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.

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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)
 

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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 scopingSeptember 2019-January 2020 Development of draft qualifications, skill sets and unitsFebruary – March 2020 Drafts available for broad consultation (they were made available for additional feedback from June – August)November – December 2020 Validation of final draftsJanuary/February 2021 Finalisation of Training Package componentsFebruary/March 2021 Independent Quality Assurance, and Edit and Equity review of Training Package componentsApril 2021 IRC consideration for sign-off and submission for endorsement (along with components from Flour Milling, High Volume Production Baking and FDF updates
Project Team
Danni McDonaldIndustry Skills Standards Manager, Skills Impact [email protected]
Julie StratfordIndustry Engagement Manager, Skills Impact [email protected]
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 changesIt 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 [email protected].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 [email protected] Click here to download the documents in Microsoft Word format.
  

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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 hereAdelaide SA – Wed 5 Feb 2020, 11am – 2pm (ACDT) – Register hereBrisbane QLD – Tue 11 Feb 2020, 10am – 1pm (AEST) – Register hereMelbourne (north) VIC – Thu 13 Feb 2020, 11am – 2pm (AEDT) – Register hereDandenong VIC – Mon 17 Feb 2020, 11am – 2pm (AEDT) – Register hereDevonport TAS – Wed 26 Feb 2020, 11am – 2pm (AEDT) – Register hereBallarat VIC – Fri 28 Feb 2020, 11am – 2pm (AEDT) – Register hereGriffith NSW – Thurs 19 March 2020, 10am – 1pm (AEDT) – Register hereSydney (west) NSW – Fri 20 March, 10am – 1pm (AEDT) – Register here

Consultation webinars

Thu 6 Feb 2020, 1 – 3pm (AEDT) – Register hereMon 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 [email protected] 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.
  

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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. They were first made available 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 took place from 24 June – 9 August 2020, to allow more time for stakeholders to provide their feedback.
Proposed documents and changes requiring additional feedback during this second draft phase included: 
  • 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 PackThis 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.

Significant Changes Required

Listed below are the draft qualifications, skill sets, and units that have underwent significant changes as a result of industry feedback and required further input. You can view all the documents as they were presented between 4 February – 29 March 2020 hereFurther 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
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
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
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
FBPSSXXXX04 Introduction to food processing  View draft skill set
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
FBPOIL3X10 Operate and monitor a malaxer New unit developed in response to feedback on previous drafts. View draft unit
FBPOIL3X11 Operate and monitor an olive oil separation process  New unit developed in response to feedback on previous drafts. View draft unit
FBPOIL3X12 Operate and monitor storage of virgin olive oil  New unit developed in response to feedback on previous drafts. View draft unit
FBPOPR2XX1 Follow procedures to maintain Good Manufacturing Practice in food processing  New unit developed in response to feedback on previous drafts. View draft unit
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
FBPOPR3X16 Apply Good Manufacturing Practice requirements in food processing  New unit developed in response to feedback on previous drafts. View draft unit
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
FBPDPR3XX6 Operate and monitor a butter oil process  Was previously proposed for deletion – reinstated. View draft unit
FBPFAV2001X Apply hydro-cooling processes to fresh produce  Was previously proposed for deletion – reinstated. View draft unit
FBPFAV3001X Conduct chemical wash for fresh produce  Was previously proposed for deletion – reinstated. View draft unit
FBPFAV3002X Program fresh produce grading equipment  Was previously proposed for deletion – reinstated. View draft unit
FBPGPS3XX1 Operate and monitor a creamed honey manufacture process  Was previously proposed for deletion – reinstated. View draft unit
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
FBPBEV3XX7 Operate and monitor a beer maturation process  No longer merged with FBPOPR2030 Operate a brewery fermentation processView draft unit
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
FBPBPG3XX5 Operate and monitor a high speed wrapping process  AQF level in code updated to better match complexity of work task View draft unit
FBPFSY1001X Follow work procedures to maintain food safety  References to allergen management strengthened View draft unit
FBPFSY2001 Implement the food safety program and procedures  References to allergen management strengthened View draft unit
FBPFSY2XX1 Maintain food safety when loading, unloading and transporting food  References to allergens strengthened View draft unit
FBPFSY3001X Monitor the implementation of food safety and quality programs  References to allergen management strengthened View draft unit
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
FBPFSY3XX2 Participate in traceability activities  References to allergens strengthened Title updated View draft unit
FBPFSY5XX1 Develop an allergen management program  Restructured in line with feedback from SME View draft unit
FBPFSY5XX2 Design a traceability system for food products  Title updated View draft unit
FBPOPR2XX2 Carry out manual handling tasks  Unit code updated to reflect complexity of work task View draft unit
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
FBPOPR3X17 Pre-process raw materials  AQF level in code updated to better match complexity of work task View draft unit
FBPRBK1001 Finish products (Release 2)Reference to ‘pallet knives’ removed from Assessment Conditions View draft unit
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. Further feedback about the proposal to delete these units was sought.FBPBEV2001 Operate a deaeration, mixing and carbonation processFBPBEV2002 Manufacture roast and ground coffeeFBPBEV2003 Operate an ice manufacturing processFBPCON2001 Examine raw ingredients used in confectioneryFBPGPS2005 Operate a fractionation processFBPGPS2010 Operate a winterisation processFBPOPR2019 Fill and close product in cansFBPOPR2047 Operate a portion sawFBPOPR2049 Operate a reduction processFBPOPR2051 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

Feedback was also sought on this document.

Minimal Revisions Required

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 and again from 24 June – 7 August 2020. They are still available to view on the Feedback Hub, including any comments made. 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
Download a zipped folder of all units listed here
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 ReportThank 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). 
 

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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.
 

V

 Over the past ten years, consumer trends have driven innovations in the food and beverage processing sector, shifting the way job roles are performed. People want to know where their food comes from home, what is in it, and how it is been prepared and packaged. This has driven industry to develop methods for improving traceability, automation, and contaminant control. As part of this project the skills standards for roles in food and beverage processing are being reviewed and updated to reflect these changes.Thank you to those who provided feedback on the final draft qualifications, skill sets and units that were made available on this webpage for validation from 9 November - 6 December 2020. Skills standards were also available for validation as part of the related Flour Milling ProjectDue to the large number of documents available for validation across both of these projects, the validation phase was for four weeks instead of the usual two.The final drafts will shortly progress through to the Finalisation stage of the project which includes quality assurance of the documents and review and feedback from the State/Territory Training Authorities. They will then be forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) for consideration and sign off, before being submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au. 
In particular, feedback was sought on whether:
  • Core units in the qualifications reflect requirements of the job roles being targeted
  • Specialisations in the Certificate III in Food Processing address the required skills for that specific sector
  • Content of units meets the needs of industry
  • Requirements for assessment in units is reasonable
  • Terminology is used correctly throughout all components
  • Information included in the Companion Volume Implementation Guide is accurate.
 
Summary of changes prior to validation
  • Qualifications reviewed and redesigned, including updates to reflect necessary skills in allergens and traceability and checking and adjusting alignment to the Australian Qualifications Framework (AQF)​:
    • Certificate I in Food Processing
    • Certificate II in Food Processing (merged with Certificate II in Food Processing (Sales)
    • Certificate III in Food Processing (merged with Certificate III in Food Processing (Sales)
  • Units of competency developed to capture current industry skills needs:
    • Allergens
    • Traceability
    • Edible oils
    • Food specific Good Manufacturing Practice (GMP)
    • Fruit/vegetable juices
    • Equipment maintenance
  • Skill sets developed for skills in allergens and traceability and for introductory skills for new workers in the sector:
    • FBPSSXXXX01 Manage allergens in food processing
    • FBPSSXXXX02 Check traceability of food products
    • FBPSSXXXX03 Food processing induction
    • FBPSSXXXX04 Introduction to food processing
  • Units of competency reviewed to better reflect current industry practices, terminology and standards, including:
    • Review of AQF alignment of units – some units have had their codes changed to reflect their correct nominal AQF level
    • Clarification of Foundation Skills (and Core Skills for Work statements removed)​
    • Clarification of Performance Evidence (particularly around volume and frequency of tasks to be performed)​
    • Refinement of Knowledge Evidence (with minor changes in most units)​
    • Assessment Conditions made more succinct (with minor changes in most units).
 
Summary of 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. Further information about the survey and a summary of its results can be viewed in the following report.  Download RTO Survey ReportThank 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, which took place from 24 June – 9 August 2020.A summary of the feedback received during both 'Drafts Available' stages is available below. They also contains details about some units of competency included in the original scope of this project that are being reviewed as part of the Flour Milling Project and High Volume Production Baking Project. 
 

Qualifications and Skill Sets

Click here to download a zipped folder of all qualifications in this group. 
QualificationLink
Certificate I in Food ProcessingView final draft qualification
Certificate II in Food ProcessingView final draft qualification
Certificate III in Food ProcessingView final draft qualification
Click here to download a zipped folder of all skill sets in this group. 
Skill SetLink
FBPSSXXXX01 Manage allergens in food processingView final draft skill set
FBPSSXXXX02 Check traceability of food productsView final draft skill set
FBPSSXXXX03 Food processing inductionView final draft skill set
FBPSSXXXX04 Introduction to food processingView final draft skill set
 

Units

Units have been listed according to their unit sector code, however some units may be used in various other sectors. Please refer to this Food Processing sector guide for Validation documents to see which units may be relevant to you and your industry sector.
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPBEV2XX1 Identify key stages and beer production equipment in a breweryView final draft unit
FBPBEV3XX1 Operate and monitor a wort production processView final draft unit
FBPBEV3XX2 Prepare and monitor beer yeast propagation processesView final draft unit
FBPBEV3XX3 Operate and monitor a brewery fermentation processView final draft unit
FBPBEV3XX4 Operate and monitor a beer filtration processView final draft unit
FBPBEV3XX5 Operate and monitor juice processing - NEWView final draft unit
FBPBEV3XX6 Control and monitor fruit and/or vegetable washing and milling - NEWView final draft unit
FBPBEV3XX7 Operate and monitor a beer maturation processView final draft unit
FBPBEV3XX8 Manufacture roast and ground coffeeView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPBPG1XX1 Pack or unpack product manuallyView final draft unit
FBPBPG2XX1 Operate a beverage packaging processView final draft unit
FBPBPG2XX2 Operate a case packing processView final draft unit
FBPBPG2XX4 Operate a fill and seal processView final draft unit
FBPBPG2XX6 Operate a packaging processView final draft unit
FBPBPG3XX2 Operate and monitor a carbonated beverage filling processView final draft unit
FBPBPG3XX3 Operate and monitor a form, fill and seal processView final draft unit
FBPBPG3XX5 Operate and monitor a high speed wrapping processView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPCHE3001X Conduct cheese making operationsView final draft unit
FBPCHE3002X Carry out processing for a range of artisan cheesesView final draft unit
FBPCHE3XX2 Operate and monitor a cheese pressing and moulding processView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPCON2XX1 Operate an enrobing processView final draft unit
FBPCON2XX2 Operate a chocolate tempering processView final draft unit
FBPCON3XX1 Operate a complex chocolate depositing processView final draft unit
FBPCON3XX2 Operate and monitor a boiled confectionery processView final draft unit
FBPCON3XX3 Operate and monitor a chocolate conching processView final draft unit
FBPCON3XX4 Operate and monitor a confectionery depositing processView final draft unit
FBPCON3XX6 Operate and monitor a granulation and compression processView final draft unit
FBPCON3XX7 Operate and monitor a panning processView final draft unit
FBPCON3XX8 Operate and monitor a chocolate refining processView final draft unit
FBPCON3XX9 Operate and monitor a starch moulding processView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPDPR3XX1 Operate and monitor a curd production and cutting processView final draft unit
FBPDPR3XX3 Operate and monitor a fermentation processView final draft unit
FBPDPR3XX4 Control batch processing for powdered milk products - NEWView final draft unit
FBPDPR3XX5 Operate and monitor a butter churning processView final draft unit
FBPDPR3XX6 Operate and monitor a butter oil processView final draft unit
UnitLink
FBPEGG2001X Work on an egg grading floorView final draft unit
FBPEGG2002X Operate egg grading and packing floor equipmentView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPFAV2001X Apply hydro-cooling processes to fresh produceView final draft unit
FBPFAV3001X Conduct chemical wash for fresh produceView final draft unit
FBPFAV3002X Program fresh produce grading equipmentView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPFSY1001X Follow work procedures to maintain food safetyView final draft unit
FBPFSY2001X Implement the food safety program and procedures (Release 2)View final draft unit
FBPFSY2XX1 Maintain food safety when loading, unloading and transporting foodView final draft unit
FBPFSY3001X Monitor the implementation of food safety and quality programsView final draft unit
FBPFSY3002 Participate in a HACCP team (Release 2)View final draft unit
FBPFSY3XX1 Control contaminants and allergens in food processingView final draft unit
FBPFSY3XX2 Participate in traceability activities - NEWView final draft unit
FBPFSY4XX1 Perform an allergen risk review - NEWView final draft unit
FBPFSY4XX2 Provide accurate food allergen information to consumers - NEWView final draft unit
FBPFSY4XX4 Conduct a traceability exercise - NEWView final draft unit
FBPFSY5XX1 Develop an allergen management program - NEWView final draft unit
FBPFSY5XX2 Design a traceability system for food products - NEWView final draft unit
FBPFSY5XX3 Plan to mitigate food fraud - NEWView final draft unit
UnitLink
FBPGPS3XX1 Operate and monitor a creamed honey manufacture processView final draft unit
Some units originally listed for this sector have received additional feedback as part of the Flour Milling project. Please visit the Flour Milling Project webpage to view and validate the latest drafts of those units. Click here to download a zipped folder of all units in this group. 
UnitLink
FBPGRA3001X Control batch processing for micronutrients or additives in grain productsView final draft unit
FBPGRA3002X Confirm feed product meets animal nutrition requirementsView final draft unit
FBPGRA3XX1 Operate and monitor a liquid, mash or block stockfeed processView final draft unit
FBPGRA3XX5 Operate and monitor a pelleting processView final draft unit
FBPGRA3XX7 Prepare malted grainView final draft unit
FBPGRA3XX8 Blend and dispatch maltView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPOIL3X10 Operate and monitor a malaxer - NEWView final draft unit
FBPOIL3X11 Operate and monitor an oil separation process - NEWView final draft unit
FBPOIL3X12 Operate and monitor storage of virgin olive oil - NEWView final draft unit
FBPOIL3XX1 Operate a degumming and neutralisation processView final draft unit
FBPOIL3XX2 Operate and monitor a bleaching processView final draft unit
FBPOIL3XX3 Operate and monitor a deodorising processView final draft unit
FBPOIL3XX4 Operate and monitor a flake preparation processView final draft unit
FBPOIL3XX5 Operate and monitor a complecting processView final draft unit
FBPOIL3XX6 Operate and monitor a soap splitting processView final draft unit
FBPOIL3XX7 Operate and monitor an interesterification processView final draft unit
FBPOIL3XX8 Operate and maintain a hydrogenation processView final draft unit
FBPOIL3XX9 Clean and mill olives - NEWView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPOPR1002X Operate automated washing equipmentView final draft unit
FBPOPR1004X Prepare basic mixesView final draft unit
FBPOPR1005X Operate basic equipmentView final draft unit
FBPOPR1006X Monitor process operationView final draft unit
FBPOPR1007X Participate effectively in a workplace environmentView final draft unit
FBPOPR1008X Take and record basic measurementsView final draft unit
FBPOPR1009X Follow work procedures to maintain qualityView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPOPR2001X Work effectively in the food processing industryView final draft unit
FBPOPR2002X Inspect and sort materials and productView final draft unit
FBPOPR2006X Operate a bulk dry goods transfer processView final draft unit
FBPOPR2007X Work in a freezer storage areaView final draft unit
FBPOPR2010X Work with temperature controlled stockView final draft unit
FBPOPR2017X Operate a blending, sieving and bagging processView final draft unit
FBPOPR2019 Fill and close product in cans (Release 2)View final draft unit
FBPOPR2027X Measure non-bulk ingredientsView final draft unit
FBPOPR2028X Operate a mixing or blending processView final draft unit
FBPOPR2029X Operate a baking processView final draft unit
FBPOPR2032X Apply work procedures to maintain integrity of processed productView final draft unit
FBPOPR2038X Operate a grinding processView final draft unit
FBPOPR2039X Operate a frying processView final draft unit
FBPOPR2041X Operate a mixing or blending and cooking processView final draft unit
FBPOPR2045X Operate pumping equipmentView final draft unit
FBPOPR2046X Operate a production processView final draft unit
FBPOPR2056X Operate a freezing processView final draft unit
FBPOPR2058X Operate a holding and storage processView final draft unit
FBPOPR2059X Operate a continuous freezing processView final draft unit
FBPOPR2060X Operate an automated cutting processView final draft unit
FBPOPR2063X Clean equipment in placeView final draft unit
FBPOPR2064X Clean and sanitise equipmentView final draft unit
FBPOPR2070 Apply quality systems and procedures (Release 2)View final draft unit
FBPOPR2071 Provide and apply workplace information (Release 2)View final draft unit
FBPOPR2XX2 Carry out manual handling tasksView final draft unit
FBPOPR2XX1 Follow procedures to maintain good manufacturing practice in food processing - NEWView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPOPR3002X Prepare food products using basic cooking methodsView final draft unit
FBPOPR3003X Identify dietary, cultural and religious considerations for food productionView final draft unit
FBPOPR3X10 Operate and monitor an homogenising processView final draft unit
FBPOPR3X11 Operate and monitor a separation processView final draft unit
FBPOPR3X12 Operate and monitor a filtration processView final draft unit
FBPOPR3X13 Plan, conduct and monitor equipment maintenance - NEWView final draft unit
FBPOPR3X14 Receive and store raw materials for food processingView final draft unit
FBPOPR3X15 Operate a bulk liquid transfer processView final draft unit
FBPOPR3X16 Apply good manufacturing practice requirements in food processing - NEWView final draft unit
FBPOPR3X17 Pre-process raw materialsView final draft unit
FBPOPR3XX1 Load and unload tankersView final draft unit
FBPOPR3XX2 Participate in sensory analysesView final draft unit
FBPOPR3XX5 Operate and monitor interrelated processes in a production or packaging systemView final draft unit
FBPOPR3XX6 Operate and monitor a retort processView final draft unit
FBPOPR3XX7 Operate and monitor an evaporation processView final draft unit
FBPOPR3XX8 Operate and monitor a heat treatment processView final draft unit
FBPOPR3XX9 Operate and monitor a drying processView final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPPPL1XX Communicate workplace informationView final draft unit
FBPPPL2XX1 Work in a socially diverse environmentView final draft unit
FBPPPL3001X Support and mentor individuals and groupsView final draft unit
FBPPPL3002X Establish compliance requirements for work areaView final draft unit
UnitLink
FBPRBK1001 Finish products (Release 2)View final draft unit
Click here to download a zipped folder of all units in this group. 
UnitLink
FBPWHS1001 Identify safe work practices (Release 2)View final draft unit
FBPWHS2001 Participate in work health and safety processes (Release 2)View final draft unit
FBPWHS3001 Contribute to work health and safety processes (Release 2)View final draft unit
UnitLink
FBPBEV2001 Operate a deaeration, mixing and carbonation processView unit on training.gov.au
FBPBEV2003 Operate an ice manufacturing processView unit on training.gov.au
FBPDPR2004 Operate a cooling and hardening processView unit on training.gov.au
FBPGPS2005 Operate a fractionation processView unit on training.gov.au
FBPGPS2010 Operate a winterisation processView unit on training.gov.au
FBPOPR2031 Operate a coating application processView unit on training.gov.au
FBPOPR2047 Operate a portion sawView unit on training.gov.au
FBPOPR2049 Operate a reduction processView unit on training.gov.au
FBPOPR2051 Operate a spreads production processView unit on training.gov.au
FBPOPR2053 Operate a washing and drying processView unit on training.gov.au
FBPOPR2054 Operate a water purification processView unit on training.gov.au

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

Feedback was also collected on this document during validation

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.
 

F

 'The customer is always right' may as well be the motto of the Australian food and beverage processing sector. Consumer trends have been the driving force behind changes across the industry in the past ten years, with new innovations shifting the way job roles are performed. People are increasingly interested in the origins, packaging, and contents of food, inspiring improvements in traceability, allergen control, and new products. Many supermarkets now also require the processed food products to comply with both GMP and Hazard Analysis Critical Control Program (HACCP) quality systems.Thanks to everyone who contributed to this project, industry now has access to updated qualifications and skills standards that reflect current job roles to produce food and beverage products. The qualifications and skills standards were published on the national training register (training.gov.au) within the FBP Food, Beverage and Pharmaceutical Training Package on 9 September 2021.
 
The qualifications have been redesigned so that they are flexible enough to be used across the industry for a range of purposes and incorporate updated and developed units. The Certificate I, II and III in Food Processing incorporate skills to utilise new and emerging food processing technology and systems, address issues around allergens and traceability, work using good manufacturing practice and uphold the Food Standards Code. Specialisations have been added to the Certificate III in Food Processing to support more flexible career pathways for learners. This will also help acknowledge the expertise of individual learners and the sector they have specialised in.The Certificate II and III in Food Processing (Sales) have been merged into the revised Certificate II and III in Food Processing respectively, and a specialisation in Sales added to the Certificate III.

Skill sets were developed for both allergens management and traceability, and two introductory skill sets developed for learners new to food processing, which can be used as a pathway into the food processing qualifications.

Existing units were revised to reflect current industry practices, terminology and standards. Six units of competency were developed to define skills in traceability and allergen management, equipping industry to provide information on allergens and undertaking allergen risk reviews, confirm the authenticity of artisan food products, and help consumers make informed decisions on the environmental footprint of products. Two units in food specific good manufacturing practice (GMP) were also developed. Another unit targets skills in equipment maintenance, bringing skills standards into line with today’s highly automated workplace. Two units in fruit and vegetable juices, one in dairy processing, and four in edible oils were also developed to reflect current skills needs.

The Food, Beverage and Pharmaceutical Training package is a key cornerstone to the provision of skills and underpinning knowledge of process technology and supporting processes within our industry. In our case, its role is reinforced within our Industrial Agreement instrument to provide employees with skills, recognised qualifications, career progression and learning paths, whilst providing our business with a workforce with necessary skills and knowledge.– Carolyn Gray, Nestlé Confectionery & Snacks

Key Outcomes
  • Qualifications were reviewed and redesigned, including updates to reflect necessary skills in allergens and traceability and checking and adjusting alignment to the Australian Qualifications Framework (AQF):
    • Certificate I in Food Processing
    • Certificate II in Food Processing (merged with Certificate II in Food Processing (Sales)
    • Certificate III in Food Processing (merged with Certificate III in Food Processing [Sales]), includes 12 specialisations.
  • Units of competency were developed to capture current industry skills needs:
    • Allergens
    • Traceability
    • Edible oils
    • Food specific Good Manufacturing Practice (GMP)
    • Fruit/vegetable juices
    • Equipment maintenance
  • Skill sets were developed for skills in allergens and traceability and for introductory skills for new workers in the sector:
    • FBPSS00052 Manage allergens in food processing
    • FBPSS00053 Check traceability of food products
    • FBPSS00054 Food Processing Induction Skill Set
    • FBPSS00055 Introduction to Food Processing Skill Set
  • Units of competency were reviewed to better reflect current industry practices, terminology and standards. Units have had:
    • Unit Application clarified
    • Elements and Performance Criteria refined to suit current work
    • Foundation Skills clarified and refined to ensure their relevance to the job task
    • Performance Evidence refined to be clear and succinct, and meet the requirements of current work
    • Knowledge Evidence refined to ensure it is clear and relevant to current work
    • Assessment Conditions refined to specify clear conditions that must be in place for assessment to proceed

Note for RTOs

Project to Update FDF UnitsAlongside this project, work has taken place to update FDF-coded units in relevant qualifications, so that they contain the latest FBP versions. Click through to read more about this process.
Summary of 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. Further information about the survey and a summary of its results can be viewed in the following report.  Download RTO Survey ReportDrafts were made available for broad industry feedback at three stages. During the 'Drafts Available' stage from 4 February – 29 March 2020, 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, which took place from 24 June – 9 August 2020During the validation phase, from 9 November – 6 December 2020, stakeholders were invited to complete an online survey to show their support for each of the training components. For those who preferred there was also an option to communicate concerns and validation via email or telephone. A final SME Working Group online validation workshop was held to discuss and finalise queries received during the validation period.A summary of the feedback received during both 'Drafts Available' stages and the Validation stage is available below. They also contains details about some units of competency included in the original scope of this project that are being reviewed as part of the Flour Milling Project and High Volume Production Baking ProjectThe final draft units, skill sets and qualifications were approved for endorsement by the Australian Industry and Skills Committee (AISC) (read the communique) and State and Territory Ministers after undergoing an edit and equity and independent quality assurance process and consideration by the State/Territory Training Authorities (STAs/TTAs). A Case for Endorsement was submitted alongside the draft qualifications and units, including a rationale of why these changes are needed and evidence of industry support.Please find below links to the final documents that are published on the national training register.Case for EndorsementThe Case for Endorsement also includes units, skill sets and qualifications that have been developed as part of the Flour Milling Project and High Volume Production Baking Project. Click here to download Part 1 of the Case for Endorsement for Food Processing Click here to download Part 2 of the Case for Endorsement for Flour Milling Click here to download Part 3 of the Case for Endorsement for High Volume Production BakingCompanion Volume Implementation GuideA Companion Volume Implementation Guide (CVIG) has also being produced to assist industry and registered training providers (RTOs) deliver the units and qualifications. This CVIG is in two parts. It contains key information to help trainers adapt to any new changes, as well as additional information about the impacts of regulation and licensing implications and workplace health and safety on their training. Download Part 1: Overview and Implementation Download Part 2: Component Details

Qualifications, Skill Sets & Units

 

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.