations

effect of raw material characteristics on pump performance, including variables that include soluble solids, temperature and viscosity

effect of pump operating parameters on product/materials pumped

corrective action required where pump operation is outside specified operating parameters

typical equipment faults and related causes relevant to operating pumping equipment, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

services required

isolation, lock-out and tag-out procedures and responsibilities required for operating pumping equipment

work health and safety hazards and controls relevant to operating pumping equipment

procedures and responsibility for reporting problems

environmental issues and controls, including action required in the event of significant leaks or spills

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning procedures required for operating pumping equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

pumps, related equipment and services

materials to be pumped

routine preventative maintenance schedule as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2046 Operate a production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a production process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a production process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and workplace housekeeping and environmental procedures
4. Shut down the process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2046 Operate a production process	FDFOP2046A Operate a production process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2046 Operate a production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a production process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the production process

basic operating principles of equipment required to operate the production process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the process

quality requirements of materials and effect of variation on process performance

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults of the production process and related causes, including recognition of signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation for operating a production process and corrective action required

work health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the production process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the production process, including waste/rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the production process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

materials to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2047 Operate a portion saw

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate and monitor a portion saw.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a portion saw.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare portion saw for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Ensure safety guards and covers are in place 2.3 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate the portion saw to achieve required outcome	3.1 Position portions to be cut according to operational requirements 3.2 Pass portion over the blade and cut to meet specifications 3.3 Monitor equipment to identify variation in operating conditions and report maintenance requirements 3.4 Monitor quality and accuracy of cuts to confirm that specifications are met 3.5 Inspect and clean equipment according to workplace procedures and food safety requirements 3.6 Follow and apply workplace housekeeping and environmental procedures 3.7 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2047 Operate a portion saw	FDFOP2047A Operate a portion saw	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2047 Operate a portion saw

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a portion saw on at least one occasion, including:

accessing workplace information to identify portion requirements

selecting, fitting and using personal protective clothing and/or equipment, including use of mesh gloves or similar protective clothing

confirming supply of necessary poultry pieces, including inspecting and removing pieces of unacceptable quality

conducting pre-start checks, including:

inspecting condition of the portion saw to identify blade sharpness and other signs of wear

cancelling isolation or lock-outs

confirming that equipment is clean and all safety guards are in place and operational

ensuring that lighting, guarding and signage around the saw are in position

collecting portions to be cut

positioning portions to allow the blade to pass cleanly through

achieving cut accuracy to meet specifications and workplace standards with minimal waste

identifying faulty equipment operation and/or blunt blades, and taking corrective action

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take the portion saw and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

inspecting and cleaning the portion saw and reporting maintenance issues

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality specifications and characteristics required of portioned product

portion saw operating procedures, including correct positioning of guards, lighting and safe work practices when working with the saw

work health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

contamination/food safety risks associated with the automated cutting process and related control measures, including hygiene and sanitation requirements when handling product

grading/downgrading specifications for portioned product

typical equipment faults and related causes for operating a portion saw, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

isolation, lock-out and tag-out procedures and responsibilities for operating a portion saw

procedures and responsibility for reporting production and performance information

procedures for cleaning and for reporting maintenance requirements for operating a portion saw

waste handling requirements and procedures for operating a portion saw

routine maintenance procedures required for operating a portion saw.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment, including a mesh glove

portion saw and related equipment and services

carcasses/pieces to be cut into portions

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2048 Pre-process raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor and shut down machinery used for the preparation of raw materials.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machinery used for the preparation of raw materials.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare for pre-processing	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the pre-processing process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that temperature specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and workplace housekeeping and environmental procedures
4. Shut down the pre-processing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2048 Pre-process raw materials	FDFOP2048A Pre-process raw materials	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2048 Pre-process raw materials

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has pre-processed raw materials on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks on machinery and equipment required to pre-process raw materials, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

loading or transferring materials to pre-processing equipment

starting, operating and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of pre-processing raw materials

basic operating principles of equipment used in the pre-process raw materials, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

the flow of the process and the effect of product output on downstream processes

quality characteristics to be achieved at the pre-processing stage

effect of raw material characteristics on process performance

operating requirements and parameters of machinery used in the pre-processing of raw materials, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with pre-processing and related control measures

common causes of variation in the pre-processing of raw materials and corrective action required

work health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for machinery and equipment used for the preparation of raw materials

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for pre-processing raw materials.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

raw materials

workplace records

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule and batch instructions

quality criteria, specifications and inspection procedures

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2049 Operate a reduction process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a reduction process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a reduction process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Confirm materials are available to meet operating requirements 1.3 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the reduction equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to operating procedures 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the reduction process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that particle size and flour extraction rates meet production specifications 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Segregate by-product generated from the reduction process and transfer to designated storage area according to food safety requirements 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the reduction process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2049 Operate a reduction process	FDFOP2049A Operate a reduction process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2049 Operate a reduction process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a reduction process on at least one occasion, including:

accessing workplace information to identify reduction process requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that related equipment is clean and correctly configured for reduction process requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting reduction process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

correct product type/quantity

roll releases

even spread of feed across rolls

mill balance

even grind/correct particle size

monitoring supply and flow of materials to and from the reduction process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take reduction process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the reduction process

basic operating principles of equipment for the reduction process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the reduction process and the effect of outputs on downstream flour milling processes

quality characteristics to be achieved by the reduction process

quality requirements of materials and effect of variation on reduction process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes associated with operating a reduction process, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the reduction process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the reduction process and the related procedures and recording requirements

contamination/food safety risks associated with the reduction process and related control measures

common causes of variation associated with operating a reduction process and corrective action required

work health and safety hazards and controls relevant to operating a reduction process, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the reduction process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating a reduction process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the reduction process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required to operate a reduction process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

reduction process and related equipment and services

stock to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2050 Operate a separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a separation process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a separation process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the separation process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters as required to meet safety and production requirements 2.3 Check equipment performance and adjust as required according to operating procedures 2.4 Carry out pre-start checks according to work health and safety and operating requirements
3. Operate and monitor the separation process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the separation process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating requirements 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2050 Operate a separation process	FDFOP2050A Operate a separation process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2050 Operate a separation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a separation process on at least one occasion, including:

accessing workplace information to identify separation processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

confirming that the correct bowl is fitted

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting separation process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

separation speed

solids in in-feed and out-feed streams (this is typically done by in-line refractometers, Baume tests and spin tests)

flow rates

time/temperatures

pressures

air/water/oil levels

condition of seals and valves

discharge/desludging

monitoring supply and flow of materials to and from the separation process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

shutting down separation process equipment in response to emergency situation

following isolation and lock-out/tag-out procedures as required to take separation process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

cleaning and sanitising equipment

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the separation process, including stages and changes that occur during the separation process

basic operating principles of equipment for the separation process, including:

safety hazards associated with separation equipment and the implications of interchanging parts/incorrect bowl balance

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required for operation of separation equipment used in the workplace

the flow of the separation process and the effect of product output on downstream processes

impact of in-feed quality and concentration levels on the separation process

quality characteristics and uses of separation process outputs

methods used to monitor the separation process, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

inspection or test points (control points) in the separation process and the related procedures and recording requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required, including how variation in temperature and solids affects the process

spoilage and other food safety risks associated with separation, and related control measures

work health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for operating the separation process

cleaning and sanitation procedures required for operating the separation process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the operation of the separation process, including handling of effluent

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

separation process and related equipment and services

materials required for the separation process

sampling schedules and test procedures and equipment as required

routine preventative maintenance schedule as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

information on equipment capacity and operating parameters

production schedule and batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2051 Operate a spreads production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a spreads production process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a spreads production process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the spreads equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to operating procedures 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the spreads process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the spreads process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2051 Operate a spreads production process	FDFOP2051A Operate a spreads production process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2051 Operate a spreads production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a spreads production process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

temperature

work input

throughput

pressures

crystal formation

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

follow isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of spreads preparation, including:

crystallisation

relationship between stages of crystal formation, work input and temperature

stages involved in the process

basic operating principles of equipment for the spreads production process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required for the spreads production process and action to take if services are not available

the flow of the spreads production process and the effect of outputs on downstream processes

quality characteristics required of the finished product

quality requirements of oil or emulsion for processing and the effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes of the spreads production process, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the spreads production process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation associated with a spreads production process and corrective action required

work health and safety hazards and controls relevant to operating the spreads production process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities for the spreads production process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures relevant to operating the spreads production process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

spread processing and related equipment and services

emulsion or oil to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2052 Operate a chocolate tempering process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a chocolate tempering process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a chocolate tempering process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm chocolate for tempering is available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the tempering equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to operating procedures 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the tempering process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Conduct and interpret temper tests and make required adjustments 3.3 Monitor the process to confirm that specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the tempering process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace requirements 4.4 Maintain workplace records according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2052 Operate a chocolate tempering process	FDFOP2052A Operate a chocolate tempering process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2052 Operate a chocolate tempering process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a chocolate tempering process on at least one occasion, including:

accessing workplace information to identify tempering process requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting tempering process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

setting pump speeds

checking temperature/zone settings

checking chocolate temperatures

monitoring supply and flow of materials to and from the tempering process and equipment operation to confirm process remains within specification

conducting temper test, interpreting results and determining adjustments

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take tempering process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

conducting routine maintenance according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the tempering process, including:

basic understanding of the crystallisation behaviour of cocoa fat

relationship between crystal forms and melting points/temperatures

process stages, including heating, cooling, agitating, reheating and effect of each of these on outcomes

basic operating principles of equipment for the tempering process, including:

main equipment components

temperature zones

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required for the chocolate tempering process and action to take if services are not available

the flow of the tempering process and the effect of outputs on downstream processes

quality characteristics required of chocolate for tempering and the effect of variation on tempering process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the tempering process, including temper test procedures and the significance of results for tempering process adjustments

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the tempering process and related control measures

common causes of variation related to the chocolate tempering process and corrective action required

work health and safety hazards and controls related to the chocolate tempering process

requirements of different shutdowns as appropriate to the tempering process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to the chocolate tempering process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the tempering process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for operating the chocolate tempering process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

process and related equipment and services

chocolate to be tempered

tempermeter

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2053 Operate a washing and drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a washing and drying process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a washing and drying process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm raw materials are available to meet production requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to operating procedures 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the washing and drying process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Inspect and wash raw materials to meet workplace specifications 3.3 Transfer washed materials to drying stage according to workplace procedures 3.4 Dry materials to specification 3.5 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the washing and drying process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2053 Operate a washing and drying process	FDFOP2053A Operate a washing and drying process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2053 Operate a washing and drying process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a washing and drying process on at least one occasion, including:

accessing workplace information to identify production requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary raw materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting washing and drying equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

operation of dosing equipment

tank/bath or flume water levels

related equipment operation (including pumps/conveyors)

immersion of raw materials

temperatures

water quality

flow rates

drying times

weight (before and after drying)

monitoring supply and flow of raw materials to the wash process and from the drying process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the washing and drying process, including water quality, the role of sanitisers in the washing process, and of drying technology, including the use of centrifugal force in a drying process

basic operating principles of equipment used in the washing and drying process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services (principally water) required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by both the washing and drying stages, including consequences of out-of-specification moisture levels on further processing and final product

quality requirements of raw materials and the effect of variation on process performance, including how variation in microbial load can affect the washing and drying process

operating requirements, parameters and corrective action required where washing and drying operation is outside specified operating parameters

typical equipment faults of the washing and drying process and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the washing and drying process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls relevant to operating a washing and drying process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities relevant to operating a washing and drying process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for operating a washing and drying process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

washing and drying equipment and services, including water and sanitiser

raw materials to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications and inspection or control points

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2054 Operate a water purification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a water purification process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a water purification process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and sanitising requirements and status 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the water purification equipment and process for operation	2.1 Complete batch records or process documentation according to workplace procedures 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust as required 2.4 Carry out pre-start checks according to operating procedures
3. Operate and monitor the water purification process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Identify hazards and take corrective action according to operating procedure and work health and safety requirements 3.3 Monitor the process to confirm that water purification specifications are met 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.5 Follow and apply work cleaning and environmental working procedures
4. Shut down the water purification process	4.1 Identify the appropriate shutdown procedure and implement 4.2 Identify and report maintenance requirements according to operating procedures 4.3 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2054 Operate a water purification process	FDFOP2054A Operate a water purification process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2054 Operate a water purification process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a water purification process on at least one occasion, including:

accessing workplace information to identify water purification process requirements

selecting, fitting and using personal protective clothing and/or equipment

responding appropriately to hazards, including chemical spills

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for water purification process requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting water purification process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

flow rates

pressure

operation of dosing equipment

alarms

monitoring supply and flow of materials to and from the water purification process

taking corrective action in response to out-of-specification results

maintaining a purification system free of physical, chemical and biological contaminants

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take water purification process and related equipment off-line in preparation for cleaning/back-flushing and/or maintenance within level of responsibility

carrying out cleaning, sanitising, regenerating and back-flushing

completing workplace records

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures, including responding appropriately to hazards, including chemical spills.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the water purification process, including methods used to purify water appropriate to workplace requirements

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the water purification process and the effect of outputs on downstream processes

quality characteristics to be achieved by the water purification process

quality requirements of inputs to the purification process and the effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

following troubleshooting and problem-solving guidelines

recognising signs and symptoms of faulty equipment and early warning signs of potential problems

basic operating principles of process control as appropriate, including the relationship between control panels and systems and the physical equipment

methods used to monitor the water purification process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the water purification process and the related procedures and recording requirements

Good Manufacturing Practice (GMP)/food safety requirements (as appropriate) associated with the purification process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls

requirements of different shutdowns as appropriate to the water purification process and workplace production requirements, including emergency and routine shutdowns

isolation, lock-out and tag-out procedures and responsibilities

cleaning and sanitation procedures

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the water purification process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

washing and drying equipment and services, including water and sanitiser

raw materials to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications and inspection or control points

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2055 Freeze dough

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to freeze, store and thaw dough.

This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to freeze dough	1.1 Identify freezing requirements of dough 1.2 Set freezers to meet parameters for snap freezing and for storage 1.3 Ensure frozen dough meets freezing specifications
2. Store frozen dough	2.1 Confirm storage conditions retain quality characteristics of frozen dough 2.2 Monitor freezing processes to ensure that product meets food safety and quality requirements
3. Thaw frozen dough	3.1 Ensure thawed dough meets food safety and quality requirements 3.2 Identify, rectify and/or remove unacceptable dough 3.3 Dispose of waste according to workplace procedure 3.4 Conduct work in accordance with workplace environmental guidelines 3.5 Maintain workplace housekeeping standards for freezing, storing and thawing dough

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.

Skill	Description
Numeracy	Read a thermometer or temperature gauge Estimate and calculate storage and thawing times
Reading	Identify requirements from basic instructions and procedures
Writing	Maintain basic records and observations on forms
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of products, rotation and storage patterns
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel Participate in conversations relevant to role by responding and explaining as required
Get the work done	Make routine decisions relating to freshness and handling of product Recognise and respond to non-conforming product

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2055 Freeze dough	FDFOP2055A Freeze dough	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2055 Freeze dough

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared to freeze, stored and thawed dough on at least one occasion, including:

accessing freezing requirements for dough type

setting equipment to meet the parameters for snap freezing and for storing dough

transferring dough to snap freezer (transfer method must ensure minimal damage to dough structure, which is particularly critical where frozen dough is already proofed)

monitoring equipment to confirm that freezing parameters are met

packaging snap frozen dough for freezer storage as required to prevent moisture loss

transferring snap frozen, packaged dough to frozen storage

thawing dough as required for use

maintaining workplace records as required

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages

freezing equipment used, freezing capacity and the effect of freezing method on product

different handling requirements of made-up and proofed dough to preserve the dough structure

purpose and characteristics of packaging liners used to pack frozen dough

procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions

storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations

food safety issues that can result from temperature abuse

the significance of timeliness when both freezing and thawing dough

optimal storage times for frozen dough

the significance of variables, including dough type and size, on freezing and thawing processes

procedures for efficiently thawing frozen product, and the consequences of slow thawing

the effect of freezing/thawing on the quality of the final product

inspections/control points used to confirm that product meets quality requirements and related monitoring requirements

causes of variation and corrective action required when freezing, storing and thawing dough

work health and safety hazards and controls related to freezing, storing and thawing dough

waste handling and cleaning requirements and procedures for freezing, storing and thawing dough.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing, equipment, and material safety data sheets (MSDS)

freezing equipment

packaging materials and liners

dough

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements

product specifications and related inspection/control points.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2056 Operate a freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a freezing process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a freezing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the freezing process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the freezing process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the freezing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2056 Operate a freezing process	FDFOP2056A Operate a freezing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2056 Operate a freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a freezing process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

preparing materials

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting the freezing process and equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

tunnel and product temperatures

throughput

removal of frozen waste product from equipment

visually inspecting product

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

correctly following procedures to defrost tunnels

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of freezing, including the changes that occur to product during freezing

basic operating principles of equipment used in the operation of a freezing process, including:

main equipment components

status and purpose of guards

basic principles and operation of refrigeration system

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the freezing process and the effect of product output on downstream processes

quality characteristics to be achieved by the freezing process

effect of raw material characteristics on the freezing process

operating requirements and parameters of the freezing process and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination and food safety risks associated with the freezing process and related control measures

common causes of variation in the operation of the freezing process and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities required for the operation of the freezing process

procedures and responsibility for reporting production and performance information relevant to the freezing process

environmental issues and controls relevant to the freezing process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the freezing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

freezing process and related equipment and services

materials to be frozen

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule and batch instructions

specifications, control points and processing parameters

information on equipment capacity and operating parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2057 Operate a membrane process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a membrane process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a membrane process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the membrane equipment and process for operation	2.1 Fit machine components and related attachments and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the membrane process	3.1 Start, operate and monitor the process according to work health and safety and operating procedures 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the membrane process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2057 Operate a membrane process	FDFOP2057A Operate a membrane process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2057 Operate a membrane process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a membrane process on at least one occasion, including:

accessing workplace information to identify membrane processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start check, including:

inspecting equipment/membrane condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment, including pumps, valves and pipework, are clean and correctly configured for membrane processing requirements

sensors and controls are correctly positioned

any scheduled maintenance has been carried out

all safety guards are in place and operational

starting, operating, monitoring and adjusting membrane processing equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including monitoring:

temperatures

flow rates

total solids

pressure/vacuum

monitoring supply and flow of materials to and from the membrane process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take membrane processing and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

following procedures to clean membranes

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of membrane processing, including:

components of milk

particle size of each component

effect on these components of membrane processing

methods used to achieve this outcome

basic operating principles of membrane processing equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

material composition of membranes used in the workplace, and related operating, cleaning and storage requirements

the flow of the membrane process, including the different processing streams and the effect of the membrane process outputs on downstream processes

quality characteristics required of the membrane processing outputs

the effect of variation in raw material characteristics on membrane processing performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, including the effect of variation in processing parameters, including temperature, pressure, total solids and flow rates on membrane process performance

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor membrane processing, including inspecting, measuring and testing by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination and food safety risks associated with the process and related control measures

common causes of variation and corrective action required when operating a membrane process

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to membrane processing and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage and shutdown

cleaning and sanitation requirements required for operating a membrane process

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting membrane processing production and performance information

environmental issues and controls relevant to membrane processing, including waste collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

membrane processing and related equipment and services

materials required for membrane processing

sampling schedules and test procedures and equipment

cleaning and sanitation procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions

information on equipment capacity and operating parameters

production schedule and batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2058 Operate a holding and storage process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a holding and storage process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a holding and storage process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the holding and storage equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the holding and storage process	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the holding and storage process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace requirements 4.4 Maintain workplace records according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2058 Operate a holding and storage process	FDFOP2058A Operate a holding and storage process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2058 Operate a holding and storage process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a holding and storage process on at least one occasion, including:

accessing workplace information to identify requirements for the holding and storage process

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services for the holding and storage process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting holding and storage process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

time/temperature

flow rates

agitation speed

equipment condition and performance

monitoring supply and flow of materials to and from the holding and storage process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take holding and storage process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning equipment according to workplace procedures

following relevant work health and safety guidelines.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the holding and storage process, including the importance of stock rotation

basic operating principles of equipment for the holding and storage process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the holding and storage process and the effect of product output on downstream processes

contamination and food safety risks associated with the holding and storage process and related control measures

quality characteristics to be achieved by the holding and storage process, including organoleptic characteristics of the product

effect of raw material characteristics on the holding and storage process

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes related to the storage and holding process, including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the holding and storage process, including inspecting, measuring and testing by the process

common causes of variation for the holding and storage process and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the holding and storage process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities for operating a holding and storage process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the holding and storage process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

holding and storage process and related equipment and services

materials required for a holding/storage process

sampling schedules and test procedures and equipment

routine preventative maintenance schedule as required

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

stock flow systems, production schedules and batch/recipe instructions

specifications, control points and processing parameters

information on equipment capacity and operating parameters

production schedule and batch instructions

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2059 Operate a continuous freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a continuous freezing process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a continuous freezing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm materials are available to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the freezing equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Monitor the freezing process operation	3.1 Start, operate and monitor the process for variation in operating conditions 3.2 Monitor the process to confirm that specifications are met 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.4 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the freezing process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2059 Operate a continuous freezing process	FDFOP2059A Operate a continuous freezing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2059 Operate a continuous freezing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a continuous freezing process on at least one occasion, including:

accessing workplace information to identify processing requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

flow rates

churn speed

time/temperature

ingredient addition systems

pressures

equipment condition and performance

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

follow isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the continuous freezing process, including the stages that occur during the churning and freezing process and the required physical and microstructure of the product

basic operating principles of equipment required to operate a continuous freezing process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

services required to operate a continuous freezing process and action to take if services are not available

the flow of the freezing process and the effect of outputs on downstream processes

additives and ingredients used in the continuous freezing process and their role in the product

quality characteristics to be achieved by the freezing process

quality requirements of materials/ingredients and effect of variation on process performance

operating requirements and parameters and corrective action required where operation of the continuous freezing process is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing by the process

inspection or test points (control points) in the continuous freezing process operation and the related procedures and recording requirements

contamination/food safety risks associated with the continuous freezing process and related control measures

common causes of variation in the operation of a continuous freezing process and corrective action required

work health and safety hazards and controls relevant to the operation of a continuous freezing process, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the continuous freezing process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities required for the operation of a continuous freezing process

procedures and responsibility for reporting production and performance information of the continuous freezing process

environmental issues and controls relevant to the continuous freezing process, including waste/rework collection and handling procedures related to the process

basic operating principles of continuous freezing process control, including the relationship between control panels and systems and the physical equipment

cleaning procedures required for the continuous freezing process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

freezing process and related equipment and services

materials/ingredients to be processed

sampling schedules and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedules and batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2060 Operate an automated cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an automated cutting process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an automated cutting process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Confirm carcasses/pieces are available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the automated cutting equipment and process for operation	2.1 Fit machine components and related attachments, and adjust to meet operating requirements 2.2 Enter processing and operating parameters to meet safety and production requirements 2.3 Check equipment performance and adjust according to production requirements 2.4 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor the automated cutting process	3.1 Inspect carcasses/pieces to confirm that quality requirements are met 3.2 Hang carcasses/pieces to meet production pace 3.3 Start, operate and monitor the process for variation in operating conditions 3.4 Monitor the process to confirm that temperature specifications are met 3.5 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace housekeeping and environmental procedures
4. Shut down the automated cutting process	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process according to work health and safety and operating procedures 4.3 Identify and report maintenance requirements according to workplace procedures 4.4 Maintain workplace records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2060 Operate an automated cutting process	FDFOP2060A Operate an automated cutting process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2060 Operate an automated cutting process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated an automated cutting process on at least one occasion, including:

accessing workplace information to identify cutting requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary carcasses/pieces and services, including inspecting and removing carcasses/pieces of unacceptable quality

conducting pre-start checks, including:

inspecting equipment condition to identify blade sharpness and other signs of wear

selecting appropriate settings and/or related parameters according to bird size/type

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for cutting process requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place, and operational and running

trialling cut to confirm accuracy/positioning where required

starting, operating, monitoring and adjusting automated cutting process equipment to achieve required outcomes, including hanging carcasses/pieces to meet production pace, monitoring control points and conducting inspections to confirm cut accuracy within specification

monitoring supply and flow of carcasses/pieces to and from the automated cutting process

taking corrective action in response to out-of-specification results, including adjusting blades/knives within level of responsibility

responding to and/or reporting equipment failure within level of responsibility

following procedures to adjust equipment for bird/portion type/size

locating emergency stop functions on equipment

following isolation and lock-out/tag-out procedures to take automated cutting process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace procedures

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the automated cutting process

basic operating principles of equipment required to operate an automated cutting process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

the flow of the automated cutting process and the effect of outputs on downstream processes

quality characteristics to be achieved by the automated cutting process, including quality specifications and ability to assess cut quality and determine any required adjustments

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the automated cutting process, including inspecting the quality of cuts

inspection or test points (control points) in the automated cutting process and the related procedures and recording requirements, including recording information (e.g. temperatures and product codes)

contamination/food safety risks associated with the automated cutting process and related control measures

common causes of variation and corrective action required when operating an automated cutting process

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the automated cutting process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities for an automated cutting process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the automated cutting process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures required for the automated cutting process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

automated cutting process and related equipment and services

carcasses/pieces to be processed

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2061 Operate a wort production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a wort production process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPOPR2011 Identify key stages and beer production equipment in a brewery

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work in processing area	1.1 Check production requirements against job specifications 1.2 Confirm availability of required materials according to production requirements 1.3 Confirm availability of services according to production requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the wort production process for operation	2.1 Conduct pre-start checks of equipment according to operating procedures 2.2 Identify work health and safety hazards and controls according to operating procedures 2.3 Set the wort production process to meet production requirements
3. Operate and monitor the wort production system	3.1 Start up the wort production system according to operating procedures 3.2 Monitor control points to confirm performance is maintained within specification 3.3 Undertake required tests according to operating procedures 3.4 Ensure system and sub-system outputs meet specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify, rectify and/or report out-of-specification wort, process and equipment performance 3.7 Record production and other workplace information in the appropriate format
4. Shut down the wort production system	4.1 Identify the appropriate shut procedure and implement 4.2 Clean and maintain equipment according to workplace procedures 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to environmental procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2061 Operate a wort production process	FDFOP2066A Operate a wort production process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR2061 Operate a wort production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a wort production process on at least one occasion, including:

accessing workplace information to identify process requirements

confirming availability of materials and services

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

setting up and starting the milling process

setting up and starting the mashing and lautering process

setting up and starting the wort separation process

setting up and starting the wort boiling and cooling process

adding raw materials, including hops and malt

operating a heat exchange procedure

operating a cool wort aeration procedure

transferring fluids and materials between vessels

handling dangerous goods

operating and monitoring equipment associated with wort production

monitoring control points

identifying work health and safety hazards and controls

selecting, fitting and using personal protective clothing and equipment

undertaking shutdowns and changeovers

complying with procedures and responsibilities for reporting problems

complying with environmental procedures and controls

following waste-handling requirements and procedures

recording required production data

cleaning and sanitising equipment according to workplace procedures

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and principles of the wort production process

relationship between the wort production process and the fermentation process

stages and changes that occur during wort production

requirements of wort production

purpose of malt, hops, water, adjuncts and the preparation procedure

correct procedures for handling dangerous goods, including dust explosion hazards and control procedures relevant to the wort production process

quality characteristics to be achieved for the wort production process

wort process specifications, procedures and operating parameters

the importance of temperature, temperature control systems and temperature intervals during wort production

purpose of wort production equipment and instrumentation components

significance and methods of monitoring control points within the wort production process

common causes of variation and corrective action required

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures

cleaning requirements associated with changeovers and types of shutdowns

procedures for reporting problems relevant to the wort production process

cleaning and sanitation procedures for the wort production process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

wort production equipment

wort production raw materials/ingredients

services as required

stock required for the wort production process

stock flow system

related work areas and communication system

routine preventative maintenance schedule

cleaning schedule

sampling and testing schedules

specifications:

work procedures, including advice on safe work practices, food safety and environmental requirements

production schedule, batch instructions

material safety data sheets

information on specifications, control points and production parameters

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2062 Work in a clean room environment

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to gown-up, enter and work in a clean room environment; and de-gown to minimise contamination risks.

This unit applies to individuals who work under general supervision in a food processing production environment.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a clean room environment	1.1 Identify and choose appropriate clothing and footwear 1.2 Fit and inspect clothing and footwear prior to entering a clean room 1.3 Follow hand washing and disinfecting procedures
2. Work in a clean room environment	2.1 Follow workplace procedures to enter a clean room environment 2.2 Conduct work activities to minimise risk of contamination
3. Exit a clean room environment and de-gown	3.1 Follow workplace procedures to exit a clean room environment 3.2 Remove protective clothing and footwear 3.3 Deposit clothing and footwear for laundering or disposal, in line with workplace guidelines

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.

Skill	Description
Reading	Access and interpret requirements of clean room environment
Navigate the world of work	Apply workplace procedures to own role and responsibilities
Get the work done	Conduct required tasks in accordance with set instructions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2062 Work in a clean room environment	FDFOP2032A Work in a clean room environment	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2062 Work in a clean room environment

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has worked in a clean room environment on at least one occasion, including:

accessing workplace information to determine clean room work requirements

confirming that protective clothing and footwear are appropriate for use

following procedures to fit and inspect protective clothing and footwear

following procedures to enter a clean room environment, including following appropriate hand washing and disinfecting procedures, and fitting gloves as required

conducting work to minimise risk of contamination

exiting the clean room environment according to workplace procedures

removing protective clothing and footwear in correct sequence and depositing for laundering according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose of and conditions required in a clean room environment, including how the clean room maintains a clean environment and related air flow systems

preparation and handling requirements for garments and footwear worn in a clean room environment, including:

garment features appropriate to a clean room environment

inspection procedures to confirm clothing and footwear are fit for use prior to fitting

inspection points to confirm that clothing and footwear are correctly fitted according to workplace procedures

procedures to follow if garments are not fit for use

clean room control measures and related monitoring requirements, including:

pressure differences between the clean room and change room and knowledge of location of pressure gauges

checking operating conditions of ventilation systems where required

entry procedures

requirements for conducting work in a clean room and consequences of not complying with these requirements (typically work is conducted slowly to minimise disturbance of particulates)

procedures to follow to minimise risk of contamination, including cleaning, sanitation, sterilisation and disinfecting of equipment and surfaces

conditions that can cause contamination, and control measures to avoid this occurring

work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

procedures for exiting and de-gowning

laundering requirements and procedures

housekeeping requirements for work area

recording requirements and procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a clean room environment

resources, equipment and materials:

protective clothing, footwear and equipment appropriate to a clean room

specifications:

work procedures relevant to working in a clean room environment, including those specific to entering and exiting the clean room and to carrying out the relevant work function.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2063 Clean equipment in place

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare process equipment for cleaning in place or in-line. It applies to food processing equipment that is fixed in place and cannot be moved to a cleaning station. It requires the operator to initiate, monitor and control variables during cleaning.

This unit applies to individuals who work in food processing facilities performing a defined range of activities, most of which are routine and predictable.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cleaning	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that chemical stocks are available to meet cleaning and food safety requirements 1.5 Confirm that services are available and ready for operation 1.6 Plan equipment shut down and take equipment off-line for cleaning 1.7 Configure equipment and related valves and pipework to confirm readiness for cleaning 1.8 Set the plant for the cleaning cycle
2. Operate and monitor the cleaning process	2.1 Carry out the cleaning cycle as directed 2.2 Monitor the cleaning process for completeness 2.3 Record cleaning data appropriately 2.4 Identify, rectify and report out-of-specification process and equipment performance
3. Dispose of waste and return plant to operating condition	3.1 Flush cleaning chemicals from plant and dispose of accordingly 3.2 Set up plant to meet operational requirements 3.3 Conduct work according to workplace environmental guidelines

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.

Skill	Description
Numeracy	Decant and mix chemicals in the correct proportion Monitor actions including temperature gauges and tank levels

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2063 Clean equipment in place	FDFOP2003A Clean equipment in place	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2063 Clean equipment in place

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively cleaned food processing equipment that is fixed in place, on a minimum of two occasions, including:

shutting down equipment and preparing for cleaning

preparing and using chemicals according to safe work requirements

cleaning equipment to meet work standards

monitoring cleaning and report or address any non-compliances

flushing equipment and dispose of waste according to environmental guidelines

completing required documentation

applying safe work practices and identify health and safety hazards and controls in the workplace

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of cleaning in place (CIP), including the use and functions of caustic and acid solutions, and cleaning sequence and stages as required in the workplace

purpose and use of cleaning equipment and chemicals used

terminology relating to the chemical solutions used

safe work procedures, including appropriate signage of cleaning activities, and safe handling and storage of cleaners and sanitisers used

health and safety workplace procedures, including purpose and limitations of personal protective equipment

cleaning and sanitising requirements, including different levels of cleaning requirements

characteristics of cleaning and sanitising chemicals used, including basic composition as well as compatibility of chemicals with types of equipment

methods used to render equipment safe to clean, including the status and purpose of equipment guards, relevant lock out/tag out and isolation procedures

equipment settings required for cleaning and operating

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

inspection points for cleaning and sanitising

consequences of contamination of process flows by cleaning solutions and related safeguards

types of waste generated by both the production and the cleaning process and related collection, treatment and disposal requirements

environmental consequences of incorrect cleaning waste disposal procedures

requirements to liaise with/advise related work areas

reporting and recording systems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective clothing and equipment

equipment to be cleaned, and related CIP system

chemicals and/or automated chemical addition system

specifications:

workplace standard operating procedures and task-related documents.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2064 Clean and sanitise equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to clean, sanitise and carry out related procedures for food processing production equipment.

This unit applies to individuals who are primarily responsible for cleaning or where a more detailed knowledge of cleaning and sanitation processes is required in order to carry out cleaning responsibilities. This unit applies to both wet and dry cleaning methods.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for cleaning	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit 1.4 Confirm that cleaning and sanitising agents and services are available and ready for use 1.5 Clear equipment of product and packaging consumables in preparation for cleaning 1.6 Render equipment safe to clean 1.7 Liaise with other work areas about timing of cleaning
2. Clean and sanitise equipment to meet workplace requirements	2.1 Clean and sanitise equipment to workplace requirements 2.2 Inspect equipment to confirm operating condition and cleanliness 2.3 Identify, rectify and report unacceptable equipment condition 2.4 Store cleaning equipment and chemicals 2.5 Dispose of waste from cleaning process appropriately 2.6 Restore equipment to operating order 2.7 Complete documentation according to workplace requirements

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.

Skill	Description
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Decant and mix chemicals in the correct proportion Monitor actions, including temperature gauges and tank levels
Get the work done	Locate stop functions on equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2064 Clean and sanitise equipment	FDFOP2004A Clean and sanitise equipment	Updated to meet Standards for Training Packages	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2064 Clean and sanitise equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively cleaned and sanitised a minimum of two different items of equipment, including:

preparing equipment for cleaning

preparing and use chemicals according to safe work requirements

cleaning and sanitising equipment to meet work standards

monitoring cleaning and reporting or addressing any non-compliances

disposing of waste according to environmental guidelines

completing required documentation

applying safe work practices and identifying health and safety hazards and controls in the workplace

applying food safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose of cleaning and sanitation and importance in maintaining food safety

functions of cleaners, sanitisers and related equipment

safe work procedures, including appropriate signage of cleaning activities, safe handling and storage of cleaners and sanitisers used, safety when using cleaning methods

health and safety requirements in the workplace, including purpose and limitations of personal protective equipment (PPE)

cleaning and sanitation requirements relating to work responsibilities, including the need for different levels of cleaning where relevant

procedures for preparing cleaners and sanitisers as required

cleaning methods to be followed relating to workplace procedures

other work areas/operators who need to be consulted/advised on timing of cleaning

methods used to render equipment safe to clean, including understanding the status and purpose of equipment guards, relevant lock out/tag out and isolation procedures and related equipment settings for both cleaning and operating as required

procedures for cleaning and sanitising

types of waste generated by the cleaning process and related collection, treatment and disposal requirements

potential environmental impact of incorrect waste handling

inspection, cleaning and storage requirements of cleaning equipment used

inspection points and methods for confirming the effectiveness of cleaning and sanitation, including visual inspection, and where required, recording of cleaning conducted

inspection requirements to confirm equipment condition, including acceptable equipment condition, ability to identify faulty or unacceptable equipment, and take required corrective action

recording requirements and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

cleaning and sanitising equipment according to workplace requirements

cleaning equipment and chemicals

PPE

specifications:

workplace standard operating procedures and task-related documents.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2065 Conduct routine maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to inspect equipment and carry out routine maintenance and adjustment using a limited range of hand tools.

This unit applies to individuals who perform routine maintenance in a food and beverage environment. It typically targets the production worker responsible for conducting simple and routine maintenance tasks to support the operation of machines or equipment.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Conduct routine inspection of plant and equipment	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Inspect equipment to identify signs of wear 1.5 Assess the nature of maintenance requirement
2. Prepare to conduct routine maintenance	2.1 Assess the maintenance task to determine tools and services required 2.2 Prepare equipment for maintenance 2.3 Select hand tools according to task requirements 2.4 Check tools before use and report unsafe and faulty items 2.5 Plan and schedule maintenance in consultation with affected work areas to minimise disruption to production
3. Carry out routine maintenance	3.1 Carry out routine maintenance on equipment 3.2 Report maintenance activities in line with workplace procedures
4. Complete maintenance tasks	4.1 Return equipment to operating order when maintenance is complete 4.2 Store tools and materials 4.3 Notify the relevant personnel of maintenance completion 4.4 Maintain a clean and tidy workplace

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.

Skill	Description
Oral communication	Interact effectively with staff members
Get the work done	Make routine decisions to correct simple and familiar problems Apply routine fault finding methods to trace and identify equipment faults and implement standard and familiar solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2065 Conduct routine maintenance	FDFOP2011A Conduct routine maintenance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2065 Conduct routine maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively conducted routine maintenance on a minimum of two different items of plant and/or equipment, including:

identifying routine maintenance tasks for machine or equipment

monitoring operation and identifying need for maintenance tasks

carrying out routine maintenance tasks according to workplace procedures

on completion of maintenance tasks, returning equipment to operational order, including confirming that all equipment parts, nuts and bolts are accounted for and correctly tightened

scheduling maintenance tasks that are beyond one's own job role and communicating requirements with affected personnel

selecting and using appropriate tools to undertake routine maintenance within scope of own job role

assessing readiness for returning machine or equipment to operation or referring for further attention

completing maintenance documentation

applying safe work practices and identifying health and safety hazards and controls in the workplace.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

systems and programs in place to manage routine maintenance of plant and equipment in the workplace

responsibilities for participating in the maintenance program, including operator role and the role of others

procedures for raising maintenance orders where requirements are outside operator role

basic operating principles of equipment to be maintained

signs and symptoms of faulty equipment and early warning signs of potential problems

basic checks used to confirm the nature of maintenance requirements, including distinguishing between mechanical and electrical faults and identifying probable causes or conditions that may increase maintenance requirements of equipment used

procedures for issuing, maintaining and storing tools used

safe use of hand tools and measuring instrumentation relevant to maintenance responsibilities

lubrication requirements, including requirements to use food grade lubricants as required, and consequences of using incorrect type or amount of lubricants

safe work procedures, including appropriate signage of maintenance activities, use of appropriate personal protective equipment, and awareness of safety hazards and controls relating to maintenance tasks

methods used to render equipment safe to work on or clean including lock out/tag out and isolation procedures (in some cases this may involve liaising with other maintenance operators)

procedures and inspections to be carried out to confirm that equipment is in operating order and all parts are accounted for

food safety risks arising from poor personal hygiene, cleaning and housekeeping practices and procedures associated with routine maintenance

maintenance planning, scheduling and recording procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

maintenance tools and equipment

operational machinery and equipment

safety equipment

spares and consumables

specifications:

operation procedures

service equipment and maintenance instructions.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2066 Apply sampling procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to interpret sampling plans, and to collect and transfer samples to retain sample integrity.

This unit applies to individuals who would typically be required to follow specific sampling procedures under general supervision.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for sampling	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify sampling requirements in the sampling plan 1.5 Prepare sampling equipment, containers and labels
2. Collect samples	2.1 Collect samples as specified in the sampling plan 2.2 Handle and prepare samples to preserve sample and source integrity 2.3 Identify and report defects or abnormalities in source material and sample 2.4 Record sample information in line with workplace requirements 2.5 Maintain a clean and tidy workplace

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.

Skill	Description
Writing	Record sample information accurately
Get the work done	Solve familiar and generally predictable problems within workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2066 Apply sampling procedures	FDFOP2013A Apply sampling procedures	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2066 Apply sampling procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively taken 10 samples, in line with the sampling plan, including:

accessing and interpreting sampling plan to identify requirements

selecting, fitting and using personal protective equipment

preparing for sampling to ensure required tools, containers and labels are available

following sampling procedures and the sampling plan to collect samples from the designated points, in the quantities and at the times specified

identifying atypical source materials and/or samples and take corrective action, such as reporting abnormalities, repeating sample collection and/or following intensive sampling schedules

completing sample records according to workplace requirements, such as labelling samples as required

transferring samples for testing

maintaining work area to meet housekeeping standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including the purpose and limitations of personal protective equipment

basic sampling principles, including the importance of following the sampling plan to obtain representative sampling reflecting characteristics of source material, the sample characteristics and related preservation, handling and storage requirements, and the labelling system purpose and requirements

tests to be conducted on samples, and related handling and preparation requirements and responsibilities

characteristics of materials sampled, and common contaminants and related conditions under which contamination is likely to occur

sampling techniques relevant to samples collected, such as sterilisation methods and procedures

the relationship between sampling, testing and production processes, including different sampling regimes that may apply in response to non-standard conditions or after corrective action is taken to adjust production outputs

procedures and responsibility for reporting and recording sampling information, including legislative requirements

procedures for preparing samples.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sampling plan

recording and reporting system

sampling equipment and containers as required

product/source material to be sampled.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2067 Work in a food handling area for non-food handlers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to conduct work in a food handling area where the work does not involve direct food contact.

This unit applies to individuals who typically work in stores, warehousing, cleaning and maintenance roles. This unit is not appropriate for a person who has direct contact with food or raw materials or ingredients. Where this is a requirement, refer to relevant food safety units.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain food safety while working in a food handling area	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and inform supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify and follow food safety requirements related to work tasks 1.5 Carry out work responsibilities so that the safety of food is maintained 1.6 Identify and report procedures or practices which are inconsistent with requirements of the workplace food safety program
2. Maintain food handling area in clean and orderly state	2.1 Confirm that equipment and the food handling area meet the cleaning and sanitation requirements of workplace food safety program 2.2 Collect and dispose of waste according to workplace requirements

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.

Skill	Description
Oral communication	Ask questions to clarify understanding or seek further information
Get the work done	Maintain a clean and hazard-free work area

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2067 Work in a food handling area for non-food handlers	FDFOP2016A Work in a food handling area for non-food handlers	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2067 Work in a food handling area for non-food handlers

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked safely and effectively in a food handling area, in a non-food handling role, to effectively maintain food safety standards on at least two different occasions, including:

accessing and applying workplace information on food safety policies and procedures relevant to own work

fitting and using appropriate personal protective clothing and equipment as required by work tasks to meet food business requirements

checking own work area to identify food safety hazards

carrying out work responsibilities to ensure that food safety is not compromised

taking necessary precautions when moving between or around the workplace and/or from one task to another to minimise the risk of contamination

recognising and reporting situations or procedures that could compromise food safety

sorting and disposing of waste according to workplace procedure

maintain workplace standards in work area.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

health and safety hazards and controls in the workplace, including the purpose and limitations of protective clothing and equipment

food safety requirements related to own work as determined by the workplace

sources of advice on food safety issues and responsibilities in the workplace

personal hygiene practices and clothing and footwear requirements associated with working in and moving in and between food handling areas and moving between food handling and non-food handling areas

suitable standard for materials and equipment used in the food handling area, including materials that are unsuitable for use

methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised

the types of contamination that can occur as a result of work activities, and procedures used to prevent these types of contamination from occurring

cleaning and sanitation requirements and responsibilities, including cleaning methods appropriate to a food handling environment and those used in the specific food handling area

waste collection, recycling and handling procedures

workplace standards to be maintained in the work area.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

work area and related equipment to undertake work function

waste collection, treatment, recycling and/or disposal equipment

specifications:

food safety policies and procedures relevant to work role

work procedures, including procedures for entering and exiting food handling areas.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2068 Operate a process control interface

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to operate a computer-based interface to modify and/or interrogate a control system.

This unit applies to individuals who work under general supervision. This includes identifying and providing solutions to a limited range of predictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Navigate the process control interface	1.1 Confirm the readiness of the control interface and related components for operation 1.2 Use the hardware provided to operate the interface 1.3 Use page links to move between screens 1.4 Acknowledge messages and alarms 1.5 Access required information from screen displays 1.6 Record interface system malfunctions and report to supervisor
2. Use interface system to operate and maintain a process within required parameters	2.1 Start, monitor and shut down individual items of equipment and processes using the control interface 2.2 Select equipment, alter status and enter settings to meet operating requirements 2.3 Activate sequences to initiate process operation 2.4 Recognise equipment giving a bad signal or bad measurements and take responsive action
3. Analyse data to predict and control performance	3.1 Select and analyse trends to identify performance patterns 3.2 Identify causes of abnormal or unacceptable performance and take corrective action 3.3 Record information in workplace format

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.

Skill	Description
Reading	Access and interpret process control panels and system
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials and product
Navigate the world of work	Ask questions to clarify understanding or seek further information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2068 Operate a process control interface	FDFOP2030A Operate a process control interface	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2068 Operate a process control interface

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively operated a process control interface on at least two occasions, including:

recognising and responding to error messages and alarms

accessing relevant performance data using the control system, including locating and interpreting performance trend information

recording log information using the interface system according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

processes and equipment being controlled, including required processing sequences

operating principles of process control and interface system, including the relationship between control panels, systems and the physical equipment, and where relevant, operating conditions required for accurate information input from sensors and related instrumentation

action required to respond to error messages and alarms

typical faults that can occur when operating a process control interface and corrective action required

performance data collected by the control interface system and its application to troubleshoot performance, including the ability to identify and investigate related trend data to track cause and effect

recording requirements and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

process control interface hardware and software

work station or equipment to be controlled

process to be controlled

communication systems and equipment

workplace information recording systems, requirements and procedures

specifications:

operating procedures and related advice on equipment operation.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2069 Use numerical applications in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.

This unit applies to individuals who work under general supervision.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Apply basic mathematical concepts to calculate workplace information	1.1 Identify calculation requirements and select appropriate method 1.2 Obtain data from relevant sources and interpret correctly 1.3 Undertake calculations using addition, subtraction, multiplication and division to support work role
2. Apply basic mathematical concepts to estimate workplace information	2.1 Identify estimation requirements and select appropriate estimation 2.2 Obtain data from relevant sources and interpret correctly 2.3 Make estimations of quantities, ratios and speed to meet work requirements 2.4 Record calculations and measurement information according to workplace procedures

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.

Skill	Description
Reading	Interpret work tasks, instructions, procedures and other basic workplace documentation requiring numerical applications
Navigate the world of work	Understand tasks and responsibilities requiring numerical applications in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Communicate information with relevant personnel
Get the work done	Recognise simple problems and seek guidance to correct

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2069 Use numerical applications in the workplace	FDFOP2061A Use numerical applications in the workplace	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2069 Use numerical applications in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively used numerical applications for work purposes, on at least two different occasions, including:

identifying whether a calculation or estimation is required to meet workplace requirements

performing calculations involving basic addition, subtraction, division and multiplication to support work role (this may involve use of a calculator and conversion tables)

using estimation techniques to check quantities, ratios, speed and other required data estimates

using estimation techniques to check calculated results and workplace data

recording calculations and measurement information accurately, according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

mathematical processes, including addition, subtraction, multiplication and division

application of calculation and estimation techniques to meet work requirements

units of measurement used in the workplace, including whole numbers, fractions and decimals to one decimal point (this may include use of conversion charts)

representation of numerical information relevant to work requirements, including charts, graphs and tables

recording requirements and responsibilities relevant to work role.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

real or simulated work tasks requiring simple estimation and calculation

conversion tables, calculators and measuring instruments.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2070 Apply quality systems and procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to monitor quality of work outcomes to maintain and improve quality at work.

This unit applies to individuals who work under general supervision and exercise limited autonomy.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Monitor quality of work outcome	1.1 Identify quality requirements of work process 1.2 Inspect inputs to confirm capability to meet quality requirements 1.3 Conduct work to produce required outcomes 1.4 Monitor work processes to confirm quality of output and/or service 1.5 Adjust processes to maintain outputs within specification
2. Participate in maintaining and improving quality at work	2.1 Monitor work area, materials, processes and product to ensure compliance with quality requirements and health and safety procedures 2.2 Conduct work in accordance with workplace environmental guidelines 2.3 Identify and report non-conformance in inputs, process, product and/or service according to workplace reporting requirements 2.4 Take corrective action within level of responsibility to maintain quality standards 2.5 Raise quality issues with designated personnel 2.6 Record quality data in accordance with workplace procedures

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.

Skill	Description
Reading	Interpret basic quality directions and instructions
Numeracy	Perform basic numerical calculations related to monitoring, sampling and testing Correct/control variation within equipment and process capacity parameters
Interact with others	Communicate and report quality information to relevant personnel

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2070 Apply quality systems and procedures	FDFOP2063A Apply quality systems and procedures	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2070 Apply quality systems and procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied quality systems and procedures on at least two separate occasions, including:

identifying control points or inspection points for own work and related methods used to monitor quality

maintaining quality of own work, including relevant checks and inspections where required in order to monitor control points and check and inspect equipment, materials, product, packaging consumables, processing conditions and service standards relevant to own work

determining when and how to make adjustments to maintain output within specified parameters

identifying and responding to out-of-specification or unacceptable inputs and/or outputs

recording quality data in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

quality policy, procedures and responsibilities

quality system used in the workplace, sources of information on quality requirements, the role of internal and external auditors, as appropriate, and performance improvement processes

basic concepts of quality assurance, including hazards, risk assessment and control methods

requirements of internal and external customers

control points for own work, including the purpose of the control point, the risk if not controlled and the method of control used

monitoring, testing and inspection procedures relating to process control requirements

scope to correct/control variation within equipment and process capacity parameters

evidence of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes, including procedures for identifying or isolating materials or product of unacceptable quality

systems used to trace product ingredients as relevant to own work

requirements to report and record quality information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sampling and test procedures and related equipment

systems for recording quality information

specifications:

work instructions

quality policy, system and procedures, including company codes of practice/Good Manufacturing Practice.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2071 Provide and apply workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide and apply workplace information.

This unit applies to individuals who work under general supervision and exercise limited autonomy.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide and apply information to suit workplace and audience requirements	1.1 Identify information requirements for work operations 1.2 Collect and assess required information 1.3 Select and structure information in a logical way to convey meaning to others 1.4 Use appropriate methods to communicate effectively with others
2. Respond to information requests	2.1 Process information requests promptly and courteously 2.2 Apply effective listening and verbal communication skills to obtain information 2.3 Clarify the nature of requests 2.4 Provide appropriate information in response to requests 2.5 Provide information in a form appropriate to the enquirer 2.6 Refer requests to appropriate personnel where they fall outside area of responsibility
3. Use and maintain workplace information	3.1 Access a range of information sources to support work requirements 3.2 Record information in appropriate formats according to workplace reporting requirements 3.3 Interpret information to inform work requirements 3.4 Apply effective listening and verbal communication to exchange information

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.

Skill	Description
Reading	Interpret basic directions and instructions
Writing	Use paper based and electronic proformas to record and store basic workplace information and data
Get the work done	Recognise simple problems and seek guidance to correct Take responsibility for and reflect on low-impact decisions about work tasks Recognise and support the application of new ideas

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2071 Provide and apply workplace information	FDFOP2064A Provide and apply workplace information	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2071 Provide and apply workplace information

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively provided and applied workplace information on at least one occasion, including:

identifying and accessing information to undertake work responsibilities

ascertaining or clarifying information requirements by asking questions

preparing and presenting simple written or verbal presentations that structure and present information in a logical sequence

working effectively with others to achieve work outcomes

respecting and, where appropriate, representing the views of others

recording information in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

communication channels, including consultative arrangements established in the workplace

common colloquial and technical terms relating to work function

sources of information and advice relating to work responsibilities

methods and technologies used to access, record and store workplace information, including print, and screen-based systems as relevant to the workplace

presentation techniques to convey information on a range of typical workplace subjects appropriate to the audience

recognition of different personal communication styles and appropriate communication options

recognition of cultural diversity as appropriate in the workplace

reporting roles and responsibilities

interpersonal skills, including active listening, questioning, seeking and responding to feedback

basic meeting procedures to identify and achieve meeting/discussion outcomes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

advice on work roles and responsibilities

typical workplace information

standard forms and equipment for recording workplace information, as required.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR2072 Work in confined spaces in the food and beverage industries

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to work in confined spaces in the food and beverage industries.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace. Confined space entry work permits may be required.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and prepare for entering and working in confined spaces	1.1 Access, interpret and apply compliance documentation relevant to entering and working in confined spaces 1.2 Obtain, confirm and apply work instructions and safety requirements 1.3 Obtain authorisation (entry permit) to enter the confined space 1.4 Select, fit and use personal protective equipment according to job requirements 1.5 Confirm emergency response procedure with the stand-by person 1.6 Identify, obtain and position signage, barriers and rescue equipment according to workplace requirements 1.7 Select tools and equipment to carry out tasks, check for serviceability and rectify or report faults 1.8 Identify, confirm and apply environmental protection requirements
2. Enter and work in the confined space	2.1 Gain access to the confined space 2.2 Test and monitor the atmosphere for harmful elements 2.3 Apply tagging and lock-out procedures 2.4 Enter confined space 2.5 Maintain communication with the stand-by person 2.6 Comply with entry permit requirements 2.7 Monitor and adhere to allocated entry time
3. Exit confined space	3.1 Exit confined space 3.2 Recover tools, equipment and materials 3.3 Conduct inspection of the confined space to ensure it is left safe and fit for purpose 3.4 Secure access 3.5 Remove tagging and lock-out 3.6 Complete confined space entry log
4. Clean-up work area	4.1 Clear work area and dispose of or recycle materials 4.2 Clean, check, maintain and store tools and equipment 4.3 Remove, clean and store barriers and signs

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.

Skill	Description
Reading	Interpret basic directions and instructions
Oral communication	Ask questions to clarify understanding or seek further information
Numeracy	Interpret data related to air quality
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand tasks and responsibilities required for work in confined spaces

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR2072 Work in confined spaces in the food and beverage industries	FDFOP2065A Work in confined spaces in the food and beverage industries	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent Prerequisite removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR2072 Work in confined spaces in the food and beverage industries

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively prepared for, entered and exited at least two confined spaces in the food and beverage industry. For each of the confined spaces there must be evidence that the individual has:

applied work instructions, compliance and safety requirements

obtained required authorisation to enter

obtained and used signage, barriers, equipment and tools

obtained and used appropriate personal protective equipment (PPE)

conducted atmospheric testing and monitoring

completed working in confined space within specified entry time

applied tagging and lock-out requirements

after exiting, ensured that confined space and general work area is left clean and fit for use.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

areas that constitute confined spaces

site and equipment safety requirements

entry and exit procedures, risks and regulations

types of air contaminants and toxic gases

limitations of breathing apparatus

equipment types, characteristics, technical capabilities and limitations

site isolation and site control responsibilities and authorities

locations of safety data sheets information and application

confined space and Industry terminology

risks, hazards and control measures associated with confined spaces.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

PPE

equipment related to work task

specifications:

work procedures, entry permits, including advice on company practices, safe work practices, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3001 Control contaminants and allergens in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to control contaminants and allergens in the workplace.

This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FDFFS2001A Implement the food safety program and procedures

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Assess risk of physical contamination	1.1 Identify types and sources of physical contamination in the workplace 1.2 Identify risks of physical contamination to operations, product and consumer 1.3 Identify control measures to eliminate or reduce risks of physical contamination 1.4 Assess workplace procedures and practices to determine level of risk for physical contaminants and identify opportunities for improvement
2. Assess risk of chemical contamination	2.1 Identify types and sources of chemical contamination in the workplace 2.2 Identify risks of chemical contamination to operations, product and consumer 2.3 Identify control measures to eliminate or reduce risks of chemical contamination 2.4 Assess workplace procedures and practices to determine level of risk for chemical contaminants and identify opportunities for improvement
3. Assess risk of microbiological contamination	3.1 Identify types and sources of microbiological contamination in the workplace 3.2 Identify risks of microbiological contamination to operations, product and consumer 3.3 Identify control measures to eliminate or reduce risks of microbiological contamination 3.4 Assess workplace procedures and practices to determine level of risk for microbiological contaminants and identify opportunities for improvement
4. Assess risk of allergens in the workplace	4.1 Identify types and sources of allergens in the workplace 4.2 Identify risks of allergens to operations, product and consumer 4.3 Identify control measures to eliminate or reduce risks of allergens 4.4 Assess workplace procedures and practices to determine level of risk for allergens and identify opportunities for improvement
5. Implement control measures to manage contaminants and allergens	5.1 Implement control measures to minimise contaminants and allergens as part of work operations 5.2 Identify emergency procedures and conditions for implementation 5.3 Identify and complete reporting and documentation associated with controls, as required 5.4 Conduct control measures in accordance with workplace environmental guidelines

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Read and interpret food safety program requirements Interpret workplace food safety practices, procedures and control measures
Writing	Record results of inspection, sampling and testing Report contamination and allergen risk
Numeracy	Monitor and interpret control indicators and data
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information
Interact with others	Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers Use active listening, observational and questioning techniques to confirm information about food safety program Identify and describe responsibilities, skills, knowledge and experience within context of job role Seek and provide feedback on current work performance
Get the work done	Maintain a clean and hazard-free work area Manage and prioritise tasks and timelines Make decisions and solve problems related to control of contaminants and allergens

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3001 Control contaminants and allergens in the workplace	FDFOP3001A Control contaminants and allergens in the workplace	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR3001 Control contaminants and allergens in the workplace

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has controlled contaminants and allergens in the workplace on at least one occasion, including:

identifying the types of physical, chemical and microbiological contaminants and allergens that present a risk in the workplace

identifying sources of risks

examining control measures

describing the appropriate monitoring requirements for each risk, including:

method or procedure to be followed

frequency and timing

person responsible

information to be recorded (procedures to be followed would be typically specified in the form of a standard operating procedure or work instruction)

describing corrective action requirements in the event that acceptable limits or requirements of controls are not met

developing or reviewing documentation relating to the food safety program, including process flow diagrams, hazard analysis charts and tables, support program requirements, data analysis reports, corrective action reports and verification reports

using oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

communicating food safety responsibilities within level of responsibility

implementing control measures as part of work operations

identifying emergency procedures and conditions for implementation

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of food safety legislation and control measures for contaminants and allergens

roles and responsibilities for development and maintenance of the control measures

food processing methods used in the workplace or work area and the risks of contamination

sources of technical expertise on contaminants and allergens

the role of control measures in the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, including operating procedures

main types of food safety contamination likely to occur given the type of product and processing methods used

acceptable control methods for the hazards identified, and required corrective action when control requirements are not met

validation and verification processes, techniques, and responsibilities to control contaminants and allergens in the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on monitoring requirements, control methods and corrective action for risks

documentation and recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3002 Prepare food products using basic cooking methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.

This unit applies to individuals who work under broad direction and take responsibility for their own work in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FDFFS2001A Implement the food safety program and procedures

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select and handle cooking tools and equipment	1.1 Prepare work area for operations and confirm hygiene standards 1.2 Wear appropriate personal protective clothing and ensure correct fit 1.3 Identify, handle and store cooking utensils required for work according to workplace procedures 1.4 Identify and prepare equipment and machinery required for cooking operation according to workplace procedures 1.5 Identify and implement maintenance requirements for knives and other utensils 1.6 Implement food safety requirements at all times when handling and using cooking utensils and equipment
2. Prepare ingredients	2.1 Examine recipe and identify required ingredients 2.2 Determine sequence for preparation 2.3 Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques 2.4 Prepare and assemble ingredients according to recipe requirements 2.5 Store ingredients according to workplace procedures
3. Use basic cooking methods	3.1 Identify the range of basic cooking methods and their effect on quality, taste and nutritional value 3.2 Identify cooking methods required by recipe and determine sequence 3.3 Apply cooking method to achieve quality standards for food item 3.4 Identify and address typical problems as they arise 3.5 Use cooking utensils and equipment according to manufacturer instructions 3.6 Apply waste minimisation and environmental considerations during cooking process 3.7 Clean cooking area, utensils and equipment, and store according to workplace standards
4. Finish product	4.1 Transfer cooked ingredients for further processing 4.2 Assemble final product and present or pack according to recipe or operating requirements

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.

Skill	Description
Numeracy	Estimate and calculate ingredient amounts Determine preparation and cooking times from packaging and recipes Measure quantities of ingredients
Reading	Read cooking instructions from recipe books Read and interpret hygiene and food safety requirements from food safety program information
Navigate the world of work	Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures
Interact with others	Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with others Cooperate with others to rectify work health and safety hazards and operational maintenance requirements Participate in conversations relevant to role by responding, explaining, negotiating and persuading
Get the work done	Safely use/operate cooking tools and equipment Make routine decisions to correct familiar and routine problems Identify and follow quality and hygiene requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3002 Prepare food products using basic cooking methods	FDFOP3005A Prepare food products using basic cooking methods	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR3002 Prepare food products using basic cooking methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared two different food products using basic cooking methods on one or two occasions, including:

identifying and accessing ingredients

reading and interpreting recipe requirements

safely and correctly using work utensils and equipment

interpreting numerical information on quantities and conducting measurements

applying safe work and food safety standards

selecting, fitting and using personal protective clothing and equipment

planning operations

applying cooking method to achieve quality standards for food item

identifying cooking problems and taking corrective action, including reporting abnormalities or problems, repeating processes and/or making required adjustments

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

uses and characteristics of basic food ingredients

major food groups and classifications

range of ingredients typically used in the workplace and their characteristics and effect on food quality and taste

principles of basic cookery

food safety standards in the workplace

common terminology used in cooking

maintenance requirements for knives and other utensils

basic cooking methods and their effect on quality, taste and nutritional value

waste minimisation and environmental considerations related to preparing food products using basic cooking methods.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

ingredients, utensils and equipment to be used for preparation of food products

recipes

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3003 Identify cultural, religious and dietary considerations for food production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Application

This unit of competency describes the skills and knowledge required to identify cultural, religious and dietary considerations for food production.

This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements of customers with cultural and religious backgrounds	1.1 Identify cultural and religious practices and events that influence food production requirements 1.2 Identify food production methods and food products that cater for cultural and religious practices and events 1.3 Assess the suitability of current food production methods and current food products against cultural and religious requirements 1.4 Identify alternative processes and products for customers with cultural and religious requirements related to food production
2. Identify dietary requirements of customers	2.1 Identify a range of specific dietary requirements and their impact on food production 2.2 Identify food products that cater for specific dietary requirements 2.3 Assess the suitability of current food production methods and current food products against dietary requirements 2.4 Identify alternative processes and products for customers with dietary requirements related to food production
3. Identify requirements of customers with food-related allergies	3.1 Identify common food-related allergies 3.2 Conduct risk assessment of current products and processes against common food-related allergies 3.3 Identify food production procedures to avoid contamination with allergens

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role
Writing	Record routine information on paper-based and electronic media
Numeracy	Calculate and estimate food quantities and pricing
Navigate the world of work	Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information Participate in development of knowledge of cultural and religious practices and events that influence food production requirements
Interact with others	Communicate and report operational and safety information to relevant personnel Ask questions and listen carefully to gather, interpret or evaluate information, to clarify understanding or to seek further information Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures
Get the work done	Make decisions relating to appropriate communication and relationship-building strategies Solve familiar and generally predictable cross-cultural problems and conflicts within workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3003 Identify cultural, religious and dietary considerations for food production	FDFOP3006A Identify cultural, religious and dietary considerations for food production	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPOPR3003 Identify cultural, religious and dietary considerations for food production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has identified cultural, religious and dietary considerations for food production on at least two separate occasions, including:

using communication skills to interpret customer requests, and suggesting appropriate products that meet customer requirements

accessing information on cultural, religious and dietary needs

applying product knowledge to determine appropriate food products and processes to comply with cultural, religious or dietary considerations

identifying common food-related allergens

identifying procedures to avoid food contamination.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

ingredients of available food products which can impact on specific cultural, religious and dietary requirements of customers

food production processes of products which can impact on specific cultural, religious and dietary requirements of customer including:

food safety principles and regulations

food safety hazards and risks

food safety program requirements

client conditions and associated needs and requirements

specific dietary requirements, including:

coeliac

diabetes

food allergies

food intolerances

swallowing problems requiring food texture modification

malnutrition

different cultural requirements that impact on food production processes, including:

halal

Hindu

kosher

vegetarian

vegan

additional dietary guidelines for specific populations, including older people and unwell people

key health and legal consequences of failing to address special food requirements including:

drug–food interactions

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

choking.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production equipment appropriate to product type

materials/ingredients to meet recipe requirements

ingredient pricing information

personal protective clothing, equipment and material safety data sheets (MSDS)

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements

recipes and customer specifications.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3004 Set up a production or packaging line for operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up a production or packaging line for operation.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for line setup	1.1 Confirm materials are available to meet production requirements 1.2 Confirm availability of tools, equipment and related accessories according to job requirements 1.3 Select and fit personal protective equipment according to job requirements 1.4 Identify processing parameters and settings for production or packaging according to workplace procedures
2. Set-up the line for operation	2.1 Identify and confirm cleaning and maintenance requirements 2.2 Inspect equipment according to workplace procedures 2.3 Enter processing or packaging parameters and select or adjust machine settings according to workplace procedures 2.4 Check and adjust equipment performance 2.5 Conduct pre-start checks, adjust equipment performance and confirm equipment is ready and safe to operate, notifying relevant personnel of completion 2.6 Complete line setup to match production or packaging schedule and operating requirements 2.7 Complete records according to workplace requirements

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Numeracy	Interpret production and process control indicators and data

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3004 Set up a production or packaging line for operation	FDFOP3002A Set up a production or packaging line for operation	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3004 Set up a production or packaging line for operation

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively set up a production or packaging line on at least one occasion, in line with production schedule, including:

conducting pre-start checks on machinery used for production to determine cleaning, maintenance and operation readiness

determining production parameters and requirements

setting up line according to production requirements

taking corrective action in response to typical faults and inconsistencies

completing workplace records and communicate line status with other personnel as required

applying safe work practices and identifying hazards and controls.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

operating principles of equipment and related accessories, including equipment adjustment points, range and location/alignment requirements of sensors and related feedback instruments, and status and purpose of guards

operating capacities of equipment used in the work area, including different types of equipment and/or components by processing operations

nature of set-up/changeover requirements, including product compatibility and related cleaning requirements, impact of variation in materials or product on set-up requirements, and equipment and/or attachment changeovers related to given products

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

pre-start checks required by set-up/changeover

related processes and personnel dependent on line set-up, and communication responsibilities

isolation, lock-out and tag out procedures and responsibilities

health and safety hazards and controls in the workplace

procedures and responsibility for reporting equipment performance information

operating principles of process control, including the relationship between control panels and systems and the physical equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective equipment

production/packaging schedule and related advice on setup/changeover requirements

process/packaging equipment and related accessories and services

materials/consumables required of the process

hand tools

specifications:

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3005 Operate interrelated processes in a production system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and monitor interrelated processes in a production system.

This unit of competency describes the skills and knowledge required to set up, operate, adjust and monitor interrelated processes in a production system. A production system typically involves a series of interrelated processes that must be coordinated and concurrently operated to produce the required outcome.

This unit applies to individuals who have skills and knowledge the operational requirements of the production system for the industry in which it is applied. Individuals apply higher level planning and problem-solving skills, work under broad direction and take responsibility for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the production system for operation	1.1 Confirm availability of equipment, materials and services according to workplace procedures 1.2 Identify and confirm cleaning requirements and equipment status 1.3 Select and fit personal protective equipment according to job requirements 1.4 Enter processing/operating parameters and select or adjust machine settings according to workplace procedures 1.5 Load or position materials, ingredients and/or product according to workplace procedures 1.6 Conduct pre-start checks, adjust equipment performance and confirm equipment is ready and safe to operate
2. Operate and monitor the production system	2.1 Start up and operate and monitor the system and equipment for variation in operating conditions 2.2 Identify, rectify and report out-of-specification product and process outcomes to maintain the process within specification 2.3 Maintain the work area and report maintenance requirements according to workplace procedures 2.4 Conduct work according to workplace and environmental procedures
3. Hand over production system operation	3.1 Maintain records according to workplace procedures 3.2 Conduct handover according to workplace procedures 3.3 Confirm process operators are properly informed of system and related equipment status at completion of handover
4. Shut down the production system	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the system according to workplace procedures 4.3 Identify and report maintenance requirements
5. Contribute to continuous improvement of the production system	5.1 Review system performance against output plan/targets according to workplace procedures 5.2 Identify and investigate opportunities for system improvement 5.3 Develop and implement proposals for improvement within workplace planning arrangements, authority levels and according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3005 Operate interrelated processes in a production system	FDFOP3003A Operate interrelated processes in a production system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3005 Operate interrelated processes in a production system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively operated interrelated processes in a production system, on at least one occasion, including:

conducting pre-start checks on production system components

confirming machine set-up is ready to achieve production requirements

applying safe work practices and identify hazards and controls

selecting and fitting personal protective equipment (PPE)

starting, operating, monitoring and adjusting process equipment throughout the system to achieve required quality outcomes

identifying system problems and taking corrective action

conducting operational handovers

shutting down system

identifying and investigating opportunities for operational improvements within areas of responsibility

completing workplace records

shutting down equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the production system, including the system process flow, the interrelationships of each process to identify the impact of variation on related processes, and optimisation options

basic operating principles of equipment and related accessories used by the system, including equipment adjustment points, status and purpose of guards, and range and location/alignment requirements of sensors and related feedback instruments

operating capacities of equipment used in the system, including different types of equipment and/or components by processing/packaging operations

related systems and responsibilities for interaction, including related production systems, services supply, packaging/warehousing, maintenance, laboratory/quality assurance and planning and scheduling

product characteristics and common types of variation in materials and/or ingredients used, including the effect of variation on each stage of the system and scope to adjust or correct

typical production related problems, including equipment faults, common causes and warning signs, incorrect or poor supply of materials, incorrect settings and poor operator control

relevant procedures, specifications and operating parameters for the system and the individual processes

isolation, lock-out and tag out procedures and responsibilities

hazards, risks, controls and methods for monitoring processes within the system, including health and safety in the workplace, food safety, quality and environmental hazards and risks

workplace system and approach to equipment maintenance

process improvement procedures and related consultative arrangements

troubleshooting procedures and problem-solving techniques

communication responsibilities to inform related work areas/support functions and other shifts of operational status and production issues

procedures and responsibility for reporting production and performance information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

PPE

production system equipment and related accessories and services

materials/consumables required by the process

communication and recording systems and procedures

specifications:

production schedule and related advice on system requirements

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR3006 Operate interrelated processes in a packaging system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and monitor interrelated processes in a packaging system.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the packaging system for operation	1.1 Confirm equipment, materials and services are available to meet packaging requirements 1.2 Identify and confirm cleaning requirements and equipment status 1.3 Select and fit personal protective equipment according to job requirements 1.4 Enter processing/operating parameters and select or adjust machine settings according to workplace procedures 1.5 Load or position product and/or packaging components and consumables according to workplace procedures 1.6 Conduct pre-start checks, adjust equipment performance and confirm equipment is ready and safe to operate
2. Operate and monitor the packaging system	2.1 Start up and operate and monitor the system and equipment for variation in operating conditions 2.2 Identify and report non-conformances according to workplace procedures 2.3 Maintain the work area and report maintenance requirements 2.4 Conduct work according to workplace environmental standards
3. Hand over packaging system operation	3.1 Maintain workplace records according to workplace procedures 3.2 Conduct handover procedures 3.3 Confirm process operators are properly informed of system and related equipment status at completion of handover
4. Shut down the packaging system	4.1 Identify the appropriate shutdown procedure 4.2 Shut down the system 4.3 Identify and report maintenance requirements according to workplace procedures
5. Contribute to continuous improvement of the system	5.1 Review system performance against output plan/targets 5.2 Identify and investigate opportunities for system improvement 5.3 Develop and implement proposals for improvement within workplace planning arrangements, authority levels and according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace and standard operating procedures relevant to job role Interpret production requirements
Writing	Record operating, routine maintenance and shutdown information on paper-based and electronic media
Numeracy	Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR3006 Operate interrelated processes in a packaging system	FDFOP3004A Operate interrelated processes in a packaging system	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR3006 Operate interrelated processes in a packaging system

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely and effectively operated interrelated processes in a packaging system on at least two separate occasions, including:

setting and/or adjusting equipment to meet packaging requirements

inspecting equipment condition to identify any signs of wear

confirming selection of appropriate settings and/or related parameters

ensuring that isolation or lock outs are cancelled

confirming that equipment is clean and correctly configured for packaging requirements, positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational loading and/or positioning product, packaging components and consumables.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the packaging system, including:

the process flow and the interrelationships of each previous processes that can affect packaging outcomes, packaging technology, and packaging equipment components

basic operating principles of equipment and related accessories used by the system, including:

equipment adjustment points, status and purpose of guards, and range and location/alignment requirements of sensors and related feedback instruments

operating capacities of equipment used in the system, including different types of equipment and/or components by processing/packaging operations

related systems and responsibilities for interaction, including related production and further packaging/storage stages, services supply, maintenance, laboratory/quality assurance and planning and scheduling

technical knowledge of product/packaging characteristics and the main factors that impact on shelf-life

typical packaging related problems, including equipment faults, common causes and warning signs, incorrect or poor supply of materials and finished product, incorrect settings and poor operator control

relevant procedures, specifications and operating parameters for the system and the individual processes

isolation, lock out and tag out procedures and responsibilities

hazards, risks, controls and methods for monitoring processes within the system, including health and safety, food safety, quality and environmental hazards and risks in the workplace

workplace system and approach to equipment maintenance

process improvement procedures and related consultative arrangements

troubleshooting procedures and problem-solving techniques

communication responsibilities to inform related work areas/support functions and other shifts of operational status and production issues

procedures and responsibility for reporting production and performance information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

personal protective equipment

production schedule and related advice on system requirements

packaging system equipment and related accessories and services

product, packaging components and consumables by the process

communication and recording systems and procedures

specifications:

information on equipment capacity and operating parameters.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPOPR4001 Apply principles of statistical process control

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to collect statistical information and interpret data in order to inform work processes.

This unit applies to individuals who are required to collect, interpret and record data to inform work. This typically includes plotting data on run charts and statistical process control (SPC) charts; and identifying trends and variations according to given limits.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Collect statistical information	1.1 Identify data collection requirements and confirm with supervisor 1.2 Gather data using available collection equipment 1.3 Accurately record data to meet data collection requirements
2. Interpret data	2.1 Analyse data to identify variations and trends 2.2 Carry out calculations to determine unknown values 2.3 Determine corrective action requirements based on data 2.4 Document and store data according to workplace requirements

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.

Skill	Description
Numeracy	Use statistical analysis techniques to calculate, compare and manipulate data
Writing	Record data and present information in required format
Get the work done	Make decisions based on analysis of available data Use manual and computer-based methods to interpret data and identify trends

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPOPR4001 Apply principles of statistical process control	FDFOP2015A Apply principles of statistical process control	Updated to meet Standards for Training Packages Unit code updated to reflect AQF level Minor changes to Performance Criteria to clarify intent. Prerequisite removed.	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPOPR4001 Apply principles of statistical process control

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has applied the principles of statistical process control to at least two different sets of data, including:

identifying data needed for collection

gathering and accurately recording required data

applying statistical analysis techniques and identifying variations, trends and any necessary corrective actions

presenting a range of statistical data in appropriate workplace format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

data sampling methods, including the nature of the sample on which data is based, and the reasons for different sampling requirements that may apply in a given situation

concept of variation, including the difference between common and special causes of variation, and consequent options for reducing variation and remaining within a given range

the purpose and process of establishing targets and limits

the concept of standard distribution/standard deviation

methods used to interpret statistical data, including methods to determine the average, median and mean, and what these measures indicate

a variety of calculations to determine unknown values

using binomial theorem

using variability and probability to estimate and interpret outcomes in both numerical and qualitative terms

situations in which corrective action is required.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

statistical process control data

related data collection and analysis systems

calculator.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2001 Operate a cooling and slicing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to cool and slice cake baked on a band or belt. It does not apply to manual cutting of cake baked in a tin or pan.

The unit applies to individuals who work in a cake production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a cooling and slicing process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the cooling and cutting equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of baked cake to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the cooling and cutting process	2.1 Start and operate the cooling and cutting process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that cake temperature and cut pieces meet specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and recognise workplace signage
Numeracy	Interpret symbols and numbers on temperature gauges and to calibrate equipment Use basic arithmetic to calculate quantities Measure size and weight of cake pieces against specifications
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks required to operate cooling and slicing process Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2001 Operate a cooling and slicing process	FDFBK2001A Operate a cooling and slicing process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPBK2001 Operate a cooling and slicing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a cooling and slicing process for cake products on at least three separate occasions, including:

accessing workplace information to identify cooling and cutting requirements

selecting, fitting and using personal protective clothing and equipment

confirming supply of cake and necessary materials and services

conducting pre-start checks on machinery used for cooling and slicing cake including:

inspecting knife condition to identify any signs of wear

selecting appropriate settings to meet cake dimension requirements

cancelling isolation or lock outs

confirming equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been completed

confirming all safety guards are in place and operational

confirming cooling and cutting equipment settings, including:

conveyor speed

cooling tunnel settings

guides

knife position

starting, operating, monitoring and adjusting process equipment to achieve cake production specifications including:

cake temperature - temperature gauges

throughput

cut cake appearance, dimensions and weight

knife position and condition

monitoring process control points and supply and flow of materials to and from the process

taking corrective action in response to typical faults and inconsistencies in line with own role and responsibilities

following work health and safety procedures, including:

responding to and reporting equipment failure

locating emergency stop functions on equipment

following isolation and lock out and tag out procedures to take process and related equipment off-line in preparation for cleaning and maintenance

shutting down equipment safely according to workplace procedures

completing workplace records

applying environmental and food safety policies and procedures to work practices including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of cake cooling and slicing process

basic operating principles of cooling and slicing equipment and main components including:

status and purpose of guards

operating capacities and applications of equipment used in performance evidence

purpose and location of sensors and related feedback instrumentation

procedures to replace rotary knives

types and safe operating procedures for cooling and slicing equipment, including:

conveyors

cooling tunnels

guides

rotary knives

guillotine knives

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

basic operating principles of process control and relationship between control panels and systems, and cooling and slicing equipment

key features of flow of cooling and slicing process and effect of outputs on downstream processes

outcomes to be achieved by cooling and slicing process, including:

required temperature range for cake types

scope to adjust product length to achieve a given weight

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including:

effect of ambient temperature on the cooling process

possible cause of condensation formation on product from the cooling tunnel

methods used to monitor the cooling and slicing process, including:

inspecting, measuring and testing

inspection or test points (control points)

related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls, including:

risks associated with working with refrigerant and action required in the event of a leak

isolation, lock out and tag out procedures and responsibilities

procedures for confirming services, including:

air

water

steam

environmental and food safety issues and controls relevant to cooling and slicing process, including:

contamination and food safety risks

waste and rework collection and handling procedures

cleaning and sanitation procedures

equipment shutdown requirements relevant to performance evidence, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and material:

personal protective clothing and equipment

cooling and slicing equipment, including conveyors, cooling tunnels, rotary knives, guillotine knives and guides

cake for cooling and slicing

documentation or technology for recording information

cleaning procedures, materials and equipment

specifications:

work instructions including control points and cooling and slicing processing parameters

production schedule for cooling and slicing process

information on equipment capacity and operating parameters

workplace procedures for cooling and slicing process

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2002 Operate a pastry forming and filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to deposit fillings into a pastry shell or onto a pastry sheet which is then topped or formed to product specifications.

This unit applies to individuals who work in a production baking environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a pastry forming and filling process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pastry forming and filling equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials able to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the pastry forming and filling process	2.1 Start the pastry forming and filling process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment and set process parameters Use basic arithmetic to calculate quantities Measure size and weight of pastry and fillings against specifications
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks to operate a pastry forming and filling process Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2002 Operate a pastry forming and filling process	FDFBK2002A Operate a pastry forming and filling process	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2002 Operate a pastry forming and filling process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a pastry forming and filling process on at least three occasions, including:

accessing workplace information to identify pastry forming and filling processing requirements

selecting, fitting and using personal protective clothing and equipment

confirming supply and condition of necessary materials and services including:

transfer of fillings and pastry to the production line to meet production requirements

pastry types and fillings match product specifications

availability of tin spray, water and egg yolk spray

suitability of rework pastry

conducting pre-start checks on machinery used for pastry forming and filling including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock outs

confirming equipment is clean and correctly configured for pastry forming and filling processing

positioning sensors and controls correctly

confirming scheduled maintenance has been carried out

ensuring all safety guards are in place and operational

checking trays are available and positioned

starting, operating, monitoring and adjusting pastry forming and filling process equipment to achieve production specifications including:

pastry thickness

alignment of deposited filling in relation to pastry sheet or shell

amount and/or rate of filling deposited

product weight

enclosure of pastry product by forming, rolling or covering with a pastry top

application of toppings and finishes according to production schedule

appearance (size and shape)

monitoring supply and flow of materials to and from the pastry forming and filling process and equipment operation to confirm process remains within specification

taking corrective action in response to typical faults and out-of-specification results in line with own role and responsibilities

following work health and safety procedures including:

responding to and reporting equipment failure

locating emergency stop functions on equipment

following isolation and lock out and tag out procedures to take pastry forming and filling process and related equipment off-line in preparation for cleaning and maintenance

shutting down equipment safely according to workplace procedures

completing workplace records

applying environmental and food safety policies and procedures to work practices including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the pastry forming and filling process

types of equipment, including:

filling equipment

depositing equipment forming equipment

weighing equipment

trays and tin

rework bins

hoppers

spike rollers and cutter

shakers and topping equipment

types of fillings:

sweet

savoury

hot

cold

procedures for monitoring supply and flow of materials to and from the pastry forming and filling process and equipment operation to confirm process remains within specification

basic operating principles of pastry forming and filling equipment, including:

main equipment components and attachments

status and purpose of guards

operating capacities and applications of equipment used in performance evidence

purpose and location of sensors and related feedback instrumentation

procedures for selecting and fitting appropriate filler heads and/or finishing attachments

typical equipment faults and related causes, including:

recognition of signs and symptoms of faulty equipment

early warning signs of potential problems

basic operating principles of process control, including the relationship between control panels and systems and pastry forming and filling equipment

key features of flow of the pastry forming and filling process and the effect of outputs on customer satisfaction and downstream processes, including freezing or baking

pastry forming and filling process specifications, procedures and operating parameters, including:

procedures for preparing fillings, operating the depositing process, and operating closing (lidding) and finishing

quality requirements of materials and ingredients and effect of variation on pastry forming and filling process performance

quality standards required of the filled product

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the pastry forming and filling production process, including:

inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls, including:

awareness of the limitations of personal protective equipment relevant to the pastry forming and filling process

isolation, lock out and tag out procedures and responsibilities

equipment and process shut down requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility, including:

pastry forming and filling process changeover

reporting production and performance information

environmental and food safety issues and controls relevant to pastry forming and filling process, including:

contamination risks and corrective action required

waste and rework collection and handling procedures

cleaning and sanitation procedures.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and material:

personal protective clothing and equipment

pastry forming and filling equipment

filling ingredients and pastry to be filled and formed

documentation or technology for recording information

cleaning procedures, materials and equipment

specifications:

work instructions, including control points and pastry forming and filling production processing parameters

production schedule and recipe and batch specifications for pastry products

information on equipment capacity and operating parameters

workplace procedures for pastry forming and filling production process

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2003 Manufacture rye crisp breads

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a rye crisp breads manufacturing process.

This unit applies to individuals who work in a baking production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of machines and equipment used in a crisp bread manufacturing process.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the rye crisp bread manufacturing equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor rye crisp bread manufacturing process	2.1 Start the rye crisp bread manufacturing process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment Use basic arithmetic to calculate quantities of dough and slurry Measure size and weight of rye crisp breads against specifications
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources, and sequence tasks to manufacture rye crisp breads Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2003 Manufacture rye crisp breads	FDFBK2003A Manufacture rye crisp breads	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2003 Manufacture rye crisp breads

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a rye crisp breads manufacturing process on at least three separate occasions, including:

accessing workplace information to identify rye crisp breads manufacturing requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary materials and services, including confirming slurry quality, quantity, temperature and degree of aeration

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

confirming settings, including:

ovens and cutter settings for product type

web speed settings

depositing rate settings

flour (dusting) process settings

docking roller adjusted for product type

starting, operating, monitoring and adjusting rye crisp breads manufacturing equipment to achieve production specification, including:

slurry volume, weight and density

biscuit size (width, length and thickness)

biscuit texture, colour and weight

biscuit moisture level

clean, even break or cut

using process control systems, monitoring control points and conducting inspections as required to confirm process remains within specification and ensuring that system has reached specified temperature

monitoring supply and flow of materials to and from the rye crisp breads manufacturing process

taking corrective action in response to out-of-specification results in line with own role and responsibilities

following work health and safety procedures, including:

responding to and/or reporting equipment failure

locating emergency stop functions on equipment

following isolation and lock out and tag out procedures

shutting down or taking equipment off line safely according to workplace procedures

completing workplace records

applying environmental and food safety policies and procedures to work practices including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the rye crisp breads manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

the flow of the rye crisp breads manufacturing process and the effect of outputs on downstream processes

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the rye crisp bread manufacturing equipment

specifications and quality characteristics to be achieved by the rye crisp breads manufacturing process, including:

quality requirements of materials and effect of variation on process performance

effect of slurry temperature on its ability to hold air

effect of docking roller on baking process

changes which occur in product during processing

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the rye crisp breads manufacturing process, including:

inspecting, measuring and testing as required by the crisp bread manufacturing process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls, including:

work isolation, lock out and tag out procedures and responsibilities

requirements of different shut downs

emergency and routine shutdowns

procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to the rye crisp breads manufacturing process, including:

waste and rework collection and handling procedures

contamination and food safety risks

cleaning and sanitation procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and material:

cleaning procedures, materials and equipment

personal protective clothing and equipment

depositing, baking, cutting, stacking and related equipment for rye crisp bread manufacturing

documentation or technology for recording information

specifications:

work instructions including control points and rye crisp breads processing parameters

production schedule and recipe and batch specifications for rye crisp breads

dough, mix and slurry to meet production requirements

information on equipment capacity and operating parameters

workplace procedures for operating rye crisp bread manufacturing process

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2004 Manufacture wafer products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wafer products manufacturing process.

This unit applies to individuals who work in a baking production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of machines and equipment used in the wafer manufacturing process.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the wafer process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check equipment and adjust according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the wafer process	2.1 Start the wafer products manufacturing process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, rectify and report out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Shut down the process	3.1 Identify the appropriate shutdown procedure and implement 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and production schedule and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment and set oven temperatures and processing parameters Use basic arithmetic to calculate quantities of wafer batter Measure wafer width, length and thickness against specifications
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks to manufacture wafer products Monitor processes and control points, identify routine problems related to own work or role, and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2004 Manufacture wafer products	FDFBK2004A Manufacture wafer products	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2004 Manufacture wafer products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a wafer manufacturing process on at least three separate occasions, including:

accessing workplace information to identify wafer production requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary materials and services, including confirming quality, quantity and temperature of batter

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock outs

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

ensuring correct batter is supplied and confirm settings, including:

wafer plates are selected for product type

oven settings for product type

web/chain speed settings

depositing rate settings

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, including:

wafer size (width, length and thickness)

wafer texture, colour and weight

wafer moisture level

using process control systems according to workplace procedures

monitoring supply and flow of materials to and from the process

taking corrective action in response to out-of-specification results in line with own role and responsibilities

following work health and safety procedures, including:

responding to and/or reporting equipment failure

locating emergency stop functions on equipment

shutting down equipment in response to an emergency situation

following isolation and lock out/tag out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

applying environmental and food safety policies and procedures to work practices, including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of each stage of the wafer manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

the flow of the wafer manufacturing process and the effect of outputs on downstream processes

basic operating principles of process control, including the relationship between control panels and systems and wafer products manufacturing equipment

specifications and quality characteristics to be achieved by the wafer manufacturing process, including:

quality requirements of materials

effect of variation on wafer manufacturing process performance

changes which occur in product during processing

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the wafer manufacturing process, including:

inspecting, measuring and testing as required by the wafer products manufacturing process

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls, including:

routine shut down for wafer manufacturing process

emergency shut downs

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to the wafer manufacturing process, including:

waste and rework collection and handling procedures

contamination and food safety risks

cleaning and sanitation procedures.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and material:

cleaning procedures, materials and equipment

personal protective clothing and equipment

depositing, baking, and related equipment used in wafer production

wafer plates

batter to meet production requirements

documentation or technology for recording information

specifications:

work instructions including control points and wafer manufacturing processing parameters

production schedule and recipe and batch specifications for wafer products

workplace procedures for operating wafer products manufacturing process

information on equipment capacity and operating parameters

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2005 Operate a doughnut making process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the doughnut manufacturing process.

This unit applies to individuals who work in a baking production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of doughnut production.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the manufacturing equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the doughnut manufacturing process	2.1 Start the doughnut-making process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, rectify and report out-of-specification product and process outcomes 2.5 Use equipment to apply topping and fillings according to production specifications and operator instructions 2.6 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and production schedule and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment and check frying temperatures Use basic arithmetic to calculate quantities of doughnut mix, oil, glazing and other products needed for production
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks required to produce doughnuts Monitor processes and control points, identify routine problems related to own work or role, and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2005 Operate a doughnut making process	FDFBK2005A Operate a doughnut making process	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2005 Operate a doughnut making process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a doughnut-making process on at least three occasions, including:

accessing workplace information to identify doughnut manufacturing requirements

selecting, fitting and using personal protective equipment

confirming supply of necessary materials and services

confirming condition of materials, including confirming flour and water temperature, flour type and oil type

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock outs

confirming that equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

conducting pre-start checks for equipment, including:

doughnut mixing and forming equipment

deep frying equipment

cooling tunnels/spirals

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring:

materials transfer prior to commencing mixing

mixing parameters for water and flour temperature

sequence of ingredient addition and mixing times

forming parameters, including air pressure to maintain weight of doughnut

proving parameters - humidity and temperature within prover and time

frying parameters - oil temperature, appearance of cooked doughnuts and time

operating finishing/filling equipment according to workplace procedures, including:

preparing decorating ingredients

mixing and heating, crushing, cutting or sieving toppings

monitoring temperature of toppings, spread/application of toppings and glazes, jam/filling placement and quantity and appearance of finished product

using process control systems according to workplace procedures

taking corrective action in response to out-of-specification results in line with own role and responsibilities

following work health and safety procedures including:

responding to and/or reporting equipment failure

locating emergency stop functions on equipment

following isolation and lock out or tag out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance

completing workplace records

applying environmental and food safety policies and procedures to work practices, including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the doughnut manufacturing process

stages and requirements of each processing stage in doughnut manufacture, including:

mixing

proving

frying

filling

finishing

role of main ingredients, including:

flour

yeast

water

ice

oil

glazes

topping

pre-mixes

types of equipment, including:

doughnut mixing and forming equipment

filling equipment

finishing equipment

deep frying equipment, gas and electric

cooling tunnels and spirals

weigh scales

hoppers

forming equipment

cutters

injectors

provers

enrobers

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

starting, operating, monitoring and adjusting process equipment to achieve required outcomes

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

basic operating principles of process control, including the relationship between control panels and systems and the doughnut production equipment

key features of the flow of the doughnut manufacturing process and the effect of outputs on customer satisfaction and downstream processes, including packaging

quality requirements of materials and effect of variation on doughnut manufacturing process performance

quality characteristics to be achieved by the finished doughnut

process specifications, procedures and operating parameters, including procedures for adjusting water temperature to compensate for atmospheric conditions

operating requirements and parameters and corrective action required where results are out-of-specification operating parameters

methods used to monitor the doughnut manufacturing process, including:

inspecting, measuring and testing

inspection or test points (control points) in the process

related procedures and recording requirements

temperature of toppings

spread and application of toppings and glazes

placement of jams and fillings

quantity and appearance of finished product

common causes of variation and corrective action required

doughnut-finishing requirements, including:

preparation methods

monitoring of parameters

application of finishings

quality requirements

work health and safety hazards and controls, including:

limitations of personal protective equipment

routine shut down requirements

emergency shut down procedures

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to the doughnut manufacturing process, including:

waste and rework collection and handling

contamination and food safety risks

cleaning and sanitation procedures.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and material:

personal protective clothing and equipment

doughnut mixing, forming, proving, injecting and frying equipment, and glazing and topping application equipment

doughnut ingredients, frying oil and glazing, or toppings and fillings to meet production requirement

documentation or technology for recording information

cleaning procedures, materials and equipment

specifications:

work instructions including control points and doughnut production processing parameters

production schedule and recipe and batch specifications for doughnut products

information on equipment capacity and operating parameters

workplace procedures for doughnut production process

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2006 Operate a griddle production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a griddle production process.

This unit applies to individuals who work in a production baking environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a griddle production process.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the griddle product manufacturing equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the griddle product manufacturing process	2.1 Start the griddle product manufacturing process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, rectify and report out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy work area according to workplace environmental guidelines
3. Shut down the process	3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and production schedule and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment and set process temperatures Use basic arithmetic to calculate quantities and weigh ingredients needed for production
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks required to operate a griddle production process Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2006 Operate a griddle production process	FDFBK2006A Operate a griddle production process	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2006 Operate a griddle production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a griddle production process for different products on at least three occasions, including:

confirming processing requirements and availability, condition and quantities of materials, services and ingredients

safely conducting pre-start checks according to workplace requirements

safely starting, operating, monitoring and adjusting process equipment to achieve required outcomes

using process control systems according to workplace procedures

taking corrective action in response to out-of-specification results in line with own role and responsibilities

completing workplace records

applying environmental and food safety policies and procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of griddle product manufacturing

type and purpose of griddle equipment, including:

weighing equipment

mixing equipment

depositing equipment

cooking equipment

cooling fans and tunnels

extraction fans

conveyors

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

procedures, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation and lock outs

confirming equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming all safety guards are in place and operational

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

procedures for monitoring production, including:

materials transfer prior to commencing mixing

mixing parameters including water temperature, sequence of ingredient addition, mixing times and mix consistency

depositing parameters to achieve product size and weight

monitoring mixture levels in hopper and alignment of deposited mixture

griddle line equipment, including temperature of cooking surface, the size, shape and colour of product, and moisture content of product

cooling equipment and time

typical griddle ingredients, including:

flour

water

eggs

sugar

yeast

flavourings

colourings

spices

basic operating principles of process control, including the relationship between control panels and systems and griddle production equipment

key features of the flow of the griddle production process and the effect of outputs on customer satisfaction and downstream processes

quality requirements of materials and effect of variation on process performance

quality characteristics to be achieved by griddle products

griddle product manufacturing process specifications, procedures and operating parameters

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the production process, including:

inspecting, measuring and testing processes

inspection and test points (control points) in the process

related procedures and recording requirements

common causes of variation and corrective action required

work health and safety hazards and controls relevant to the griddle product manufacturing process, including:

limitations of personal protective equipment

routine shut down procedures

emergency shut down procedures

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to the process, including:

waste and rework collection and handling procedures

contamination and food safety risks

cleaning and sanitation procedures.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and material:

personal protective clothing and equipment

griddle line and related equipment

ingredients to produce griddle products

documentation or technology for recording information

cleaning materials and equipment

specifications:

work instructions, including control points and griddle production processing parameters

production schedule and recipe and batch specifications for griddle products

information on equipment capacity and operating parameters

workplace procedures for griddle production process

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK2007 Operate a pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a pastry production process, including mixing and sheeting or layering processes.

This unit applies to individuals who work in a production baking environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of the pastry production process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the pastry production equipment and process for operation	1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of materials to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the pastry production process	2.1 Start the pastry production process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that product meets specifications 2.4 Identify, rectify and report out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Shut down the process	3.1 Complete the pastry production process safely, according to workplace procedures 3.2 Identify and report maintenance requirements 3.3 Maintain workplace records accurately according to workplace procedures

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.

Skill	Description
Reading	Interpret text in work instructions and production schedule, and recognise workplace signage
Numeracy	Interpret symbols and numbers to calibrate equipment and check cooking temperatures and humidity Use basic arithmetic to calculate quantities and weigh ingredients needed for pastry production
Oral communication	Participate in verbal exchanges to ask questions and convey workplace information
Navigate the world of work	Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility
Interact with others	Follow accepted practices and protocols for reporting issues to supervisors
Get the work done	Follow clearly defined instructions to plan and assemble resources and sequence tasks required to produce pastry Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK2007 Operate a pastry production process	FDFBK2007A Operate a pastry production process	Updated to meet Standards for Training Packages Minor changes to performance criteria for clarity	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

Assessment Requirements for FBPPBK2007 Operate a pastry production process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has set up, operated, adjusted and shut down a pastry production process on at least three occasions, including:

accessing workplace information to identify pastry production processing requirements

selecting, fitting and using personal protective equipment

selecting ingredients and materials for pastry production:

according to recipe and production specifications

confirming supply, condition and quality of ingredients

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock outs

confirming equipment is clean and correctly configured for pastry production

positioning sensors and controls correctly

ensuring scheduled maintenance has been carried out

confirming all safety guards are in place and operational

positioning rework bins

starting, operating, monitoring and adjusting pastry production process equipment to achieve production outcomes, including setting up and starting up mixers, rollers and laminating processes

monitoring control points and conducting inspections to confirm process remains within specification

monitoring supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification, including:

flour temperature and type

water temperature

fat type, distribution and percentage required for specific pastry types

rework pastry addition

dough characteristics

mixing time

rolling and laminating dough to specification, including:

ensuring in-line hoppers are filled with flour to prevent pastry sticking to rollers

roller settings are within specification

checking pastry thickness, fat percentage and number of pastry layers

monitoring supply and flow of materials to and from the laminating process and equipment operation to confirm process remains within specification

cutting and stacking or rolling pastry according to production requirements

using process control systems according to workplace procedures

taking corrective action in response to out-of-specification results in line with own role and responsibilities

following work health and safety procedures, including:

responding to and/or reporting equipment failure

locating emergency stop functions on equipment

following isolation and lock out or tag out procedures to take pastry production process and related equipment off-line in preparation for cleaning and/or maintenance

completing workplace records

applying environmental and food safety policies and procedures to work practices, including:

maintaining work area to meet housekeeping standards

cleaning and sanitising equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of the pastry production process

procedures for selecting ingredients and materials for pastry production, including:

recipe and production specifications

supply, condition and quality of ingredients

types of pastry ingredients, including:

flour

water

ice

animal fat

vegetable fat

salt

pre-mixes

baking powder

melinta

metrex

sodium propate

rework pastry

sugar

yeast

types of equipment, including:

weighing equipment

mixing equipment

laminating and rolling equipment

cutting and stacking equipment

testing equipment

spike rollers and cutters

conveyors

rework bins

procedures for starting, operating, monitoring and adjusting pastry production process equipment to achieve production outcomes, including setting up and starting up mixers, rollers and laminating processes

procedures for monitoring control points and conducting inspections to confirm process remains within specification

procedures for rolling and laminating dough to specification, including:

ensuring in-line hoppers are filled with flour to prevent pastry sticking to rollers

roller settings are within specification

checking pastry thickness, fat percentage and number of pastry layers

procedures for monitoring supply and flow of materials to and from the laminating process and equipment operation to confirm process remains within specification

procedures for cutting and stacking or rolling pastry according to production requirements

basic operating principles of pastry production equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

purpose and location of sensors and related feedback instrumentation

typical equipment faults and related causes, including signs and symptoms of faulty equipment, loss of power, and early warning signs of potential problems

basic operating principles of process control, including the relationship between control panels and systems and pastry production equipment

key features of the flow of the pastry production process and the effect of outputs on customer satisfaction and downstream processes, including filling, forming and baking

quality requirements, including:

materials and ingredients and effect of variation on pastry production process performance

finished pastry

pastry production process specifications, procedures and operating parameters, including:

preparing dough

laminating

rolling

cutting and stacking pastry

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

methods used to monitor the pastry production process, including:

inspecting, measuring and testing processes

inspection or test points (control points) in the process

related procedures and recording requirements

common causes of variation and corrective action required, including the relationships between time and temperature and humidity in the pastry production process

following work health and safety procedures, including:

limitations of personal protective equipment

routine shut down requirements

emergency shut down procedures

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental and food safety issues and controls relevant to pastry production process, including:

waste/rework collection and handling procedures

contamination and food safety risks

cleaning and sanitation procedures.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and material:

personal protective clothing and equipment

pastry production equipment

ingredients to produce pastry products

documentation or technology for recording information

cleaning procedures, materials and equipment

specifications:

work instructions including control points and pastry production parameters

production schedule, and recipe and batch specifications for pastry products

information on equipment capacity and operating parameters

workplace procedures for pastry production process

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK3001 Operate a dough mixing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough mixing process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough mixing process in a production baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare dough making equipment and process for operation	1.1 Identify and fit personal protective equipment required for operation 1.2 Identify and confirm cleaning and maintenance status 1.3 Weigh or measure ingredients to meet recipe requirements 1.4 Fit and adjust mixing equipment in accordance with operating requirements 1.5 Enter processing and operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance as required 1.7 Carry out pre-start checks as required by workplace procedures
2. Operate and monitor dough mixing process	2.1 Start up the dough mixing process according to workplace procedures 2.2 Introduce ingredients to mixing process in correct sequence and quantity 2.3 Monitor equipment and identify and report variations in operating conditions 2.4 Monitor process to confirm dough meets specifications 2.5 Identify and rectify or report outcomes that fail to meet product specifications 2.6 Transfer finished dough according to workplace procedures 2.7 Maintain work area and conduct activities according to workplace procedures, food safety and environmental guidelines 2.8 Maintain workplace records in required format
3. Shut down the process	3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely and clean equipment according to workplace procedures 3.3 Identify and report maintenance issues according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment when operating the dough mixing process
Writing	Record maintenance requirements Record equipment failure
Numeracy	Confirm settings including mixing rate, mixing time, water and flour temperature Monitor supply and flow of materials to and from the dough making process
Navigate the world of work	Apply workplace procedures to own role and responsibilities and seek clarification or other assistance when required Maintain hygiene standards and hazard free work area
Interact with others	Report dough making process performance to relevant personnel using required communication method
Get the work done	Identify routine problems and implement standard solutions according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK3001 Operate a dough mixing process	FDFPB3001A Operate a dough mixing process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPPBK3001 Operate a dough mixing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated all steps of the dough mixing process at least once, including:

identifying and acquiring ingredients and personal protective equipment required for the process

safely conducting pre-start checks on process equipment

loading ingredients in correct quantities and sequences for the recipe and the process

starting, operating, monitoring and adjusting process equipment to ensure that product meets specifications

taking corrective action in response to results that fail to meet specifications

completing required workplace documentation

safely shutting down process and cleaning equipment according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

purpose and basic principles of dough-making process, including components of wheat, flour types and grades relevant to products produced, yeast activity and dough development

effects of variation in ingredient quality on the dough produced

basic operating principles of equipment including equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

settings relevant to dough making equipment being used, including:

mixing rate

mixing time and work input

ice and water requirements

water temperature

speed

flour temperature

cooling

vacuum delay and level

slurry addition

flow of the dough-making process, including the stages and changes which occur during baking, and the effect of outputs on downstream processes

significance of factors, such as dough temperature, development, time, water addition and temperature, yeast activity

required characteristics of dough and effect of dough characteristics and variation on the final product

operating requirements and parameters and corrective action required where operation is outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, and procedures and responsibilities for addressing issues

methods used to monitor the dough making process, including as inspecting, measuring and testing

health and food safety risks associated with the dough making process and related control measures

requirements of different shutdowns as appropriate to the dough making process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

workplace cleaning procedures for the dough making process

environmental issues and controls relevant to the dough making process, including waste collection and handling procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

dough mixing process and related equipment and services

ingredients to be processed

cleaning materials and equipment

workplace record keeping system

specifications:

work procedures, including advice on safe work practices, cleaning, food safety, quality, cleaning and environmental requirements

manuals related to operation of dough making equipment

dough recipe(s).

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK3002 Operate a final prove and baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the process used to carry out the final proving and baking of dough.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a final prove and baking process in a baking production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare final proving and baking equipment process for operation	1.1 Supply dough to final prover to meet production and batch requirements 1.2 Confirm cleaning and maintenance requirements and status 1.3 Use appropriate personal protective equipment 1.4 Fit and adjust machine components and related attachments to meet operating requirements 1.5 Enter operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance as required 1.7 Perform pre-start checks according to workplace procedures
2. Operate and monitor final proving and baking process	2.1 Start up and operate final proving and baking process according to workplace procedures 2.2 Monitor equipment to identify variations in operating conditions 2.3 Monitor process to confirm products meet relevant specifications 2.4 Identify, rectify or report products that fail to meet specifications 2.5 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 2.6 Maintain workplace records in required format
3. Shut down the final proving and baking process	3.1 Identify appropriate shutdown procedure 3.2 Shut down and clean process according to workplace procedures 3.3 Identify and report maintenance issues according to workplace requirements

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.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment during the final prove and baking process
Writing	Record maintenance requirements Record equipment failure
Numeracy	Interpret settings for final prover time, temperature and humidity Interpret settings for oven time and temperature
Navigate the world of work	Apply workplace procedures to own role and responsibilities and seek clarification or other assistance when required Maintain hygiene standards and hazard free work area
Interact with others	Report final prove and baking process performance to relevant personnel using required communication method
Get the work done	Identify routine problems and implement standard solutions according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK3002 Operate a final prove and baking process	FDFPB3002A Operate a final prove and baking process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPPBK3002 Operate a final prove and baking process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has demonstrated the entire proving and baking process at least once, including:

confirming final prove and baking processing requirements

safely conducting pre-start checks of final prove and baking process

safely starting, operating, monitoring and adjusting final proving and baking process equipment and conducting inspections to confirm process conforms to specifications

taking corrective action in response to results that fail to meet specifications

completing required workplace documentation

complying with food safety requirements

safely shutting down process and cleaning equipment according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of each stage of the final proving and baking process

basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

flow of the final proving and baking process and the effect of outputs on downstream processes

changes that occur in dough during baking, including starch gelatinisation, gluten coagulation and enzyme activity, and their effect on the final product

the effect of process variables, such as time, temperature and humidity on process stages

the effect of yeast activity on the end product

quality characteristics to be achieved by final proving and baking process, including factors influencing crust formation and colour

quality requirements of materials and effects of variation on final prove and baking process performance

operating requirements, parameters and corrective actions required if operations fall outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment

methods used to monitor the final proving and baking process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in final prove and baking process and the related procedures and recording requirements

contamination and food safety risks associated with the final prove and baking process and related control measures

possible work health and safety hazards and controls relevant to the work process, including the limitations of personal protective equipment

requirements of different shutdowns as appropriate to the final prove and baking process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

workplace cleaning and sanitation procedures

environmental issues and controls relevant to the final prove and baking process, including waste collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

final proving, baking and depanning process and related equipment and services

panned dough

dough transfer equipment

cleaning materials and equipment

workplace record keeping system

specifications:

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

documentation and recording procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPBK3003 Operate a dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough make up process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough make up process in a baking production environment

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production baking (PBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare divider, rounder, moulder, panning equipment and process for operation	1.1 Confirm availability of dough to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Use appropriate personal protective equipment 1.4 Fit and adjust machine components and related attachments 1.5 Enter processing and operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance as required 1.7 Carry out pre-start checks according to workplace requirements
2. Operate and monitor the dough make up process	2.1 Start and operate the dough make up process according to workplace procedures 2.2 Monitor equipment operation and identify variations in operating conditions 2.4 Monitor process to confirm dough pieces meet required specifications 2.5 Identify, rectify or report products that fail to meet specifications 2.6 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 2.7 Maintain workplace records in required format
3. Shut down the dough make up process	3.1 Identify appropriate shutdown procedures 3.2 Shut down and clean process according to workplace procedures 3.3 Identify and report maintenance requirements and report according to workplace procedures

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.

Skill	Description
Reading	Interpret standard operating procedures and directions for the safe operation of equipment for the dough make up process
Writing	Record maintenance requirements Record equipment failure
Numeracy	Confirm pre-start check including divider speed, weight setting and oil supply Confirm dough weight, size and shape remain within specifications
Navigate the world of work	Apply workplace procedures to own role and responsibilities and seek clarification or other assistance when required Maintain hygiene standards and hazard free work area
Interact with others	Report dough make up process performance to relevant personnel using required communication method
Get the work done	Identify routine problems and implement standard solutions according to workplace guidelines

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPBK3003 Operate a dough make up process	FDFPB3003A Operate a dough make up process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPPBK3003 Operate a dough make up process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has, on at least occasion, demonstrated all steps of the dough make up process, including:

confirming dough make up processing requirements

safely conducting pre-start checks of the dough make up process

confirming supply of oiling pans, setting pan stops and guides for panning unit

safely starting, operating, monitoring and adjusting process equipment and conducted inspections to confirm process conforms to specifications including:

dough height in hopper

dough weight

oil flow to divider

size and shape of dough piece

skin formation during intermediate proof

presence of 'doubles'

process variables such as time, temperature and humidity

taking corrective action in response to results that fail to meet specifications

completing required workplace documentation

complying with food safety requirements

safely shutting down process and cleaning equipment according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and basic principles of each stage of the dough make up process

basic operating principles of equipment including main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

flow of the dough make up process and the effect of outputs on downstream processes

effect of process variables including time, temperature and humidity on process stages

procedures for carrying out pre-start checks, including:

divider speed, weight setting and oil supply

air flow from fans in rounder

intermediate proving process airflow

moulding process settings, including sheeting, sealing board height and width, four piecing and roller adjustments

panning process settings, including side guides, sealing board, knives, folders and side belts

effect of process stages including moulding on dough structure

quality characteristics to be achieved by the dough make up process

quality requirements of materials and effects of variation on the dough make up process

operating requirements and parameters and corrective action required if operation falls outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods of monitoring dough make up process, such as inspecting, measuring and testing as required

inspection or test points (control points) in dough make up process and the related procedures and requirements

contamination and food safety risks associated with the dough make up process and related control measures

possible work health and safety hazards and controls relevant to the work process, including the limitations of personal protective equipment

requirements of different shutdowns and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

cleaning methods and procedures

isolation, lock out or tag out procedures and responsibilities

cleaning and sanitation procedures

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dough make up process, including waste collection and handling procedures related to the process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

dough make up and transfer equipment and services

dough to be processed

workplace record keeping system

specifications:

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

information on equipment capacity and operating parameters

production schedule and batch instructions

sampling schedules and test procedures and equipment as required

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant Good Manufacturing Practice (GMP) requirements and workplace quality standards in a pharmaceutical manufacturing facility.

The unit applies to individuals who follow GMP requirements to undertake routine pharmaceutical manufacture work, under supervision.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify requirements of GMP related to own work	1.1 Locate sources of information on GMP requirements in the workplace 1.2 Identify GMP requirements for pharmaceutical manufacture tasks 1.3 Confirm specific GMP requirements for own work
2. Prepare for work	2.1 Ensure personal hygiene meets GMP requirements 2.2 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 2.3 Comply with area entry and exit procedures when moving around the workplace
3. Follow GMP requirements when carrying out work activities	3.1 Routinely monitor work area, materials and equipment to ensure compliance with GMP requirements 3.2 Handle raw materials, product and packaging components according to GMP requirements and workplace procedures 3.3 Identify contamination and follow appropriate control measures relating to work responsibilities and GMP requirements 3.4 Identify processes, practices or conditions which are inconsistent with GMP requirements and report according to workplace procedures 3.5 Maintain workplace cleanliness and tidiness to meet GMP requirements 3.6 Conduct work according to workplace environmental procedures 3.7 Complete documentation according to workplace procedures

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.

Skill	Description
Reading	Identify and comprehend information about GMP requirements
Writing	Record workplace information using appropriate language and in required format
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role
Interact with others	Report operational and safety information to relevant personnel using required communication method

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements	FDFPH1001A Follow work procedures to maintain Good Manufacturing Practice	Updated to meet Standards for Training Packages Changes to elements and performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM2001 Follow work procedures to maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has followed work procedures to maintain Good Manufacturing Practice (GMP) and demonstrated each of the following points at least once:

located and followed workplace information relating to GMP responsibilities

maintained good personal hygiene consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

used personal protective equipment and contamination prevention clothing according to workplace procedures

used and stored personal clothing and footwear consistent with GMP requirements and workplace procedures

followed workplace procedures when moving around the workplace to maintain GMP

followed GMP requirements when carrying out work functions

identified and responded to performance that fails to meet GMP requirements, including:

making adjustments

reporting to relevant personnel

handled and disposed of materials that are contaminated or non-conforming

identified and reported a situation that could compromise GMP requirements

maintained work area in a clean and tidy state

followed workplace procedures for documentation and recording.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

sources of advice on GMP requirements in relation to own work

the role of GMP in preventing contamination and potential implications of non-compliance

the relationship between GMP and the quality system, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

personal protective equipment and contamination prevention clothing requirements

personal clothing and footwear use, storage and disposal requirements

storage and handling requirements for raw materials, product and packaging components relevant to work role

common types and sources of contamination in the work area including pest infestation

control methods and procedures used in the work area to maintain GMP, including:

the purpose of control

the consequences of lack of control

control monitoring

performance that is unacceptable or fails to meet specifications

actions required in response to non-conformance

workplace environmental procedures

workplace procedures for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

commercial pharmaceutical production and packaging equipment

specifications:

GMP information relating to the workplace

reporting and monitoring systems

workplace instructions and procedures

relationships:

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3001 Apply Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to comply with relevant Good Manufacturing Practice (GMP) requirements and workplace quality standards in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply GMP requirements to undertake pharmaceutical manufacture work. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify GMP as a regulatory concept	1.1 Locate sources of information relevant to work role from current Australian and other applicable regulatory frameworks for manufacturing pharmaceuticals 1.2 Locate sources of information relevant to work role relating to current global harmonisation of GMP compliance and product registrations
2. Identify requirements of GMP related to own work	2.1 Locate sources of information on GMP requirements in the workplace 2.2 Identify GMP requirements for pharmaceutical manufacture tasks 2.3 Confirm specific GMP requirements for own work 2.4 Identify GMP non-compliant situations and risks to product quality 2.5 Alert relevant personnel and take appropriate action according to GMP requirements and workplace procedures
3. Complete workplace documentation to support GMP	3.1 Use workplace procedures to identify GMP requirements for documentation 3.2 Record information, including calculations and test results according to workplace reporting procedures and GMP requirements 3.3 Certify records, including electronic records, according to GMP requirements
4. Identify and follow biosecurity requirements	4.1 Identify information appropriate to work role relating to biosecurity requirements 4.2 Follow workplace biosecurity requirements and responsibilities related to work role
5. Apply GMP requirements when carrying out work activities	5.1 Identify common forms of contamination 5.2 Conduct work according to workplace environmental procedures 5.3 Maintain workplace cleanliness and tidiness to meet GMP requirements 5.4 Identify and report signs of unacceptable plant or equipment condition, including calibration status 5.5 Identify GMP requirements for routinely monitoring work area, materials, equipment and product 5.6 Complete documentation according to workplace procedures
6. Ensure personal hygiene and conduct meet GMP requirements	6.1 Maintain personal hygiene to meet GMP requirements 6.2 Carry out hand washing according to best practice hygiene standards 6.3 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 6.4 Comply with area entry and exit procedures when moving around the workplace
7. Participate in improving GMP	7.1 Identify processes, practices or conditions which are inconsistent with GMP requirements and report according to workplace procedures 7.2 Identify elements of GMP that help improve products and processes 7.3 Implement corrective action within level of responsibility

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.

Skill	Description
Reading	Interpret information about GMP compliance requirements in workplace documentation
Writing	Record workplace information using appropriate language and in required format
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Use problem-solving techniques to address routine issues within level of responsibility

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3001 Apply Good Manufacturing Practice requirements	FDFPH2001A Apply Good Manufacturing Practice procedures	Updated to meet Standards for Training Packages Additional elements and performance criteria Code changed to reflect AQF alignment	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3001 Apply Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied Good Manufacturing Practice (GMP) requirements, and demonstrated each of the following points at least once:

read and interpreted relevant instructions and labels applicable to GMP operations, including pictorial and written signs and instructions

followed workplace information relating to GMP responsibilities

completed forms and reports according to GMP requirements and workplace procedures

recorded calculations and test results

identified and responded to:

out-of-calibration equipment

out-of-specification or unacceptable raw materials, packaging components, final or part processed product

maintained workplace cleanliness and tidiness to meet GMP requirements

maintained personal hygiene consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

cleaned and sanitised hands using recognised procedures for:

washing with soap and water

rubbing with an alcohol-based formulation

used personal protective clothing and equipment and contamination prevention clothing according to GMP requirements

provided accurate verbal and written descriptions of incidents or situations that did or could have:

compromised GMP compliance or product quality

provided the potential for product contamination.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

GMP as a regulatory concept, including regulatory obligations of employees, and the potential implications of non-compliance

sections of Australian and other applicable regulatory frameworks relevant to pharmaceutical manufacturing:

National Medicines Policy

Therapeutic Goods Act (TGA)

Therapeutic Goods Regulations

Manufacturing Principles

Therapeutic Goods Orders

GMP code of practice

other TGA guidelines relevant to product and market

state or territory regulations or legislation relating to environmental manufacturing and health and safety in the workplace

United States Food, Drug and Cosmetic Act and associated Codes of Federal Regulations and guidance

European directives and legislation of European Union member states applicable to pharmaceutical manufacturing.

drivers of global harmonisation initiatives, including risks in the supply chain when operating in a global environment, including the following:

Pharmaceutical Inspection Co-operation Scheme (PIC/S) background and guidance

The International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use (ICH) background and guidance

World Health Organization (WHO) background and guidance

the relationship between GMP and the quality system, including:

personnel responsible for designing and managing GMP

personal role to maintain GMP

the role of internal and external auditors

quality procedures

quality assurance

quality control

risk management procedures

personal clothing use, storage and disposal requirements and hygiene requirements, including:

informing team leader or supervisor of reportable illness

removal of jewellery

removal of makeup

personal clothing and footwear requirements for working in and moving between work areas

workplace cleaning standards and responsibilities relating to own work, including:

waste collection

recycling, safe handling and disposal for different types of waste

safe handling and disposal of hazardous waste

sections of the following Acts and Regulations related to biosecurity requirements of pharmaceutical manufacturing:

the Gene Technology Act 2000

Biosecurity Act 2015

Export Control Act 1982

Imported Food Control Act 1992

regulatory requirements which apply to the supply of materials which are genetically modified organisms

regulatory requirements relating to quarantining and use of materials and products

awareness of common contaminants relevant to the work process, including:

microbiological, from materials, equipment, environment and personnel

physical, from equipment, environment and personnel

chemical, from other products or materials, including cleaning agents

quality control methods and procedures, including the purpose of control and the consequence if not controlled

properties, handling and storage requirements of raw materials, packaging components and final product

GMP requirements for maintaining plant and process equipment

GMP requirements for transferring of equipment and material between areas

GMP requirements for equipment status labelling

documentation systems and procedures, including:

recordkeeping to meet both workplace and legal requirements

responsibilities for reporting and recording information

batch documentation

cleaning records

training records

product and materials traceability procedures

controls and methods for ensuring electronic data integrity and paper data integrity

significance of certifying and verifying GMP records

procedures for responding to out-of-specification or unacceptable process performance or outcomes

awareness of controls to protect personnel and the environment from contamination by products and materials.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

alcohol based hand cleanser

soap and water

commercial pharmaceutical production and packaging equipment

specifications:

GMP requirements

workplace reporting procedures

workplace procedures related to GMP

workplace biosecurity requirements

workplace environmental procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3002 Operate a pharmaceutical production process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 4.1.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to setup, operate monitor, adjust and shut down a production process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply operating principles to the production process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receipt materials and components	1.1 Confirm incoming goods correspond to workplace documentation 1.2 Clean and label containers with prescribed data, according to workplace procedures 1.3 Quarantine incoming goods including release and reject status according to Good Manufacturing Practice (GMP) requirements and workplace procedures 1.4 Identify and report deviations, unusual events and non-conformances according to GMP and workplace procedures
2. Set up the production process for operation	2.1 Confirm equipment and materials meet production requirements 2.2 Confirm cleaning requirements and equipment status 2.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 2.4 Enter processing and operating parameters according to safety and production requirements 2.5 Check and adjust equipment performance 2.6 Conduct pre-start checks according to workplace procedures
3. Dispense materials	3.1 Deliver materials in required quantities and sequence according to batch and production requirements 3.2 Record dispensed material, including weight or volume according to batch and production requirements 3.3 Label dispensed materials for each batch and stage according to production requirements
4. Operate and monitor the production process	4.1 Start up, monitor and control production process to maintain process within required limits 4.2 Identify and report out of limit products or processes according to workplace procedures 4.3 Maintain work area according to workplace cleaning standards 4.4 Conduct production process according to safety and environmental requirements 4.5 Complete documentation according to workplace procedures
5. Hand over the production process	5.1 Perform handover according to workplace procedures 5.2 Inform handover production team of process and related equipment status at completion of handover
6. Shut down the process	6.1 Confirm the workplace procedures for shutting down the process 6.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 6.3 Safely shut down the process 6.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the pharmaceutical production process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret material and product specifications

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Cleaning requirements must include:	area or line clearance full or partial clean automated or semi-automated or manual cleaning of equipment sanitation or sterilisation.
Equipment status must include:	calibrated clean clean/dirty hold time in use ready to use.
Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements
Items to monitor must include:	environment product appearance volume or weight.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3002 Operate a pharmaceutical production process Release 2	FBPPHM3002 Operate a pharmaceutical production process Release 1	Minor updates to Range of Conditions for clarity Foundation skills refined	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3002 Operate a pharmaceutical production process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 4.1.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one pharmaceutical production process, including:

accessed workplace information to confirm production requirements

confirmed supply of necessary equipment and materials

handled and stored materials and products in a manner that prevents contamination and mix-ups

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted equipment to achieve required outcomes, including:

adding and loading materials in correct quantities and sequences

supply and flow of materials to and from the process

checked process control points and conducted inspections to confirm process remains within limits, including:

product sampling

process control testing

adjusting process according to workplace procedures

followed end-of-batch procedures, including three of the following:

product sampling

environmental sampling

line clearances and cleaning (full or partial)

yield calculation

materials reconciliation

change equipment status (sterile/clean to dirty/clean)

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the pharmaceutical manufacturing process, including:

the purpose, methods and outcomes of each stage

control points

checking materials are suitable for use including release status

flow of materials, people and waste

flow of the manufacturing process and the effect of outputs on downstream processes

basic operating principles of equipment, requirements and parameters of pharmaceutical manufacturing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

processing equipment and utility systems and how product quality and Good Manufacturing Practice (GMP) compliance can be impacted by:

performance

functionality

construction

instrumentation

common GMP non-conformances and unusual events found in a pharmaceutical production environment, including:

missing, illegible or inaccurate records

failure to follow workplace procedures

failure of cleaning regime

damaged goods, including; starting materials, components, intermediates and finished products

product diverted from normal course of process

loss of sterility or pressure

spills

out of limit situations including; yields, reconciliations, in process controls and in process checks

damage or poor maintenance of plant or equipment

signs of inadequate cleaning or pest infestation

terminology associated with control of GMP processes, including:

process variation

critical quality attribute

critical process parameter

functions and limitations of personal protective equipment and contamination prevention clothing relevant to the work process

pre-start checks requirements, including:

carrying out required area or line clearances

carrying out differential pressure checks or room status checks

inspecting equipment condition to identify any signs of wear

confirming that equipment is clean or sanitised

confirming appropriate settings and/or related parameters

confirming product details and ingredients

methods used to monitor the production process, including:

inspecting

measuring

testing

items to monitor during the production process, including:

environment

product appearance

pH

volume or weight

temperature

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

product sampling

environmental sampling

line clearances and cleaning (full or partial)

yield calculation

materials reconciliation

change equipment status (sterile/clean to dirty/clean)

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and the physical equipment

GMP requirements for production and process controls, including:

identification and traceability

yields and reconciliation

segregation and storage

status labels (physical and electronic)

environmental issues and controls relevant to the production environment, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

manufacturing process equipment

materials required for the manufacturing process

cleaning materials and equipment associated with the manufacturing process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to manufacturing process and procedures that comply with GMP requirements

information and documentation relating to handover

cleaning procedures associated with manufacturing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3003 Work in a controlled environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare to enter, work and exit a controlled environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operating principles to working in a controlled environment. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to enter a controlled environment	1.1 Obtain workplace information, including workplace procedures related to working in a controlled environment 1.2 Remove jewellery and makeup according to workplace procedures 1.3 Wash hands according to workplace procedures 1.4 Source and fit personal protective equipment (PPE) and contamination prevention clothing prior to entering controlled environment 1.5 Check controlled environment operating conditions prior to entry
2. Work in a controlled environment	2.1 Enter controlled environment according to workplace procedures 2.2 Take commodity items into the controlled environment according to workplace procedures 2.3 Conduct work activities to minimise risk of contamination
3. Maintain a controlled environment	3.1 Identify controlled environment contamination risks 3.2 Control environmental contamination according to GMP requirements and workplace procedures 3.3 Maintain controlled environment work area according to workplace cleaning standards and environmental requirements 3.4 Report practices inconsistent with GMP according to workplace procedures
4. Exit a controlled environment	4.1 Follow workplace procedures to exit a controlled environment 4.2 Remove PPE and contamination prevention clothing according to workplace procedures 4.3 De-gown according to workplace procedures 4.4 Check, store and dispose of PPE according to manufacturer specifications, environmental and work health and safety requirements

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.

Skill	Description
Reading	Interpret signs, symbols, checklists, production schedules, cleaning schedules and other technical information relevant to working in controlled environments Access and interpret GMP information relevant to working in controlled environments
Writing	Complete workplace documentation using appropriate language and in required format
Interact with others	Report GMP concerns to relevant personnel using required communication method
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements and GMP, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Controlled environment must include at least one of the following:	controlled, non-classified environment cleanrooms that are controlled environments that have been certified as meeting an internationally recognised standard.
Contamination prevention clothing must include at least one of the following:	facility suits for controlled, non-classified environment disposable and reusable garments for controlled, classified cleanroom environments.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3003 Work in a controlled environment	Not applicable	New unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3003 Work in a controlled environment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked in at least one controlled environment, and demonstrated that they have:

accessed workplace information to identify controlled environment work requirements

read and interpreted workplace procedures, including pictorial and written signs/instructions applicable to working in a controlled environment

checked operating conditions of the controlled environment according to workplace and Good Manufacturing Practice (GMP) requirements

maintained good personal hygiene and cleanliness appropriate to working in a controlled environment, consistent with GMP requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

following changing procedures

cleaned and sanitised hands using recognised procedures for:

washing with soap and water

rubbing with an alcohol-based formulation

used facility suits and personal protective equipment appropriate for the grade of controlled environment or cleanroom in a manner that does not generate additional contaminants

entered and exited a controlled environment in a manner to minimise contamination

identified and reported any condition that may cause shedding of abnormal numbers or types of contaminants

identified contamination hazards typically encountered in pharmaceutical manufacturing environments and took steps to prevent identified hazards

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

international nomenclature and classification of controlled environments and cleanrooms

GMP grades of cleanrooms and their relationship to the International Organization for Standardization (ISO) classification system

GMP requirements for the qualification of cleanrooms

key design requirements for controlled environments and cleanroom for product protection:

layout and architecture

product and process requirements for clean air

filtration, including High Efficiency Particulate Air (HEPA) filters and the theory of particle filtration

airlocks for materials, equipment and people

turbulent and laminar air flows

pressure differentials

box-within-a-box principle

cleanability and maintainability

how controlled environments operate to control contamination, including:

clean rooms, including how they are certified

controlled, non-classified environments

clean zones

monitor and test systems

isolator technology

at rest and in operation

gowning and cleaning

GMP requirements and workplace procedures for working in controlled environments and cleanrooms, including:

requirements for approving and taking commodity items into the cleanroom

restrictions on movement of personnel to minimise cross-contamination

cleanroom garments, including types, materials, processing and reprocessing

personal hygiene requirements

clothing and footwear requirements for working in and moving between work areas

personal clothing use, storage and disposal requirements

workplace cleaning standards and environmental requirements relating to own work

responsibilities of general cleaning staff and how to work with a cleaning team

the role of cleaning and sanitising in preventing contamination of materials and products and protection of personnel, including:

how improper cleaning of a controlled environment or cleanroom can lead to product contamination

the need for proper selection of equipment and materials for proper cleaning

controlled environment operating conditions, including:

differentials pressures

particle counts

microbial sampling

laminar air flow

humidity

temperature

room status

cleanliness status

hygiene and basic elements of microbiology

sources of contamination, including:

product

people

tools

facilities

equipment

risks associated with controlled environment and cleanroom operators:

physical behaviour, including how to walk and stand in a cleanroom

personal hygiene

psychological

workplace attitudes and habits

communications between workers

electrostatic discharge

contamination risks associated with controlled environment and clean room operations, including:

number of personnel in the controlled environment

activities being undertaken

leaks

malfunctioning equipment

low differential pressures

high particle counts

incorrect air flow and velocity

humidity

temperature

room status inactive or in alarm

lack of cleanliness

common practices inconsistent with GMP found in controlled environment and clean room operations, including:

damage to plant or equipment

failure of cleaning regime

signs of pest infestation

missing or inaccurate records

failure to follow workplace procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

cleaning materials and equipment associated with working in a controlled environment

specifications:

workplace procedures related to working in a controlled environment including gowning/de-gowning procedures that comply with GMP requirements

workplace cleaning standards and environmental requirements related to working in a controlled environment.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3004 Clean and sanitise facilities and equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan, prepare, clean and sanitise processing facilities and equipment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operating principles to the cleaning and sanitising of facilities and equipment. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan and prepare to clean pharmaceutical processing areas and equipment	1.1 Obtain cleaning task requirements, including job specifications and workplace procedures for sampling and testing cleaning outcomes 1.2 Identify surfaces and soil and dirt types and select appropriate cleaning techniques 1.3 Select and prepare cleaning chemicals required for job 1.4 Select and check cleaning equipment and consumables for serviceability and compliance with cleaning and sanitation requirements of GMP cleaning program 1.5 Rectify or report faults before starting work 1.6 Confirm services are available and ready for operation 1.7 Source and fit personal protective equipment (PPE) according to procedures for health and safety in the workplace 1.8 Obtain cleaning consumables to meet anticipated usage patterns 1.9 Select and install signs and barricades according workplace procedures 1.10 Set the plant for automated cleaning cycle or initiate a manual clean
2. Remove waste	2.1 Collect and dispose of waste according to procedures and legislative requirements for the environment and health and safety in the workplace 2.2 Clean and sanitise rubbish bins and insert new replacement bin liners according to workplace procedures
3. Clean and sanitise pharmaceutical processing surfaces	3.1 Change status label of area and equipment and check status prior to cleaning 3.2 Remove loose dirt and debris from pharmaceutical processing surfaces prior to applying cleaning treatment 3.3 Follow cleaning steps according to workplace procedures 3.4 Apply cleaning chemicals to pharmaceutical surfaces according to manufacturers' specifications and workplace procedures 3.5 Thoroughly rinse and dry surfaces according to workplace procedures 3.6 Apply chemical disinfectants and sanitisers to surfaces according to workplace procedures 3.7 Report practices inconsistent with GMP according to workplace procedures
4. Clean and sanitise pharmaceutical processing equipment	4.1 Clean and sanitise processing equipment according to GMP requirements and workplace procedures 4.2 Monitor the cleaning process and identify and report deviations from job specifications according to workplace procedures 4.3 Inspect and confirm equipment cleanliness status against acceptance criteria and take appropriate action to rectify non-conformances 4.4 Confirm relevant sampling or testing methods including sampling or testing points, types of samples and measurements requirements 4.5 Take, collect, store and transport samples according to sampling plan, relevant methods and standards 4.6 Return equipment to operating order 4.7 Record and certify data and information about equipment cleaning and sanitising, including cleaning status, sampling and testing according to workplace procedures and GMP requirements
5. Return plant to operating condition	5.1 Remove signs and barricades according to workplace procedures and work health and safety 5.2 Clean, check and store cleaning equipment and PPE according to manufacturers' specifications, environmental and workplace health and safety requirements 5.3 Store and dispose of unused chemicals according to manufacturers' specifications, and workplace health and safety requirements 5.4 Order and replenish cleaning consumables 5.5 Document tasks completed according to workplace procedures

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.

Skill	Description
Reading	Identify and follow signs, symbols, checklists, production schedules, cleaning schedules and other technical information relevant to cleaning and sanitising facilities and equipment Identify and follow workplace information, specifications and safety data sheets (SDS) Identify and interpret GMP information relevant to cleaning and sanitising facilities and equipment
Writing	Complete checklists, standard forms and reports relating to practices inconsistent with GMP
Oral communication	Use clear language to report contamination risks and practices inconsistent with GMP Participate in verbal exchanges to respond to questions and clarify information
Numeracy	Interpret measurements and numerical symbols in SDSs Record data and information using mathematical symbols and conventions
Navigate the world of work	Recognise and follow workplace requirements, including safety requirements and GMP, associated with own role and area of responsibility

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

PPE must include:	one of the following: protective gown scrubs smock statcoat cleanroom coverall disposable coverall plus all of the following: disposable overshoes or cleanroom boots hair net goggles or safety glasses.
Waste must include:	cleaning material or product waste hazardous waste general processing and laboratory waste.
Monitoring of the cleaning process must include:	chemical strength cycle time(s) temperature contact time rinse water quality.
Sampling or testing methods must include:	visual inspection pH tests of final rinse water swabbing of equipment surfaces for presence of contamination.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3004 Clean and sanitise facilities and equipment	Not applicable	New unit	No equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3004 Clean and sanitise facilities and equipment

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that, the individual has cleaned and sanitised facility surfaces and equipment of at least one manufacturing environment, including:

accessed cleaning schedules or other workplace information to identify cleaning requirements

interpreted workplace procedures applicable to cleaning operations, including pictorial and written signs/instructions

identified soil types present in the following work surfaces, and selected cleaning equipment and agents required to clean the surfaces:

floors

walls

ceilings

benches

outer surfaces of equipment

door handles and door frames

light switches

vents

grills

pass-through cabinets

identified hazards and controlled risks, including contamination hazards encountered in pharmaceutical manufacturing environments

confirmed supply of necessary cleaning and sanitising equipment and services

replenished different types of consumables used in cleaning processes

selected and prepared cleaners and sanitisers according to workplace procedures

selected, fitted and used personal protective equipment (PPE) required for tasks

prepared equipment for cleaning according to manufacturers' instructions, including:

rendered equipment safe to clean

cleared product and waste materials

covered motors and instrumentation where steam or water hoses are used

dismantled and reassembled equipment parts for cleaning according to operation and maintenance manual

applied correct cleaning and sanitising procedures to equipment and surfaces

taken samples and conducted tests according to workplace procedures

inspected equipment to identify equipment condition and cleanliness

stored cleaners, sanitisers and related equipment according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

responsibilities of cleaning staff and procedures for cleaning teams

common types of microbiological, physical and chemical contaminants in pharmaceutical processing facilities

Good Manufacturing Practice (GMP) requirements and role of cleaning and sanitising in preventing contamination of materials and products, and in the protection of personnel and external contractors

risks associated with cleaning and sanitising operations and cross contamination prevention

personal hygiene, clothing and footwear requirements,

clothing storage and disposal for working in and moving between work areas

terminology relating to chemical cleaning and decontamination, including:

cleaners

disinfectants

sanitisers

sterilants

fogging

fumigation

services used in a pharmaceutical manufacturing process, including:

potable and purified water

steam

compressed and instrumentation air

types of cleaning equipment suitable for use in a pharmaceutical processing environment, including their use and storage,

different cleaning methods:

clean-in-place (CIP)

clean-out-of place (COP)

manual cleaning

purpose and basic principles of CIP, including the use and functions of caustic and acid solutions, and cleaning sequence and stages

advantages and disadvantage of automated and semi-automated CIP systems

types of cleaning equipment include:

CIP spray balls

bottle brushes

disinfecting solutions

non-shedding wipes

hygienic vs unhygienic design features of facilities and equipment, including inserts and dead legs

the differences between:

cleaning

disinfecting

sanitising

sterilising

properties and functions of different cleaning and sanitising agents for pharmaceutical industry

different levels of cleaning requirements depending on the reason for cleaning, and whether equipment is dedicated or shared

the influence of the time between manufacture and cleaning (dirty hold time), and the time between cleaning and use (clean hold time) on a cleaning process

acceptance criteria used to evaluate cleaning quality, including:

how cleaning is measured

commonly used sampling and testing

considerations when choosing and using cleaning chemicals including:

the correct selection of chemicals for the surface being cleaned

the chemical and physical properties of the soils or residues to be removed

the interactions between cleaning chemicals and the surfaces they may adhere to

the solubility of the soil/residue in the cleaning solution

the need to rotate sanitisers

the frequency of cleaning and sanitising

manual, semi-automated and fully automated cleaning methods

the variable factors that influence cleaning effectiveness and performance

critical parameters in a cleaning and sanitising process including:

time

temperature

concentration

GMP requirements for the validation of cleaning processes

waste related to pharmaceutical manufacturing processes, including:

cleaning material

product waste

hazardous waste

general processing and laboratory waste

waste collection, recycling and handling procedures relevant to own work responsibilities

procedures for responding to out-of-limits or unacceptable performance or outcomes

common practices inconsistent with GMP found in cleaning and sanitising operations, including:

damage to plant or equipment

failure of cleaning regime

signs of pest infestation

missing or inaccurate records

failure to follow workplace procedures

purpose of keeping records and the recording requirements of GMP, including the legal significance of certifying and verifying GMP records.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a commercial pharmaceutical or complementary medicine manufacturing workplace setting or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment and surfaces to be cleaned

chemicals and/or automated chemical addition system services and their related safety data sheets

data collection forms and information recording systems

specifications:

cleaning procedures and related advice on equipment operation that comply with GMP requirements

workplace health and safety procedures related to cleaning and sanitising pharmaceutical manufacturing equipment

cleaning schedule

data collection and information recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3005 Operate a concentration process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a concentration process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the concentration process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the concentration equipment and process for operation	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials and services meet production requirements 1.3 Confirm required facilities, storage, equipment and personnel are available 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Carry out line clearance procedures according to production requirements and equipment operation and maintenance manual 1.6 Follow procedures to eliminate or control the risk of cross-contamination 1.7 Conduct pre-start checks and start up concentration process according to workplace procedures
2. Operate and monitor the concentration process	2.1 Monitor concentration process to confirm that process parameters are within required limits 2.2 Identify and report out of limit products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Complete documentation according to workplace requirements
3. Shut down the concentration process	3.1 Confirm the shutting down process according to workplace procedures 3.2 Safely shut down the process 3.3 Report maintenance requirements according to workplace procedures 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for a concentration process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret measurement information to set, monitor and adjust process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3005 Operate a concentration process Release 2	FBPPHM3005 Operate a concentration process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to performance evidence and assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3005 Operate a concentration process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one concentration process, including:

confirmed production requirements and related facilities, storage and equipment

correctly gown using Standard Operating Procedures (SOP) for the operations performed batch and product changeovers, including line clearance procedures

conducted pre-start checks required for safe operation of the concentration process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

checked equipment clean or sanitised

checked equipment correctly configured for processing requirements

started, operated, monitored and adjusted a concentration process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

calculated yields and determined the process parameters required to ensure concentration is within specification

taken samples for product testing in accordance with SOP

taken corrective action in response to a non-conformance according to SOP

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of pharmaceutical concentration processes

stages of a concentration process, including:

the purpose, methods and outcomes of each stage

the effect of process parameters on each stage

basic operating principles, requirements and parameters of concentration process equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

services used in a concentration process, including:

potable and purified water

steam

compressed and instrumentation air

vacuum

line clearance procedures, including procedures for clearing feed lines

workplace health and safety hazards, risks and controls relevant to a concentration process, including:

use of solvents

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements including:

required area or line clearances

equipment condition to identify signs of wear

safety equipment in place and operational

equipment clean or sanitised

equipment correctly configured for processing requirements

methods used to monitor concentration process, including inspecting, measuring and testing

product and process specifications, procedures and operating parameters for different products and materials

quality requirements of materials and the effect of variations on the concentration process

contamination risks associated with the concentration process including microbiological and cross contamination

common causes of out-of-specification product or process and corrective actions required

concentration process shutdown procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a concentration process and related control measures

environmental issues and controls relevant to the concentration process, including waste collection, restriction of movement and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

liquid extracts to be concentrated

concentration equipment, materials and services

cleaning materials and equipment associated with a concentration process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

recording requirements and procedures in accordance with GMP requirements

workplace documentation relating to concentration process and procedures that comply with GMP requirements

cleaning procedures associated with a concentration process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3006 Operate an extraction process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an extraction process used to isolate organic materials using solvents in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the extraction process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the extraction equipment and process for operation	1.1 Confirm, blend and prepare materials to meet production requirements 1.2 Confirm required facilities, storage, equipment and personnel are available 1.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.4 Carry out line clearance procedures according to production requirements and equipment operation and maintenance manual 1.5 Follow procedures to eliminate or control the risk of cross-contamination 1.6 Conduct pre-start checks according to workplace procedures 1.7 Load material into percolator
2. Operate and monitor the extraction process	2.1 Start up and monitor extraction process to confirm that specifications are within required limits 2.2 Identify and report out of limit products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Complete documentation according to workplace requirements
3. Shut down the extraction process	3.1 Confirm workplace procedures for shutting down the process 3.2 Safely shut down the process 3.3 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the extraction process
Writing	Complete workplace documentation using appropriate language and in required format

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3006 Operate an extraction process Release 2	FBPPHM3006 Operate an extraction process Release 1	Minor changes to application, knowledge evidence and assessment conditions for clarity Foundation skills table updated Range of conditions deleted to remove duplication	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3006 Operate an extraction process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has safely operated at least one extraction process, including:

confirmed production requirements and related facilities, storage and equipment

correctly gown using Standard Operating Procedures for the operations performed batch and product changeovers, including line clearance procedures

performed batch and product changeovers, including line clearance procedures

conducted pre-start checks required for the safe operation of the extraction process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

checked equipment clean or sanitised

checked equipment correctly configured for processing requirements

started, operated, monitored and adjusted a process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

inspected product for defects

taken corrective action in response to a non-conformance

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the extraction process, including:

the purpose, methods and outcomes of each stage

the effect of material density on filtration

packing processes required for different types of materials

basic operating principles, requirements and parameters of extraction process equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

line clearance procedures, including procedures for clearing feed lines

workplace health and safety hazards, risks and controls relevant to an extraction process, including:

use of solvents

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

required area or line clearances

equipment condition to identify signs of wear

safety equipment in place and operational

equipment clean or sanitised

equipment correctly configured for processing requirements

methods used to monitor extraction process, including:

inspecting

measuring

testing

calculating yields

quality requirements of materials and the effect of variations on the extraction process

product and process specifications, procedures and operating parameters for different products and materials

contamination risks associated with the extraction process

common causes of out-of-specification product or process and corrective actions required

extraction process shutdown and changeover procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with an extraction process and related control measures

environmental issues and controls relevant to the extraction process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

extraction solvents, material and equipment

cleaning materials and equipment associated with an extraction process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

recording requirements and procedures in accordance with Good Documentation Practice

workplace documentation relating to an extraction process and procedures that comply with GMP requirements

cleaning procedures associated with an extraction process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3008 Operate an aseptic fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down an aseptic fill and seal process within a graded cleanroom environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) requirements and operation principles to the aseptic fill and seal process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up filling and sealing process	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials, packaging components and consumables are available to meet batch and production requirements 1.3 Confirm required facilities and equipment are available 1.4 Source and fit cleanroom garments and personal protective equipment according to gowning Standard Operating Procedures (SOP) 1.5 Maintain sterile quality of the gown according to workplace gowning SOP 1.6 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.7 Enter processing and operating parameters according to safety and production requirements 1.8 Check and adjust equipment performance according to equipment operating procedures 1.9 Conduct pre-start checks according to workplace procedures
2. Operate and monitor a filling and sealing process	2.1 Start up and monitor aseptic fill and seal process to confirm products are within required limits 2.2 Monitor packaging quality and seal integrity to confirm that specifications are met 2.3 Identify and report out of limit products or processes according to workplace procedures 2.4 Maintain work area according to workplace cleaning standards 2.5 Maintain consistent aseptic techniques 2.6 Conduct process and sampling according to safety requirements and environmental monitoring procedures 2.7 Contain, remove and report spillages according to procedures 2.8 Complete documentation according to workplace requirements
3. Shut down filling and sealing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions 3.3 Safely shut down the process 3.4 Clean sealing equipment according to workplace procedures 3.5 De-gown according to workplace gowning SOP 3.6 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation, SOP and batch instructions and interpret requirements for the aseptic fill and seal process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm process specifications for flow rates, temperature, fill levels, weights and volumes

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3008 Operate an aseptic fill and seal process Release 2	FBPPHM3008 Operate an aseptic fill and seal process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment requirements and assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3008 Operate an aseptic fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one aseptic fill and seal process, including:

accessed workplace information to confirm production requirements for the aseptic fill and seal process

confirmed supply of necessary materials, packaging components and consumables for the aseptic fill and seal process

prepared for and completed sterile gowning via operator gowning validation

selected, fitted and used cleanroom garments and personal protective equipment including gowning and de-gowning

maintained the sterile quality of the gown after performance of gowning procedures and aseptic process by microbiological surface sampling of several locations on gown

followed required work area entry and exit procedures and moved around the work area in a manner that does not generate additional contaminants

conducted pre-start checks required for the safe operation of the aseptic fill and seal process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment including environmental monitoring equipment is in place and operational

confirming that equipment is clean or sanitised and aseptic components installed

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted aseptic fill and seal process equipment to achieve required outcomes, including:

supply and flow of materials to and from process

flow rates

weights and volumes

fill levels

temperature, including materials and sealing temperatures

supply of packaging components and consumables

container closure integrity

conducted in-process control checks to confirm the process remains within limits

conducted an environmental operating procedure, including taking samples of air and surfaces using air sampling and settle plates and contact plates

inspected units for defects

taken corrective action in response to a non-conformance

maintained consistent aseptic techniques

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the aseptic fill and seal process, including:

the purpose, methods and outcomes of each stage

control points

how the flow of an aseptic fill and seal process affects outputs on downstream processes

quality characteristics to be achieved by the aseptic fill and seal process, including:

quality requirements of packaging components and consumables

sterilisation requirements and procedures

fill volume by levels and weights

requirements of seal formation and integrity

importance of maintaining sterile product

integrity testing procedures

principles of filling and sealing, including properties of packaging materials used

depyrogenation and presterilisation components

aseptic container preparation, handling and loading

functions and limitations of cleanroom garments and personal protective clothing and equipment

gowning and de-gowning techniques

cleanroom behaviour and hygiene

aseptic techniques

microbiology applicable to aseptic fill and seal process

basic operating principles, requirements and parameters of aseptic filling and sealing equipment, including:

main equipment components, operating capacities and applications

typical faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions taken where operation is outside specified operating parameters

operating principles of process control, including the relationship between control panels, systems and physical equipment

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor an aseptic fill and seal process, including:

inspecting

measuring

testing

product, packaging and process changeover procedures and responsibilities

common causes of out-of-specification product or process and corrective actions required, including the effect of variations in both product and packaging components or consumables on filling and sealing performance

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling

actions required if yield or reconciliation is not within prescribed limits

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with aseptic fill and seal process and related control measures

environmental issues and controls relevant to the aseptic fill and seal process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

cleanroom garments and personal protective equipment

aseptic fill and seal process equipment

materials, packaging components and consumables for an aseptic fill and seal process

microbiological surface sampling tools (touch plates)

microbiological growth medium for process simulation (media fill)

environmental monitoring equipment

cleaning materials and equipment associated with aseptic fill and seal process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

workplace documentation relating to aseptic fill and seal process and procedures that comply with GMP requirements information on equipment capacity and operating parameters

microbiological surface sampling limits for gown locations

cleaning and environmental monitoring procedures associated with aseptic fill and seal process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3009 Operate an aseptic form, fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an aseptic form, fill and seal process within a graded cleanroom environment in a pharmaceutical manufacturing facility.

The unit applies to individuals who use Good Manufacturing Practice (GMP) requirements and operation principles in the aseptic form, fill and seal process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Set up form, fill and seal process	1.1 Identify production requirements from workplace documentation 1.2 Confirm materials, packaging components and consumables are available to meet batch and production requirements 1.3 Confirm required facilities and equipment are available 1.4 Source and fit cleanroom garments and personal protective equipment according to workplace gowning Standard Operating Procedures (SOP) 1.5 Maintain contamination free gloves and gown according to workplace gowning SOP 1.6 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.7 Enter processing and operating parameters according to safety and production requirements 1.8 Check and adjust equipment performance according to equipment operating procedures 1.9 Conduct pre-start checks according to workplace procedures
2. Operate and monitor a form, fill and seal process	2.1 Start up and monitor aseptic form, fill and seal process to confirm products are within required limits 2.2 Monitor packaging quality and seal integrity to confirm that specifications are met 2.3 Identify and report out of limit products or processes according to workplace procedures 2.4 Maintain work area according to workplace cleaning standards 2.5 Maintain consistent aseptic techniques 2.6 Conduct process and sampling according to safety requirements and environmental monitoring procedures 2.7 Contain, remove and report spillages according to SOP 2.8 Complete documentation according to workplace requirements
3. Shut down a form, fill and seal process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions 3.3 Safely shut down the process 3.4 Clean sealing equipment according to workplace procedures 3.5 De-gown according to workplace gowning SOP 3.6 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation, SOP and batch instructions and interpret requirements for the aseptic form, fill and seal process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm process specifications for flow rates, temperature, fill levels, weights, volumes, pressure and wall thickness

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3009 Operate an aseptic form, fill and seal process Release 2	FBPPHM3009 Operate an aseptic form, fill and seal process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3009 Operate an aseptic form, fill and seal process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated at least one aseptic form, fill and seal process, including:

accessed workplace information to confirm production requirements for the aseptic form, fill and seal process

confirmed supply of necessary materials, packaging components and consumables for the aseptic form, fill and seal process

selected, fitted and used cleanroom garments and personal protective equipment including gowning and de-gowning

maintained the sterile quality of the gown after performance of gowning procedures and aseptic process by microbiological surface sampling of several locations on gown

followed required work area entry and exit procedures and moved around the work area in a manner that does not generate additional contaminants

conducted pre-start checks required for the safe operation of the aseptic form, fill and seal process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

checked all safety equipment in place and operational

confirmed equipment clean or sanitised

confirmed equipment correctly configured for processing requirements

started, operated, monitored and adjusted aseptic form, fill and seal process equipment to achieve required outcomes, including:

container formation and appearance

supply and flow of materials to and from process and pressure

flow rates

weights and volumes

fill levels

temperature, including materials and sealing temperatures

supply of packaging components and consumables

container closure integrity

conducted in-process control checks to confirm the process remains within limits

inspected units for defects

taken corrective action in response to a non conformance

maintained consistent aseptic techniques

followed end-of-batch procedures, including:

line clearance and cleaning

loss of sterility

filler integrity testing

yield calculation

materials reconciliation

environmental monitoring

product labelling

actions required if yield or reconciliation is not within prescribed limits

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the aseptic form, fill and seal process, including:

the purpose, methods and outcomes of each stage

control points

principles of filling and sealing, including properties of packaging materials used

the form process

principles of heat sterilisation

the effect of heat sterilisation on microbiological characteristics of product and packaging materials, and a filling process

flow of an aseptic form, fill and seal process and the effect of outputs on downstream processes

quality characteristics to be achieved by the aseptic form, fill and seal process, including:

quality requirements of packaging components and consumables

sterilisation requirements and procedures

fill volume by levels and weights

internal and external leakers

appearance, including; legibility of embossing, burnt polymer and streaking

requirements of seal formation and integrity

importance of maintaining sterile product

integrity testing procedures

aseptic container preparation and forming, filling and sealing requirements

basic operating principles, requirements and parameters of aseptic form, filling and sealing equipment, including:

main components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions taken where operation is outside specified operating parameters

common causes of out-of-specification product or process and corrective actions required, including the effect of variations in both product and packaging components or consumables on form, filling and sealing performance

functions and limitations of cleanroom garments and personal protective clothing and equipment, including:

sterile gowns

surgical or elastic gloves

face masks

hair nets or sterile hoods

beard/moustache covers

protective goggles or glasses

sterile disposable overshoes, cleanroom boots and shoe covers

gowning and de-gowning techniques

cleanroom behaviour and hygiene

aseptic technique

microbiology applicable to aseptic form, fill and seal process

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor an aseptic form, fill and seal process, including:

inspecting

measuring

testing

product, packaging and process changeover procedures and responsibilities

end-of-batch procedures, including:

line clearance and cleaning

loss of sterility

filler integrity testing

calculating yield

materials reconciliation

environmental monitoring

product labelling

actions required if yield or reconciliation is not within prescribed limits

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels, systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with aseptic form, fill and seal process and related control measures

environmental issues and controls relevant to the aseptic form, fill and seal process, including;

particle count specification

waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

cleanroom garments and personal protective equipment

aseptic form, fill and seal process equipment

materials, packaging components and consumables for an aseptic form, fill and seal process

microbiological surface sampling tools (touch plates)

microbiological growth medium for process simulation (media fill)

environmental monitoring equipment

cleaning materials and equipment associated with aseptic form, fill and seal process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

workplace documentation relating to aseptic fill and seal process and procedures that comply with GMP requirements information on equipment capacity and operating parameters

microbiological surface sampling limits for gown locations

cleaning and environmental monitoring procedures associated with aseptic form, fill and seal process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3010 Operate a compressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a tablet compressing process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the compressing process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the compressing process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the compressing process	2.1 Start up and monitor compressing process to confirm specifications are within required limits 2.2 Identify and report out of limit tablet products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace requirements
3. Shut down the compressing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the compressing process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret production requirements for type and number of tablets to be compressed
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3010 Operate a compressing process	FDFPH2008A Operate a compressing process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3010 Operate a compressing process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one tablet compressing process, including:

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the compressing process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted a tablet compressing process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected tablets for defects

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the tablet compressing process, including:

the purpose, methods and outcomes of each stage

stages and changes that occur during compression of tablets

the purpose and characteristics of ingredients and raw materials used in tablet production

types of raw materials used in the compressing process, and related handling and segregation requirements, including handling of hazardous goods

basic operating principles, requirements and parameters of compressing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

flow of the compressing process and the effect of outputs on downstream pharmaceutical processes

corrective actions required where operation is outside specified operating parameters

operating principles of process control, including the relationship between control panels and systems and physical equipment

functions and limitations of personal protective clothing and equipment, including:

protective gowns, scrubs, smocks, statcoats or disposable coveralls

surgical masks

surgical gloves

disposable overshoes

hair nets

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor compressing process, including inspecting measuring and testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with the compressing process and related control measures

environmental issues and controls relevant to the compressing process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing compressing process equipment

sampling and testing equipment

materials required for the compressing process

cleaning materials and equipment associated with compressing process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to a tablet compressing process and procedures that comply with GMP requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures

cleaning procedures associated with compressing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3011 Dispense pharmaceutical raw materials

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet batch requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the dispensing of raw materials. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare to dispense raw materials	1.1 Confirm material status, type, quality clearance and quantities 1.2 Identify, rectify and report contamination or non-compliance issues according to workplace procedures 1.3 Confirm availability of measuring and weighing equipment to meet dispensing requirements 1.4 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.5 Supply containers, bags and labels according to batch and production requirements 1.6 Conduct pre-start checks according to workplace requirements
2. Measure and weigh raw materials	2.1 Weigh and measure non-bulk ingredients and additives according to batch and production requirements 2.2 Monitor accuracy of measuring and dispensing equipment 2.3 Identify and report out of limit equipment operation according to workplace procedures 2.4 Label dispensed ingredients according to batch and production requirements 2.5 Maintain work area according to workplace cleaning standards 2.6 Conduct process according to workplace safety and environmental requirements
3. Shut down the dispensing process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Safely shut down the process 3.3 Clean dispensing equipment according to workplace procedures 3.4 Report unacceptable equipment and utensil condition 3.5 Reconcile dispensed materials 3.6 Complete records according to workplace procedures

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.

Skill	Description
Reading	Interpret workplace procedures for dispensing pharmaceutical raw materials Check and interpret raw material labels, codes and quantity
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Extract and interpret mathematical information embedded in job specifications and stock control data to meet production requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3011 Dispense pharmaceutical raw materials Release 2	FBPPHM3011 Dispense pharmaceutical raw materials Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment conditions for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3011 Dispense pharmaceutical raw materials

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely dispensed pharmaceutical raw materials at least once, including:

accessed workplace information to confirm dispensing requirements

checked supply of necessary raw materials, including:

raw material labels and codes for status and type

quantities

quality clearances

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks on dispensing equipment, including:

condition and cleanliness of equipment and shared or dedicated utensils

confirmed equipment correctly configured for dispensing requirements

measured materials and additives within a specified accuracy range to meet batch requirements

calculated assay or potency adjustment

verified accuracy of raw materials dispensed with raw materials records

taken corrective action in response to a non-conformance

applied segregation and cross contamination prevention procedures

paced dispensing to meet production requirements

packed and labelled dispensed materials, according to batch requirements and labelling procedures

reconciled and recorded materials dispensed against materials released and returned unused materials to storage

stacked dispensed materials for transfer to designated location, ensuring required material segregation

handled containers and maintained integrity of materials according to workplace procedures

safely cleared the process area according to workplace procedures

cleaned and maintained dispensing equipment, utensils and work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the dispensing process, including:

purpose, methods and outcomes of each stage

control points

types of raw materials and related handling requirements including handling of hazardous goods

basic operating principles, requirements and parameters of dispensing equipment, including:

measuring, and accuracy capacity of instrumentation and related equipment

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

corrective actions required where operation is outside specified operating parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

condition and cleanliness of equipment and shared or dedicated utensils

confirming that equipment is correctly configured for dispensing requirements

operational considerations that impact on the quality of the dispensing process, including:

product accuracy

equipment tolerances

consequences of errors and variations

workplace procedures for:

calculating assay and adjusting potency

reconciliation of raw materials, including Schedule 8 materials

requisitioning, receiving and returning ingredients from stores

Good Manufacturing Practice (GMP) requirements associated with dispensing pharmaceutical raw materials

environmental issues and controls relevant to the dispensing process, including waste and rework collection, and handling procedures

workplace systems for recording information about dispensed pharmaceutical materials, including coding and labelling systems

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

dispensing process equipment and utensils

materials required for the dispensing process

containers or bags, labelling and storage facilities

test equipment

cleaning materials and equipment associated with dispensing pharmaceutical raw materials

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to the dispensing process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with dispensing pharmaceutical raw materials.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3012 Operate an encapsulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an encapsulation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the encapsulation process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare encapsulation process for operation	1.1 Confirm materials and equipment are available to meet production requirements 1.2 Confirm cleaning and maintenance requirements and status 1.3 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.4 Fit and adjust machine components and related attachments according to production requirements and equipment operation and maintenance manual 1.5 Enter processing and operating parameters according to safety and production requirements 1.6 Check and adjust equipment performance, according to equipment operating procedures 1.7 Conduct pre-start checks according to workplace procedures
2. Operate and monitor encapsulation process	2.1 Start up and monitor encapsulation process to confirm specifications are within required limits 2.2 Identify and report out of limit capsule products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down encapsulation process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the encapsulation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for flow rates and product quantity
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment are in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3012 Operate an encapsulation process	FDFPH2010A Operate an encapsulation process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3012 Operate an encapsulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one encapsulation process, including:

accessed workplace information to confirm production requirements for the encapsulation process

confirmed supply of necessary materials and services for the encapsulation process, including checking raw materials meet batch requirements

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the encapsulation process, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted an encapsulation process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected capsules for conformance to specifications, including appearance and weight

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the encapsulation process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the encapsulation process

stages and changes which occur during encapsulation

types of raw materials used in the encapsulation process and related handling and segregation requirements, including handling hazardous goods

basic operating principles, requirements and parameters of encapsulating equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

flow of the encapsulation process and the effect of outputs on downstream pharmaceutical processes

corrective actions required where operation is outside specified operating parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor the encapsulation process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with an encapsulation process and related control measures

environmental issues and controls relevant to the encapsulation process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

encapsulation process equipment

materials required for the encapsulation process

test equipment

cleaning materials and equipment associated with encapsulation process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to encapsulation process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with encapsulation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3013 Operate a granulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a granulation process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the granulation process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare granulation process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor granulation process	2.1 Start up and monitor granulation process to confirm specifications are within required limits 2.2 Identify and report out of limit granulated products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down the granulation process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the granulation process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret specifications for flow rates and product quantity
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment are in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3013 Operate a granulation process	FDFPH2011A Operate a granulation process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3013 Operate a granulation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one granulation process, including:

accessed workplace information to confirm production requirements for the granulation process

confirmed supply of necessary materials and services, including checking raw materials meet batch requirements

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the granulation process:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted a granulation process to achieve required outcomes, including:

interpreting and implementing batch instructions

supply and flow of materials to and from the granulation process

conducted in-process control checks to confirm the process remains within limits

sampled and inspected product for conformance to specifications, including granule size

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the granulation process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the granulation process

stages and changes which occur during granulation

types of raw materials used in the granulation process and related handling and segregation requirements, including handling hazardous goods

flow of the granulation process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of granulation equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside specified parameters

functions and limitations of personal protective clothing and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment are in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor granulation process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and physical equipment

Good Manufacturing Practice (GMP) requirements associated with a granulation process and related control measures

environmental issues and controls relevant to the granulation process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

granulation process equipment

materials required for the granulation process

test equipment

cleaning materials and equipment associated with granulation process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to granulation process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with granulation process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3014 Operate a liquid manufacturing process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a liquid manufacturing process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the liquid manufacturing process. Individuals work under broad direction and take responsibility for their own work.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the liquid manufacturing process for operation	1.1 Confirm materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Check and adjust equipment performance according to equipment operating procedures 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the liquid manufacturing process	2.1 Deliver raw materials in required quantities and sequence according to recipe specifications, batch and production requirements 2.2 Start up and monitor liquid manufacturing process to confirm specifications are within required limits 2.3 Identify, rectify and report out-of-specification liquid products or process outcomes to maintain process within specifications 2.4 Conduct in process testing 2.5 Transfer liquid mix according to production requirements 2.6 Maintain work area according to workplace cleaning standards 2.7 Conduct process according to safety and environmental requirements 2.8 Contain, remove and report spillages according to workplace procedures 2.9 Complete documentation according to workplace procedures
3. Shut down the liquid manufacturing process	3.1 Confirm workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the liquid manufacturing process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Interpret recipe specifications for loading materials in correct quantities and sequence Confirm equipment timers, product weights and mixing times

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3014 Operate a liquid manufacturing process Release 2	FBPPHM3014 Operate a liquid manufacturing process Release 1	Foundation skills table updated Range of conditions deleted to remove duplication Minor changes to assessment requirements for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3014 Operate a liquid manufacturing process

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has operated at least one liquid manufacturing process, including:

accessed workplace information to confirm production requirements for the liquid manufacturing process

confirmed supply of necessary materials and services to the liquid manufacturing process

selected, fitted and used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the liquid manufacturing process, including:

carried out required area or line clearances

inspected equipment condition to identify signs of wear

confirmed all safety equipment in place and operational

confirmed equipment was clean or sanitised

confirming equipment correctly configured for processing requirements

started, operated, monitored and adjusted a liquid manufacturing process to achieve required outcomes, including:

added and loaded materials in correct quantities and sequences, including monitored automatic ingredient addition and manual addition

supplied flow of materials to and from the liquid manufacturing process

operated process to meet production requirements

conducted in-process control checks to confirm process remained within limits

sampled and tested product for conformance to specifications

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

changed status to 'to be cleaned/ non-sterile'

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the liquid manufacturing process, including:

purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the liquid manufacturing process

stages and changes which occur during liquid manufacturing

types of raw materials used in the liquid manufacturing process

specific gravity and bulk density properties of ingredients used

method and sequence of addition required to achieve required mix characteristics

required characteristics of manufactured solutions, suspensions and emulsions

flow of liquid manufacturing process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of liquid manufacturing equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

purpose and location of sensors and related feedback instrumentation

calibration schedules for scales and related weighing and measuring equipment

corrective actions required where operation falls outside specified parameters

functions and limitations of personal protective equipment and contamination prevention clothing

pre-start check requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor a liquid manufacturing process, including:

inspecting

measuring

testing

flow rates

materials addition sequence

times, temperatures and agitator speeds

spills and leaks during filling

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

materials reconciliation

product labelling

change status to dirty/non-sterile

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

loss of environmental conditions

filter system establishment as appropriate to batch requirements

filter issue trouble shooting

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

Good Manufacturing Practice (GMP) requirements associated with a liquid manufacturing process and related control measures

environmental issues and controls relevant to the liquid manufacturing process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing for a liquid manufacturing process

materials required for the liquid manufacturing process

test equipment

cleaning materials and equipment associated with liquid manufacturing process

record keeping system

specifications:

product and intermediate product specifications, control points and processing parameters

product specifications, control points and processing parameters

workplace documentation relating to liquid manufacturing process and procedures that comply with GMP requirements

information on equipment capacity and operating parameters

sampling schedules and test procedures

cleaning procedures associated with liquid manufacturing process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3015 Operate a tablet coating process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a tablet coating process in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the tablet coating process. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare the tablet coating process for operation	1.1 Confirm tablets, coating materials and equipment are available and meet production requirements 1.2 Select and fit personal protective equipment and contamination prevention clothing according to workplace procedures 1.3 Fit and adjust machine components and attachments according to production requirements and equipment operation and maintenance manual 1.4 Enter processing and operating parameters according to safety and production requirements 1.5 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the tablet coating process	2.1 Start up and monitor tablet coating process to confirm specifications are within required limits 2.2 Identify and report out of limit coated tablet products or processes according to workplace procedures 2.3 Maintain work area according to workplace cleaning standards 2.4 Conduct process according to safety and environmental requirements 2.5 Contain, remove and report spillages according to workplace procedures 2.6 Complete documentation according to workplace procedures
3. Shut down the tablet coating process	3.1 Confirm the workplace procedures for shutting down the process 3.2 Complete end-of-batch procedures according to batch instructions and workplace procedures 3.3 Safely shut down the process 3.4 Complete records according to workplace procedures

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.

Skill	Description
Reading	Identify relevant information from workplace documentation and interpret requirements for the tablet coating process
Writing	Complete workplace documentation using appropriate language and in required format
Numeracy	Confirm type and number of tablets to be coated meet batch requirements Interpret specifications for coating addition rate and drying air temperature and flow
Navigate the world of work	Identify workplace procedures relevant to own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Plan, organise and implement tasks required to achieve production outcomes Use problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Pre-start checks must include:	carrying out required area or line clearances inspecting equipment condition to identify signs of wear confirming all safety equipment is in place and operational confirming that equipment is clean or sanitised confirming that equipment is correctly configured for processing requirements.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3015 Operate a tablet coating process	FDFPH2013A Operate a tablet coating process	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3015 Operate a tablet coating process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has safely operated at least one tablet coating process, including:

accessed workplace information to confirm production requirements for the tablet coating process

confirmed supply of necessary tablets, coating materials and services for the tablet coating process

selected, fitted and correctly used personal protective equipment and contamination prevention clothing

conducted pre-start checks required for the safe operation of the tablet coating process equipment, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

started, operated, monitored and adjusted the tablet coating process to achieve required outcomes

conducted in-process control checks to confirm the process remains within limits

sampled and inspected tablets for conformance to specifications

taken corrective action in response to a non-conformance

followed end-of-batch procedures, including:

line clearance and cleaning

yield calculation

materials reconciliation

product labelling

safely shut down the process according to workplace procedures

cleaned and maintained work area to meet workplace cleaning standards and environmental requirements

completed records according to workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

stages of the tablet coating process, including:

the purpose, methods and outcomes of each stage

control points

quality characteristics to be met by the tablet coating process

stages and changes which occur during tablet coating

effects of tablet coating process on the end product

types of materials used in preparation of coatings and related handling and segregation requirements

flow of the tablet coating process and the effect of outputs on downstream pharmaceutical processes

basic operating principles of equipment, requirements and parameters of tablet coating equipment, including:

main equipment components, operating capacities and applications

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

status and purpose of guards

the purpose and location of sensors and related feedback instrumentation

corrective actions required where operation is outside of specified parameters

functions and the limitations of personal protective equipment and contamination prevention clothing

pre-start checks requirements, including:

carrying out required area or line clearances

inspecting equipment condition to identify signs of wear

confirming all safety equipment is in place and operational

confirming that equipment is clean or sanitised

confirming that equipment is correctly configured for processing requirements

methods used to monitor the tablet coating process, including:

inspecting

measuring

testing

product and process changeover procedures and responsibilities

end-of-batch procedures, including:

calculating yield

material reconciliation

product labelling responsibilities and procedures

requirements of different shutdowns, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

line clearance procedures, including cleaning and sanitation procedures

isolation, lock out and tag out procedures and responsibilities

operating principles of process control, including the relationship between control panels and systems and the physical equipment

Good Manufacturing Practice (GMP) requirements associated with a tablet coating process and related control measures

environmental issues and controls relevant to the tablet coating process, including waste collection and handling procedures

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

tablet coating process equipment

materials required for the tablet coating process, including tablets, coating materials and labels

test equipment

cleaning materials and equipment associated with tablet coating process

record keeping system

specifications:

batch instructions including product specifications, control points and processing parameters

recording requirements and procedures

workplace documentation relating to tablet coating process and procedures that comply with GMP requirements

sampling schedules and test procedures

cleaning procedures associated with tablet coating process.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM3017 Coordinate a label store

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to receive, issue and reconcile labels for pharmaceutical products in a pharmaceutical manufacturing facility.

The unit applies to individuals who apply Good Manufacturing Practice (GMP) and operating principles to the coordination of a label store. Individuals work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Receive labels	1.1 Locate label details required for type of pharmaceutical product 1.2 Confirm the quantity of labels received and reconcile against receival documentation 1.3 Identify and report discrepancies to supervisor
2. Issue and reconcile labels	2.1 Create labels to meet batch requirements 2.2 Issue labels in correct quantities to meet batch requirements 2.3 Receive, reconcile and record labels returned to store according to workplace verification and reconciliation procedures 2.4 Maintain records to meet workplace and legislative requirements 2.5 Coordinate the issue and reconciliation of labels according to workplace requirements

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.

Skill	Description
Reading	Read and identify label information
Writing	Record workplace information using appropriate language and in required format
Numeracy	Verify that label information meets batch type Use label counting equipment
Navigate the world of work	Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role
Interact with others	Report operational and safety information to relevant personnel using required communication method
Get the work done	Issue labels according to batch requirements Solve routine problems according to workplace guidelines and using experience of past solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM3017 Coordinate a label store	FDFPH2007A Coordinate a label store	Updated to meet Standards for Training Packages Changes to performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM3017 Coordinate a label store

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has coordinated at least one label store, including:

followed receival procedures to receive, count and store labels

accessed the production schedule to identify label requirements

tested accuracy of label counting machines and recorded results

verified that label information meets batch type, including setting up and using label counting equipment

removed and accounted for damaged labels, or other non-conforming labels

selected and issued labels to meet batch and documentation requirements

received labels that have been issued and returned from production

conducted reconciliations of labels received and issued including back-up verification

maintained security of label store

maintained a clean and hazard free work area

operated label coding and printing equipment according to workplace procedures

completed records according to workplace requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

system of label control, including purposes and procedures for receiving, issuing and reconciling labels and verifying label management

Good Manufacturing Practice (GMP) requirements and workplace procedures relating to label management

purposes and requirements of security procedures and responsibilities

types of labels received and issued and the significance of codes

consequences of issuing incorrect labels

procedures for setting up, testing and operating label store equipment, including label counting equipment

corrective action required if a discrepancy is identified

workplace procedures and responsibility for recording and reporting information

workplace procedures for label coding and printing equipment.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

label management system and procedures

labels and label counting equipment

label printing equipment and consumables

record keeping systems

specifications:

batch instructions

documentation and workplace procedures about recording requirements

workplace procedures relating to coordinating a label store and label management that comply with GMP requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide a leadership role in the day-to-day monitoring and maintenance of Good Manufacturing Practice (GMP) in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who communicate workplace policies and procedures relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Empower team members to identify GMP requirements	1.1 Ensure personal protective equipment and contamination prevention clothing used by team members is serviceable and fitted correctly according to work health and safety requirements 1.2 Ensure GMP requirements and workplace procedures are available 1.3 Identify and address training needs according to team member's level of responsibility 1.4 Provide training and coaching to support individuals and groups to implement GMP requirements and related workplace procedures 1.5 Demonstrate personal hygiene to others to support implementation of GMP requirements and workplace procedures 1.6 Monitor and control resource allocation according to workplace procedures and GMP requirements 1.7 Ensure GMP control measures used in the work area are identifiable by workers
2. Monitor personal hygiene and conduct of team members	2.1 Ensure personal hygiene of work team meets GMP requirements 2.2 Prepare, use, store and dispose of personal protective equipment and contamination prevention clothing according to GMP requirements and workplace procedures 2.3 Ensure personal movements within workplace comply with area entry and exit procedures
3. Monitor implementation of GMP requirements	3.1 Clearly define, document and follow GMP requirements in work area 3.2 Conduct a root cause analysis (RCA) as part of a cross-functional team and report non-compliance(s) from workplace procedures 3.3 Identify and report GMP non-conformance(s) and signs of unacceptable plant or equipment condition 3.4 Put in place quality approved corrective action or preventative action (CAPA) 3.5 Record information according to workplace reporting procedures and to meet GMP requirements 3.6 Ensure team members maintain work area according to workplace cleaning standards
4. Maintain and facilitate continuous improvement of GMP	4.1 Identify, report and correct processes or conditions which could result in GMP non-conformance according to individual level of responsibility 4.2 Promptly resolve matters relating to GMP or refer them to appropriate personnel 4.3 Monitor effectiveness of CAPA and control measures according to level of responsibility 4.4 Advise others in the work area of GMP matters relevant to their work role 4.5 Maintain workplace records and documents according to workplace procedures and GMP requirements

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.

Skill	Description
Reading	Interpret key information about GMP requirements in workplace procedures
Writing	Prepare GMP training documentation using structure, technical language and format appropriate for purpose and audience
Numeracy	Analyse and interpret numerical performance indicators for workplace reporting related to GMP requirements
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining GMP requirements to team members
Interact with others	Use appropriate vocabulary, including technical language directly relevant to role Report GMP performance to relevant personnel using required communication method
Get the work done	Access and use electronic document management systems

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Personal hygiene must include:	informing team leader or supervisor of any reportable illnesses removal of jewellery, including: rings watches bracelets removal of makeup.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements	FDFPH3001A Monitor and maintain Good Manufacturing Practice procedures	Updated to meet Standards for Training Packages Changes to elements and performance criteria for clarity Code changed to reflect AQF alignment	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4001 Monitor and maintain Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored and maintained Good Manufacturing Practice (GMP) requirements of at least one work team, including:

communicated information on GMP requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback

accessed and used document management systems

demonstrated personal hygiene according to GMP requirements and workplace procedures

monitored recorded data to meet GMP recording requirements according to workplace procedures

documented GMP requirements for a specific work area

provided training and support to others in the work area to implement responsibilities according to GMP requirements and to workplace procedures

determined actions required to respond to GMP non-compliance according to workplace procedures

participated in improvement processes, including investigating actual and potential GMP non-compliance

participated in, or reviewed, practices and procedures to prevent or minimise the likelihood of unacceptable performance.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the role of GMP in preventing contamination, including:

its relationship to legal requirements of pharmaceutical manufacturers

potential implications of non-compliance

GMP requirements, including:

relevant GMP codes of practice

related workplace procedures

organisational structures for implementing these requirements

quality assurance

principles and process of effective communication and consultation

workplace training and coaching system and responsibilities

personal clothing use, storage and disposal requirements and hygiene requirements, including:

making team leader or supervisor aware of reportable illness

removal of jewellery

removal of makeup

personal clothing and footwear requirements for working in and moving between work areas

current technical and process knowledge required to monitor and maintain GMP and participate in investigating GMP non-compliance including:

common microbiological, physical and chemical contaminants

conditions under which types of contamination, including cross-contamination are likely to occur

purpose of equipment calibration

control methods and procedures, including the purpose of control and the consequences if not controlled

recall and traceability procedures relevant to the work area, including:

reconciliation

line clearance

stored versus dedicated

procedures followed to investigate contamination events and performance improvement processes, including:

root cause analysis (RCA)

corrective action or preventive action (CAPA)

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

responding to out-of-specification, or unacceptable, performance and outcomes

procedures for identifying and isolating, or quarantining, materials or products of unacceptable quality

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information

workplace cleaning standards and responsibilities relating to own work, including:

waste collection

recycling, safe handling and disposal for different types of waste

safe handling and disposal of hazardous waste.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment and contamination prevention clothing

document management system

specifications:

GMP requirements

workplace cleaning standards

workplace reporting procedures

workplace procedures related to GMP

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to develop, review and communicate workplace operations documentation to support Good Manufacturing Practice (GMP) in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who manage and maintain documentation relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review and draft workplace documentation to meet GMP requirements	1.1 Identify workplace documentation requiring development or review according to workplace documentation management process and GMP requirements 1.2 Initiate documentation changes according to change control process 1.3 Review workplace documentation in consultation with relevant stakeholders to support GMP 1.4 Draft workplace documentation in consultation with relevant stakeholders to support GMP 1.5 Ensure workplace documentation explains complex information in a simple and clear manner
2. Finalise workplace documentation to meet GMP requirements	2.1 Complete final version of documentation according to documentation management process 2.2 Submit final version of documentation for approval according to change control 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.

Skill	Description
Reading	Interpret key information in GMP requirements and workplace procedures Review completed workplace documentation to ensure that GMP requirements are met
Writing	Prepare training documentation using structure, technical language and format appropriate for purpose and audience
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining workplace documentation to team members Use appropriate vocabulary, including technical language directly relevant to role
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements	FDFPH4001A Prepare and review workplace documentation to support Good Manufacturing Practice	Updated to meet Standards for Training Packages Change to unit title Changes to element 2 and its performance criteria to remove the identification of training requirements	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4002 Prepare and review workplace documentation to support Good Manufacturing Practice requirements

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has reviewed and developed workplace documentation to support the Good Manufacturing Practice (GMP) requirement of at least one workplace, including:

identified workplace documentation requiring development or review using workplace documentation management process

reviewed and developed workplace documentation, suitable for purpose and audience, including:

ensuring compliance with workplace procedures and GMP requirements

reporting improvements

reviewing and updating existing documentation

developing new documentation

applying documentation control procedures when submitting or amending documents

accessed and used document management systems

consulted with relevant stakeholders in the preparation and review process and ensured changes are effectively communicated

communicated information on documentation requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace procedures and GMP requirements

types of documentation requiring development or review, including:

procedures

instructions

records

situations requiring documentation development or review, including:

general review

process change

inspection findings

deviations

procedures and responsibilities for developing and altering documents, including:

version control

good documentation design and the use of templates

an understanding of system security and access levels

controls systems, including individual roles and responsibilities

document authorisation requirements and responsibilities of signatories

systems for recording and storing data and authorised levels of access to electronic systems

use of documentation, including documents that can be used as evidence during audit processes

requirements for completion of workplace documentation.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

document management system

specifications:

information about GMP requirements

workplace procedures related to GMP.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4003 Facilitate contamination control

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify and implement contamination control measures in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of Good Manufacturing Practice (GMP) requirements who are responsible for overseeing the implementation of contamination control programs within pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Review contamination risks and related control measures to meet GMP requirements	1.1 Identify hazards that could present contamination risks by type, origin and product association 1.2 Review hazards and risk control measures to confirm they meet GMP requirements 1.3 Conduct risk assessment according to GMP requirements and workplace procedures 1.4 Confirm control measures
2. Implement procedures used to control risk of cross contamination	2.1 Identify effective barriers and control systems to minimise risk of contamination according to GMP requirements and workplace procedures 2.2 Conduct in-process and environmental monitoring according to GMP requirements and workplace procedures 2.3 Validate cleaning processes according to workplace procedures 2.4 Confirm line clearance procedures 2.5 Ensure personal hygiene and conduct of personnel in work area meets GMP requirements 2.6 Ensure operators have the skills and knowledge required to apply contamination control measures

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.

Skill	Description
Reading	Interpret key information from in-process and environmental monitoring test results Interpret key information about GMP requirements in workplace procedures relevant to facilitating contamination control
Writing	Record contamination information in document management systems
Oral communication	Use appropriate language and communication skills to ensure that contamination management procedures are understood and implemented
Numeracy	Monitor data to determine instances of contamination according to GMP requirements

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4003 Facilitate contamination control Release 2	FBPPHM4003 Facilitate contamination control Release 1	Foundation skills table updated Minor changes to performance evidence and knowledge evidence for clarity	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4003 Facilitate contamination control

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 5.0.
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has facilitated contamination control in at least one process, including:

identified and investigated occurrences that could present contamination hazards and risks by:

type

origin

product association

confirmed contamination control measures, including:

critical limits

monitoring and recording requirements

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to contamination control

used document management systems to:

access and review documents including the Contamination Control Strategy

monitor and record data according to GMP requirements

ensure procedures are understood and implemented

reviewed workplace documents to determine contamination control measures, including:

equipment drawings

piping and instrumentation diagrams

process flow charting

monitored gowning, cleaning, access and refresher training according to workplace procedures

provided training and support to others in work area to implement contamination control according to GMP requirements and workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

types of contamination, including:

microbiological

chemical

physical

product cross-contamination

microbiological limits as per GMP Guide, monitoring methods and reporting and recording formats and requirements

non-viable particle limits as per GMP Guide, monitoring methods and reporting and recording formats and requirements

line clearance procedures, roles and responsibilities

personal hygiene and clothing requirements, including:

informing team leader or supervisor of reportable illness

removal of jewellery

removal of makeup

personal clothing use, storage and disposal

personal clothing and footwear requirements for working in and moving between work areas

decontamination

laundering requirements

GMP requirements and workplace procedures relevant to contamination control

environmental issues and workplace controls relevant to contamination control, including:

the principles of workflow design to minimise risk of contamination

ventilation system requirements

production facility segregation requirements

storage requirements of raw materials prior to their use in manufacture

time limits and conditions for storing finished products prior to packaging

requirements relevant to product range

workplace cleaning standards and responsibilities, including:

types of cleaning agents and what they do

waste collection

recycling, safe handling and disposal of different types of waste

safe handling and disposal of hazardous waste

requirements for completion of workplace documentation

active air samplers and particle counters used in environmental monitoring cleanrooms.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

document management system

equipment drawings, piping and instrumentation diagrams and process flow charts

specifications:

recording requirements and procedures

workplace procedures related to contamination control

GMP requirements related to contamination control

workplace cleaning procedures

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4004 Participate in change control procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in planning and implementing change control procedures to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who contribute to the development of defined change management programs and procedures relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in planning change	1.1 Interpret change proposal to identify impact of change on the workplace 1.2 Interpret workplace procedures and GMP requirements for managing change 1.3 Conduct risk assessment for change implementation in the workplace 1.4 Undertake planning of change management 1.5 Identify workplace procedures affected by change management plan and allocate responsibilities for review 1.6 Identify training needs arising from change and determine delivery methods and responsibilities 1.7 Apply authorisation requirements according to workplace change control procedures 1.8 Finalise change management plan according to workplace procedures and GMP requirements
2. Participate in implementing change	2.1 Communicate change to all affected personnel 2.2 Implement training to support affected individuals and groups according to workplace procedures 2.3 Revise workplace procedures to reflect change requirements 2.4 Monitor and evaluate change according to workplace change control procedures 2.5 Implement adjustments to change according to workplace change control procedures 2.6 Maintain workplace records and documents according to workplace change control procedures and GMP requirements

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.

Skill	Description
Reading	Interpret key information in change proposal and workplace change control procedures Interpret key information in GMP requirements and workplace procedures relevant to change control
Writing	Document change management plan in required workplace format
Oral Communication	Demonstrate two-way communication including active listening and questioning skills when explaining change management plan to team members Use appropriate vocabulary, including technical language directly relevant to role
Interact with others	Use appropriate techniques negotiation and conflict resolution techniques
Get the work done	Access and use electronic document management system

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4004 Participate in change control procedures	FDFPH4004A Participate in change control procedures	Updated to meet Standards for Training Packages Changes to performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4004 Participate in change control procedures

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has participated in change control procedures in at least one pharmaceutical manufacturing facility, including:

identified situations requiring change control according to change proposal

participated in developing a change management plan

led the implementation of change in a work area

communicated information on change requirements to others in the work area, including demonstrating:

two-way communication

active listening

responses to feedback

accessed and used document management systems

implemented training to support others in the work area to implement responsibilities according to change management plan

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to change control

documented change according to GMP requirements and workplace change control procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

principles of risk management and related procedures

documentary evidence required to support change requests

workplace change control procedures, including:

evaluation criteria

change classification

authorisation requirements

document control

roles and responsibilities

workplace training systems and responsibilities

GMP requirements and workplace procedures relevant to change control

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

change proposal

document management system

specifications:

workplace change control procedures

workplace documentation relating to change control procedures

GMP requirements related to change control

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to use qualification and validation processes to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who participate in validation process relevant to pharmaceutical manufacturing operations as part of a multi-disciplinary team and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in qualification processes for facilities, systems or equipment	1.1 Identify procedures for developing and implementing qualification processes 1.2 Develop and review qualification processes and documentation according to workplace procedures 1.3 Implement qualification process training needs
2. Participate in validation processes for facilities, systems or equipment	2.1 Identify validation requirements according to workplace procedures and GMP requirements 2.2 Follow validation protocol to support validation activities in the work area 2.3 Evaluate and document deviations and exceptions from protocol 2.4 Maintain workplace records and documents according to workplace procedures and GMP requirements

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.

Skill	Description
Reading	Interpret key information in GMP requirements and workplace procedures relevant to qualification and validation processes
Writing	Create qualification procedures and validation reports using relevant technical terminology and format to suit regulatory requirements
Oral Communication	Demonstrate two-way communication, including active listening and confirming instructions, when explaining qualification processes to team members Use appropriate vocabulary, including technical language to explain processes
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes	FDFPH4005A Participate in validation processes	Updated to meet Standards for Training Packages Changes to the unit title and performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4005 Participate in validation of pharmaceutical manufacturing processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has participated in the validation processes of at least one workplace, including:

identified procedures for developing and implementing qualification processes for a:

design qualification

installation qualification

operational qualification, and

performance qualification

applied principles of risk management to identify critical facilities, systems and equipment

communicated information on qualification process requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback

implemented training to support others in the work area to implement responsibilities according to qualification process requirements

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to qualification and validation requirements

managed the impact of qualification and validation procedures on:

related processes

work areas

personnel

developed workplace procedures to support qualification and validation according to GMP requirements and workplace procedures

documented qualification and validation processes according to GMP requirements and workplace procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the procedures for developing and implementing qualification processes

types of qualification processes, including:

design

installation

operational

performance

validation objectives and procedures, including:

prospective validation

concurrent validation

re-validation

circumstances that justify not undertaking a validation process prior to commencing production

procedure updates and sampling requirements

workplace training systems and responsibilities

GMP requirements and workplace procedures relevant to qualification and validation processes

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

qualification and validation process documentation

specifications:

workplace procedures relating to validation

GMP requirements related to validation

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPHM4006 Respond to non-conformance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to identify and respond to non-conformance and review processes to minimise risk of recurrence to meet Good Manufacturing Practice (GMP) requirements in a pharmaceutical manufacturing facility.

The unit applies to individuals with specialised skills and knowledge of GMP requirements who respond to non-conformance relevant to pharmaceutical manufacturing operations and have responsibility for the output of others. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Pharmaceutical (PHM)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify non-conformance	1.1 Interpret workplace procedures and documentation relevant to non-conformance 1.2 Identify nature of non-conformance 1.3 Follow non-conformance corrective and preventive action (CAPA) according to GMP requirements and workplace procedures
2. Identify causes of non-conformance	2.1 Investigate possible causes of non-conformance 2.2 Conduct root cause analysis (RCA) to determine cause of non-conformance 2.3 Conduct non-conformance risk assessment on current and previous material according to workplace procedures
3. Review processes to minimise risk of recurrence	3.1 Assess and select solutions to eliminate or minimise the risk of recurrence 3.2 Develop an implementation plan for risk minimisation solutions 3.3 Conduct CAPA effectiveness checks according to GMP requirements and workplace procedures 3.4 Establish consultative mechanisms and communicate implementation plan to support continuous improvement according to GMP requirements and workplace procedures

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.

Skill	Description
Reading	Interpret key information in workplace documentation and CAPA relevant to non-conformance Interpret key information in GMP requirements and workplace procedures relevant to non-conformance
Writing	Prepare RCA documentation
Oral Communication	Demonstrate two-way communication including active listening and confirming instructions when explaining implementation plan to team members Use appropriate vocabulary, including technical language, to explain requirements
Get the work done	Access and use electronic document management systems

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPHM4006 Respond to non-conformance	FDFPH4006A Respond to non-conformance	Updated to meet Standards for Training Packages Changes to performance criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPHM4006 Respond to non-conformance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all the elements and performance criteria of this unit.

There must be evidence that the individual has responded to at least one non-conformance, including:

identified workplace procedures and documentation relating to non-conformance

interpreted Good Manufacturing Practice (GMP) requirements and workplace procedures related to non-conformance

identified workplace non-conformance change management procedures and responsibilities, including:

corrective and preventive actions (CAPA)

investigating possible causes of non-conformance

root cause analysis (RCA)

risk assessment

repeat incident

isolated incident

impact assessment

recording requirements

reviewed responses to previous incidents to assess effectiveness and developed recommendations on appropriate workplace procedures

communicated implementation plan requirements to others in the work area, including demonstrating:

two-way communication

active listening

constructive responses to feedback.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace non-conformance change management procedures and responsibilities, including:

CAPA

investigating possible causes of non-conformance

RCA

risk assessment

repeat incident

isolated incident

impact assessment

recording requirements

the provisions of the Therapeutic Goods Act relating to identifying non-conformance, including customer complaints, product recalls and auditing

consultation and communication methods used to communicate implementation plan requirements to others in the work area, including demonstrating:

two-way communication

active listening

providing constructive responses to feedback

GMP requirements and workplace procedures relevant to responding to non-conformance

documentation systems and procedures, including:

record keeping to meet both company and legal requirements

processes for developing or reviewing workplace procedures

document control systems used in the workplace

responsibilities for reporting and recording information.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a pharmaceutical manufacturing workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace procedures and documentation relating to non-conformance

specifications:

CAPA documentation

workplace procedures relating to responding to non-conformance

GMP requirements related to responding to non-conformance

provisions of the Therapeutic Goods Act relating to identifying non-conformance

relationships:

team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL2001 Participate in work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to work effectively with others in structured teams and informal work groups to complete work activities.

This unit applies to individuals who work under general supervision and whose role includes identifying and providing solutions to a limited range of predictable problems.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify team objectives	1.1 Identify and agree team tasks, responsibilities and performance measures 1.2 Discuss and agree tasks required to achieve goals and performance standards with the team
2. Participate in planning work activity	2.1 Negotiate personal work tasks and roles to ensure team goals and performance standards are met 2.2 Provide information to contribute to planning work group activities 2.3 Assess personal skills to identify match with team skill needs 2.4 Plan personal workload to meet team goals and performance standards
3. Complete work tasks to meet team requirements	3.1 Undertake work to achieve team goals and performance standards 3.2 Ensure communication between team members and with other work areas is appropriate and timely 3.3 Make timely requests for assistance as required to meet team goals and performance standards 3.4 Provide assistance to other team members to achieve team goals and performance standards

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.

Skill	Description
Oral communication	Uses clear language, concepts, tone and pace appropriate for the audience and purpose Responds to clear requests and contributes to workgroup discussions, when asking and responding to relevant questions as appropriate
Get the work done	Plans and implements routine tasks and workload making limited decisions on sequencing, timing and collaboration, and seeks assistance in setting priorities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL2001 Participate in work teams and groups	FDFPPL2001A Participate in work teams and groups	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL2001 Participate in work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively participated in work teams or groups of at least three people, on a minimum of two different occasions, including:

actively participating in discussion about identifying team goals and expectations

planning work to maximise outcomes for team

applying communication skills to engage with other participants

participating in and supporting the achievement of team goals.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

how to plan work to maximise outcomes for team

appropriate communication skills to engage with other participants

procedures for establishing team goals and performance standards

methods used to measure achievement of personal and team goals

team goals and personal role to achieving work outcomes

common group communication processes, including:

basic negotiation skills

conflict resolution

giving and receiving feedback

importance of team goals and expectations and personal role within the team

oral communication skills and language, including:

questioning

active listening

asking for clarification

seeking advice from supervisor

working in a culturally diverse workforce.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace arrangements for establishing company, workplace and team goals

relationships:

opportunities to participate in team processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3001 Support and mentor individuals and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to model appropriate work practices, provide feedback to groups and individuals, and facilitate group processes.

This unit applies to individuals who work under broad direction and take responsibility for their own work and may have some formal responsibility for managing others. This includes working in a range of known contexts and completing routine activities.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Support others in the work area	1.1 Mentor individuals to meet work requirements according to workplace procedures 1.2 Compare individual work performance against expected workplace standards 1.3 Ensure performance is monitored and appropriate action is taken according to workplace procedures 1.4 Provide feedback to individual on performance according to workplace procedures
2. Facilitate group processes	2.1 Determine purpose of group process and plan group involvement 2.2 Gather information and develop a proposed process outcome through discussions with the group 2.3 Engage the members of the group to ensure decisions are made and agreed according to workplace procedures 2.4 Record the agreed outcomes and implement process in a timely manner

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.

Skill	Description
Writing	Accurately records and completes organisational documents using clear language and correct spelling, grammar and terminology
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Interact with others	Uses a range of strategies to establish a sense of connection and build rapport with co-workers Cooperates with others and contributes to the improvement of work practices
Get the work done	Contributes to continuous improvement of current work practices by applying basic principles of analysis Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Addresses less predictable problems and initiates standard procedures in response, applying problem-solving processes in determining solutions Accepts responsibility and ownership for the task and makes decisions on completion parameters and the need for coordination with others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3001 Support and mentor individuals and groups	FDFPPL3003A Support and mentor individuals and groups	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL3001 Support and mentor individuals and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has supported and mentored one individual on at least one occasion and a group on at least one other occasion, including:

modelling behaviour and performance consistent with company policy and procedures

supporting others in their behaviour and performance

providing feedback on performance and taking appropriate action

planning and organising group activities to engage participation

determining, recording and implementing clear group process outcomes.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

company policies and procedures as they apply to the work area

regulations and legislative requirements, including:

sexual discrimination

harassment and bullying

equal employment opportunity

anti-discrimination

racial vilification

work health and safety

food safety

environmental management

industry awards and workplace agreements to develop an awareness of the main issues covered as they affect day-to-day work arrangements

techniques for structuring and explaining work-related information to meet the needs of people in the work area

interpersonal skills, including appropriate questioning, listening and feedback techniques

workplace arrangements for training/assessment and related responsibilities

boundaries of responsibility and related procedures for feedback, counselling and disciplinary procedures

formal arrangements and responsibilities for consulting others relating to work role

meeting procedures and recording requirements as relevant in the workplace

basic group process facilitation procedures, including:

planning group processes

identifying the purpose

confirming the appropriate attendance

decision making

documenting basic group processes

communications skills relevant to working with individuals and groups.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

systems and programs in the workplace to support development and mentoring of others

relevant resources to support mentoring role and responsibilities

specifications:

regulatory, licensing, and legislative requirements

industrial awards and agreements

workplace policies, codes of practice and procedures

workplace systems and procedures for consultation, feedback, counselling and discipline

information systems, including recording and retrieval systems

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3002 Establish compliance requirements for work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to establish compliance requirements that apply to work operations in a production environment where the experienced operator or supervisor is responsible for ensuring compliance requirements are identified for work operations in their area of responsibility.

This unit applies to individuals who would typically work under direction and is required to operate within established compliance procedures in relations to health and safety, food safety, feed safety or environmental management.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify compliance requirements	1.1 Review existing operating procedures and specifications to identify compliance requirements 1.2 Make enquiries within the workplace to identify compliance requirements according to workplace procedures 1.3 Access information from external organisations and regulatory authorities to determine compliance requirements 1.4 Assess the purpose and scope of compliance requirement and impact on work to be performed
2. Establish compliance arrangements in work area	2.1 Confirm and communicate compliance requirements to other staff in work area according to workplace procedures 2.2 Source briefings, training and other support from internal and external support staff to ensure compliance is understood 2.3 Identify procedures for achieving and monitoring compliance in own work area 2.4 Identify procedures to be followed for non-compliance events

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.

Skill	Description
Reading	Reads and interprets procedures, specifications and other documentation from a variety of sources and consolidates information to determine requirements
Writing	Accurately records and completes organisational documents using clear language and correct spelling, grammar and terminology
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Navigate the world of work	Ensures an up-to-date understanding of legislative requirements
Get the work done	Contributes to continuous improvement of current work practices by applying basic principles of analysis Takes responsibility for planning, sequencing, and prioritising tasks and workload for efficiency and effective outcomes Addresses problems and initiates standard procedures in response, applying problem-solving processes to determine effective solutions Accepts responsibility and ownership for the task and makes decisions on completion parameters and the need for coordination with others

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3002 Establish compliance requirements for work area	FDFPPL3006A Establish compliance requirements for work area	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL3002 Establish compliance requirements for work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has established compliance requirements for work areas on at least one occasion, including:

investigating and identifying compliance requirements and procedures for own work area

assessing workplace procedures against compliance requirements to determine gaps

sourcing information and training to assist in establishing an effective compliance framework in work area

determining the work procedures required to follow, observe and respond to compliance issues.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

operating procedures, specifications and other workplace information

information required for compliance for own work area

communication skills to obtain and share information

requirements for establishing and monitoring procedures

documenting compliance outcomes

effect of work procedures on compliance factors in the work area

purpose and intent of compliance in the workplace

compliance policies and requirements relevant to own work area, including:

work health and safety

food safety

feed safety

environmental management

data assessment methods relevant to monitoring compliance of own work area

internal and external support personnel as sources for compliance requirements

procedures to follow for non-compliance events

consequences of non-compliance in the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

information systems and data collection technology

workplace/personnel access to collect data and observe compliance

specifications:

workplace program documentation

compliance procedures and standards as applied in the workplace

relevant legislation, industry standards and codes of practice.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3003 Participate in improvement processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to participate in performance improvement processes that involve systematic analysis of performance to identify and propose opportunities for improvement.

The unit applies to individuals who work under broad direction and have scope to investigate and participate in improvement processes, where structured analysis and investigation is required.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify opportunities for improvement	1.1 Identify barriers to good practice or optimal performance 1.2 Define scope of issue or problem to be addressed
2. Identify information requirements	2.1 Identify data required to investigate improvement opportunity 2.2 Select appropriate data collection methods 2.3 Identify additional resources available to support investigation
3. Analyse the issue or problem	3.1 Select and apply techniques required to investigate nature of issue or problem 3.2 Assess the detail of the issue or problem 3.3 Identify and appraise possible causes 3.4 Determine and assess options for improvement
4. Recommend options for improvement	4.1 Consolidate and clarify preferred options 4.2 Present recommendations in formats appropriate to the issue and the audience 4.3 Ensure recommendations are consistent with data collected and analyses
5. Participate in implementing improvement proposals	5.1 Support improvement trials 5.2 Evaluate and refine improvement proposals against organisational objectives 5.3 Contribute to the development of new operating procedures or processes 5.4 Implement and communicate operating procedures or processes to reflect improved practices 5.5 Monitor improvement in performance

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.

Skill	Description
Oral communication	Use clear language and concepts, and tone and pace, appropriate for the audience and purpose when discussing and communicating improvements
Get the work done	Respond to predictable routine problems and implement standard or logical solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3003 Participate in improvement processes	FDFPPL3001A Participate in improvement processes	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3003 Participate in improvement processes

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has actively participated in processes to improve work outcomes on at least two different occasions, including:

planning investigation and data collection methods

developing objectives and parameters for investigation

collecting and analysing data and evidence to test ideas

presenting improvement plans with evidence to support rationale

implementing and monitoring improvement processes

ensuring improvement plans reflect overall organisational objectives.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

objectives to be addressed by improvement proposals, including quality, work health and safety, environmental management, cost, efficiency and job satisfaction

the context in which improvement occurs, including capital expenditure and labour budgets, equipment capacity and production targets

workplace improvement processes

data collection and analysis techniques appropriate to the nature of the improvement opportunity and the workplace

communication techniques to support data collection, consultation and teamwork required to participate in improvement processes

problem solving strategies

resources required to support investigation, including:

internal and external resources

negotiating access to resources

identifying expertise

recognising improvement requirements in team members

the importance of providing and gaining feedback

issues that may occur in a culturally diverse workforce.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

information storage and retrieval systems

specifications:

relevant technical information and personnel resources

relevant workplace documentation

relationships (internal and/or external):

opportunities to interact with others.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3004 Lead work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to plan to achieve work requirements, secure resources and monitor the outputs of a work team or group.

The unit applies to individuals who have responsibility for overseeing a team or group in a leadership role.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Negotiate and communicate team objectives	1.1 Discuss and agree on goals, tasks and responsibilities with team 1.2 Discuss and agree on performance, standards and measures expected of team
2. Plan the work activity	2.1 Assign individual roles and responsibilities of team members according to workplace procedures 2.2 Allocate work roles taking into account team goals and skills, and expertise of each team member 2.3 Identify and secure resources required to achieve work outcomes according to workplace procedures 2.4 Identify and address development needs of team members
3. Monitor team work to achieve required outcomes	3.1 Monitor work progress against timelines and performance measures 3.2 Keep team members informed of progress towards achieving team performance indicators 3.3 Identify potential barriers to achieving team goals and take corrective action 3.4 Identify, investigate and report team performance variances 3.5 Encourage team members to actively contribute to team growth and development 3.6 Follow workplace information systems and procedures to record and report on team performance

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.

Skill	Description
Writing	Accurately record and complete organisational document using clear language and correct spelling, grammar and terminology
Oral communication	Clearly explain information using language, tone and pace appropriate to audience
Navigate the world of work	Contribute to continuous improvement of current work practices by applying basic principles of analysis

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3004 Lead work teams and groups	FDFPPL3004A Lead work teams and groups	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3004 Lead work teams and groups

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively led a work team work team or group, of at least three workers, on at least one occasion, including:

ensuring all team members understand and agree to team goals and expectations and their personal responsibilities

planning a team activity to take into account team goals, timelines, individual capabilities and resources

monitoring outcomes against timelines and communicating progress with team members

applying effective interpersonal communication skills to engage and support team members

supporting positive outcomes for the individuals and team.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

facilitation techniques and communication skills to support the active engagement and participation of team members in team processes, including:

representation or avocation for the team members or work group

individuals with cultural and diverse backgrounds

negotiation skills

giving and receiving feedback

basic performance management

work procedures relevant to team tasks and related workplace health and safety, food safety, quality and environmental management issues, hazards and control measures

workplace planning and performance measurement systems and processes

methods used to measure achievement of individual and team goals

resource allocation systems used in the workplace as appropriate to secure relevant resources required by the team or group

methods used to assess team members capabilities, skills and knowledge for the allocation of work

competency requirements of work functions, including special work conditions covered by licensing or certification

duty of care when allocating work roles and responsibilities

workplace competency identification and training arrangements

the structure and development of work teams

workplace recording and reporting system and responsibilities.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

sample resource management and allocation systems

relationships:

opportunities to work with a team.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3005 Participate in an audit process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required for individuals to participate in auditing, where it occurs in an area that the person is not directly responsible for and where they are required to follow a formal, structured process. It is designed to support participation in auditing a range of programs designed to identify hazards, assess risk and implement control measures.

At this level, the person would typically work under direction and may be required to operate within established audit procedures. Participation implies that the person can participate in all stages of an audit but is not responsible for negotiating audit scope, allocating audit tasks to others or reporting on audit outcomes.

All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Participate in planning an audit	1.1 Establish roles and responsibilities for participating in audit 1.2 Determine the purpose and scope of the audit 1.3 Identify and locate information and resources required for audit
2. Participate in conducting an audit	2.1 Collect information that is adequate, representative and meets audit requirements 2.2 Analyse information to assess adequacy of performance against program 2.3 Review program records to compare with the audit compliance requirements 2.4 Observe compliance with the program in the workplace 2.5 Identify areas requiring corrective action
3. Follow up audit outcomes and prepare action plans	3.1 Assess audit outcomes that present a risk to the program objectives 3.2 Develop a corrective action plan to address the audit outcomes 3.3 Prepare adjustments to work activities to address action plan 3.4 Communicate the results of the audit and required adjustments to appropriate personnel

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.

Skill	Description
Reading	Read, interpret and consolidate information from briefing notes and other data, and compare against defined criteria and requirements
Writing	Accurately record and complete organisational documents using clear language and correct spelling, grammar and terminology
Oral communication	Clearly explain detailed information using language, tone and pace appropriate to audience
Get the work done	Contribute to continuous improvement of current work practices by applying basic principles of analysis

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3005 Participate in an audit process	FDFPPL3005A Participate in an audit process	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarity intent Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3005 Participate in an audit process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has participated in an audit process on at least one occasion, including:

collecting, assessing and providing information as required by the audit process

acting on risk identified in the audit process

following up on audit outcomes by developing action plans

communicating outcomes to work personnel.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

requirements and procedures for participating in an audit

the purpose and scope of an audit, including the stages involved in the audit process

roles and responsibilities of individuals involved in an audit process

types of information required for a range of audit situations, including:

health and safety in the workplace

quality

environmental

techniques for collecting information, including options, relevance and strengths and weaknesses of each method to ensure data is adequate and representative

data analysis methods relevant to the audit process

communication skills and techniques appropriate to the workplace to inform other personnel of audit outcomes and modified work practices

technical knowledge relevant to the program being audited in order to:

verify compliance

assess adequacy of control measures

relevance to industry standards

purpose and responsibilities for maintaining records

process to transition audit deficiencies into corrective action plans.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace to collect data and observe compliance

resources, equipment and materials:

workplace program documentation

information systems and data collection technology

specifications:

audit procedures and standards as applied in the workplace

relevant legislation, industry standards and codes of practice.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL3006 Report on workplace performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to collate and maintain workplace records to enable the monitoring and reporting of workplace performance.

The unit applies to individuals who work as team leaders with responsibility for monitoring and reporting on performance of a work area or section. This includes working in a range of known contexts and completing routine activities.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish recording and reporting requirements	1.1 Identify the purpose of recording performance-related information 1.2 Confirm recording and reporting responsibilities with supervisor 1.3 Identify recording and reporting systems and formats
2. Maintain workplace information	2.1 Ensure records are complete, timely and accurate 2.2 Record performance information in required format to meet workplace reporting requirements 2.3 Identify and correct or notify errors or discrepancies in recording to appropriate personnel 2.4 Identify, investigate and report variances according to workplace procedure 2.5 Assess, prioritise and address requests for information to meet required timelines
3. Maintain security of workplace information	3.1 Confirm levels of access and authority according to workplace security requirements 3.2 Maintain security of workplace records and reports in accordance with security access level 3.3 Identify and report security breaches to appropriate personnel

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.

Skill	Description
Writing	Accurately record and complete organisational documentation using clear language, correct spelling, grammar and terminology
Oral communication	Effectively participate in verbal exchanges using collaborative and inclusive techniques including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Get the work done	Understand roles and responsibilities for tasks and make basic decisions on work completion parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL3006 Report on workplace performance	FDFPPL3002A Report on workplace performance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL3006 Report on workplace performance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has reported on workplace performance on at least one occasion, including:

confirming the reporting and recording systems and procedures for a specific work area

recording information on work performance in accordance with reporting procedures

reporting variances and inconsistencies

maintaining security of work documentation.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and responsibilities for the information records and reports to be maintained or produced, including accuracy levels and timelines

types of information to be recorded, including but not limited to:

timesheets

log sheets

recipes/specifications

operating procedures

production statistics

downtime

labour

materials usage levels

techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

likely causes of variation and related reporting responsibilities

information system access levels and codes, such as levels within software

effective communication strategies relevant to reporting role

relevant regulatory and licensing, legislative requirements, industrial awards and agreements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

performance data

recording/reporting formats and systems

specifications:

workplace policies, codes of practice and procedures

relevant information on licensing, legislation and industrial awards and agreements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4001 Manage people in the work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to manage performance issues of people in the work area.

This unit applies to individuals with managerial responsibility for other people in a work area. It includes an understanding of different levels of response to performance issues, including formal procedures.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPPPL3001 Support and mentor individuals and groups

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Provide information on performance expectations	1.1 Ensure workplace policies and procedures are current, accessible and in formats appropriate to the audience 1.2 Ensure performance-related information is current, accessible and in formats appropriate to the audience 1.3 Communicate work expectations, plans and objectives to team members
2. Provide coaching and support	2.1 Demonstrate appropriate work behaviours and procedures to individuals and groups 2.2 Identify skill development needs of individuals or groups according to workplace procedures according to workplace training need analysis practices 2.3 Provide targeted skill development support to improve individual or group performance 2.4 Encourage, value and reward positive performance according to workplace procedures
3. Manage performance issues	3.1 Identify signs of performance variation outside of that expected according to workplace objectives and targets 3.2 Investigate reasons for performance variance according to workplace procedures 3.3 Identify and implement appropriate responsive action to variances in performance 3.4 Establish process for monitoring performance improvement according to workplace procedures

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.

Skill	Description
Reading	Analyses complex documentation from a variety of sources and consolidates information relating to performance policies and measures to determine requirements
Writing	Documents outcomes and discussions using industry relevant terminology Accurately records and completes performance-related organisational documents using clear language, correct spelling, grammar and terminology
Numeracy	Performs mathematical calculations to analyse performance data to inform performance outcomes
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information on performance
Get the work done	Contributes to continuous improvement of current work practices by applying basic principles of analytical and lateral thinking Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Responds to problems requiring resolution, drawing on past experiences of performance measures
Interact with others	Recognises when personal values and beliefs impact on work group activities and performance, and implements strategies to moderate the effect Collaborates with others sharing information to build strong work groups, and manages behaviours that are not conducive to a productive environment

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4001 Manage people in the work area	FDFPPL4001A Manage people in the work area	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL4001 Manage people in the work area

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed performance issues of people in the work area on at least two separate occasions, including:

determining performance expectations and communicating effectively with individuals in the workplace

identifying performance variances and collecting relevant information

providing coaching and support to team members according to needs determined by performance outcomes

monitoring performance and addressing performance issues according to organisational guidelines.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

negotiation and problem-solving skills for managing people in the workplace

workplace feedback and performance management systems and responsibilities, including:

personal levels of authority

performance counselling

disciplinary procedures

company policies, procedures and related communication systems

effect of personal style and behaviour on others in the work area and the importance of establishing effective relationships with people in the work area

performance expectations and related communication systems/processes

signs of different levels of performance, including:

performance indicators and measures

assessment strategies for performance

patterns and behaviour that lead to poor performance

patterns and behaviour that leads to exceptional performance

options and strategies to address performance issues, including:

rewards

disciplinary actions

systematic approaches for structuring a discussion on poor performance, including:

clear statement of the problem

explanation of why it is a problem

action or change required

follow up action

workplace and legal requirements to document performance and behavioural issues, including:

legal processes

how reported information may be used

industrial awards and workplace agreements on employee rights and responsibilities related to work performance and the relationship between the award and site agreements

communication skills to consult and communicate with relevant personnel

records and recording systems and requirements for managing people in the workplace

principles of motivation and effective teamwork.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

workplace information recording systems, requirements and procedures

specifications:

workplace policies and procedures

relevant industrial awards and agreements

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4002 Plan and coordinate production equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan and coordinate maintenance activities for production equipment.

This unit applies to individuals who take responsibility for their own work and coordinate and oversee employees responsible for the maintenance of production equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify maintenance requirements according to workplace procedures	1.1 Determine the approach for maintaining production equipment 1.2 Source and assess advice on equipment maintenance requirements according to manufacturers’ specifications 1.3 Assess and prioritise special maintenance requirements
2. Plan maintenance according to workplace procedures	2.1 Identify and secure resources required to carry out maintenance 2.2 Develop a maintenance schedule to provide reliable equipment performance with minimal disruption to production 2.3 Ensure the maintenance schedule takes account of production schedules, equipment capability, special maintenance requirements, efficient resource utilisation, workplace health and safety requirements, and workplace environmental guidelines 2.4 Record the maintenance schedule in the appropriate workplace format 2.5 Define and communicate responsibilities for implementing the maintenance schedule 2.6 Consult personnel affected by the maintenance program and advise of maintenance process
3. Monitor implementation of the maintenance schedule according to workplace procedures	3.1 Monitor progress of maintenance to identify variance to schedule 3.2 Identify, assess and address unplanned events that could affect the schedule 3.3 Identify and communicate potential failure to meet maintenance deadlines to relevant personnel in a timely manner
4. Contribute to the improvement of equipment reliability	4.1 Review equipment performance information to identify patterns or trends 4.2 Identify factors that affect equipment reliability 4.3 Consult production and maintenance personnel to identify opportunities to improve equipment reliability 4.4 Take action to improve equipment reliability 4.5 Review the maintenance schedule and related programs and procedures to reflect improvements

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.

Skill	Description
Reading	Reads and interprets manuals, specifications, and other documentation from a variety of sources and consolidates information to determine maintenance requirements Analyses and consolidates test results and data from a range of sources, against defined criteria and requirements
Writing	Develops procedural material for a specific audience using clear and industry relevant language in order to convey explicit information, requirements and recommendations
Numeracy	Performs mathematical calculations to analyse maintenance data and scheduling statistics to inform maintenance activities
Oral communication	Uses collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information
Interacts with others	Uses a range of strategies to establish a sense of connection and build rapport co workers Elicits feedback from others in order to improve workgroup behaviours and processes
Get the work done	Contributes to continuous improvement of current work practices by applying principles of analytical and lateral thinking Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Addresses problems and initiates procedures in response, applying problem-solving processes to determine solutions

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4002 Plan and coordinate production equipment maintenance	FDFPPL4002A Plan and coordinate maintenance	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL4002 Plan and coordinate production equipment maintenance

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has planned and coordinated maintenance for production equipment, on at least two separate occasions, including:

obtaining information and planning maintenance requirements for production equipment

establishing and documenting a maintenance schedule

coordinating the implementation and maintenance schedule with appropriate personnel

managing unplanned maintenance issues

assessing equipment reliability and contributing to improved maintenance schedules and procedures

managed work health and safety, environmental and food safety requirements and responsibilities associated with maintenance activities.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

maintenance approaches and differences between reactive, preventative and proactive maintenance models, including:

reliability centred maintenance (RCM)

total productive maintenance (TCM)

company systems, processes and responsibilities for:

collecting equipment condition information

analysing information

carrying out required servicing and maintenance

sources of data on equipment performance and maintenance requirements, related recording systems and data analysis tools, including:

manufacturer specifications

equipment capability data

condition monitoring data

equipment operation/performance reports and log sheets

workplace environmental guidelines

maintenance requirements and scheduling processes, including:

production process

impact of scheduling on production

maintenance activities

maintenance priorities

effect on related activities, including purchasing and contract management

factors that influence the reliability of equipment, including:

equipment capability

equipment/process design

operating conditions and practices

methods used to measure effectiveness of maintenance, including:

plant availability

cost of maintenance

downtime

alternate resource utilisation

work health and safety, environmental and food safety requirements and responsibilities associated with maintenance activities

relevant personnel and departments to be consulted/notified of maintenance schedule and related amendments, including the information relevant to each group/person

conditions that can affect achievement of the maintenance schedule, including:

unusual or unplanned conditions

related options for response to equipment breakdowns/emergencies

communication skills to consult and communicate with relevant personnel

recording systems and requirements, including relevant software packages

process improvement procedures for production equipment

capacity of maintenance service suppliers to provide required services.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production equipment

specifications:

maintenance scheduling system and associated information and communication systems

relevant standard operating procedures (SOPs)

workplace information recording systems, requirements and procedures

access to Work Health and Safety Acts or Occupational Health and Safety Acts, regulations and related industry standards and codes of practice

workplace environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4003 Schedule and manage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan, monitor and adjust schedules to meet operational requirements for production activities.

The unit applies to individuals who take responsibility for their own work and provide and communicate solutions to others with some responsibility for planning and scheduling production.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1 Identify production requirements	1.1 Use forecast and sales information to identify production requirements according to workplace procedures 1.2 Identify production priorities to satisfy demand
2 Confirm resource requirements for production requirements	2.1 Check stock levels of raw materials, ingredients, packaging components and consumables are available and can fulfil production requirements 2.2 Check equipment capacity and status are ready and available for production activities according to workplace procedures 2.3 Ensure human resources are available against production requirements
3 Develop and communicate the production schedule	3.1 Develop the production schedule to meet demand and delivery timelines within production capacity and budget 3.2 Ensure the production schedule takes account of stock levels, storage capacity, equipment capacity and product mix to minimise stock and product holdings and maximise production efficiency 3.3 Record the production schedule in the appropriate workplace format 3.4 Make available the production schedule to relevant personnel in a timely manner
4 Monitor production schedule	4.1 Monitor production to identify actual and potential barriers to achieving the schedule 4.2 Monitor resource usage rates to identify potential shortages 4.3 Identify, assess and address unplanned events that could affect the schedule
5 Adjust production schedules	5.1 Adjust production schedules to take account of identified changed conditions 5.2 Negotiate and communicate changes to the production schedule to relevant personnel in a timely manner 5.3 Identify resource implications of amended schedules and access resources to meet requirements 5.4 Identify and communicate potential failure to meet delivery deadlines to relevant personnel in a timely manner 5.5 Amend schedule documentation as required to meet workplace reporting requirements
6 Review production schedule development process	6.1 Review the production scheduling process to identify opportunities for improvement 6.2 Identify, investigate and report variances in production against schedule to appropriate personnel 6.3 Consult personnel responsible for implementing the schedule to identify improvement opportunities 6.4 Revise the scheduling process to reflect improvements

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.

Skill	Description
Reading	Analyses and consolidates test results and data from a range of sources, against defined criteria and requirements
Writing	Writes, edits and proofreads documents to ensure clarity of meaning, and accuracy and consistency of information
Numeracy	Performs mathematical calculations to analyse labour, costs and quantities to accurately produce schedules and manage resources and budget
Oral communication	Uses collaborative and inclusive techniques, including active listening and questioning, and reading of verbal and non-verbal signals to convey and clarify information and to confirm understanding
Navigate the world of work	Accepts responsibility and ownership for the task and makes decisions on completion parameters and the need of coordination with others
Interact with others	Selects and uses appropriate conventions and protocols when communicating with clients and co-workers in a range of work contexts Elicits feedback and provides feedback to others in order to improve workgroup behaviours
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Applies systematic and analytical decision-making processes for complex and non-routine situations Investigates new and innovative ideas as a means to continuously improve, work practices and processes Monitors progress of plans and schedules, and reviews and changes them to meet new demands and priorities

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4003 Schedule and manage production	FDFPPL4003A Schedule and manage production	Updated to meet Standards for Training Packages Minor Changes to PCs for clarity	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

Assessment Requirements for FBPPPL4003 Schedule and manage production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has scheduled and managed production on at least one occasion, including:

confirming production requirements and resource implications

establishing and documenting a production schedule

coordinating implementation of production schedule

ensuring production schedule is communicated and reported to all appropriate personnel

identifying and managing unplanned production issues and amending the process

reviewing and assessing production outcomes against schedule and making required adjustments to plans.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

role and scope of the scheduling function, including:

flow of information to and from the scheduling process

impact of scheduling for related planning, purchasing, production and despatch processes

factors to be taken into account in planning the schedule, including the inter-relationships between factors, including:

customer requirements

stock levels and supply options

use-by codes

production capacity and availability

labour requirements and availability

product compatibility

capacity of related processes and/or storage facilities

transport capacity

consequences of failing to meet delivery timelines, including:

customer expectations

stock-out fines

effects on customer relationship

company's preferred approach to managing customer relations

planning process and efficiencies to meet production requirements, including:

stock shelf-life of product and consumables

product compatibility characteristics of raw materials/ingredients

packaging components

availability of consumables

equipment capacity to ensure that production quantities and timelines are achievable

methods used to monitor actual-to-planned production and key performance indicators (KPIs)

communication strategies used when consulting relevant personnel and departments for production schedule and related amendments

conditions that can affect achievement of schedule, including conditions that are unusual or unplanned and related options for response

options for maximising resource utilisation and minimising waste, including options for alternate resource allocation in response to unplanned events

recording systems and requirements required for planning and scheduling production

process improvement procedures for production activities

competencies required by the work process and competencies required by the work team.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

production area and related functions and resources

specifications:

relevant standard operating procedures (SOPs)

scheduling systems and associated information and communication systems

workplace information recording systems, requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4004 Optimise a work process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to assess, investigate and make recommendations to optimise the performance of a work process, system or area.

The unit applies to individuals responsible for facilitation of consultation and performance improvement processes. This includes communicating solutions for a range of predictable and unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FDFPPL3001A Participate in improvement processes

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish work process scope	1.1 Identify the scope and flow of the work process 1.2 Identify and collect work process information according to workplace practices
2. Assess work process performance	2.1 Evaluate work process performance against plan and benchmark information 2.2 Investigate variations in work process performance 2.3 Identify opportunities for improvement
3. Develop a plan to optimise process performance	3.1 Develop and report recommendations for improvements in the appropriate format 3.2 Present an implementation plan in the appropriate format according to workplace policy
4. Implement, monitor and evaluate process improvement	4.1 Review workplace documentation to reflect process improvement 4.2 Identify and communicate changes to roles and responsibilities of workplace personnel involved in implementing the optimisation plan 4.3 Identify, negotiate and secure resources to support implementation 4.4 Implement and monitor process changes 4.5 Apply continuous improvement procedures to evaluate and refine process optimisation

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.

Skill	Description
Reading	Reads and interprets process information and work documentation, and consolidates information to assess and determine requirements and performance
Writing	Accurately records information and prepares correspondence and documentation using clear language to organisational formats and protocols
Numeracy	Performs mathematical calculations to interpret and compare numerical information against benchmarks
Oral communication	Effectively participates in verbal exchanges using collaborative and inclusive techniques to convey and clarify information and negotiate with others
Interact with others	Selects and uses appropriate conventions and protocols when communicating with co-workers in a range of work contexts
Get the work done	Takes responsibility for planning, sequencing and prioritising tasks and own workload for efficiency and effective outcomes Addresses problems and initiates standard procedures in response, applying problem-solving processes in determining solutions Investigates new and innovative ideas as a means to continuously improve work practices and processes through consultation, formal and analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4004 Optimise a work process	FDFPPL4004A Optimise a work process	Updated to meet Standards for Training Packages	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

Assessment Requirements for FBPPPL4004 Optimise a work process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has optimised a work process on at least one occasion, including:

establishing parameters of work process

analysing performance measures and identifying opportunities for improvement

developing plan to optimise work process

appropriately engaging other personnel in planning implementation

monitoring implementation and analysing outcomes

engaging continuous improvement processes to sustain and improve outcomes.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

process/workflow mapping purpose and techniques

characteristics of the work process, including typical factors that affect process performance, including:

fluctuations in demand/throughput

quality of raw material/ingredient inputs

human resources availability/competencies

equipment configuration, capacity and performance

process capability

changeover times

cost of services

criteria against which to assess performance, including key performance indicators (KPIs), production plans/schedules, budgets and relevant benchmark information

technical knowledge to identify and assess current performance and identify improvement opportunities and proposals

process improvement tools and techniques

related workplace documentation and systems

relevant personnel and departments to be consulted/notified of optimisation implementation plan

recording systems and requirements for reorting on work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

process improvement tools and techniques

specifications:

information systems, including recording and retrieval systems

relationships (internal and/or external):

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4005 Manage supplier agreements and contracts

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to manage internal and external agreements for the supply of goods and/or services.

The unit applies to individuals with an understanding of supply chain relationships and arrangements who are responsible for the evaluation and management of new and existing contractual arrangements.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish contractual arrangements	1.1 Document and agree specifications for the delivery of goods and/or services according to workplace procedures 1.2 Develop and document criteria for selection of suppliers according to workplace procedures 1.3 Identify and assess potential suppliers against selection criteria 1.4 Select preferred supplier according to the selection criteria and workplace procedures 1.5 Negotiate, agree and document supply contracts with parties 1.6 Develop contingency plans in the event of supplier failure to deliver
2. Administer and evaluate delivery of goods and/or services against agreements	2.1 Assess the quality of goods and services supplied against specifications 2.2 Determine and document non-compliance and implement corrective action within the terms of contractual arrangements 2.3 Manage relationships with suppliers to support effective delivery according to workplace procedures 2.4 Review and renegotiate vendor agreements as required to ensure timely delivery and cost-effective supply of quality goods and services

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.

Skill	Description
Reading	Analyses and consolidates information and data from a range of sources, against defined criteria and requirements, and checks for accuracy and completeness
Writing	Accurately records information, prepares contracts and correspondence using clear language and organisational formats and protocols
Numeracy	Applies modelling skills to identify, analyse and evaluate costings, production scheduling, time durations and human resource allocations for contract development and monitoring
Oral communication	Uses collaborative and inclusive techniques including active listening, questioning and verbal and non-verbal signals to convey and clarify information and to confirm understanding during negotiations
Navigate the world of work	Takes responsibility for following explicit and implicit policies, procedures and legislative requirements for contract development
Interact with others	Implements strategies for a diverse range of colleagues and clients in order to build rapport and foster strong relationships
Get the work done	Monitors progress of production plans and schedules, and reviews and manages them to meet new demands and priorities Applies systematic and analytical decision-making processes for complex and non-routine situations Investigates new and innovative ideas as a means to develop contacts through negotiation and analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4005 Manage supplier agreements and contracts	FDFPPL4007A Manage supplier agreements and contracts	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL4005 Manage supplier agreements and contracts

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed internal and external agreements for the supply of goods and/or services on at least two separate occasions, including:

determining resource requirements for work area

establishing contractual conditions and determining most suitable supplier

monitoring supply against agreements and contracts, and promptly identifying and acting on variances

establishing supply contingencies

maintaining relationships with suppliers to support service.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

approaches to supply chain management, including:

customer-led models and efficient consumer response (ECR)

contrast between independent company operations versus chain partnership arrangements

the implications of a supply chain approach for the nature of the relationships between the company and its suppliers, including level of information sharing and cooperation

the company's approach to supply chain management, and related systems and documentation in place to support internal management and supplier relationship management, including levels of authority

appropriate technical knowledge to determine capacity of a supplier to deliver and to assess quality of goods/service supplied

legal rights and responsibilities of both the company and the supplier

the role of benchmarking in determining appropriate criteria for supplier selection and contract management

appropriate measures of contract delivery and relative importance/weighting given by the company

induction and duty of care responsibilities for contractors working on-site where relevant.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

sample agreements and documents

technical support and advice as appropriate

specifications:

workplace procurement policies and related documentation and systems

relevant legislation, codes of practice and agreements

information management systems, including planning, recording and reporting systems

relationships (internal and/or external):

access to suppliers of goods and services.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4006 Manage a work area within budget

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to plan, allocate and monitor work to achieve required outcomes within budget allocations.

The unit applies to individuals who are team leaders and are typically required to reach decisions on resource utilisation within budget constraints, and provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Identify and plan within budget parameters	1.1 Determine budget requirements and parameters for work area 1.2 Determine, confirm and allocate resources to achieve production schedule within budget and according to workplace policy
2. Monitor resource utilisation against budget	2.1 Monitor performance to identify actual or potential variance to budget 2.2 Identify, investigate and report variances to budget according to workplace reporting requirements 2.3 Determine and communicate potential failure to achieve targets within budget to appropriate personnel in a timely manner 2.4 Take action to minimise negative impact of variance
3. Communicate budget information	3.1 Make budget information available to relevant personnel in a timely manner 3.2 Report budget information in the appropriate format and timelines according to workplace reporting requirements 3.3 Make contributions to the development of workplace budgets

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.

Skill	Description
Reading	Analyses and consolidates information and data from a range of sources, against defined criteria and requirements and checks for accuracy and completeness
Writing	Prepares and produces documents and reports that convey complex relationships between performance data and budget for further analysis
Numeracy	Performs mathematical calculations to analyse financial information, costs and values to accurately determine performance
Oral communication	Presents complex financial information in formal situations using clear and convincing language, tone and pace appropriate for the audience and purpose
Navigate the world of work	Takes responsibility for following explicit and implicit policies, procedures and legislative requirements
Interact with others	Selects and uses appropriate conventions and protocols when communicating budget outcomes with co-workers
Get the work done	Makes routine decisions and implements standard procedures for routine tasks, using formal decision-making processes for more complex and non-routine situations Contributes to continuous improvement of budget and work practices by applying principles of analytical thinking

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4006 Manage a work area within budget	FDFPPL4006A Manage a work area within budget	Updated to meet Standards for Training Packages Minor changes to Performance Criteria for clarity	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

Assessment Requirements for FBPPPL4006 Manage a work area within budget

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has managed a work area within budget, on at least one occasion, including:

determining resource requirements for work area

establishing budget and allocations for work area

monitoring performance against budget targets and promptly identifying and acting on variances to minimise impact

ensuring budget is communicated and reported to all appropriate personnel.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the basis on which budgets developed for the work area are constructed, including:

what information is provided to budget planners

how to read and interpret budget information

how to apply budget information

monitoring/reviewing work performance

basic accounting concepts, including:

fixed and variable costs

rate of return

methods of allocating indirect costs

methods of measuring investment value

accounting models, including:

the difference between traditional accounting approaches and more recent developments

accounting implications of value added management

life-cycle costing

triple bottom line

company approach to cost management so that decisions on resource allocation are within both budget allocations and company philosophy/preferred approach

resource requirements to meet production and related costs

process knowledge to identify factors likely to impact on achieving budget

relevant personnel and departments to be consulted/advised of budget information, including:

information relevant to each group/person

the importance of providing accurate and timely information to each of the stakeholders

options for maximising resource utilisation and minimising costs

budget recording and reporting systems and requirements

process improvement procedures for managing budgets.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

resource and budget allocations

work performance information

specifications:

cost management specifications and requirements

relationships:

opportunities to interact with others using typical workplace communication processes

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL4007 Manage internal audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency covers the skills and knowledge required to support the management of internal audit processes across a range of programs.

This unit applies to individuals who conduct internal audit processes to support externally audited programs. In this context, auditing must occur in an area that the person is not directly responsible for and where they are required to follow a formal, structured process. In addition to this standard, an auditor would typically work within the audit procedures as outlined in the relevant International Organization for Standardization (ISO) standard.

When conducting a food safety audit, FBPAUD4003 Conduct food safety audits should be used.

No occupational licensing or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Plan an audit	1.1 Negotiate and agree on the purpose and scope of the audit 1.2 Identify and secure information and resources required to conduct the audit 1.3 Develop and negotiate an audit schedule to meet audit scope and timelines
2. Prepare for an audit	2.1 Determine audit information sample and collection tools 2.2 Identify and communicate roles, responsibilities and authority levels of the audit team to audit team members as appropriate 2.3 Inform affected work areas and personnel of schedule, and advise of their role in the process
3. Monitor the audit process	3.1 Ensure information collected is adequate, representative and meets audit requirements 3.2 Analyse information to assess adequacy of performance against program objectives 3.3 Review records to confirm compliance with the program 3.4 Observe compliance with the program in the workplace 3.5 Identify issues requiring corrective action 3.6 Address obstacles to achieving audit within agreed timelines
4. Report and follow up audit outcomes	4.1 Report situations presenting an imminent and serious risk to the program objectives in accordance with reporting requirements and workplace procedures 4.2 Prepare audit reports to address audit scope requirements 4.3 Communicate the results of the audit to appropriate personnel according to audit purpose and requirements and workplace procedures 4.4 Develop and negotiate a corrective action plan within level of responsibility 4.5 Monitor and confirm implementation of corrective action as set out in the corrective action plan 4.6 Ensure that breaches in corrective action plan are followed up, and action is taken or reported according to level of responsibility and audit purpose

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.

Skill	Description
Reading	Analyse documentation from a variety of sources to determine and compare audit requirements
Writing	Prepare and produce documentation using clear and detailed language in order to convey explicit information, requirements and recommendations for audits

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL4007 Manage internal audits	FDFPPL4008A Manage internal audits	Updated to meet Standards for Training Packages Prerequisites removed Minor changes to Performance Criteria for clarity	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL4007 Manage internal audits

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has managed at least one internal audit, including:

determining scope of and purpose of audit

scheduling audit and making required arrangements

establishing information collection parameters

selecting information collection techniques

collecting and analysing information

ensuring compliance with workplace procedures

developing and communicating required corrective action plan

completing workplace records as required.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the purpose and intent of the program being audited, including the requirements of relevant national, state and local government legislation relating to program purpose and requirements

auditor roles, responsibilities and legal obligations as relevant to the audit purpose, including:

responsibilities of both internal and external auditors

different types of auditors and of authorised officers who may be involved in the audit program

legal responsibilities for reporting imminent and serious non-conformities

audit requirements relating to work health and safety and quality environmental management audits

requirements and procedures for certification/registration of auditors and authorised officers according to audit type

frequency and scope of audit requirements to meet legal obligations

appropriate ethical conduct of auditors as set out in codes of ethics of auditors, and additional requirements as may be determined by the workplace

the purpose and stages involved in the audit process, including compliance with International Organization for Standardization (ISO) audit standards as appropriate to audit requirements

workplace information and related information management systems

techniques for collecting information, including:

appropriate sampling techniques

information collection methods

the strengths and weaknesses of each method to ensure data is adequate and representative

an understanding of techniques identified in the relevant ISO standard.

data analysis methods relevant to the audit process

communication skills and techniques, including appropriate questioning, observation and related communication skills to support information collection, appropriate to the workplace

technical knowledge relevant to the program being audited in order to verify the adequacy of:

workplace safety processes and standards

control methods, including industry standards/practice

monitoring and recordkeeping

validation processes

corrective action/process improvement procedures

where program control methods or limits vary from industry standards or where there are no industry standards, technical knowledge required to assess data used by the business to validate acceptable limits (this may be addressed by identifying and involving appropriate technical expertise)

information management and communication systems to document and communicate audit outcomes in appropriate formats.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

workplace program and related documentation

specifications:

relevant legislation

audit procedures and standards, including any external standards relevant to the audit, including ISO standards

advice on related technical industry standards and codes of practice

information systems and data collection technology.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPPPL5001 Design and maintain programs to support legal compliance

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to design, review and maintain programs to support policy implementation and regulatory compliance.

This unit applies to individuals who work in areas such as health and safety in the workplace, environmental management, food safety, quality and Good Manufacturing Practice (GMP). In workplaces where workplace programs are already in place, the outcomes of this unit can apply to the assessment and review of such programs. Programs involve hazard identification, risk assessment and control.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

People, Planning and Logistics (PPL)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Establish workplace program and operating requirements	1.1 Ensure the workplace program reflects workplace policy objectives 1.2 Identify, negotiate and agree roles and responsibilities to support implementation 1.3 Identify and secure resources required to support implementation
2. Establish consultative arrangements	2.1 Establish consultative mechanisms to encourage input from workplace personnel and their representatives 2.2 Ensure information on consultation processes is available, appropriate and accessible 2.3 Establish procedures to ensure that issues raised are promptly addressed 2.4 Establish procedures to ensure that the outcomes of consultation are promptly communicated
3. Develop program procedures	3.1 Ensure procedures outline the process for identifying and reporting actual and potential hazards 3.2 Document risk assessment and control measures, and take account of the hierarchy of control 3.3 Define corrective action and emergency response procedures 3.4 Establish procedures to review program adequacy and effectiveness 3.5 Monitor program implementation to ensure procedures are followed and effective
4. Review program information and recording systems	4.1 Record information to meet program and legislative requirements 4.2 Ensure record formats and systems are appropriate and accessible to users
5. Establish or review training arrangements to support program implementation and maintenance	5.1 Identify roles and responsibilities of participants involved in implementing the program 5.2 Identify mentoring, coaching and training requirements for each role 5.3 Provide mentoring, coaching and training support to meet the identified needs
6. Maintain a workplace program	6.1 Provide information on program purpose, requirements, roles and responsibilities in formats appropriate to purpose and audience 6.2 Follow program procedures, and identify and address supervisory responsibilities 6.3 Analyse workplace program records to identify patterns of non-conformance and opportunities for ongoing improvement 6.4 Address hazard identification, risk assessment and control when planning, designing and reviewing change in the workplace 6.5 Ensure evaluation of program effectiveness takes account of developments in best practice to support continuous program improvement 6.6 Establish and communicate program audit procedures

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.

Skill	Description
Reading	Analyse documentation from a variety of sources to determine compliance requirements
Writing	Write, edit and proofread documents to ensure clear purpose and accuracy Develop procedures for a specific audience using clear language in order to convey explicit information, requirements and recommendations
Navigate the world of work	Work independently or with others in making decisions to achieve organisation outcomes Ensure knowledge of legislative requirements is kept up-to-date in order to create and provide accurate information

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPPPL5001 Design and maintain programs to support legal compliance	FDFPPL5001A Design and maintain programs to support legal compliance	Updated to meet Standards for Training Packages Prerequisites removed	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPPPL5001 Design and maintain programs to support legal compliance

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has designed (or reviewed) and maintained programs to support legal compliance on at least one occasion, including:

identifying the legal and regulatory framework for the program

defining the parameters of the program

determining compliance requirements for the program and conducting risk analysis

identifying and engaging relevant personnel through consultative mechanisms

designing and/or developing program procedures to ensure compliance

completing detailed reporting to support the maintenance of compliance

providing support to personnel to ensure compliance

reviewing and monitoring program to ensure compliance is maintained.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

objectives of legislation, regulations and relevant codes of practice relating to the program area, including the roles of relevant regulatory bodies

existence of International Organization for Standardization (ISO) 22000:2005 Food safety management systems, ISO 22003:2013 Food safety management systems, and ISO 10393:2013 Consumer product recall

company policy objectives, related legal requirements and workplace context, including:

resource capacity

authority levels

existing systems and processes, including consultation processes, development/training systems, process improvement, document control and recording requirements

workplace program objectives, their relationship to policy objectives and to related programs, including the benefits of the program for the company, employees and the wider community as appropriate

the concept of a management system as it applies to the program area

the advantages and disadvantages of stand-alone and integrated programs, including:

variations in legal obligations and compliance systems

objectives and structure of related policies and programs, as well as consideration of audit trails, as appropriate

principles and processes for hazard identification, risk assessment and control

the program area and/or internal and external experts and resources to support design and implementation

the circumstances, conditions or practices likely to result in program non-compliance, and related control options

technical knowledge and/or access to technical expertise to ensure adequacy of risk control methods and response to non-compliance/emergencies

problem-solving and process improvement techniques and processes

program review methods and responsibilities, including internal audit arrangements, as well as external audit arrangements, and where the program supports legal compliance obligations, requirements and frequency of audits.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace

resources, equipment and materials:

technical support and advice as appropriate to the program area

specifications:

workplace policies, business and performance plans and budgets

relevant legislation, codes of practice and agreements

workplace procedures and related management systems relevant to the program area.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK1001 Finish products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare finishing mediums and finish baked products in a food preparation environment.

The unit applies to individuals who undertake defined routine work activities under supervision. This includes identifying and reporting simple issues and problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product finishing task requirements with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment as directed 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select finishing equipment and check readiness for use 1.6 Select finishing ingredients and check quality and quantity
2. Prepare finishing materials	2.1 Measure ingredient quantities to meet recipe specification 2.2 Combine and mix ingredients to make finishing mediums 2.3 Identify finishing medium problems, and report to supervisor
3. Apply finishes	3.1 Use finishing techniques to apply finishing mediums to products 3.2 Portion finished products as directed 3.3 Check finished products, and report identified problems to supervisor 3.4 Store finished products to meet food safe conditions
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from simple recipes, ingredient labels and simple end-product specifications
Oral communication	Comprehends simple instructions Asks clarifying questions and responds to answers
Numeracy	Locates and interprets numerical information in simple recipes and product labels Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in completing finishing tasks

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK1001 Finish products	FDFRB1001A Finish products	Updated to meet Standards for Training Packages Changes to elements and performance criteria to increase clarity	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

Assessment Requirements for FBPRBK1001 Finish products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has finished baked products, including:

finishing at least one of the following three products:

simple sponge cakes

simple breads

simple non laminated pastries

preparing and using at least three of the following nine finishing mediums:

seeds

savoury topping

egg wash

cream

icing

glaze

icing sugar

coconut or nuts

fruits

using at least four of the following finishing techniques:

piping or spreading icing

simple piping using piping bags and nozzles for cream or icing

applying seeds to bread products

pre-prove scoring bread products

pre-bake finishing non laminated pastry products

post-bake finishing non laminated pastry products

post-bake finishing sponge cake products

applying savoury toppings to bread products

post-bake finishing products with coconut or nuts

glazing

dusting

dipping.

The applied finishing must meet the supervisor’s instructions.

The finished product must be stored in food safe conditions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to finishing products

food safe conditions applicable to using and storing finishing mediums, including:

temperature

containers

date labelling

sanitary cleanliness

types and storage conditions of finishing mediums, including:

seeds

savoury toppings

egg wash

creams

icings

glazes

icing sugar

coconut or nuts

dried fruits

finishing techniques used to finish baked products, including:

simple sponge cakes

simple breads

simple non laminated pastries

basic functions, safe use and cleaning methods of finishing equipment techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

basic principles of portioning products

product storage requirements, including refrigeration and room temperature storage

basic product finishing terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

an environment that accurately represents a food preparation area

resources, equipment and materials:

personal protective equipment

bowls

piping bags and nozzles

scrapers

pallet knives

knives

products required to be decorated in the performance evidence

ingredients that meet finishing mediums required in the performance evidence

cleaning products and tools

specifications:

simple recipe specifications for preparation of finishing mediums and finishing instructions required in the performance evidence

simple end-product quality requirements to meet the product and finishing types required in the performance evidence

relationships (internal and/or external):

supervisor.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2001 Assist non laminated pastry production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of non laminated pastry products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for non laminated pastry production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare foils and trays for use
2. Mix and form pastry doughs	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load, operate and monitor equipment to mix non laminated pastry dough 2.3 Roll and form dough to meet product type, and form into foils or place on trays 2.4 Check non laminated pastry dough to identify routine pastry problems, and report to supervisor
3. Bake pastry products	3.1 Confirm dough readiness and baking settings with supervisor 3.2 Set and warm oven to prepare for baking 3.3 Fill unbaked non laminated pastry products as required to meet product type 3.4 Load oven and monitor baking to achieve even bake 3.5 Unload and cool baked products to meet product type 3.6 Fill baked non laminated pastry product as required to meet product type 3.7 Check baked products to identify routine baked non laminated pastry product faults, and report to supervisor
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and comprehends measurements, including ingredient quantities in recipe specifications, dates on ingredient labels, mixing times and speeds, baking temperatures and times, and dough and baked product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Uses understanding of three-dimensional shapes to form dough and check non laminated pastry product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting non laminated pastry production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2001 Assist non laminated pastry production	FDFRB2005A Assist cake, pastry and biscuit production	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK2001 Assist non laminated pastry production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted non laminated pastry production, including:

assisting production of the following three non laminated pastry products:

unfilled non laminated pastry product

filled non laminated pastry product with sweet pastry and sweet filling

filled non laminated pastry product with savoury pastry and savoury filling

incorporating the following two filling techniques:

pre-bake filling

post-bake filling

incorporating the following six production processes and techniques:

filling using a sweet filling

filling using a savoury filling

forming pastry products

cutting non laminated pastry

rolling non laminated pastry

baking non laminated pastry products

baking using the following two pastry equipment types:

pastry foils or tins

baking trays

checking the bake of the non laminated pastry by baked colour.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment applicable to assisting in pastry production

food safe conditions applicable to assisting in pastry production

types and storage requirements for:

flour

eggs

fats

types of ingredient checks, including:

type

quantity

use-by date

damaged packaging

pastry production processes, including:

mixing ingredients

shaping pastry doughs

pre-bake filling

post-bake filling

baking pastries

techniques for measuring ingredients, including:

by weight

by volume

by count

by estimation

typical baking parameters, including oven temperatures

required characteristics of non laminated pastry doughs, including softness and feel

required characteristics of baked pastry products, including:

baked colour

baking shrinkage

techniques for cleaning the work area used in pastry production

techniques for disposing of waste from pastry production

basic pastry product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment (PPE)

sink and wash area

mixing equipment

rolling pin

pastry foils or tins

baking trays

electronic or analogue scales

oven suitable to bake products specified in the performance evidence

ingredients to create the pastry products specified in the performance evidence

specifications:

supervisor instructions

end-product specifications for the pastry products specified in the performance evidence

a production schedule for non laminated pastry that includes product quality requirements, scheduling, recipes to suit output requirements, sequence and mixing processes and baked parameters

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2002 Use food preparation equipment to prepare fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.

The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm baked product filling types and volumes with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select food preparation equipment and check readiness for use 1.6 Check knives are sharp and ready for use 1.7 Select ingredients and check quality and quantity 1.8 Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
2. Prepare fillings	2.1 Measure ingredient quantities to meet recipe specification 2.2 Prepare ingredients using knives to make cuts 2.3 Blend and thicken cold fillings to meet recipe specifications 2.4 Blend and cook hot fillings to meet recipe specifications 2.5 Check fillings to identify routine filling faults, and report to supervisor 2.6 Cool cooked fillings to meet food safe conditions 2.7 Store prepared fillings to meet food safe conditions
3. Complete work	3.1 Clean equipment and work area to meet food safe conditions 3.2 Dispose of waste according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipe specifications and ingredient labels
Numeracy	Identifies and interprets numerical information in recipes, including quantities, mixing speeds and times, and cooking temperatures and times Uses understanding of angles, linear dimensions and shapes to cut ingredients to size and shape Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in preparing fillings

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2002 Use food preparation equipment to prepare fillings	FDFRB2002A Prepare fillings	Updated to meet Standards for Training Packages Changes to food preparation equipment and techniques	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

Assessment Requirements for FBPRBK2002 Use food preparation equipment to prepare fillings

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has used food preparation techniques to prepare fillings, including:

preparing and using the following ingredients in fillings:

fruit

meat and vegetables or poultry and vegetables

dairy

preparing the following three types of fillings:

cold fruit filling

hot meat and vegetables or hot poultry and vegetables filling

hot custard filling

checking condition of ingredients used, including:

any indicators of food spoilage

quality

use-by date

damaged packaging

using the following nine items of food preparation equipment:

knife sharpening steels or stones

cook’s knife

paring knife

scales

peelers, corers or slicers

thermometers

whisks: fine or coarse stainless steel wire

cutting boards

cooking pots

preparing and cutting fruits and vegetables

using the following three cooking activities:

boiling

shallow frying (pan-fry, sauté or stir-fry)

microwaving.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to using food preparation equipment to prepare fillings

food safety conditions applicable to using food preparation equipment to prepare fillings

types and storage requirements of ingredients, including:

fruit and vegetables

dairy products

meat and poultry

custard

cookery methods, including:

boiling

shallow frying, including pan-fry, sauté or stir-fry

microwaving

meaning and role of mise en place in the process of preparing and cooking fillings

procedures for storing fillings, including refrigeration, freezing and shelf-life

techniques for preparing and cutting fruit and vegetables, including:

cleaning

peeling

slicing

dicing

time and temperature requirements for:

thawing

conditioning

reheating

cooking

cooling of cooked food

safe use and functions of food preparation equipment, including:

knife sharpening steels and stones

cook’s knife

paring knife

scales

peelers, corers and slicers

thermometers

fine and coarse stainless steel wire whisks

cutting boards

cooking pots

techniques for measuring ingredients, including:

by weight

by volume

by count

by estimation

typical cooking parameters, including:

cooking temperatures

cooking times

required characteristics of fillings, including:

texture

consistency

flavour

typical filling preparation faults, including:

undercooked and overcooked

incorrect ingredients

incorrect ingredient quantities

contamination and cross-contamination risks associated with ingredients and processes

techniques for cleaning equipment for food preparation

techniques for cleaning the work area used for food preparation

techniques for disposing of waste from food preparation

filling and filling preparation terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

refrigeration unit with shelving

storage facilities

microwave

hot plates or cook tops

knife sharpening steels and stones

cook’s knife

paring knife

scales

peelers, corers or slicers

thermometers

whisks: fine or coarse stainless steel wire

cutting boards

cooking pots

cleaning cloths

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin for hand washing

sponges, brushes and scourers

tea towels

commercial cleaning and sanitising agents and suitable chemicals for cleaning bakeries, equipment and food storage areas

personal protective equipment (PPE)

ingredients that meet filling types required in the performance evidence

specifications:

supervisor instructions

recipes that meet filling types required in the performance evidence

end-product specifications to meet filling types required in the performance evidence

relationships (internal and/or external):

workplace supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2003 Assist sponge cake production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of sponge cake products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for sponge cake production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare tins and trays for use
2. Prepare batters	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load, operate and monitor equipment to mix sponge batters 2.3 Check sponge batters to identify routine batter faults, and report to supervisor
3. Bake sponge cake products	3.1 Confirm baking readiness and baking settings with supervisor 3.2 Deposit batters into tins or trays, and set oven temperature to prepare for baking 3.3 Load oven and monitor baking to achieve even bake 3.4 Unload and cool products to meet product type 3.5 Check baked products to identify routine baked sponge cake product faults, and report to supervisor
4. Decorate sponge cake products	4.1 Confirm decorating requirements with supervisor 4.2 Assemble decorating ingredients and equipment, and prepare for use 4.3 Apply decorating materials to meet decorating requirements 4.4 Check decorated products to identify routine decorating problems, and report to supervisor
5. Complete work	5.1 Clean equipment and work area to meet food safe conditions 5.2 Dispose of waste according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and comprehends measurements, including ingredient quantities in recipe specifications, dates on ingredient labels, mixing times and speeds, baking temperatures and times, and end-product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Uses understanding of three-dimensional shapes to check sponge cake product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting sponge cake production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2003 Assist sponge cake production	FDFRB2005A Assist cake, pastry and biscuit production	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK2003 Assist sponge cake production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted sponge cake production, including:

assisting production of the following four types of sponge cake products:

simple decorated sponge

sponge roll

individual portioned sponge product

cupcake

mixing a premix sponge batter

using the following two processes:

piping

hand depositing

baking using sponge tins and baking trays

testing the bake of sponges using the following two techniques:

skewer testing

physical pressing for baked quality

applying the following five decorating techniques to sponges:

dipping

dusting

creaming

icing

jamming.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to assisting in cake production

food safe conditions applicable to assisting sponge cake production

types and storage requirements of ingredients, including:

premixes

eggs

sugar

types of ingredient checks, including:

type

quantity

use-by date

damaged packaging

types and purpose of cake production processes, including:

mixing sponge ingredients

hand depositing sponge batters

piping sponge batters

baking basic sponges

techniques for preparing sponge tins and trays, including:

greasing

papering

techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

typical baking parameters, including oven temperatures

required characteristics of baked sponge products, including:

baked aeration

baked colour

purpose and techniques for cleaning equipment, including:

round sponge tins

baking trays

small sponge tins or cupcake tins

decorating techniques, including:

dipping

dusting

creaming

icing

jamming

techniques for testing the bake, including:

skewer testing

physical pressing for baked quality

techniques for cleaning the work area for cake production

techniques for disposing of waste from cake production

sponge cake product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment

sink and wash area

mixing equipment

baking trays and sponge tins

small sponge tins or cupcake tins

electronic or analogue scales

oven suitable to bake the sponge cakes specified in the performance evidence

ingredients to create the sponge cake products specified in the performance evidence

specifications:

supervisor instructions

a schedule to support the production of basic cake, including product quality, sponge cake scheduling, recipes to suit output and batter requirements, sequence and mixing processes for sponge mixes, and baking parameters for sponge cake production

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2004 Assist basic bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to assist in the production of basic bread products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm work requirements for bread production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare trays and pans for use
2. Prepare bread dough	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to mix dough 2.4 Divide, scale, mould and rest dough to meet required dough size and shape 2.5 Final mould dough and load onto trays and pans 2.6 Prove dough ready for baking 2.7 Check dough to identify routine dough faults, and report to supervisor
3. Bake dough	3.1 Confirm dough readiness and baking settings with supervisor 3.2 Set and warm oven to prepare for baking 3.3 Load oven and monitor baking to achieve even bake 3.4 Unload and cool baked products to meet product type 3.5 Check baked products to identify routine basic bread product faults, and report to supervisor 3.6 Transfer basic bread products for presentation and storage in food safe conditions
4. Complete work	4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipe specifications, ingredient labels and end-product specifications
Numeracy	Identifies and interprets numerical information, including ingredient quantities in recipe specifications, dates on product labels, mixing times and speeds, baking temperatures and times, and finished product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Divides dough into equal portions by estimated weight Uses understanding of three-dimensional shapes to mould and check basic bread product shapes
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary
Get the work done	With assistance, sequences and implements the steps involved in assisting basic bread production Uses digital technologies to set process parameters

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2004 Assist basic bread production	FDFRB2004A Provide assistance for bread products	Updated to meet Standards for Training Packages Minor changes to elements and performance criteria to increase clarity	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

Assessment Requirements for FBPRBK2004 Assist basic bread production

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has assisted in the production of white bread products, including:

preparing and mixing the following two dough types:

premix dough

instant dough/no time dough/scratch mix dough

producing the following five bread product types:

round bread roll variety

long bread roll variety

bread loaf variety

basic plaited bread

savoury bread variety

applying the following three techniques for moulding dough:

rounding

batons

plaiting

baking basic bread using the following bread baking equipment:

bread tins

bread baking trays

applying the following three finishing techniques:

pre-prove scoring

seeding

dusting.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to assisting basic bread production

food safe conditions applicable to assisting basic bread production

types and storage requirements of ingredients, including:

premixes

flour

water

yeast

the purpose of basic bread production processes, including:

mixing ingredients

moulding basic bread

proving basic bread

baking basic bread

techniques for measuring ingredient quantities, including:

by weight

by volume

by count

by estimation

techniques for preparing bread tins and trays, including oiling/greasing and paper lining

typical baking parameters, including oven temperatures

required characteristics of basic bread products, including:

baked colour

final shape

techniques for cleaning the work area for bread production

techniques for disposing of waste from bread production

basic bread product and process terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a food preparation environment

resources, equipment and materials:

personal protective equipment

sink and wash area

mixing equipment

electronic or analogue scales

scrapers

baking trays and tins

oven suitable to bake the products specified in the performance evidence

ingredients that are needed to create the basic bread products specified in the performance evidence

specifications:

supervisor instructions

end-product specifications for the basic bread products specified in the performance evidence

a production schedule to support the production of basic bread, including product quality, dough scheduling, recipes to suit output and dough requirements, sequence and mixing processes for premix doughs and scratch/no time/instant doughs, and baking parameters for basic breads

relationships (internal and/or external):

supervisor

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK2005 Maintain ingredient stores

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to maintain ingredient stores in a commercial baking environment.

The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Maintain stock quality	1.1 Confirm required stock food safe storage conditions with supervisor 1.2 Check date codes to identify out-of-date stock 1.3 Inspect stock to identify damage and spoilage 1.4 Protect stock from cross-contamination to maximise use 1.5 Check stock to identify stock quality problems for supervisor
2. Maintain perishables quality	2.1 Identify perishables and confirm required food safe storage conditions with supervisor 2.2 Measure, record and check perishables temperatures meet food safe storage conditions 2.3 Rotate perishables to maximise use 2.4 Check perishables to identify stock quality problems for supervisor
3. Maintain stock levels	3.1 Confirm required stock levels with supervisor 3.2 Use safe manual handling techniques to handle ingredient stores 3.3 Check ingredient levels and replenish as needed to maintain required levels 3.4 Clean ingredient storage equipment to meet food safe conditions 3.5 Complete store records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from stock labels
Writing	Completes stores records using required format and language
Numeracy	Identifies and comprehends measurements, including stock volumes Interprets safe food condition temperature range requirements for perishables and stores
Oral communication	Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
Navigate the world of work	Follows explicit procedures immediately relevant to own role
Interact with others	Follows clearly defined instructions, seeking assistance when necessary

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK2005 Maintain ingredient stores	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

Assessment Requirements for FBPRBK2005 Maintain ingredient stores

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has maintained ingredient stores, including:

maintaining the following six types of bakery stock:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

checking stock temperatures and storage temperatures for perishables

undertaking rotation of stock

identifying and reporting out-of-date stock during the rotation of stock

cleaning the following six types of storage equipment:

dry storage tubs or bins

dry storage area

frozen storage area

small plastic containers with lids

refrigerated storage area

spray bottles.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including safe manual handling techniques, applicable to maintaining ingredient stores

food safety conditions applicable to maintaining ingredient stores

types, safe handling and storage requirements of bakery stock, including:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

types of ingredient containers and signs of damage and spoilage, including:

dry storage tubs and bins

small plastic containers

dry storage bags

refrigerated storage

canned goods

sealed bags

perishable items

spray bottles

techniques for protecting ingredients from cross-contamination

types of ingredient quality checks, including:

type

quantity

use-by date

damaged packaging

odour

colour

stock rotation methods

techniques for measuring and recording temperatures of:

perishables

frozen goods storage

refrigerated goods storage

dry goods storage

techniques for checking date codes

techniques for disposing of waste stock

bakery stores terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

thermometer

dry store area

temperature recording sheets

dry storage tubs or bins

small plastic containers with lids

dry storage bags

refrigerated storage

frozen storage

spray bottles

stock that meets ingredient types specified in the performance evidence

specifications:

supervisor instructions

food safe conditions for ingredient stores

relationships (internal and/or external):

supervisor

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3001 Produce laminated pastry products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select laminated pastry equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for laminated pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use 2.3 Prepare fruit as required for product type 2.4 Blend and combine filling ingredients to meet product type 2.5 Check fillings to identify faults and rectify 2.6 Prepare and transfer fillings for storage as required in accordance with food safety requirements
3. Mix laminated pastry dough	3.1 Measure laminated pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient sequence 3.3 Operate and monitor mixer to mix laminated pastry dough 3.4 Incorporate fat into laminated pastry dough for Scotch method pastry 3.5 Incorporate fat into finished pastry dough for English method pastry 3.6 Fold and laminate pastry dough with number of folds required to meet product type 3.7 Check laminated pastry dough to identify faults and rectify 3.8 Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated pastry products	4.1 Roll laminated pastry to thickness required for product type 4.2 Cut, slice and portion pastry as required for product type 4.3 Form pastry in shapes for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check laminated pastry products to identify faults and rectify
5. Pre-bake finish laminated pastry products	5.1 Prepare pre-bake finishing mediums to meet recipe specification 5.2 Pre-bake finish laminated pastry products to meet product type 5.3 Check pre-bake finished laminated pastry products to identify faults and rectify
6. Bake laminated pastry products	6.1 Set baking temperatures and times to prepare for baking 6.2 Load oven and monitor baking to achieve required bake for product type 6.3 Unload and transfer laminated pastry products to cool 6.4 Check laminated pastry product bake to identify faults and rectify
7. Finish laminated pastry products	7.1 Prepare finishing mediums to meet recipe specifications 7.2 Finish baked laminated pastry products to meet product type 7.3 Check finished laminated pastry products to identify faults and rectify 7.4 Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Laminated pastry equipment must include:	equipment, including: mechanical pastry sheeter or pastry break cool room equipment accessories, including: cool room shelving mechanical pastry sheeter attachments or pastry break attachments tools and utensils, including: piping bags pastry cutters flour brushes egg wash brushes rolling pin.
Pastry filling must include:	sweet and savoury thickened and blended fillings.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3001 Produce laminated pastry products Release 2	FBPRBK3001 Produce laminated pastry products Release 1	Corrected typographical error in Knowledge Evidence	Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3001 Produce laminated pastry products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced laminated pastry products according to a production schedule, including:

producing laminated puff or flaky pastry from scratch ingredients using the following two lamination styles and fat incorporation methods:

Scotch method

English method

producing the following five laminated pastry products:

sweet filled laminated pastry slice

vegetable filled product

meat filled product

cream or custard filled product

fruit filled product

using the following two ratios of fat to flour:

50% half puff

75% three quarter puff

using the following two folding techniques:

three fold

book fold

using the following four finishing techniques:

pre-bake finishing

post-bake finishing

cream finishing

icing or fondant finishing

producing the following four ingredients for filling laminated pastry products:

meat

vegetables

cream or custard

fruits

incorporating the following seven processes:

folding

sheeting

laminating

filling

glazing

baking

finishing/decorating

using the following two types of equipment for folding:

pastry sheeter or dough break to laminate

rolling pin to finish and transfer pastry

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following seven considerations:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

finishing requirements for laminated pastry

recipe reformulation to minimise waste

bake parameters for laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

recipe reformulation to minimise waste

finishing requirements for laminated pastry

bake parameters for laminated pastry

characteristics and storage requirements of ingredients used in laminated pastry production, including:

fats and margarines

meat fillings

vegetable fillings

fruit fillings

custard fillings

glazes

mixing methods for laminated pastry, including:

Scotch method

English method

fat ratios and incorporation into laminated pastry

development of protein

methods for folding pastry, including:

book fold

three fold

number of turns

purpose, techniques and requirements for finishing, including:

pre-bake glazing

post-bake glazing

caramelisation of sugars

decorating with creams

settings for baking for pastry product types, including:

oven temperatures

baking times

techniques to identify and rectify causes of shrinkage and its effect on the end product, including:

overworking pastry

use of too much dusting flour

baking too hot

not resting pastry prior to processing

cause of steam generation in laminated pastry during baking

techniques for retrieval of scrap, blending with unworked pastry and disposing of waste

laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial mixer and attachments

industrial oven

sink and wash area

electronic or analogue scales

ingredients that meet the laminated pastry product types in the performance evidence

specifications:

recipes that meet the laminated pastry product types required in the performance evidence

end-product quality specifications to meet the laminated product types required in the performance evidence

food safety code regulatory requirements applicable to producing laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3002 Produce non laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select non laminated pastry cooking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for non laminated pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure non laminated pastry filling ingredient quantities to meet recipe specification and prepare for use 2.3 Prepare fruit as required for product type 2.4 Blend and combine ingredients to meet product type 2.5 Check fillings to identify faults and rectify 2.6 Store fillings according to food safety requirements
3. Mix non laminated pastry dough	3.1 Measure pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required sequence 3.3 Operate and monitor mixer to mix non laminated pastry dough 3.4 Check non laminated pastry dough to identify faults and rectify 3.5 Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill non laminated pastry products	4.1 Roll non laminated pastry to thickness as required for product type 4.2 Cut, slice and portion non laminated pastry as required for product type 4.3 Form non laminated pastry in required shapes for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check non laminated pastry products to identify faults and rectify
5. Form choux pastry products	5.1 Cook fat in liquid to form boiled mass 5.2 Cook flour in boiled mass to form roux 5.3 Cool roux in preparation for folding in egg 5.4 Fold egg into roux to produce choux pastry 5.5 Pipe choux pastry onto trays ready for baking 5.6 Check pre-bake choux products to identify faults and rectify
6. Pre-bake finish non laminated pastry products	6.1 Prepare pre-bake finishing mediums to meet recipe specification 6.2 Pre-bake finish non laminated pastry products to meet end-product specification 6.3 Check pre-bake finished non laminated pastry products to identify faults and rectify
7. Bake non laminated pastry products	7.1 Set baking temperatures and times to prepare for baking 7.2 Blind bake with blind baking medium as required for product type 7.3 Load oven and monitor baking to achieve even bake and stability for product type 7.4 Unload and transfer non laminated pastry products to cool 7.5 Check non laminated pastry product bake to identify faults and rectify
8. Post-bake finish non laminated pastry products	8.1 Prepare finishing mediums to meet recipe specification 8.2 Melt chocolate in preparation for finishing non laminated pastry products 8.3 Finish baked non laminated pastry products to meet end-product specification 8.4 Check finished non laminated pastry products to identify faults and rectify 8.5 Prepare and transfer non laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
9. Complete work	9.1 Clean equipment and work area to meet housekeeping standards 9.2 Dispose of waste according to workplace requirements 9.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Non laminated pastry cooking equipment must include:	equipment, including: industrial mixer and attachments freezer industrial cook tops equipment accessories, including: dough hook dough beater cook pots used to cook fillings ancillary equipment, including: pie tins or foils used to bake pastry tools and utensils, including: cutting boards food preparation knives.
Non laminated pastry filling must include:	sweet thickened or unthickened filling savoury thickened or unthickened filling.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3002 Produce non laminated pastry products	FDFRB2001A Form and fill pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB2002A Prepare fillings	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3001A Produce pastry	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3007A Bake pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from the previous 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

Assessment Requirements for FBPRBK3002 Produce non laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced non laminated pastry products according to a production schedule, including:

preparing the following three non laminated pastry types from scratch:

sweet short pastry

savoury short pastry

choux pastry

producing the following five non laminated pastry products:

filled sweet non laminated pies or tarts

sweet non laminated biscuit product

filled savoury non laminated pie or tart product

decorated and filled choux pastry

sweet non laminated pastry slice

applying the following four finishes to non laminated pastry products:

non laminated product pre-bake finished

non laminated product post-bake decorated

decorated choux pastry products

chocolate finishing

using the following five fillings:

meat filling

vegetable filling

fruit filling

custard filling

cream filling

using the following three mixing methods:

crumbing

sugar batter method

roux

using the following seven production processes:

sheeting or rolling

cutting or portioning

forming pastry products

filling

baking

blind baking

finishing and decorating

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing non laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing non laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry

storage and serving temperatures of finished non laminated products used, including:

hot savoury product

cold sweet products

products that are reheated for service

characteristics and storage requirements of ingredients used in non laminated pastry production, including:

flour

fats/margarines for sweet non laminated pastries

fats/margarines for savoury non laminated pastries

meats

vegetables

fruits

chocolate

thickening starches

types, functions, settings, safety features, safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards and risk controls applicable to cleaning

preparing and storing fillings, including:

cold fillings, including the effect of pregeletanised starches

meat fillings

vegetable fillings

custard fillings

mixing methods for producing non laminated pastry products, including:

crumbing

sugar batter method

choux pastry method

processes and techniques for producing non laminated pastry products, including:

rolling to match pastry product type thickness requirements and rolling faults

processing using manual and mechanical pins, breaks and sheeters

ratios of fats to flour in sweet and savoury non laminated pastries

development of protein during pastry processing

forming pastry into foils or tins

depositing, filling and piping fillings

finishing and decorating

cutting, slicing and portioning

baking, including blind baking

cause of aeration in non laminated pastry during baking

causes and corrective action for predictable and sometimes unpredictable non laminated pastry production problems, including:

temperature and heat in baking

shrinkage of pastry

techniques for retrieval of scrap, blending with virgin and disposing of waste

non laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

electronic or analogue scales

pastry foils or tins

pastry sheeter or break

rolling pins

pastry cutters

ingredients that meet the non laminated pastry product types required in the performance evidence

specifications:

recipes that meet the non laminated pastry product types required in the performance evidence

end-product quality specifications to meet the non laminated pastry product types required in the performance evidence

food safety code regulatory requirements applicable to producing non laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3003 Produce specialist pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select specialist pastry equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition fruits to prepare for use 1.8 Prepare tins and trays to meet work requirements
2. Prepare fillings for specialist pastry products	2.1 Select and handle perishables according to food safety requirements 2.2 Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use 2.3 Blend and combine filling ingredients to meet product type 2.4 Check fillings to identify faults and rectify 2.5 Store fillings according to food safety requirements
3. Mix specialist pastry dough	3.1 Measure specialist pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required sequence 3.3 Operate and monitor mixer to mix specialist pastry dough 3.4 Incorporate butter into sugar for sweet short pastry sugar batter method 3.5 Incorporate butter into finished mixed dough for English and French method laminated pastry 3.6 Mix extensible pastry dough and rest for processing 3.7 Fold and laminate laminated pastry dough with number of folds required for product type 3.8 Check specialist pastry dough to identify faults and rectify 3.9 Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated and non laminated pastry products	4.1 Roll laminated and non laminated pastry to thickness required for product type 4.2 Cut, slice and portion specialist pastry as required for product type 4.3 Stretch extensible dough for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check pre-bake formed and filled specialist pastry products to identify faults and rectify
5. Pre-bake finish non laminated pastry products	5.1 Prepare pre-bake finishing mediums to meet recipe specifications 5.2 Pre-bake finish specialist pastry products to meet end-product specification 5.3 Check pre-bake finished specialist pastry products to identify faults and rectify
6. Bake specialist pastry products	6.1 Set baking temperatures and times to prepare for baking 6.2 Blind bake specialist pastry with blind baking medium as required for product type 6.3 Load oven and monitor baking to achieve bake and stability required for product type 6.4 Unload and transfer specialist pastry products to cool 6.5 Check specialist pastry product bake to identify faults and rectify
7. Post-bake fill and finish specialist pastry products	7.1 Prepare post-bake fillings and finishing mediums to meet recipe specifications 7.2 Finish baked specialist pastry products to meet end-product specifications 7.3 Fill baked specialist pastry products to meet end-product specifications 7.4 Check finished specialist pastry products to identify faults and rectify 7.5 Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Specialist pastry equipment must include:	equipment, including: microwave refrigerator pastry sheeter or pastry break equipment accessories, including: refrigerator shelving ancillary equipment, including: pie tins or foils hand wash areas cooling wires used for pastry trays used for pastry baking tools and utensils, including: pastry brushes measuring jugs mixing spoons used for cooking containers used for storing fillings.
Specialist pastry filling must include:	blended cold filling unthickened cold filling thickened cooked filling unthickened cooked filling.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3003 Produce specialist pastry products	FDFRB2001A Form and fill pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB2002A Prepare fillings	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3001A Produce pastry	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3007A Bake pastry products	Redesigned unit that includes content from the previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from the previous 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

Assessment Requirements for FBPRBK3003 Produce specialist pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced specialist pastry products according to a production schedule, including:

producing the following five types of specialist pastry products:

savoury filled laminated pastries

laminated pastry slice

filled sweet non laminated pastries

decorated non laminated pastry biscuits

sweet filled extensible dough

using the following four specialist pastries made from scratch ingredients using butter or oil:

laminated puff or flaky pastry

sweet short pastry

savoury short pastry

extensible pastry dough

using the following four fillings:

savoury filling

sweet filling

custard filling

fresh fruit prepared for filling

applying finishing and decorating using the following two methods:

pre-bake glazing and finishing

post-bake finishing and decorating

using the following three butter incorporation methods:

English method

French method

sugar batter or crumbing method

using a butter-to-flour laminated pastry ratio of minimum 50% half puff

using the following nine production processes:

folding

sheeting

laminating

glazing

finishing and decorating

filling

baking

rolling

stretching extensible pastry

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

using the following two types of pastry equipment:

pastry sheeter or dough break to laminate

rolling pin to roll, finish and transfer pastry

documenting the production schedule including the following six considerations:

timings

volume requirements

product processing requirements

finishing and decorating requirements for specialist pastry products

recipe reformulation to minimise waste

bake parameters for specialist pastry products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing specialist pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing specialist pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing and decorating requirements for specialist pastry products

recipe reformulation to minimise waste

bake parameters for specialist pastry products

characteristics and storage requirements of ingredients used in specialist pastry production, including:

pastry flour

unsalted butter

meat fillings

fruit fillings

glazes

fresh cream

methods and processes for using butter in specialist pastries, including:

English method

French method

the ratio of butter to flour

handling and storage of butter

consistency of dough to butter for laminating

handling and storage of pastry during processing

development of protein and gluten during lamination

processing and finishing of specialist pastry products, including:

folding

sheeting

laminating

clarifying butter

stretching extensible pastry dough

glazing

finishing and decorating

filling

pre-bake glazing

post-bake glazing

identifying and rectifying factors that affect lift, including:

number of turns

amount of roll in butter

heat energy in baking specialist pastry

baking processes of specialist pastry production, including:

oven temperatures

baking times

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable specialist pastry production problems, including:

temperature and heat in baking

shrinkage of pastry

techniques for retrieval of scrap, blending with virgin and disposing of waste

specialist pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment (PPE)

equipment specified in the range of conditions

industrial mixer and attachments

industrial oven

industrial cook tops

sink and wash area

electronic or analogue scales

ingredients that meet the specialist pastry product types required in the performance evidence

specifications:

recipes that meet the specialist pastry product types required in the performance evidence

end-product quality specifications to meet the speciality pastry product types required in the performance evidence

food safety code regulatory requirements applicable to producing specialist pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3004 Produce meringue products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce meringue products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select meringue equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix meringue batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load meringue ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter for optimum meringue aeration for product type 2.4 Fold in ingredients as required to meet meringue product type 2.5 Check meringue to identify batter faults and rectify
3. Process meringue products	3.1 Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type 3.2 Fold meringue batter through gateaux, dessert fillings and bases as required for product type 3.3 Use sight and feel to assess meringue quality 3.4 Check processed meringue to identify faults and rectify
4. Bake meringue products	4.1 Deposit, spread and pipe batters into tins and trays as required for product type 4.2 Set baking temperatures and times to suit meringue product type and size 4.3 Load oven and monitor baking to achieve bake required for meringue product type 4.4 Use sight and feel to assess bake of meringue products 4.5 Unload meringue products to cool 4.6 Check meringue bake to identify faults and rectify
5. Prepare finishing mediums	5.1 Assemble finishing ingredients and equipment and prepare for use 5.2 Measure finishing ingredient quantities to meet recipe specifications 5.3 Operate and monitor mixer to prepare creams and icings as required for product type 5.4 Prepare chocolate for decorating as required for product type 5.5 Prepare garnishes for decorating as required for product type 5.6 Prepare piping bags to pipe finishing decorations 5.7 Check finishing mediums to identify faults and rectify
6. Finish meringue products	6.1 Finish meringue products to meet product type, and transfer to presentation containers 6.2 Apply creams to finish meringue products as required for product type 6.3 Apply garnishes and decorating finishes to decorate meringue product as required for product type 6.4 Check finished meringue products to identify faults and rectify 6.5 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
7. Complete work	7.1 Clean equipment and work area to meet housekeeping standards 7.2 Dispose of waste according to workplace requirements 7.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels and temperature and timer settings Estimates approximate quantities and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Meringue equipment must include:	equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: cake whisk attachment ancillary equipment, including: cake hoops or tins chocolate melting equipment cook pots tools and utensils, including: pallet knives scrapers cake knives piping bags piping nozzles.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3004 Produce meringue products	FDFRB2003A Produce meringue-based products	Redesigned units with significant changes to elements and performance criteria AQF level changed to reflect the added variety and complexity of the unit’s outcomes	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

Assessment Requirements for FBPRBK3004 Produce meringue products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced meringue products according to the production schedule, including:

producing the following three meringue types:

French meringue using cold meringue method

Swiss meringue using warm meringue method

Italian meringue using hot meringue method

producing the following four meringue-based products:

meringue-based gateaux or torte

meringue garnish or figurine

meringue-based confection

meringue-based dessert

using the following three creams and icings:

chocolate ganache

chocolate glaze

butter cream

using the following four decorated finishes:

fruit decorated

cream decorated

chocolate decorated

scorched meringue

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

meringue product finishing requirements for product type

recipe reformulation to minimise waste

bake parameters for meringue product type.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing meringue products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing meringue products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

meringue product finishing requirements for product type

recipe reformulation to minimise waste

bake parameters for meringue product type

characteristics and processes of meringue types, including:

French meringue using cold meringue method

Swiss meringue using warm meringue method

Italian meringue using hot meringue method

types of meringue-based products, including:

meringue-based gateaux and tortes

meringue garnish

meringue-based confection

meringue figurine

meringue-based dessert

using butter creams, ganache and glazes, including:

chocolate ganache

chocolate glaze

butter cream

types, functions and characteristics of ingredients used in meringue products production, including:

reaction of fat against protein in meringue

eggs

sugar

processes for producing meringue products, including:

mixing physically aerated

piping meringue

baking

whisking

boiling

scorching

drying

requirements for finishing, including:

decorating mediums to suit finishing

preparing ganache and glazes

melting chocolate

using meringue for garnishes

purpose and functions of production settings, including:

oven temperatures for meringue batter type and volume

baking times for meringue batter type and volume

techniques for testing bake of meringue by feel and sight

required characteristics of meringue products, including:

softness

firmness

sweetness

stability

causes and corrective action for predictable and sometimes unpredictable meringue production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

meringue product terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

trays

ingredients that meet the meringue product types required in the performance evidence

specifications:

recipes that meet the meringue product types required in the performance evidence

end-product quality specifications to meet the meringue product types required in the performance evidence

food safety code regulatory requirements applicable to producing meringue products

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3005 Produce basic bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select basic bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix basic bread dough	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into the mixer in the required ingredient placement 2.3 Operate and monitor mixer to achieve basic bread dough development for product type 2.4 Check mixed basic dough to identify faults and rectify
3. Process basic bread dough	3.1 Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight 3.2 Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove 3.3 Retard basic dough as required for product type 3.4 Final prove basic dough as required for product type 3.5 Check processed basic dough to identify faults and rectify
4. Pre-bake finish basic bread products	4.1 Prepare finishing ingredients to meet recipe specifications 4.2 Pre-bake finish basic bread products to meet end-product specifications 4.3 Check pre-bake finished basic bread products to identify faults and rectify
5. Bake basic bread products	5.1 Set baking temperatures and times to prepare for baking 5.2 Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking 5.3 Load oven and steam as required for product type 5.4 Monitor baking to achieve baked colour and stability required for basic bread product type 5.5 Unload and de-pan baked basic bread products to cool 5.6 Check basic bread product bake to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking environment Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Basic bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments industrial dough moulding equipment equipment accessories, including: industrial dough moulding equipment accessories ancillary equipment, including: dry ingredients storage containers industrial baking tins and lids bread baking trays ingredient storage bins tools and utensils, including: dough knives dough scrapers water spray bottles scoring knives flour sieves.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3005 Produce basic bread products	FDFRB3002A Produce bread dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3005A Bake bread	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3009A Retard dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3010A Process dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3011A Diagnose and respond to product and process faults (bread)	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK3005 Produce basic bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic bread products according to a production schedule, including:

mixing and using the following three dough types:

premix dough

instant dough/no time dough/scratch mix dough

chemical leavened dough

producing the following two basic bread types:

white bread

brown bread

producing the following six bread product varieties and shapes:

condensed/sandwich loaves

high top loaves, either married or single

soft/enriched bread roll variety

crusty/lean bread roll variety

crusty/lean loaf – plaited, Vienna, French stick or cob

chemical leavened dough

retarding one of the following three product types produced:

soft/enriched bread roll variety

crusty/lean bread roll variety

crusty/lean loaf – plaited, Vienna, French stick or cob

selecting and using tins and trays appropriate for dough piece scale weight, volume and size

using the following eight moulding techniques:

rounding

batons

knots

4 piecing

degassing

curling/rolling

sealing

cutting/portioning

using the following four bread dough finishing techniques:

pre-prove scoring

post-prove scoring

seeding

dusting

using the following five baking techniques:

steaming

testing bake by sight and baked colour

de-panning basic breads

cooling basic bread products on cooling wires

using lids to condense loaves

selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing parameters for basic bread products

bake parameters for basic bread products

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing basic bread products

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements applicable to producing basic bread products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing parameters for basic bread products

bake parameters for basic bread products

functions and characteristics of ingredients used in basic bread production, including:

premixes

baker’s or strong flour

whole meal flour

baking powder

salt

sugar

yeast, including principles of fermentation

water

shortening, fats and oils

bread improvers

mixing processes and gluten development for basic bread doughs, including:

premix doughs

scratch/no time/instant doughs

chemical leavened doughs

sequencing of the rapid or no time basic bread production processes

purpose and techniques for pre-bake finishing basic breads

characteristics and techniques for moulding basic bread doughs

impacts of factors on production of different retarded basic bread products, including:

finished dough temperature (FDT)

dough size

dough shape

yeast activity

processing retard in cool phase

processing retard in warm phase

techniques for calculating yields, adjusting recipes, converting units of measurement and measuring ingredients

techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size

required baked characteristics of basic bread products, including:

volume

grain

texture

crumb colour

crust formation

crust colour

the effects of common bread faults in basic bread production, including:

lack of salt

too much salt

no improver

too much improver

no yeast

too much yeast

weak flour instead of strong flour

techniques for disposing of waste from bread production

basic bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

bread slicer

ingredients that meet the basic bread product types required in the performance evidence

specifications:

recipes that meet the basic bread product types required in the performance evidence

end-product quality specifications to meet the basic bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing basic bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3006 Produce savoury bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet special dietary requirements and required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select savoury bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Prepare savoury fillings	2.1 Select and handle perishables according to food safety requirements 2.2 Measure ingredient quantities to meet recipe specifications and prepare for use 2.3 Blend and combine ingredients to meet savoury product type 2.4 Check savoury filling to identify faults and rectify 2.5 Store savoury fillings according to food safety requirements
3. Mix savoury bread dough	3.1 Measure ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient placement 3.3 Operate and monitor mixer to achieve savoury dough development for product type 3.4 Add savoury fillings to dough during mixing to meet product type 3.5 Check savoury dough to identify faults and rectify
4. Process savoury bread dough	4.1 Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight 4.2 Final mould and shape savoury dough in preparation for applying fillings and toppings 4.3 Retard savoury dough as required for product type 4.4 Final prove savoury dough as required for product type 4.5 Check processed savoury dough to identify faults and rectify
5. Apply toppings and fillings to savoury bread dough	5.1 Select savoury ingredients from storage to meet recipe specifications 5.2 Prepare and apply sauces to savoury doughs according to product type 5.3 Fill and top savoury doughs as required according to product type 5.4 Identify savoury ingredients for reuse, and store according to food safety requirements 5.5 Check topped and filled savoury bread doughs to identify faults and rectify
6. Bake savoury bread products	6.1 Set baking temperatures and times to prepare for baking 6.2 Visually check dough size to confirm readiness for baking 6.3 Monitor baking to achieve baked colour and stability required for savoury bread product type 6.4 Unload savoury products to cool according to food safety requirements 6.5 Check savoury bread bake to identify faults and rectify 6.6 Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
7. Steam savoury bread products	7.1 Set steaming settings to prepare for steaming 7.2 Visually check dough size to confirm readiness for steaming 7.3 Load steaming equipment and monitor steaming to achieve steam levels for product type 7.4 Unload steamed products to cool according to food safety requirements 7.5 Check steamed savoury bread product to identify faults and rectify 7.6 Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements
8. Complete work	8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated and scaled weights Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets safe food condition temperature range requirements for perishables Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Savoury bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments industrial cook tops cool room or refrigeration dish washing sinks equipment accessories, including: cool room or refrigerator shelving dish washing sink taps and attachments ancillary equipment, including: pizza trays cook pots used for preparing savoury fillings storage containers used for storing savoury fillings containers used for storing savoury sauces baking trays and pans used for baking savoury products cooling wires used for cooling savoury products cutting boards used for savoury fillings equipment used to steam savoury bread tools and utensils, including: scrapers ladles and cooking spoons serrated bread knives food preparation knives.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3006 Produce savoury bread products	FDFRB3002A Produce bread dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3005A Bake bread	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3009A Retard dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3010A Process dough	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3011A Diagnose and respond to product and process faults (bread)	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK3006 Produce savoury bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced savoury bread products according to a production schedule, including:

producing the following six types of savoury bread products:

savoury flat bread

savoury bread loaf

savoury bread roll

savoury filled bread

savoury steamed bread

savoury unleavened product

processing one of the above savoury bread products as a retarded product

meeting one of the following two ingredient-specific special dietary requirements in one of the above savoury bread products:

vegetarian

vegan

meeting one of the following four religious special dietary needs in one of the above savoury bread products:

Buddhism

Hinduism

Islam

Judaism

mixing and using the following three types of dough mixes:

instant/scratch mix/no time dough

bulk ferment dough

unleavened dough

meeting the following two food safety requirements:

identifying temperature control points of savoury ingredients used

handling and storing savoury ingredients and products

preparing and adding the following five types of filling and topping ingredients:

dairy products

meat products

vegetables

herbs

sauce with a savoury base

adding the savoury fillings and toppings to savoury bread doughs using the following three methods:

incorporating into dough during mixing

incorporating on top of savoury dough prior to baking

using the savoury filling as a filling inside savoury bread

selecting, using and cleaning the savoury bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using tins and trays appropriate for dough piece scale, weight, volume and size

documenting a production schedule, including the following seven considerations:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing savoury bread

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing savoury bread products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

nature of special dietary requirements suitable for savoury bread products

nature of religious special dietary needs as they relate to savoury products, including:

Buddhism

Hinduism

Islam

Judaism

nature of ingredient-specific special dietary needs as they relate to savoury products, including:

vegetarian

vegan

techniques and considerations for production scheduling, including:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste

safe handling, shelf life and storage requirements of ingredients used in savoury bread production, including:

savoury sauces

meat ingredients

dairy ingredients

vegetable ingredients

herb ingredients

effects of seasonal changes on dairy products

storage requirements for:

cooked savoury fillings

cold savoury fillings

principles of the production processes, including:

preparing fillings

mixing, including incorporating savoury ingredients into dough

baking toppings

rolling dough

steaming dough

packaging savoury bread

purpose and principles of the bulk fermentation process

techniques for retarding savoury bread products, including:

retarding savoury bread in the cool phase

recovery of retarded savoury bread in the warm phase

impacts on production of the following:

salted ingredients

stability of breads using savoury products

required characteristics of savoury bread products, including:

visual appeal

flavour

techniques for disposing of waste from bread production

savoury bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment as specified in the range of conditions

rolling pins

ingredients that meet the savoury bread product types required in the performance evidence

specifications:

recipes that meet the savoury bread product types required in the performance evidence

end-product quality specifications that meet the savoury bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing savoury bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3007 Produce specialty flour bread products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet special dietary requirements and production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select specialty flour bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix specialty flour bread dough	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve speciality flour bread dough development for product type 2.4 Check specialty flour dough to identify faults and rectify
3. Process specialty flour bread dough	3.1 Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights 3.2 Final mould dough and place on baking surfaces for final prove as required 3.3 Final prove specialty flour dough as required for product type 3.4 Check processed specialty flour dough to identify faults and rectify
4. Pre-bake finish specialty flour bread products	4.1 Prepare pre-bake finishing mediums to recipe specifications 4.2 Pre-bake finish specialty flour products to meet end-product specifications 4.3 Check pre-bake finished specialty flour products to identify faults and rectify
5. Bake specialty flour bread products	5.1 Set baking temperatures and times to prepare for baking 5.2 Visually check dough size to confirm specialty flour product readiness for baking 5.3 Load oven and steam as required for specialty flour product type 5.4 Monitor baking to achieve baked colour and stability required for speciality flour bread product type 5.5 Unload and de-pan baked specialty flour products to cool 5.6 Check specialty flour bread product to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Specialty flour bread baking equipment must include:	equipment, including: industrial oven industrial mixer and attachments dish washing area equipment accessories, including: dish washing area taps and accessories ancillary equipment, including: specialty flour storage containers grain soaking containers dough storage containers tools and utensils, including: dusting sieves scoring knives spray bottles thermometers.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3007 Produce specialty flour bread products Release 2	FBPRBK3007 Produce specialty flour bread products Release 1	Corrected error in Performance Evidence	Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment Requirements for FBPRBK3007 Produce specialty flour bread products

Modification History

Release	Comments
Release 2	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced specialty flour bread products according to a production schedule, including:

producing the following six types of specialty flour bread products:

organic breads

non-wheat breads

gluten-free breads

rye breads

whole grain breads

wholemeal breads

mixing and using the following three doughs:

scratch mix/no time/instant dough

bulk ferment sour doughs

all in mix

using the following five product shapes:

baton/Vienna

boule/cob

loaf

rolls

specialty shape

using one of the following five sours for rye bread:

lactic sour

acetic sour

natural sour

powdered sour

liquor sour

incorporating pre-soaked grain into grain bread

finishing bread using the following four finishing methods:

post-prove scoring

seeding

dusting

steaming

selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using bread shaping equipment, tins and trays appropriate for dough piece scale, weight, volume and size

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for specialty flour products

bake parameters for specialty flour products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing specialty flour bread products

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food applicable to producing specialty flour bread products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for specialty flour products

bake parameters for specialty flour products

types, characteristics and storage requirements of ingredients used in specialty flour bread production, including:

organic flour

non-wheat flour

rye flour

gluten-free flour

grains

wholemeal flour

hydration rates for grain breads and wholemeal breads, and purpose and techniques for the soaking of grains

benefits of organics in flours

nature of special dietary requirements and gluten intolerance as they relate to dietary-suitable flours and specialty flour bread products

reformulation of grain and fibre breads

mixing processes and mixing outcomes for:

scratch mix/no time/instant dough

bulk ferment sour doughs

all in mix

specialty flour doughs

rye breads

principles of processing and hearth baking specialty flour breads

techniques for producing rye breads, including:

rye flour varieties for different rye breads

using lactic, acetic and natural sour doughs for rye breads

using powder and liquor sours for rye breads

using baskets for proving when baking rye breads

processing and baking techniques required for using specialty flours, including:

rye breads

organic breads

non-wheat flour breads

gluten-free breads

wholemeal flour breads

impacts on production, including:

soaking of grains

processing gluten-free flour

techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size

causes and corrective action for predictable and sometimes unpredictable specialty flour bread production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from bread production

specialty flour bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment as specified in the range of conditions

tins

trays

ingredients that meet the specialty flour bread product types required in the performance evidence

specifications:

recipes that meet the specialty flour bread product types required in the performance evidence

end-product quality specifications to meet the specialty flour bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing specialty flour bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3008 Produce sponge cake products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select sponge cake baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare tins, trays and pans to match sponge cake product type
2. Mix sponge cake batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient sequence 2.3 Operate and monitor mixer to mix sponge cake batter as required for product type 2.4 Fold in ingredients as required to meet product type 2.5 Check sponge cake batter to identify faults and rectify
3. Bake sponge cake products	3.1 Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking 3.2 Set baking temperatures and times to meet sponge cake product type and size 3.3 Load oven and monitor baking to achieve baked colour and quality for product type 3.4 Use sight and feel to assess bake of sponge cake products 3.5 Unload and de-pan baked sponge products to cool 3.6 Check sponge cake product bake to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specifications 4.3 Operate and monitor mixer to prepare creams and icings as required for product type 4.4 Melt and prepare chocolate for decorating as required for product type 4.5 Prepare jams for decorating and filling as required for product type 4.6 Prepare garnishes for decorating as required for product type 4.7 Prepare paper piping bags to decorate with chocolate 4.8 Prepare piping bags to pipe finishing decorations 4.9 Check finishing mediums to identify faults and rectify
5. Finish sponge cake products	5.1 Cut sponge cake product into portions as required for product type 5.2 Split and fill sponge products as required for product type, and transfer to cake boards as required for product type 5.3 Apply creams and icings to mask and finish sponge cake products as required for product type 5.4 Apply garnishes and decorations to decorate sponge products as required for product type 5.5 Apply simple written inscriptions to decorate sponge products as required for product type 5.6 Check sponge cake product finishing to identify faults and rectify 5.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Sponge cake baking equipment must include:	equipment, including: industrial oven hand washing sinks industrial mixer and attachments equipment accessories, including: cake whisk sink taps and accessories industrial oven decks and accessories ancillary equipment, including: sponge baking trays sponge tins cupcake tins ingredient storage containers tools and utensils, including: pallet knives piping bags piping nozzles plastic scrapers icing sieves measuring jugs mixing bowls.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3008 Produce sponge cake products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK3008 Produce sponge cake products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced sponge cake products according to a production schedule, including:

producing the following four types of sponge products:

decorated sponge cake (round or square), minimum 7-inch or 18-centimetre diameter in size

sponge roll

individual portioned sponge product

sponge layer cake

mixing and using the following two sponge cake batters:

mixing scratch mix sponge with or without emulsifier

mixing premix sponge

incorporating the following four sponge cake processing techniques:

spreading

rolling

layering

depositing

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

finishing and decorating using the following four methods:

masking and combing

splitting and filling

applying piped finishes with cream or icing

garnishing

adding the following two creams and icings:

fresh cream or imitation cream

icing or basic butter cream

applying two of the following four piped finishing types:

rosettes

scrolls

rope

swirls

preparing and using the following three chocolate decorations:

writing simple celebration inscription

chocolate shavings

chocolate filigrees

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for sponge cake products

bake parameters for sponge cake products.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing sponge products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing sponge cake products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for sponge cake products

bake parameters for sponge cake products

characteristics and storage requirements of ingredients used in sponge products production, including:

sponge premixes

eggs

sugar

cake fats and shortenings

cake flour

sponge emulsifiers

colouring and flavouring additives

fresh cream

imitation cream

compound chocolate

jams, conserves and spreads

determining the correct quantity of colourings and flavourings to match sponge batter size

selecting and preparing tins and trays to match sponge cake types, including:

greasing

spraying

papering

recipe formulations for sponge cake, including:

genoise

traditional

premix

emulsified

processes required for producing sponge cake batters, including:

mixing, including combination aerated and physically aerated

depositing

baking, including time and temperatures for sponge batter type and volume

de-panning without damage

cooling

packaging

preparation and applications of finishes, including:

aerating fresh creams

mixing icings

masking and combing sponges

piping decorations

melting compound chocolate

piping simple inscriptions for special occasion decorating

splitting and filling sponges

storage requirements for finished sponge cake products

techniques for testing bake of sponge by feel and sight

causes and corrective action for predictable and sometimes unpredictable sponge cake production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste

sponge products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

ingredients that meet the sponge cake product types required in the performance evidence

specifications:

recipes that meet the sponge cake products product types required in the performance evidence

end-product quality specifications that meet the sponge cake product types required in the performance evidence

food safety code regulatory requirements applicable to producing sponge cake products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3009 Produce biscuit and cookie products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required product volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select biscuit and cookie baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Prepare baking trays to match biscuit and cookie type
2. Mix biscuit and cookie batters and doughs	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer and cook pots in required sequence as required for product type 2.3 Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs 2.4 Fold in ingredients as required to meet product type 2.5 Check biscuit and cookie batters and doughs to identify batter faults and rectify 2.6 Store biscuit and cookie batters and doughs according to food safety requirements
3. Bake biscuit and cookie products	3.1 Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type 3.2 Pre-bake finish cookies and biscuits as required to meet product type 3.3 Set baking temperatures and times to prepare for baking 3.4 Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type 3.5 Use sight and feel to assess bake of biscuit and cookie products 3.6 Unload baked biscuit and cookie products to cool 3.7 Check biscuit and cookie bake to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specifications 4.3 Operate and monitor mixer to prepare creams and icings as required for product type 4.4 Melt and prepare chocolate for decorating as required for product type 4.5 Prepare jams for decorating as required for product type 4.6 Prepare garnishes for decorating as required for product type 4.7 Prepare piping bags to decorate with chocolate and pipe finishing decorations 4.8 Check finishing mediums to identify faults and rectify
5. Finish biscuit and cookie products	5.1 Fill biscuit and cookie products as required for product type 5.2 Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type 5.3 Check finished biscuit and cookie products to identify finishing faults and rectify 5.4 Prepare and transfer finished biscuit and cookie products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Biscuit and cookie baking equipment must include:	equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: whisk attachment beater attachment gas or electric hot plates and attachments dish washing sinks, taps and accessories cook pots baking trays dry ingredient containers refrigerated ingredient containers mixing bowls equipment used to melt chocolate tools and utensils, including: hand whisks hand spoons biscuit and pastry cutters rolling pins flour brushes egg wash brushes piping bags piping nozzles.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3009 Produce biscuit and cookie products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK3009 Produce biscuit and cookie products

Modification History

Release	Comments
Release 1	This version released with the FBP Food, Beverage and Pharmaceuticals Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced biscuit and cookie products, including:

producing the following four types of biscuit and cookie products:

deposited cookie

piped shortbread

cut or portioned rolled biscuit

moulded and portioned biscuit

using the following three biscuit and cookie mixing methods:

creamed method

whisked method

melted method

applying the following nine production processes:

piping shortbread

depositing

conditioning fruit

roasting nuts

cutting biscuits with cutters

rolling biscuit dough

moulding biscuit dough

portioning biscuit doughs

inclusion of glace fruits or nuts into biscuit and cookie doughs

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

applying the following five finishing and decorating methods:

using piped decorations

sandwiching

dusting

dipping

applying glazes or icings

using the following three finishing ingredients:

fondant icing

melted chocolate

icing sugar

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for biscuit and cookie product types

bake parameters of biscuit and cookie product types.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing biscuit and cookie products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing biscuit and cookie products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

finishing requirements for biscuit and cookie product types

bake parameters of biscuit and cookie product types

characteristics and storage requirements of ingredients used in biscuit and cookie products production, including:

flour suitable for biscuits and cookies

preparation of nuts and nut allergies

compound chocolate

glace fruits

preparing and using finishes, including:

glace fruit

chocolate, including melting properties

nuts, including roasting

jams

fondant heating

dipping

sandwiching

processes and techniques for producing biscuit and cookie products, including:

hand depositing

piping batter in shapes

cutting dough

moulding dough

baking

storing, including refrigerating and freezing

packaging

techniques for preparing tins and trays to match biscuit and cookie types, including:

spraying

papering

mixing processes for:

creamed method

whisked method

shelf life of biscuit and cookie products

purpose and functions of baking settings, including:

oven temperatures

baking times

techniques for testing bake of biscuit and cookie by feel and sight

required characteristics of biscuit and cookie products, including:

crumb structure

dryness of biscuit

softness of cookie

causes and corrective action for predictable and sometimes unpredictable biscuit and cookie production problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from biscult and cookie production

biscuit and cookie products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

equipment specified in the range of conditions

industrial oven

personal protective equipment

ingredients that meet the biscuit and cookie product types required in the performance evidence

specifications:

recipes that meet the biscuit and cookie product types required in the performance evidence

end-product quality specifications that meet the biscuit and cookie product types required in the performance evidence

food safety code regulatory requirements applicable to producing biscuit and cookie products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3010 Produce cake and pudding products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select cake and pudding baking and steaming equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition dried fruits to prepare for use 1.8 Prepare tins, trays and pans to match cake and pudding types
2. Mix cake and pudding batter	2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter 2.4 Fold in ingredients as required to meet cake and pudding product type 2.5 Check cake and pudding batters to identify faults and rectify
3. Bake and steam cake and pudding products	3.1 Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking 3.2 Set baking and steaming temperatures and times to meet cake and pudding product type and size 3.3 Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type 3.4 Use sight, feel and skewers to assess bake of cake and pudding products 3.5 Unload and de-pan baked cake products to cool 3.6 Check cake product bake and steam of pudding to identify faults and rectify
4. Prepare finishing mediums	4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specification 4.3 Operate and monitor mixer to prepare icings and glazes as required for product type 4.4 Prepare garnishes for decorating as required for product type 4.5 Prepare piping bags to pipe finishing decorations 4.6 Check finishing mediums to identify faults and rectify
5. Finish cake products	5.1 Cut cake products into portions as required for product type 5.2 Apply icings and glazes to mask cake products as required for product type 5.3 Apply garnishes and decorating finishes to decorate cake products as required for product type 5.4 Check finished cake products to identify finishing faults and rectify 5.5 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work	6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Cake and pudding baking and steaming equipment must include:	equipment, including: industrial mixer and attachments dish washing sinks cool room or refrigerator equipment accessories, including: sink taps and accessories cool room or refrigerator shelving ancillary equipment, including: cake baking trays cake tins or hoops cooling wires equipment used to steam puddings mixing bowls tools and utensils, including: pallet knives serrated knife plastic scrapers sieves thermometer.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3010 Produce cake and pudding products	FDFRB3003A Produce sponge, cake and cookie batter	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3004A Decorate cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3006A Bake sponges, cakes and cookies	Redesigned unit that includes content from previous unit	No equivalent unit
FDFRB3012A Diagnose and respond to product and process faults (pastry, cakes and cookies)	Redesigned unit that includes content from previous 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

Assessment Requirements for FBPRBK3010 Produce cake and pudding products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic cake and pudding products according to the production schedule, including:

producing and decorating the following six cake and pudding product varieties:

fruit cake decorated with fondant or plastic icing

steamed pudding

flavoured bar cake decorated with icing

cake slice decorated with icing or glaze

flavoured cupcake or muffin

special dietary cake

producing specialty dietary cake to one of the following two dietary requirements:

vegan

gluten-free

using the following three cake and pudding mixing methods:

all in mixing method

mixing sugar batter method

mixing flour batter method

using the following five production processes and techniques:

depositing cake and pudding batter

steaming of puddings

baking of cakes

conditioning of dried fruit

portioning and slicing of cakes and slices

using the following two decorating and finishing techniques:

covering and garnishing with RTR, fondant or plastic icing

spreading with icing or glaze

conditioning of dried fruit for use in batter for one of the following two products:

cake

pudding

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning.

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

decorating and finishing requirements for cakes

recipe reformulation to minimise waste

bake and steam parameters of cakes and puddings.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing cake and pudding products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing cake and pudding products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

decorating and finishing requirements for cakes

bake and steam parameters of cakes and puddings

types, functions and storage requirements of ingredients as used in cake and pudding products production, including:

eggs

sugar

cake fats

cake flours

baking powder

bicarbonate soda

dried fruit

ready to roll (RTR)/fondant/plastic icing

icings and glazes

special dietary requirements for cakes, including both vegan and gluten-free

techniques for preparing tins and trays to match cake and pudding types, including:

greasing

spraying

insulating baking tins and pans to match richness of cakes

ingredient ratios and mixing processes:

fruit cake and puddings

pound cake

hi-ratio cake

processes for producing cake and pudding products, including:

insulating

baking, including radiant and conductive heat

steaming and boiling

de-panning without damage

cooling

finishing

packaging

types of finishing mediums, including:

icings

glazes

RTR icing, fondant and plastic icing

techniques for portioning cakes and cake slices to suit end-product and finishing requirements

shelf life of cakes and puddings

techniques for selecting tins and trays appropriate for cake and pudding product size and shape

purpose and functions of production settings, including:

oven temperatures to match richness of cakes

baking times to match richness of cakes

steaming times and temperatures for pudding batter type and volume

techniques for testing bake of cakes and puddings by feel, sight and skewer

causes and corrective action for predictable and sometimes unpredictable cake and pudding production problems, including:

machinery failure

poor quality ingredients

techniques for disposing of waste from cake and pudding production

cake and pudding products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

ingredients that meet the cake and pudding product types required in the performance evidence

specifications:

recipes that meet the cake and pudding product types required in the performance evidence

end-product quality specifications that meet the cake and pudding product types required in the performance evidence

food safety code regulatory requirements applicable to producing cake and pudding products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

FBPRBK3011 Produce frozen dough products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to produce frozen dough products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

FBPRBK3005 Produce basic bread products.

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements	Performance Criteria
Elements describe the essential outcomes.	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for work	1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select frozen and par baked dough baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity
2. Mix frozen dough	2.1 Measure ingredient quantities to meet recipe specification 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve frozen dough development for product type 2.4 Check frozen and par baked dough to identify dough faults and rectify
3. Process frozen and par baked doughs	3.1 Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight 3.2 Final mould frozen and par baked dough and place on freezing or baking surfaces 3.3 Laminate and finish frozen and par baked dough as required prior to freezing or par baking 3.4 Check processed frozen and par baked dough to identify faults and rectify 3.5 Package and freeze frozen and par baked dough to meet food safety requirements
4. Par bake bread products	4.1 Final prove par baked dough to prepare for baking 4.2 Set baking temperatures and times to prepare for par baking 4.3 Visually check dough size to confirm readiness for baking 4.4 Load oven and steam as required for product type 4.5 Monitor baking to achieve internal par bake temperature for par bake 4.6 Unload and de-pan par baked product to cool 4.7 Check par baked bread products to identify faults and rectify 4.8 Package and freeze par baked bread product to meet food safety requirements
5. Recover frozen doughs and par baked breads	5.1 Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements 5.2 Final prove frozen doughs as required for product type 5.3 Check recovered doughs and par baked breads to identify faults and rectify
6. Finish frozen dough products	6.1 Prepare pre-bake finishing mediums to meet recipe specifications 6.2 Prepare simple fillings to meet recipe specifications 6.3 Pre-bake finish frozen and par baked products to meet end-product specifications 6.4 Check pre-bake finished products to identify faults and rectify
7. Bake frozen dough products	7.1 Set baking temperatures and times to prepare for baking 7.2 Visually check frozen dough size to confirm readiness for baking 7.3 Load oven and steam frozen bread as required for product type 7.4 Monitor baking to achieve baked colour and stability required for frozen dough product type 7.5 Unload and de-pan baked products to cool 7.6 Check product bake to identify faults and rectify
8. Finish frozen and par baked dough products	8.1 Prepare post-bake finishing mediums to meet recipe specifications 8.2 Post-bake finish products to meet end-product specifications 8.3 Check post-bake finished products to identify faults and rectify
9. Complete work	9.1 Clean equipment and work area to meet housekeeping standards 9.2 Dispose of waste according to workplace requirements 9.3 Complete workplace records according to workplace requirements

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.

Skill	Description
Reading	Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
Writing	Prepares production schedules and completes production records using required format, language and structure
Numeracy	Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated weight Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
Navigate the world of work	Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
Get the work done	Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Frozen and par baked dough baking equipment must include:	equipment, including: industrial oven industrial prover industrial mixer and attachments pastry sheeter/dough break or rolling pin freezer equipment accessories, including: oven baking trays freezing trays freezing racks ancillary equipment, including: rolling pin cooling wires dough and pastry benches tools and utensils, including: rolling pins cake knives bread knives processing knives dough scrapers.

Unit Mapping Information

Code and title current version	Code and title previous version	Comments	Equivalence status
FBPRBK3011 Produce frozen dough products	FDFRB3008A Store, handle and use frozen dough	Supersedes and replaces FDFRB3008A Elements and performance criteria added that include mixing and par baking of frozen dough	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

Assessment Requirements for FBPRBK3011 Produce frozen dough products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced frozen dough products according to a production schedule, including:

producing the following five frozen dough baked products:

laminated frozen dough product

basic bread frozen dough product

sweet yeast bread frozen dough product

specialty flour bread frozen dough product

chemical leavened frozen dough

incorporating the following four frozen dough processes:

ready-to-prove frozen dough

ready-to-bake frozen dough

par baked frozen dough

finishing frozen dough

using one of the following two simple fillings:

simple sweet filling

simple savoury filling

producing the following four product shapes:

baguette

round or long roll

croissant or danish

cut or portioned

producing the following three product styles:

decorated frozen dough

undecorated frozen dough

undecorated par baked dough

finishing the products using the following four techniques:

dusting

glazing

piping

scoring

selecting tins and trays appropriate for dough piece scale weight, volume and size

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following seven considerations:

timings for freezing frozen and par baked dough

timings for thawing frozen and par baked dough

product processing requirements for frozen and par baked dough

volume requirements

recipe reformulation to minimise waste

freezing and thawing times

bake parameters for frozen product.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing frozen dough products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing frozen dough products, including temperature control

techniques and considerations for production scheduling, including:

timings for freezing frozen and par baked dough

timings for thawing frozen and par baked dough

product processing requirements for frozen and par baked dough

volume requirements

recipe reformulation to minimise waste

freezing and thawing times

bake parameters for frozen product

characteristics and storage requirements of frozen dough types, including:

ready-to-prove frozen dough

ready-to-bake frozen dough

par baked frozen dough

chemically leavened frozen dough

functions and characteristics for frozen and par baked dough ingredients, including:

yeast levels

sugar inclusion

water and temperature of water

effects of salt

principles and techniques of freezing doughs, including:

snap freezing

storage stages, including freeze down and recovery

maintaining freezer temperatures

freezing times for dough types and sizes

optimal storage times

internal bake temperatures of par baked breads

storage patterns for frozen dough, including making efficient use of storage space, stock rotation and minimising temperature fluctuations

principles of thawing frozen and par baked doughs, including:

thawing times for dough types and sizes

consequences of slow or fast thawing

thawing rate for yeast doughs

types, functions, safe use, cleaning and freezing capacity of dough freezing equipment, including:

conventional freezers

blast freezers

handling requirements for made-up and proved doughs to preserve dough structure

impacts of factors on production of different frozen dough products, including:

finished dough temperature (FDT)

dough size

dough shape

yeast activity

processing frozen dough in cool phase

processing frozen dough in warm phase

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable frozen dough product production problems, including:

frozen dough inconsistent temperature

frozen dough inconsistent moisture control

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from frozen dough product production

frozen dough product production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

ingredients that meet the frozen dough product types required in the performance evidence

specifications:

recipes that meet the frozen dough product types required in the performance evidence

end-product quality specifications that meet the product types required in the performance evidence

food safety code regulatory requirements applicable to producing frozen dough products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4