Following endorsement by the Australian Industry and Skills Committee (AISC), the final qualifications, skill sets and units of competency for four of the projects contained within the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0 are now published on training.gov.au.
This means they are available for use by registered training organisations (RTOs). From the date of publication, RTOs have 12 months to transition to delivering the new and updated qualifications, skill sets and units.
A Companion Volume Implementation Guide has been developed that contains key information to help RTOs implement the qualifications, skill sets and units, including key work and training requirements in the industry; regulation and licensing implications for implementation; pathways advice; industry sectors and occupational outcomes of qualifications; and advice on workplace health and safety implications.
To view the final documents and more details about changes, please visit the project pages below.
Wine Operations Project
Two wine qualifications, 15 skill sets and 106 units of competency were reviewed as part of this project. They were revised to reflect current industry skills standards, practices and changing technology requirements. As a result 13 skill sets and 24 units were proposed for deletion.
Pharmaceutical Manufacturing Standards Project
Three pharmaceutical qualifications and 24 related units of competency were reviewed as part of this project. They were revised to reflect current industry skills standards and Good Manufacturing Practice (GMP) principles and procedures, and to improve the accessibility of entry. Two qualifications and one unit were proposed for deletion.
Food & Beverage Manufacturing Cross-Sector Project
This project revised 38 units of competency that apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package. They were reviewed to reflect current knowledge, skill requirements and industry practice.
Food Science &Technology Project
Four qualifications, four skill sets and 78 units of competency were reviewed as part of this project. They were revised to address skills that relate to current regulations on food and beverage product safety, and included the development of a new qualification and skill set around Food Safety Auditing. One qualification and three units were also proposed for deletion.
