Food & Beverage Processing Project

Menu: Click across the green arrows to view active and completed project stages. Consultation takes place at every stage of the project.

Case for change

The food and beverage industry has experienced many key changes since 2011. These range from regulatory changes affecting food safety and manufacturing processes to trends in what consumers want to eat and drink.

Consultation with industry during 2018 indicated a need to update current qualifications to incorporate new skills and knowledge, particularly in relation to:

Traceability and food fraud: Regulations have changed in response to an increasing demand to know where a product has come from and what is in it. Workers are required to identify and assess risk, to understand and use new technologies such as block chain processes. An ability to detect and manage contaminated products and to follow appropriate procedures is increasingly important.

Contamination: This includes biological contamination (e.g. salmonella and listeria); physical contamination (e.g. needles, bandages, hairs); and chemical contamination (e.g. pesticides, cleaning chemicals, mercury). An increase in skills and knowledge required to manage contamination of food and beverage can be achieved through enhancing the assessment requirements in units related to product and equipment handling, transporting, processing, packaging, controlling and tracking stock, products and equipment.

Allergens: There has been an increasing level of regulation relating to allergens. The knowledge and skills related to risk management and mandatory product labelling have become critical skills for people producing food and beverage products for consumption by humans and animals.

Recall procedures: Statistics reported by Food Standards Australia and New Zealand (FSANZ) indicate that the number of food and beverage recalls has increased over the past five years. All workers in this industry are required to have knowledge of the regulations, reasons and preventative actions involved.

Sustainable work practices and efficient energy consumption: The food and beverage manufacturing industry is expected to keep up with modern recycling and waste-minimisation practices, sustainable manufacturing processes and responsible consumption of energy.

Work Health and Safety: All units need to be reviewed to ensure they meet the current regulations, higher standards and profile of working safely and maintaining a healthy work environment.

Automated and digitalised manufacturing processes: Many tasks are now more automated and require skills in operating digitalised screens and equipment will be reviewed and updated.

The Australian Industry Skills Committee (AISC) approved this project, out of the 2019-2022 IRC Skills Forecast and Proposed Schedule of Work.

Skills Impact and the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will manage this project, consistent with the 2012 Standards for Training Package Development.

Download Project Proposal (see page 22)

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

 

Project Plan

A lot has changed in the food and beverage processing world in the past decade. Consumers want healthy, sustainable, organic and allergen-free foods. This is driving new innovations in the sector. Today there are more options than ever before. Consumers also care more about where their food comes from, what is in it and how it is packaged. Industry is responding to the needs of the consumer, using new technologies and systems to improve the quality and diversity of products.

The industry now has a greater need for skills and knowledge about traceability, risk management, food fraud, contamination, allergens, recall procedures, sustainability, health and safety, and automation and digitalised manufacturing. These skills are required across the production chain, for those on the processing line, through to labelling, packaging and bottling.

Project Scope

This project will review the Certificate I, II and III in Food Processing and Certificate II and III in Food Processing (Sales) and the units of competency within them. This review will consider many key changes in the industry, from regulatory changes affecting food safety and manufacturing processes to trends in what consumers want to eat and drink.

Scroll down to view the qualifications and units proposed for review. There is the option to provide initial feedback on these.

“Australian businesses are among the most innovative in the world, and together with our world-class scientists, can deliver growth in the food and agribusiness sector amid unprecedented global change. Less predictable growing conditions, increasingly global value chains and customers who demand healthier, more convenient and traceable foods are driving businesses to new ways of operating. Advances are already being made through the use of blockchain technology and the development of labels that change colour with temperature or time, or are programmed to release preservatives,” Dr Martin Cole, Deputy Director of CSIRO Agriculture and Food.

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

Relevant Occupations

There are a variety of job roles in the industry and job titles are becoming more diverse and situation specific as job functions change through industry development. Job roles that can be customised to suit specific industries that relate to the qualifications include:

  • Food and Drink Packaging Worker / Supervisor
  • Food and Drink Production Worker / Technician / Supervisor
  • Food Services Sales Assistant / Salesperson / Account Manager
  • Grocery Processing Operator
  • Food Safety Systems Officer
  • Production Line Supervisor
  • Food Testing Manager
  • Pharmaceutical Production Operator.

 

Timeline

Dates are still being confirmed as part of the project scoping process. Outlined below is an initial indication of the time frames for each project stage.

June-September 2019
Initial scoping

September 2019-January 2020
Development of draft qualifications, skill sets and units

February 2020
Drafts available for broad consultation

May 2020
Validation of final drafts

June 2020
Finalisation of Training Package components

August 2020
Submission for endorsement

 

Project Team
Danni McDonaldIndustry Skills Standards Manager, Skills Impact dmcdonald@skillsimpact.com.au
Julie StratfordIndustry Engagement Manager, Skills Impact jstratford@skillsimpact.com.au
Jenni OldfieldIndustry Skills Standards Contractor

 

Stakeholder Consultation Process

A list of key stakeholder organisations has been identified for this project but we invite any interested members of the food and beverage manufacturing and processing industry to get involved.

Revised qualifications, skill sets and units will be drafted in consultation with Subject Matter Experts and their networks throughout 2019.  Draft materials will be available for feedback towards the end of this year and again for validation in May 2020. We will publish draft materials online and will hold workshops around Australia, inviting people to comment on the proposed changes

It is important that training focuses on providing a skilled and flexible workforce for the future. These qualifications, skill sets and units need to reflect real work practices. Skills Impact is interested in your views on the draft qualifications, skill sets and units and we invite you to provide comments and feedback at any stage during the project. If you are aware of another organisation that you think should be invited to participate, please contact the project team at Skills Impact.

Please register your interest in project updates and consultation opportunities by following the newsletter subscription link below. Alternatively, contact the project manager, Danni on 03 9321 3526 or dmcdonald@skillsimpact.com.au.

The Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will oversee this project, as part of their responsibilities to support engagement with the sector, and to ensure projects meet industry stakeholder needs.

 

Qualifications and Units

Below is a list of the qualifications and units that will be reviewed.

We are collecting initial feedback on these documents via our online Feedback Hub. Your feedback will help us in the review and development process. Your comments will remain anonymous. For more information, see our Privacy Policy. The feedback hub is also moderated to avoid misuse. For further details, see our Moderation Policy.

  1. Select the qualification or unit you would like to review.
  2. You will be asked to register or login (for a free account). Follow the prompts.
  3. Once logged in, you will be able to post feedback directly on the document.
  4.  Download user instructions

Prefer to email us your feedback? You can email your feedback to dmcdonald@skillsimpact.com.au

Click here to download the documents in Microsoft Word format.

 

 

Development

These days people want to know exactly where their food comes from, how it’s packaged and what’s in it. In response, the food and beverage processing industry is adopting innovations to improve traceability, control contaminants, and further automate processes.

As a result of these changes and more, the content and design of the food processing qualifications are currently being reviewed. The qualifications were last updated in 2011-2012. Since then, many of the tasks and skills required of the food processing workforce have changed due to new food safety regulations, manufacturing processes and consumer demands.

Work is underway to implement feedback received from Subject Matter Experts as part of the initial development phase. Draft qualifications and units of competency will be available in early 2020 for all stakeholders to view and provide feedback, until the end of February 2020. The draft documents will be available on this webpage for comment (under the ‘Drafts Available’ menu above). Face-to-face consultation workshops will also be held around Australia.

Consultation Workshops – Registrations Open!

The workshops give stakeholders an opportunity to discuss the draft skills standards with the Skills Impact team. Webinar sessions are planned for those unable to attend in person. During these workshops we will be presenting drafts of the documents to discuss whether the proposed changes meet the needs of industry and address required skills for food processing operators in the workplace, particularly around issues relating for traceability and allergens.

Registrations for these workshops are now open. Please feel free to register for a workshop near you by clicking the corresponding link.

Face-to-face consultation workshops

Perth WA – Tue 4 Feb 2020, 11am – 2pm (AWST) – Register here

Adelaide SA – Wed 5 Feb 2020, 11am – 2pm (ACDT) – Register here

Brisbane QLD – Tue 11 Feb 2020, 10am – 1pm (AEST) – Register here

Melbourne (north) VIC – Thu 13 Feb 2020, 11am – 2pm (AEDT) – Register here

Dandenong VIC – Mon 17 Feb 2020, 11am – 2pm (AEDT) – Register here

Devonport TAS – Wed 26 Feb 2020, 11am – 2pm (AEDT) – Register here

Ballarat VIC – Fri 28 Feb 2020, 11am – 2pm (AEDT) – Register here

Griffith NSW – Thurs 19 March 2020, 10am – 1pm (AEDT) – Register here

Sydney (west) NSW – Fri 20 March, 10am – 1pm (AEDT) – Register here

Consultation webinars

Thu 6 Feb 2020, 1 – 3pm (AEDT) – Register here

Mon 24 Feb 2020, 1 – 3pm (AEDT) – Register here

Consultation to date

Subject Matter Experts are being engaged to review the units of competency that are included within the Certificates I, II and III in Food Processing, and Food Processing (Sales) qualifications.

As one of the starting points for project consultation, the IRC also supported a survey which went to Registered Training Organisations (RTOs) who have the qualifications on scope, to get a better understanding of how the qualifications are currently being delivered. The results from this survey has been helpful in identifying which Food and Beverage specialty areas were most commonly covered during delivery.

Respondents were also encouraged to give feedback on the strengths of the qualifications, as well as provide input on how the qualifications could be improved as part of this review. Other suggestions included supporting micro credentialing through the development of skill sets to help target specific training needs.

Further information about the survey and a summary of its results can be viewed in the following report.

 Download RTO Survey Report

Documents under review

The responses gathered in this survey have helped to direct the next steps in the project. Units of competency being reviewed have been grouped into common sectors that were identified in the survey. Subject Matter Experts are being engaged for each group. Meetings with these experts will take place during September 2019 to identify the current and future skill needs in their specialist sectors, and check where these are addressed in units of competency. Where gaps exist, units may be changed to meet these needs or additional units developed.

Throughout September and until 25 October 2019, we invited your initial feedback on the current units of competency. Thank you to those that provided feedback. Your feedback will help us in the review and development process. Revised drafts of the reviewed documents will become available for broad consideration and feedback in February 2020 (under the ‘Drafts Available’ menu above).

If you would still like to provide comment on the documents. You are welcome to email dmcdonald@skillsimpact.com.au

Click here to download the documents in Microsoft Word format.

Note for RTOs

Many trainers have been asking why qualifications still contain the old FDF units. A project is underway to update these to the revised FBP units. Click through to read more and be involved in this process.

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

 

Drafts Available

Consumer trends play a fundamental role in the food and beverage processing sector, inspiring innovations and shifting the way job roles are performed. Over the past ten years, increased interest in the origin, contents, and packaging of food, has driven industry to develop methods for improving traceability, automation, and contaminant control. It is important that these changes in job roles and practices are captured in the skills standards used by industry, which have not been updated since 2011-2012.

Thank you to those who provided feedback on the draft qualifications, skill sets and units of competency that were made available on this webpage for feedback from 4 February – 29 March 2020. During this time, many stakeholders were affected by the impacts of bushfires and COVID-19, and we recognise this may have affected their ability to provide feedback. Feedback that was received also highlighted the need to make further major changes to some qualifications, skill sets and units. As a result, a second round of consultation will take place on some of the documents, to check that suggested changes meet the needs of industry. Consultation on these second drafts has been extended through to August 2020, to allow more time for stakeholders to provide their feedback.

Proposed documents and changes requiring additional feedback during this second draft phase include: 

  • Updated drafts for Certificate I, II & III in Food Processing
  • Two additional new skill sets for the introduction and induction to food processing
  • New food-specific Good Manufacturing Practice (GMP) units
  • New edible oils units
  • Proposed merger of a cleaning and a sanitising unit
  • Units initially flagged for deletion that have been reinstated
  • Units still proposed for deletion
  • Proposed updates in these units based on stakeholder feedback
  • Draft content for Companion Volume Implementation Guide.

For more information download the  Workshop Pack

This includes a Proposed Changes Handout with details of the changes; a copy of the slideshow used in the video below; and a copy of the Summary of Feedback, Responses and Actions document, which provides a rundown of comments made about the documents and how these have informed the proposed changes.

Note for RTOs

Many trainers have been asking why qualifications still contain the old FDF units. A project is underway to update these to the revised FBP units. Click through to read more and be involved in this process.

The below video provides additional information on the proposed second drafts. It does not include content such as information about Skills Impact or how Training Packages are developed – this information can be found in a previous video available here. 

Please note: Not all units of competency in the scope of this project require feedback during this draft two consultation phase, so only documents requiring additional input are included. However, drafts of other documents are still available to view below should you wish to email through feedback on these documents. All documents in this project will be available for review again during Validation.

How to provide feedback   

To view the documents, please click on the expandable menus below. You can submit your feedback online via our feedback hub, or by taking part in a webinar or by email.  

 Feedback hub   

You can post comments directly on the draft qualifications, skill sets, and units, as well as view any comments from others. Your comments will remain anonymous. Only Skills Impact internal staff and training package contractors working directly on the project can identify users. For more information, see our Privacy Policy. The feedback hub is also moderated to avoid misuse. For further details, see our Moderation Policy.   

Please follow these steps:  

  1. Select the qualification or unit you would like to review.   
  2. You will be asked to register or login (this is a free account). Follow the prompts.   
  3. Once logged in, you will be able to post feedback directly on the document.  
  4. Download user instructions   
  5. Please contact us if you require assistance.   

Feedback via email  

Of course there is always the option to email us your feedback if you prefer. You can attach the qualification or unit with your track changes as feedback, or to provide general comments about the drafts. There is a link at the bottom of each document group where you can download the Microsoft Word versions of the qualification and units. Please email your feedback to Danni McDonald dmcdonald@skillsimpact.com.au. 

Consultation webinars 

Tuesday 30 June 2020 – 2-4pm (AEST) – click here to register

Thursday 9 July 2020 – 2-4pm (AEST) – click here to register

Wednesday 12 August 2020 – 2-4pm (AEST) – click here to register

Additional Feedback Required

Listed below are the draft qualifications, skill sets, and units that have undergone significant changes as a result of industry feedback and require further input. You can view all the documents as they were presented between 4 February – 29 March 2020 here

Further details of the changes and feedback sought are included in the Proposed Changes Handout

The draft documents can be downloaded in Microsoft Word format by clicking here

Code and Title Proposed Changes and Key Questions Link 
FBP1XX20 Certificate I in Food Processing  Qualification not deleted based on feedback from several stakeholders  

Draft qualification available for comment. Core includes a food safety unit, so ‘Not equivalent’ to previous version.  

View draft qualification and provide feedback 
FBP20120 Certificate II in Food Processing  Merged with FBP20317 Certificate II in Food Processing (Sales)  

Packaging rules refined – 5 core and 8 electives required to achieve the qualification. 

New AQF2 GMP unit added to core in response to feedback (FBPOPR2XX1 Follow procedures to maintain Good Manufacturing Practice in food processing)  

Units added to elective bank  

View draft qualification and provide feedback 
FBP30120 Certificate III in Food Processing  Merged with FBP30617 Certificate III in Food Processing (Sales)  

Packaging rules refined – 5 core and 8 electives required to achieve the qualification   

New AQF3 GMP unit added to core in response to feedback (FBPOPR3X16 Apply Good Manufacturing Practice requirements in food processing)  

Optional ‘Bottling and Packaging’ specialisation added  

Optional ‘Distilling’ specialisation added.  

Four new ‘OIL’ units developed to cover the processing of cold pressed olive oil (added to ‘Edible Oils’ specialisation)  

Units added to ‘Stock Feed’ specialisation to cover the production of fish feed  

View draft qualification and provide feedback 

Both of these skill sets have been developed in response to the previous round of feedback. Both are introductory. Combined they cover the Certificate I in Food Processing. 

Code and Title Link 
FBPSSXXXX03 Food processing induction  View draft skill set and provide feedback 
FBPSSXXXX04 Introduction to food processing  View draft skill set and provide feedback 

This section includes brand new units that were not part of the first round of drafts. 

The draft documents can be downloaded in Microsoft Word format by clicking here. 

Code and Title Proposed Changes and Key Questions Link 
FBPOIL3XX9 Clean and mill olives  New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 
FBPOIL3X10 Operate and monitor a malaxer New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 
FBPOIL3X11 Operate and monitor an olive oil separation process  New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 
FBPOIL3X12 Operate and monitor storage of virgin olive oil  New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 
FBPOPR2XX1 Follow procedures to maintain Good Manufacturing Practice in food processing  New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 
FBPOPR2XX3 Clean and sanitise food processing equipment  This proposed unit merges FBPOPR2063 Clean equipment in place and FBPOPR2064 Clean and sanitise equipment. Feedback is sought on whether:

The two original units duplicate skills and content, and therefore a single merged unit more suitably reflects the tasks in the workplace
               -OR- 
The skills covered in each original unit reflect separate tasks in the workplace, and the two separate units are required.

View draft unit and provide feedback 
FBPOPR3X16 Apply Good Manufacturing Practice requirements in food processing  New unit developed in response to feedback on previous drafts. View draft unit and provide feedback 

This section includes units that were proposed for deletion in Draft 1 but have been reinstated and a draft created for this second draft consultation phase. 

The draft documents can be downloaded in Microsoft Word format by clicking here. 

Code and Title Proposed Changes and Key Questions Link 
FBPDPR3XX5 Operate and monitor a butter churning process  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 
FBPDPR3XX6 Operate and monitor a butter oil process  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 
FBPFAV2001X Apply hydro-cooling processes to fresh produce  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 
FBPFAV3001X Conduct chemical wash for fresh produce  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 
FBPFAV3002X Program fresh produce grading equipment  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 
FBPGPS3XX1 Operate and monitor a creamed honey manufacture process  Was previously proposed for deletion – reinstated. View draft unit and provide feedback 

These units have had additional changes made to them and should be checked again by stakeholders before moving to Validation. 

The draft documents can be downloaded in Microsoft Word format by clicking here

Code and Title Proposed Changes and Key Questions Link 
FBPBEV3XX3 Operate and monitor a brewery fermentation process  No longer merged with FBPOPR2016 Operate a beer maturation processView draft unit and provide feedback 
FBPBEV3XX7 Operate and monitor a beer maturation process  No longer merged with FBPOPR2030 Operate a brewery fermentation processView draft unit and provide feedback 
FBPBPG3XX3 Operate and monitor a form, fill and seal process   AQF level in code updated to better match complexity of work task.View draft unit and provide feedback 
FBPBPG3XX5 Operate and monitor a high speed wrapping process  AQF level in code updated to better match complexity of work task View draft unit and provide feedback 
FBPFSY1001X Follow work procedures to maintain food safety  References to allergen management strengthened View draft unit and provide feedback 
FBPFSY2001 Implement the food safety program and procedures  References to allergen management strengthened View draft unit and provide feedback 
FBPFSY2XX1 Maintain food safety when loading, unloading and transporting food  References to allergens strengthened View draft unit and provide feedback 
FBPFSY3001X Monitor the implementation of food safety and quality programs  References to allergen management strengthened View draft unit and provide feedback 
FBPFSY3XX1 Control contaminants and allergens in food processing  Unit sector code and title updated to better match work task  

References to allergens strengthened 

View draft unit and provide feedback 
FBPFSY3XX2 Participate in traceability activities  References to allergens strengthened 

Title updated 

View draft unit and provide feedback 
FBPFSY5XX1 Develop an allergen management program  Restructured in line with feedback from SME View draft unit and provide feedback 
FBPFSY5XX2 Design a traceability system for food products  Title updated View draft unit and provide feedback 
FBPOPR2XX2 Carry out manual handling tasks  Unit code updated to reflect complexity of work task View draft unit and provide feedback 
FBPOPR3003X Identify dietary, cultural and religious considerations for food production  Unit title updated 

Emphasis on dietary conditions and reactions to allergens/anaphylaxis increased 

View draft unit and provide feedback 
FBPOPR3X17 Pre-process raw materials  AQF level in code updated to better match complexity of work task View draft unit and provide feedback 
FBPRBK1001 Finish products (Release 2)Reference to ‘pallet knives’ removed from Assessment Conditions View draft unit and provide feedback 

These units of competency are proposed for deletion. Initially flagged due to low/no enrolments, the units have been raised with Subject Matter Experts to check if the skills/knowledge covered are still relevant. SME feedback indicated they are no longer required. We invite your feedback about the proposal to delete these units. Please email Danni McDonald dmcdonald@skillsimpact.com.au.

FBPBEV2001 Operate a deaeration, mixing and carbonation process

FBPBEV2002 Manufacture roast and ground coffee

FBPBEV2003 Operate an ice manufacturing process

FBPCON2001 Examine raw ingredients used in confectionery

FBPGPS2005 Operate a fractionation process

FBPGPS2010 Operate a winterisation process

FBPOPR2019 Fill and close product in cans

FBPOPR2047 Operate a portion saw

FBPOPR2049 Operate a reduction process

FBPOPR2051 Operate a spreads production process

We have had a few questions about implementation of the draft units, skill sets and qualifications. An implementation guide is being developed and we hope it answers some of these questions. The document linked below contains content that is proposed for inclusion in the FBP Food, Beverage & Pharmaceutical Training Package Companion Volume Implementation Guide. It includes information about: 

  • Units covering food allergens 
  • Units covering traceability 
  • Target audiences for the Food Processing qualifications 
  • Transitioning delivery for RTOs 
  • How references to “batches” in Performance Evidence can be interpreted and assessed 
  • Assessment conditions – relationships references. 

Download the document here

You are welcome to provide feedback by email to Danni McDonald dmcdonald@skillsimpact.com.au.

Feedback Still Welcome

Listed below are all the draft skill sets and units that did not require a ‘draft 2’ version. These were made available for broad stakeholder feedback from 4 February – 29 March 2020. They are still available to view on the Feedback Hub, including any comments made. You are welcome to provide comment on these if you wish, via the Feedback Hub or email to Danni McDonald dmcdonald@skillsimpact.com.au. All documents will be updated and made available for your input again during the ‘validation’ stage of the project.

Further details of the changes and feedback that was sought for the qualifications and skill sets is included in the Proposed Changes Handout

Download a zipped folder of all skill sets listed here

FBPSSXXXX01 Manage allergens in food processingView draft skill set
FBPSSXXXX02 Check traceability of food productsView draft skill set

Download a zipped folder of all units listed here

FBPBEV2XX1 Identify key stages and beer production equipment in a breweryView draft unit
FBPBEV3XX1 Operate and monitor a wort production processView draft unit
FBPBEV3XX2 Prepare and monitor beer yeast propagation processesView draft unit
FBPBEV3XX3 Operate and monitor a brewery fermentation processView draft unit
FBPBEV3XX4 Operate and monitor a beer filtration processView draft unit
FBPBEV3XX5 Operate and monitor juice processingView draft unit
FBPBEV3XX6 Control and monitor fruit washing and millingView draft unit

Download a zipped folder of all units listed here

FBPBPG1XX1 Pack or unpack product manuallyView draft unit
FBPBPG2XX1 Operate a beverage packaging processView draft unit
FBPBPG2XX2 Operate a case packing processView draft unit
FBPBPG2XX4 Operate a fill and seal processView draft unit
FBPBPG2XX6 Operate a packaging processView draft unit
FBPBPG3XX2 Operate and monitor a carbonated beverage filling processView draft unit

Download a zipped folder of all units listed here

FBPCHE3001X Conduct cheese making operationsView draft unit
FBPCHE3002X Carry out processing for a range of artisan cheesesView draft unit

Download a zipped folder of all units listed here

FBPCON2XX1 Operate an enrobing processView draft unit
FBPCON2XX2 Operate a chocolate tempering processView draft unit
FBPCON3XX1 Operate a complex chocolate depositing processView draft unit
FBPCON3XX2 Operate and monitor a boiled confectionery processView draft unit
FBPCON3XX3 Operate and monitor a chocolate conching processView draft unit
FBPCON3XX5 Operate and monitor a confectionery depositing processView draft unit
FBPCON3XX6 Operate and monitor a granulation and compression processView draft unit
FBPCON3XX7 Operate and monitor a panning processView draft unit
FBPCON3XX8 Operate and monitor a chocolate refining processView draft unit
FBPCON3XX9 Operate and monitor a starch moulding processView draft unit

Download a zipped folder of all units listed here

FBPDPR3XX1 Operate and monitor a curd production and cutting processView draft unit
FBPDPR3XX2 Operate and monitor a cheese pressing and moulding processView draft unit
FBPDPR3XX3 Operate and monitor a fermentation processView draft unit
FBPDPR3XX4 Control batch processing for powdered milk productsView draft unit

Download a zipped folder of all units listed here

FBPEGG2001X Work on an egg grading floorView draft unit
FBPEGG2002X Operate egg grading and packing floor equipmentView draft unit

Download a zipped folder of all units listed here

FBPFSY3002 Participate in a HACCP team (Release 2)View draft unit
FBPFSY4XX1 Perform an allergen risk reviewView draft unit
FBPFSY4XX2 Provide accurate food allergen information to consumersView draft unit
FBPFSY4XX4 Conduct a traceability exerciseView draft unit
FBPFSY5XX3 Plan to mitigate food fraudView draft unit

Download a zipped folder of all units listed here

FBPGRA3001X Control batch processing for micronutrients or additives in grain productsView draft unit
FBPGRA3002X Confirm feed product meets animal nutrition requirementsView draft unit
FBPGRA3XX1 Operate and monitor a liquid, mash or block stockfeed processView draft unit
FBPGRA3XX2 Operate and monitor a grain conditioning processView draft unit
FBPGRA3XX3 Operate and monitor a grain cleaning processView draft unit
FBPGRA3XX4 Receive and handle grain in a storage areaView draft unit
FBPGRA3XX5 Operate and monitor a pelleting processView draft unit
FBPGRA3XX6 Operate and monitor a scalping and grading processView draft unit
FBPGRA3XX7 Prepare malted grainView draft unit
FBPGRA3XX8 Blend and dispatch maltView draft unit

Download a zipped folder of all units listed here

FBPOIL3XX1 Operate a degumming and neutralisation processView draft unit
FBPOIL3XX2 Operate and monitor a bleaching processView draft unit
FBPOIL3XX3 Operate and monitor a deodorising processView draft unit
FBPOIL3XX4 Operate and monitor a flake preparation processView draft unit
FBPOIL3XX5 Operate and monitor a complecting processView draft unit
FBPOIL3XX6 Operate and monitor a soap splitting processView draft unit
FBPOIL3XX7 Operate and monitor an interesterification processView draft unit
FBPOIL3XX8 Operate and monitor a hydrogenation processView draft unit

Download a zipped folder of all units listed here

FBPOPR1002X Operate automated washing equipmentView draft unit
FBPOPR1004X Prepare basic mixesView draft unit
FBPOPR1005X Operate basic equipmentView draft unit
FBPOPR1006X Monitor process operationView draft unit
FBPOPR1007X Participate effectively in a workplace environmentView draft unit
FBPOPR1008X Take and record basic measurementsView draft unit
FBPOPR1009X Follow work procedures to maintain qualityView draft unit
FBPOPR2001X Work effectively in the food processing industryView draft unit
FBPOPR2002X Inspect and sort materials and productView draft unit
FBPOPR2006X Operate a bulk dry goods transfer processView draft unit
FBPOPR2007X Work in a freezer storage areaView draft unit
FBPOPR2010X Work with temperature controlled stockView draft unit
FBPOPR2017X Operate a blending, sieving and bagging processView draft unit
FBPOPR2024X Operate a cooling, slicing and wrapping processView draft unit
FBPOPR2027X Measure non-bulk ingredientsView draft unit
FBPOPR2028X Operate a mixing or blending processView draft unit
FBPOPR2029X Operate a baking processView draft unit
FBPOPR2032X Apply work procedures to maintain integrity of processed productView draft unit
FBPOPR2033X Operate a depositing processView draft unit
FBPOPR2038X Operate a grinding processView draft unit
FBPOPR2039X Operate a frying processView draft unit
FBPOPR2041X Operate a mixing or blending and cooking processView draft unit
FBPOPR2045X Operate pumping equipmentView draft unit
FBPOPR2046X Operate a production processView draft unit
FBPOPR2056X Operate a freezing processView draft unit
FBPOPR2058X Operate a holding and storage processView draft unit
FBPOPR2059X Operate a continuous freezing processView draft unit
FBPOPR2060X Operate an automated cutting processView draft unit
FBPOPR2063 Clean equipment in place (Release 2)View draft unit
FBPOPR2064 Clean and sanitise equipment (Release 2)View draft unit
FBPOPR2070 Apply quality systems and procedures (Release 2)View draft unit
FBPOPR2071 Provide and apply workplace information (Release 2)View draft unit
FBPOPR3002X Prepare food products using basic cooking methodsView draft unit
FBPOPR3XX1 Load and unload tankersView draft unit
FBPOPR3XX2 Participate in sensory analysesView draft unit
FBPOPR3XX4 Operate and monitor an extrusion processView draft unit
FBPOPR3XX5 Operate interrelated processes in a production or packaging systemView draft unit
FBPOPR3XX6 Operate and monitor a retort processView draft unit
FBPOPR3XX7 Operate and monitor an evaporation processView draft unit
FBPOPR3XX8 Operate and monitor a heat treatment processView draft unit
FBPOPR3XX9 Operate and monitor a drying processView draft unit
FBPOPR3X10 Operate and monitor an homogenising processView draft unit
FBPOPR3X11 Operate and monitor a separation processView draft unit
FBPOPR3X12 Operate and monitor a filtration processView draft unit
FBPOPR3X13 Plan, conduct and monitor equipment maintenanceView draft unit
FBPOPR3X14 Receive and store raw materialsView draft unit
FBPOPR3X15 Operate a bulk liquid transfer processView draft unit

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FBPPPL1XX1 Communicate workplace informationView draft unit
FBPPPL2XX1 Work in a socially diverse environmentView draft unit
FBPPPL3001X Support and mentor individuals and groupsView draft unit
FBPPPL3002X Establish compliance requirements for work areaView draft unit

Download a zipped folder of all units listed here

FBPPBK2006X Operate a griddle production processView draft unit
FBPPBK2XX1 Operate a forming or shaping processView draft unit
FBPPBK2XX2 Freeze and thaw doughView draft unit
FBPPBK3XX1 Operate and monitor a cooling and slicing processView draft unit
FBPPBK3XX2 Operate and monitor a pastry production processView draft unit
FBPPBK3XX3 Operate and monitor a pastry forming and filling processView draft unit
FBPPBK3XX4 Manufacture wafer productsView draft unit
FBPPBK3XX5 Operate and monitor a doughnut making processView draft unit
FBPPBK3XX6 Make doughView draft unit

Download a zipped folder of all units listed here

FBPWHS1001 Identify safe work practices (Release 2)View draft unit
FBPWHS2001 Participate in work health and safety processes (Release 2)View draft unit
FBPWHS3001 Contribute to work health and safety processes (Release 2)View draft unit

Consultation to date

Subject Matter Experts were engaged to review the units of competency that are included within the Certificates I, II and III in Food Processing, and Food Processing (Sales) qualifications.

As one of the starting points for project consultation, the IRC also supported a survey which went to registered training organisations (RTOs) who have the qualifications on scope, to get a better understanding of how the qualifications are currently being delivered. The results from this survey have been helpful in identifying which food and beverage specialty areas were most commonly covered during delivery.

Respondents were also encouraged to give feedback on the strengths of the qualifications, as well as provide input on how the qualifications could be improved as part of this review. Other suggestions included supporting micro credentialing through the development of skill sets to help target specific training needs.

Further information about the survey and a summary of its results can be viewed in the following report.

 Download RTO Survey Report

Thank you to those who provided feedback on the draft units of competency, skill sets, and qualifications that were made available on this webpage for feedback from 4 February – 29 March 2020. During this time, feedback was collected via the online feedback hub, seven national face-to-face consultation workshops, four webinars, by phone call and email. Feedback on some of the drafts proposed significant changes, requiring a second round of broad consultation on draft 2 of these documents.

A summary of the feedback received on draft 1 of the documents is available below. It also contains details about some units of competency included in the original scope of this project that are being suggested for review as part of future projects proposed for 2020-21, as outlined in Section C of the Annual Update to the IRC Skills Forecast:

  • Flour Milling (to review Certificate IV in Flour Milling) 
  • High Volume Production Baking (to review Certificate III in Plant Baking). 

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

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