Food Science and Technology Project

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Case for change

Food safety and advanced food safety auditing were identified as key skill priorities in the 2017 Food, Beverage and Pharmaceutical IRC Skills Forecast and Proposed Schedule of Work (see page 46). In addressing the skill need, a full review of the existing Food, Science & Technology and Food Processing qualifications and their related units will be completed covering all related skill areas. Skills Impact and the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will take this project through a process that adheres to the 2012 Standards for Training Package Development.

Download the IRC Skills Forecast (see page 46)

Project Plan

Project Scope

This project will review 4 qualifications and approximately 81 units of competency within the FBP Food, Beverage and Pharmaceutical Training Package to align with revised, more rigorous regulations on food and beverage product safety. This will ensure an appropriate response to the food safety and advanced food safety auditing skill needs identified in the IRC Skills Forecast, whilst ensuring all job functions relevant to the training package components are updated and current.

Where gaps are identified, additional units may be developed where units do not currently exist in the Food, Beverage and Pharmaceutical Training Package, or any other endorsed Training Package.

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Relevant Occupations
  • Food Safety Systems Officer
  • Production Line Supervisor
  • Food Testing Manager

 

Key Deliverables

Review and improvement of 81 units of competency in the Food Science and Technology sector, including Food Safety Auditing, and two qualifications (Certificate IV and Diploma of Food Science and Technology).

 

Timeline

September 2017
Initial scoping

October 2017
Review process commencement

November – December 2017
Industry consultation of draft materials

February 2018
Industry validation of final drafts

February – March 2018
Finalisation of Training Package components

March 2018
Independent Quality Assurance, and Edit and Equity review of Training Package components

April 2018
IRC consideration for sign-off and submission for endorsement

 

Project Team
Julie Stratford Industry Facilitation Manager, Skills Impact jstratford@skillsimpact.com.au
Danni McDonald Industry Skills Standards Specialist, Skills Impact dmcdonald@skillsimpact.com.au
Inci Sapmazturk Administration Support, Skills Impact
Jenni Oldfield Skills Development Specialist, JOConsulting

 

Subject Matter Experts

Subject Matter Experts will be drawn on throughout this project to help review and draft the revised units, skill sets and qualifications.

If you are interested in applying to be a subject matter expert and are able to volunteer your time to this project, please email details of your expertise to jstratford@skillsimpact.com.au

Opportunities for stakeholder input:

Below is a list of the current and existing qualifications and units that will be reviewed as part of this project. Use the links below to view the components on Training.gov.au.

In preparation for the review of the Food Science and Technology components, we invite you to provide your input on the current qualifications and units. We would like to know what changes or updates should be made to the components so that they meet the skills needs of the industry.

Your feedback will help us in drafting the revised units and qualifications.

To provide feedback, please use our feedback form. Alternatively, you can email Danni McDonald dmcdonald@skillsimpact.com.au

 

FDFFST4001A Apply food processing technologies

FDFFST4002A Monitor the development and implementation of a food QA system

FDFFST4003A Apply digital technology in food processing

FDFFST4004A Perform microbiological procedures in the food industry

FDFFST4005A Document processes and procedures for a food product

FDFFST4006A Apply food preservation technologies

FDFFST4007A Establish operational requirements for a food processing enterprise

FDFFST4008A Preserve food in cans or sealed containers

FDFFST4009A Label foods according to legislative requirements

FDFFST4010A Apply sensory analysis in food processing

FDFFST4011A Apply the principles of nutrition to food processing

FDFFST4012A Apply water management principles to the food industry

FDFFST4020A Implement and review the processing of market milk and related products

FDFFST4021A Carry out sampling and testing of milk at receival

FDFFST4022A Implement and review the preparation of milk for processing

FDFFST4030A Implement and review the processing of chocolate and sugarpanned products

FDFFST4031A Implement and review the processing of aerated confectioneries

FDFFST4032A Implement and review the production of gums and jellies

FDFFST4033A Implement and review the production of chocolate products

FDFFST4034A Implement and review the processing of chocolate

FDFFST4035A Implement and review the processing of high and low boil confectionery

FDFFST4036A Implement and review the processing of confectionery products

FDFFST4040A Identify & implement product safety and quality for chilled or frozen poultry product manufacturing

FDFFST4041A Identify and implement product safety and quality for cooked poultry product manufacturing

FDFFST4042A Identify and implement product safety and quality for egg based product manufacturing

FDFFST4050A Identify & implement product safety and quality for processing of fruit, vegetables & other produce

FDFFST4051A Identify and implement product safety and quality processes for fish and seafood products

FDFFST4052A Implement and review the manufacturing and processing of edible fats and oils

FDFFST4053A Implement and review manufacturing, packaging and testing of beverage products

FDFFST4054A Identify and implement product safety for manufacturing of cereal products

FDFFST5001A Monitor refrigeration and air conditioning systems in food processing

FDFFST5002A Identify and implement required process control for a food processing operation

FDFFST5003A Construct a process control chart for a food processing operation

FDFFST5004A Specify and monitor the nutritional value of processed food

FDFFST5005A Identify the biochemical properties of food

FDFFST5006A Apply food microbiological techniques and analysis

FDFFST5007A Evaluate sampling plans in relation to food industry standards

FDFFST5008A Develop a new food product

FDFFST5023A Implement and review the production of milk fat products

FDFFST5024A Implement and review the production of fermented dairy products and dairy desserts

FDFFST5025A Implement and review the production of concentrated and dried dairy products

FDFFST5026A Implement and review the production of ice creams and frozen dairy products

FDFFST5027A Implement and review the production of milk and related products by the membrane system

FDFFST5030A Develop, manage and maintain quality systems for food processing

Development

This stage has not yet commenced

Consultation

This stage has not yet commenced

Validation

This stage has not yet commenced

Finalisation

This stage has not yet commenced