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.
Register your interest in the projectSubscribe 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 projectSubscribe 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 – March 2020
Drafts available for broad consultation (they were made available for additional feedback from June – August)
November – December 2020
Validation of final drafts
January/February 2021
Finalisation of Training Package components
February/March 2021
Independent Quality Assurance, and Edit and Equity review of Training Package components
April 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 McDonald | Industry Skills Standards Manager, Skills Impact [email protected] |
| Julie Stratford | Industry Engagement Manager, Skills Impact [email protected] |
| Jenni Oldfield | Industry 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 [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.
- Select the qualification or unit you would like to review.
- You will be asked to register or login (for a free account). Follow the prompts.
- Once logged in, you will be able to post feedback directly on the document.
- 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.
- FBPCON2001 Examine raw ingredients used in confectionery
- FBPCON2002 Operate a boiled confectionery process
- FBPCON2003 Operate a chocolate conching process
- FBPCON2004 Operate a chocolate depositing or moulding process
- FBPCON2005 Operate a confectionery depositing process
- FBPCON2006 Operate a granulation and compression process
- FBPCON2007 Operate a panning process
- FBPCON2008 Operate a chocolate refining process
- FBPCON2009 Operate a starch moulding process
- FBPGPS2001 Operate a bleaching process
- FBPGPS2002 Operate a complecting process
- FBPGPS2003 Operate a deodorising process
- FBPGPS2004 Operate a flake preparation process
- FBPGPS2005 Operate a fractionation process
- FBPGPS2006 Operate a hydrogenation process
- FBPGPS2007 Operate an interesterification process
- FBPGPS2008 Operate a neutralisation process
- FBPGPS2009 Operate a soap splitting process
- FBPGPS2010 Operate a winterisation process
- FBPGPS2011 Operate a creamed honey manufacture process
- FBPGRA2001 Operate a liquid, mash or block stockfeed process
- FBPGRA2002 Recognise mill operations and technologies
- FBPGRA2003 Operate a grain conditioning process
- FBPGRA2004 Operate a grain cleaning process
- FBPGRA2005 Operate a purification process
- FBPGRA2006 Operate a scalping and grading process
- FBPGRA2007 Operate a scratch and sizing process
- FBPGRA2008 Operate a break roll process
- FBPGRA2009 Operate a pelleting process
- FBPGRA2010 Handle grain in a storage area
- FBPGRA2011 Receive grain for malting
- FBPGRA2012 Prepare malted grain
- FBPGRA2013 Blend and dispatch malt
- FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes
- FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product
- FBPGRA3003 Lead flour milling shift operations
- FBPGRA3004 Control mill processes and performance
- FBPOPR1001 Pack or unpack product manually
- FBPOPR1002 Operate automated washing equipment
- FBPOPR1003 Communicate workplace information
- FBPOPR1004 Prepare basic mixes
- FBPOPR1005 Operate basic equipment
- FBPOPR1006 Monitor process operation
- FBPOPR1007 Participate effectively in a workplace environment
- FBPOPR1008 Take and record basic measurements
- FBPOPR1009 Follow work procedures to maintain quality
- FBPOPR1010 Carry out manual handling tasks
- FBPOPR2001 Work effectively in the food processing industry
- FBPOPR2002 Inspect and sort materials and product
- FBPOPR2003 Prepare and monitor beer yeast propagation processes
- FBPOPR2004 Operate a beer packaging process
- FBPOPR2005 Operate a beer filling process
- FBPOPR2006 Operate a bulk dry goods transfer process
- FBPOPR2007 Work in a freezer storage area
- FBPOPR2008 Operate a bulk liquid transfer process
- FBPOPR2009 Load and unload tankers
- FBPOPR2010 Work with temperature controlled stock
- FBPOPR2011 Identify key stages and beer production equipment in a brewery
- FBPOPR2012 Maintain food safety when loading, unloading and transporting food
- FBPOPR2013 Operate a bright beer tank process
- FBPOPR2014 Participate in sensory analyses
- FBPOPR2015 Operate a beer filtration process
- FBPOPR2016 Operate a beer maturation process
- FBPOPR2017 Operate a blending, sieving and bagging process
- FBPOPR2018 Operate a case packing process
- FBPOPR2019 Fill and close product in cans
- FBPOPR2020 Operate a form, fill and seal process
- FBPOPR2021 Operate a fill and seal process
- FBPOPR2022 Operate a high speed wrapping process
- FBPOPR2023 Operate a packaging process
- FBPOPR2024 Operate a cooling, slicing and wrapping process
- FBPOPR2025 Manufacture extruded and toasted products
- FBPOPR2026 Operate a forming or shaping process
- FBPOPR2027 Dispense non-bulk ingredients
- FBPOPR2028 Operate a mixing or blending process
- FBPOPR2029 Operate a baking process
- FBPOPR2030 Operate a brewery fermentation process
- FBPOPR2031 Operate a coating application process
- FBPOPR2032 Apply work procedures to maintain integrity of product
- FBPOPR2033 Operate a depositing process
- FBPOPR2034 Operate an evaporation process
- FBPOPR2035 Operate an enrobing process
- FBPOPR2036 Operate an extrusion process
- FBPOPR2037 Operate a filtration process
- FBPOPR2038 Operate a grinding process
- FBPOPR2039 Operate a frying process
- FBPOPR2040 Operate a heat treatment process
- FBPOPR2041 Operate a mixing or blending and cooking process
- FBPOPR2042 Operate a drying process
- FBPOPR2043 Operate an homogenising process
- FBPOPR2044 Operate a retort process
- FBPOPR2045 Operate pumping equipment
- FBPOPR2046 Operate a production process
- FBPOPR2047 Operate a portion saw
- FBPOPR2048 Pre-process raw materials
- FBPOPR2049 Operate a reduction process
- FBPOPR2050 Operate a separation process
- FBPOPR2051 Operate a spreads production process
- FBPOPR2052 Operate a chocolate tempering process
- FBPOPR2053 Operate a washing and drying process
- FBPOPR2054 Operate a water purification process
- FBPOPR2055 Freeze dough
- FBPOPR2056 Operate a freezing process
- FBPOPR2057 Operate a membrane process
- FBPOPR2058 Operate a holding and storage process
- FBPOPR2059 Operate a continuous freezing process
- FBPOPR2060 Operate an automated cutting process
- FBPOPR2061 Operate a wort production process
- FBPOPR2062 Work in a clean room environment
- FBPOPR2063 Clean equipment in place
- FBPOPR2064 Clean and sanitise equipment
- FBPOPR2065 Conduct routine maintenance
- FBPOPR2066 Apply sampling procedures
- FBPOPR2067 Work in a food handling area for non-food handlers
- FBPOPR2068 Operate a process control interface
- FBPOPR2069 Use numerical applications in the workplace
- FBPOPR2070 Apply quality systems and procedures
- FBPOPR2071 Provide and apply workplace information
- FBPOPR2073 Work in a socially diverse environment
- FBPOPR3001 Control contaminants and allergens in the workplace
- FBPOPR3002 Prepare food products using basic cooking methods
- FBPOPR3003 Identify cultural, religious and dietary considerations for food production
- FBPOPR3004 Set up a production or packaging line for operation
- FBPOPR3005 Operate interrelated processes in a production system
- FBPOPR3006 Operate interrelated processes in a packaging system
- FBPOPR4001 Apply principles of statistical process control
- FBPPBK2001 Operate a cooling and slicing process
- FBPPBK2002 Operate a pastry forming and filling process
- FBPPBK2003 Manufacture rye crisp breads
- FBPPBK2004 Manufacture wafer products
- FBPPBK2005 Operate a doughnut making process
- FBPPBK2006 Operate a griddle production process
- FBPPBK2007 Operate a pastry production process
- FBPPPL2001 Participate in work teams and groups
- FBPPPL3001 Support and mentor individuals and groups
- FBPPPL3002 Establish compliance requirements for work area
- FBPPPL3003 Participate in improvement processes
- FBPPPL3004 Lead work teams and groups
- FBPPPL3005 Participate in an audit process
- FBPPPL3006 Report on workplace performance
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.
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.
- FBPFSY1001 Follow work procedures to maintain food safety
- FBPFSY2001 Implement the food safety program and procedures
- FBPFSY3001 Monitor the implementation of quality and food safety programs
- FBPFSY3002 Participate in a HACCP team
- FBPOPR1001 Pack or unpack product manually
- FBPOPR1001 Pack or unpack product manually
- FBPOPR1002 Operate automated washing equipment
- FBPOPR1003 Communicate workplace information
- FBPOPR1004 Prepare basic mixes
- FBPOPR1005 Operate basic equipment
- FBPOPR1006 Monitor process operation
- FBPOPR1007 Participate effectively in a workplace environment
- FBPOPR1008 Take and record basic measurements
- FBPOPR1009 Follow work procedures to maintain quality
- FBPOPR1010 Carry out manual handling tasks
- FBPOPR2001 Work effectively in the food processing industry
- FBPOPR2002 Inspect and sort materials and product
- FBPOPR2006 Operate a bulk dry goods transfer process
- FBPOPR2007 Work in a freezer storage area
- FBPOPR2009 Load and unload tankers
- FBPOPR2010 Work with temperature controlled stock
- FBPOPR2012 Maintain food safety when loading, unloading and transporting food
- FBPOPR2014 Participate in sensory analyses
- FBPOPR2017 Operate a blending, sieving and bagging process
- FBPOPR2018 Operate a case packing process
- FBPOPR2019 Fill and close product in cans
- FBPOPR2020 Operate a form, fill and seal process
- FBPOPR2021 Operate a fill and seal process
- FBPOPR2022 Operate a high speed wrapping process
- FBPOPR2023 Operate a packaging process
- FBPOPR2024 Operate a cooling, slicing and wrapping process
- FBPOPR2032 Apply work procedures to maintain integrity of product
- FBPOPR2033 Operate a depositing process
- FBPOPR2034 Operate an evaporation process
- FBPOPR2035 Operate an enrobing process
- FBPOPR2036 Operate an extrusion process
- FBPOPR2037 Operate a filtration process
- FBPOPR2038 Operate a grinding process
- FBPOPR2040 Operate a heat treatment process
- FBPOPR2041 Operate a mixing or blending and cooking process
- FBPOPR2042 Operate a drying process
- FBPOPR2044 Operate a retort process
- FBPOPR2045 Operate pumping equipment
- FBPOPR2046 Operate a production process
- FBPOPR2047 Operate a portion saw
- FBPOPR2048 Pre-process raw materials
- FBPOPR2049 Operate a reduction process
- FBPOPR2050 Operate a separation process
- FBPOPR2051 Operate a spreads production process
- FBPOPR2053 Operate a washing and drying process
- FBPOPR2054 Operate a water purification process
- FBPOPR2056 Operate a freezing process
- FBPOPR2058 Operate a holding and storage process
- FBPOPR2059 Operate a continuous freezing process
- FBPOPR2060 Operate an automated cutting process
- FBPOPR2062 Work in a clean room environment
- FBPOPR2063 Clean equipment in place
- FBPOPR2064 Clean and sanitise equipment
- FBPOPR2065 Conduct routine maintenance
- FBPOPR2066 Apply sampling procedures
- FBPOPR2067 Work in a food handling area for non-food handlers
- FBPOPR2068 Operate a process control interface
- FBPOPR2069 Use numerical applications in the workplace
- FBPOPR2070 Apply quality systems and procedures
- FBPOPR2071 Provide and apply workplace information
- FBPOPR2073 Work in a socially diverse environment
- FBPOPR3002 Prepare food products using basic cooking methods
- FBPOPR3003 Identify cultural, religious and dietary considerations for food production
- FBPOPR3004 Set up a production or packaging line for operation
- FBPOPR3005 Operate interrelated processes in a production system
- FBPOPR3006 Operate interrelated processes in a packaging system
- FBPOPR4001 Apply principles of statistical process control
- FBPPPL2001 Participate in work teams and groups
- FBPPPL3001 Support and mentor individuals and groups
- FBPPPL3002 Establish compliance requirements for work area
- FBPPPL3003 Participate in improvement processes
- FBPPPL3004 Lead work teams and groups
- FBPPPL3005 Participate in an audit process
- FBPPPL3006 Report on workplace performance
- FBPSUG2022 Operate a waste water treatment system
- FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems
- FBPTEC3002 Implement the pest prevention program
- FBPWHS1001 Identify safe work practices
- FBPWHS2001 Participate in work health and safety processes
- FBPWHS3001 Contribute to work health and safety processes
- FBPOPR2025 Manufacture extruded and toasted products
- FBPOPR2026 Operate a forming or shaping process
- FBPOPR2027 Dispense non-bulk ingredients
- FBPOPR2028 Operate a mixing or blending process
- FBPOPR2029 Operate a baking process
- FBPOPR2039 Operate a frying process
- FBPOPR2055 Freeze dough
- FBPPBK2001 Operate a cooling and slicing process
- FBPPBK2002 Operate a pastry forming and filling process
- FBPPBK2003 Manufacture rye crisp breads
- FBPPBK2004 Manufacture wafer products
- FBPPBK2005 Operate a doughnut making process
- FBPPBK2006 Operate a griddle production process
- FBPPBK2007 Operate a pastry production process
- FBPRBK1001 Finish products
- FBPBEV2001 Operate a deaeration, mixing and carbonation process
- FBPBEV2002 Manufacture roast and ground coffee
- FBPBEV2003 Operate an ice manufacturing process
- FBPOPR2003 Prepare and monitor beer yeast propagation processes
- FBPOPR2004 Operate a beer packaging process
- FBPOPR2005 Operate a beer filling process
- FBPOPR2008 Operate a bulk liquid transfer process
- FBPOPR2011 Identify key stages and beer production equipment in a brewery
- FBPOPR2013 Operate a bright beer tank process
- FBPOPR2015 Operate a beer filtration process
- FBPOPR2016 Operate a beer maturation process
- FBPOPR2030 Operate a brewery fermentation process
- FBPOPR2057 Operate a membrane process
- FBPOPR2061 Operate a wort production process
- FBPWIN2002 Communicate wine industry information
- FBPCHE3001 Conduct cheese making operations
- FBPCHE3002 Carry out processes for a range of artisan cheeses
- FBPDPR2001 Operate a butter churning process
- FBPDPR2002 Operate a butter oil process
- FBPDPR2003 Operate a curd production and cutting process
- FBPDPR2004 Operate a cooling and hardening process
- FBPDPR2005 Operate a cheese pressing and moulding process
- FBPDPR2006 Operate a fermentation process
- FBPOPR2043 Operate an homogenising process
- FBPCON2001 Examine raw ingredients used in confectionery
- FBPCON2002 Operate a boiled confectionery process
- FBPCON2003 Operate a chocolate conching process
- FBPCON2004 Operate a chocolate depositing or moulding process
- FBPCON2005 Operate a confectionery depositing process
- FBPCON2006 Operate a granulation and compression process
- FBPCON2007 Operate a panning process
- FBPCON2008 Operate a chocolate refining process
- FBPCON2009 Operate a starch moulding process
- FBPOPR2031 Operate a coating application process
- FBPOPR2052 Operate a chocolate tempering process
- FBPGPS2001 Operate a bleaching process
- FBPGPS2002 Operate a complecting process
- FBPGPS2003 Operate a deodorising process
- FBPGPS2004 Operate a flake preparation process
- FBPGPS2005 Operate a fractionation process
- FBPGPS2006 Operate a hydrogenation process
- FBPGPS2007 Operate an interesterification process
- FBPGPS2008 Operate a neutralisation process
- FBPGPS2009 Operate a soap splitting process
- FBPGPS2010 Operate a winterisation process
- FBPGPS2011 Operate a creamed honey manufacture process
- FBPGRA2001 Operate a liquid, mash or block stockfeed process
- FBPGRA2002 Recognise mill operations and technologies
- FBPGRA2003 Operate a grain conditioning process
- FBPGRA2004 Operate a grain cleaning process
- FBPGRA2005 Operate a purification process
- FBPGRA2006 Operate a scalping and grading process
- FBPGRA2007 Operate a scratch and sizing process
- FBPGRA2008 Operate a break roll process
- FBPGRA2009 Operate a pelleting process
- FBPGRA2010 Handle grain in a storage area
- FBPGRA2011 Receive grain for malting
- FBPGRA2012 Prepare malted grain
- FBPGRA2013 Blend and dispatch malt
- FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes
- FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product
- FBPGRA3003 Lead flour milling shift operations
- FBPGRA3004 Control mill processes and performance
Register your interest in the projectSubscribe 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. 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 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.
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 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 |
| 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 | 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 process | View draft unit |
| FBPBEV3XX7 Operate and monitor a beer maturation process | No longer merged with FBPOPR2030 Operate a brewery fermentation process | View 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 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
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.
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 processing | View draft skill set |
| FBPSSXXXX02 Check traceability of food products | View draft skill set |
Download a zipped folder of all units listed here
| FBPBEV2XX1 Identify key stages and beer production equipment in a brewery | View draft unit |
| FBPBEV3XX1 Operate and monitor a wort production process | View draft unit |
| FBPBEV3XX2 Prepare and monitor beer yeast propagation processes | View draft unit |
| FBPBEV3XX3 Operate and monitor a brewery fermentation process | View draft unit |
| FBPBEV3XX4 Operate and monitor a beer filtration process | View draft unit |
| FBPBEV3XX5 Operate and monitor juice processing | View draft unit |
| FBPBEV3XX6 Control and monitor fruit washing and milling | View draft unit |
Download a zipped folder of all units listed here
| FBPBPG1XX1 Pack or unpack product manually | View draft unit |
| FBPBPG2XX1 Operate a beverage packaging process | View draft unit |
| FBPBPG2XX2 Operate a case packing process | View draft unit |
| FBPBPG2XX4 Operate a fill and seal process | View draft unit |
| FBPBPG2XX6 Operate a packaging process | View draft unit |
| FBPBPG3XX2 Operate and monitor a carbonated beverage filling process | View draft unit |
Download a zipped folder of all units listed here
| FBPCHE3001X Conduct cheese making operations | View draft unit |
| FBPCHE3002X Carry out processing for a range of artisan cheeses | View draft unit |
Download a zipped folder of all units listed here
| FBPCON2XX1 Operate an enrobing process | View draft unit |
| FBPCON2XX2 Operate a chocolate tempering process | View draft unit |
| FBPCON3XX1 Operate a complex chocolate depositing process | View draft unit |
| FBPCON3XX2 Operate and monitor a boiled confectionery process | View draft unit |
| FBPCON3XX3 Operate and monitor a chocolate conching process | View draft unit |
| FBPCON3XX5 Operate and monitor a confectionery depositing process | View draft unit |
| FBPCON3XX6 Operate and monitor a granulation and compression process | View draft unit |
| FBPCON3XX7 Operate and monitor a panning process | View draft unit |
| FBPCON3XX8 Operate and monitor a chocolate refining process | View draft unit |
| FBPCON3XX9 Operate and monitor a starch moulding process | View draft unit |
Download a zipped folder of all units listed here
| FBPDPR3XX1 Operate and monitor a curd production and cutting process | View draft unit |
| FBPDPR3XX2 Operate and monitor a cheese pressing and moulding process | View draft unit |
| FBPDPR3XX3 Operate and monitor a fermentation process | View draft unit |
| FBPDPR3XX4 Control batch processing for powdered milk products | View draft unit |
Download a zipped folder of all units listed here
| FBPEGG2001X Work on an egg grading floor | View draft unit |
| FBPEGG2002X Operate egg grading and packing floor equipment | View 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 review | View draft unit |
| FBPFSY4XX2 Provide accurate food allergen information to consumers | View draft unit |
| FBPFSY4XX4 Conduct a traceability exercise | View draft unit |
| FBPFSY5XX3 Plan to mitigate food fraud | View draft unit |
Download a zipped folder of all units listed here
| FBPGRA3001X Control batch processing for micronutrients or additives in grain products | View draft unit |
| FBPGRA3002X Confirm feed product meets animal nutrition requirements | View draft unit |
| FBPGRA3XX1 Operate and monitor a liquid, mash or block stockfeed process | View draft unit |
| FBPGRA3XX2 Operate and monitor a grain conditioning process | View draft unit |
| FBPGRA3XX3 Operate and monitor a grain cleaning process | View draft unit |
| FBPGRA3XX4 Receive and handle grain in a storage area | View draft unit |
| FBPGRA3XX5 Operate and monitor a pelleting process | View draft unit |
| FBPGRA3XX6 Operate and monitor a scalping and grading process | View draft unit |
| FBPGRA3XX7 Prepare malted grain | View draft unit |
| FBPGRA3XX8 Blend and dispatch malt | View draft unit |
Download a zipped folder of all units listed here
| FBPOIL3XX1 Operate a degumming and neutralisation process | View draft unit |
| FBPOIL3XX2 Operate and monitor a bleaching process | View draft unit |
| FBPOIL3XX3 Operate and monitor a deodorising process | View draft unit |
| FBPOIL3XX4 Operate and monitor a flake preparation process | View draft unit |
| FBPOIL3XX5 Operate and monitor a complecting process | View draft unit |
| FBPOIL3XX6 Operate and monitor a soap splitting process | View draft unit |
| FBPOIL3XX7 Operate and monitor an interesterification process | View draft unit |
| FBPOIL3XX8 Operate and monitor a hydrogenation process | View draft unit |
Download a zipped folder of all units listed here
| FBPOPR1002X Operate automated washing equipment | View draft unit |
| FBPOPR1004X Prepare basic mixes | View draft unit |
| FBPOPR1005X Operate basic equipment | View draft unit |
| FBPOPR1006X Monitor process operation | View draft unit |
| FBPOPR1007X Participate effectively in a workplace environment | View draft unit |
| FBPOPR1008X Take and record basic measurements | View draft unit |
| FBPOPR1009X Follow work procedures to maintain quality | View draft unit |
| FBPOPR2001X Work effectively in the food processing industry | View draft unit |
| FBPOPR2002X Inspect and sort materials and product | View draft unit |
| FBPOPR2006X Operate a bulk dry goods transfer process | View draft unit |
| FBPOPR2007X Work in a freezer storage area | View draft unit |
| FBPOPR2010X Work with temperature controlled stock | View draft unit |
| FBPOPR2017X Operate a blending, sieving and bagging process | View draft unit |
| FBPOPR2024X Operate a cooling, slicing and wrapping process | View draft unit |
| FBPOPR2027X Measure non-bulk ingredients | View draft unit |
| FBPOPR2028X Operate a mixing or blending process | View draft unit |
| FBPOPR2029X Operate a baking process | View draft unit |
| FBPOPR2032X Apply work procedures to maintain integrity of processed product | View draft unit |
| FBPOPR2033X Operate a depositing process | View draft unit |
| FBPOPR2038X Operate a grinding process | View draft unit |
| FBPOPR2039X Operate a frying process | View draft unit |
| FBPOPR2041X Operate a mixing or blending and cooking process | View draft unit |
| FBPOPR2045X Operate pumping equipment | View draft unit |
| FBPOPR2046X Operate a production process | View draft unit |
| FBPOPR2056X Operate a freezing process | View draft unit |
| FBPOPR2058X Operate a holding and storage process | View draft unit |
| FBPOPR2059X Operate a continuous freezing process | View draft unit |
| FBPOPR2060X Operate an automated cutting process | View 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 methods | View draft unit |
| FBPOPR3XX1 Load and unload tankers | View draft unit |
| FBPOPR3XX2 Participate in sensory analyses | View draft unit |
| FBPOPR3XX4 Operate and monitor an extrusion process | View draft unit |
| FBPOPR3XX5 Operate interrelated processes in a production or packaging system | View draft unit |
| FBPOPR3XX6 Operate and monitor a retort process | View draft unit |
| FBPOPR3XX7 Operate and monitor an evaporation process | View draft unit |
| FBPOPR3XX8 Operate and monitor a heat treatment process | View draft unit |
| FBPOPR3XX9 Operate and monitor a drying process | View draft unit |
| FBPOPR3X10 Operate and monitor an homogenising process | View draft unit |
| FBPOPR3X11 Operate and monitor a separation process | View draft unit |
| FBPOPR3X12 Operate and monitor a filtration process | View draft unit |
| FBPOPR3X13 Plan, conduct and monitor equipment maintenance | View draft unit |
| FBPOPR3X14 Receive and store raw materials | View draft unit |
| FBPOPR3X15 Operate a bulk liquid transfer process | View draft unit |
Download a zipped folder of all units listed here
| FBPPPL1XX1 Communicate workplace information | View draft unit |
| FBPPPL2XX1 Work in a socially diverse environment | View draft unit |
| FBPPPL3001X Support and mentor individuals and groups | View draft unit |
| FBPPPL3002X Establish compliance requirements for work area | View draft unit |
Download a zipped folder of all units listed here
| FBPPBK2006X Operate a griddle production process | View draft unit |
| FBPPBK2XX1 Operate a forming or shaping process | View draft unit |
| FBPPBK2XX2 Freeze and thaw dough | View draft unit |
| FBPPBK3XX1 Operate and monitor a cooling and slicing process | View draft unit |
| FBPPBK3XX2 Operate and monitor a pastry production process | View draft unit |
| FBPPBK3XX3 Operate and monitor a pastry forming and filling process | View draft unit |
| FBPPBK3XX4 Manufacture wafer products | View draft unit |
| FBPPBK3XX5 Operate and monitor a doughnut making process | View draft unit |
| FBPPBK3XX6 Make dough | View 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 |
These units are included in the scope of this project as they are listed in the packaging rules of the Food Processing qualifications. They have been reviewed in previous updates and as such have not received any changes as part of this Food & Beverage Processing project.
FBPOPR2062 Work in a clean room environment
FBPOPR2065 Conduct routine maintenance
FBPOPR2066 Apply sampling procedures
FBPOPR2067 Work in a food handling area for non-food handlers
FBPOPR2068 Operate a process control interface
FBPOPR2069 Use numerical applications in the workplace
FBPOPR3004 Set up a production or packaging line for operation
FBPOPR4001 Apply principles of statistical process control
FBPPPL2001 Participate in work teams and groups
FBPPPL3003 Participate in improvement processes
FBPPPL3004 Lead work teams and groups
FBPPPL3005 Participate in an audit process
FBPPPL3006 Report on workplace performance
FBPSUG2022 Operate a waste water treatment system
FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems
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.
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 projectSubscribe 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. |
Validation
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 Project. Due 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.
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, 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.
Click here to download a zipped folder of all skill sets in this group. Qualification Link Certificate I in Food Processing View final draft qualification Certificate II in Food Processing View final draft qualification Certificate III in Food Processing View final draft qualification Skill Set Link FBPSSXXXX01 Manage allergens in food processing View final draft skill set FBPSSXXXX02 Check traceability of food products View final draft skill set FBPSSXXXX03 Food processing induction View final draft skill set FBPSSXXXX04 Introduction to food processing View 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.
| Unit | Link |
| FBPBEV2XX1 Identify key stages and beer production equipment in a brewery | View final draft unit |
| FBPBEV3XX1 Operate and monitor a wort production process | View final draft unit |
| FBPBEV3XX2 Prepare and monitor beer yeast propagation processes | View final draft unit |
| FBPBEV3XX3 Operate and monitor a brewery fermentation process | View final draft unit |
| FBPBEV3XX4 Operate and monitor a beer filtration process | View final draft unit |
| FBPBEV3XX5 Operate and monitor juice processing – NEW | View final draft unit |
| FBPBEV3XX6 Control and monitor fruit and/or vegetable washing and milling – NEW | View final draft unit |
| FBPBEV3XX7 Operate and monitor a beer maturation process | View final draft unit |
| FBPBEV3XX8 Manufacture roast and ground coffee | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPBPG1XX1 Pack or unpack product manually | View final draft unit |
| FBPBPG2XX1 Operate a beverage packaging process | View final draft unit |
| FBPBPG2XX2 Operate a case packing process | View final draft unit |
| FBPBPG2XX4 Operate a fill and seal process | View final draft unit |
| FBPBPG2XX6 Operate a packaging process | View final draft unit |
| FBPBPG3XX2 Operate and monitor a carbonated beverage filling process | View final draft unit |
| FBPBPG3XX3 Operate and monitor a form, fill and seal process | View final draft unit |
| FBPBPG3XX5 Operate and monitor a high speed wrapping process | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPCHE3001X Conduct cheese making operations | View final draft unit |
| FBPCHE3002X Carry out processing for a range of artisan cheeses | View final draft unit |
| FBPCHE3XX2 Operate and monitor a cheese pressing and moulding process | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPCON2XX1 Operate an enrobing process | View final draft unit |
| FBPCON2XX2 Operate a chocolate tempering process | View final draft unit |
| FBPCON3XX1 Operate a complex chocolate depositing process | View final draft unit |
| FBPCON3XX2 Operate and monitor a boiled confectionery process | View final draft unit |
| FBPCON3XX3 Operate and monitor a chocolate conching process | View final draft unit |
| FBPCON3XX4 Operate and monitor a confectionery depositing process | View final draft unit |
| FBPCON3XX6 Operate and monitor a granulation and compression process | View final draft unit |
| FBPCON3XX7 Operate and monitor a panning process | View final draft unit |
| FBPCON3XX8 Operate and monitor a chocolate refining process | View final draft unit |
| FBPCON3XX9 Operate and monitor a starch moulding process | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPDPR3XX1 Operate and monitor a curd production and cutting process | View final draft unit |
| FBPDPR3XX3 Operate and monitor a fermentation process | View final draft unit |
| FBPDPR3XX4 Control batch processing for powdered milk products – NEW | View final draft unit |
| FBPDPR3XX5 Operate and monitor a butter churning process | View final draft unit |
| FBPDPR3XX6 Operate and monitor a butter oil process | View final draft unit |
| Unit | Link |
| FBPEGG2001X Work on an egg grading floor | View final draft unit |
| FBPEGG2002X Operate egg grading and packing floor equipment | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPFAV2001X Apply hydro-cooling processes to fresh produce | View final draft unit |
| FBPFAV3001X Conduct chemical wash for fresh produce | View final draft unit |
| FBPFAV3002X Program fresh produce grading equipment | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPFSY1001X Follow work procedures to maintain food safety | View 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 food | View final draft unit |
| FBPFSY3001X Monitor the implementation of food safety and quality programs | View final draft unit |
| FBPFSY3002 Participate in a HACCP team (Release 2) | View final draft unit |
| FBPFSY3XX1 Control contaminants and allergens in food processing | View final draft unit |
| FBPFSY3XX2 Participate in traceability activities – NEW | View final draft unit |
| FBPFSY4XX1 Perform an allergen risk review – NEW | View final draft unit |
| FBPFSY4XX2 Provide accurate food allergen information to consumers – NEW | View final draft unit |
| FBPFSY4XX4 Conduct a traceability exercise – NEW | View final draft unit |
| FBPFSY5XX1 Develop an allergen management program – NEW | View final draft unit |
| FBPFSY5XX2 Design a traceability system for food products – NEW | View final draft unit |
| FBPFSY5XX3 Plan to mitigate food fraud – NEW | View final draft unit |
| Unit | Link |
| FBPGPS3XX1 Operate and monitor a creamed honey manufacture process | View 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.
| Unit | Link |
| FBPGRA3001X Control batch processing for micronutrients or additives in grain products | View final draft unit |
| FBPGRA3002X Confirm feed product meets animal nutrition requirements | View final draft unit |
| FBPGRA3XX1 Operate and monitor a liquid, mash or block stockfeed process | View final draft unit |
| FBPGRA3XX5 Operate and monitor a pelleting process | View final draft unit |
| FBPGRA3XX7 Prepare malted grain | View final draft unit |
| FBPGRA3XX8 Blend and dispatch malt | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPOIL3X10 Operate and monitor a malaxer – NEW | View final draft unit |
| FBPOIL3X11 Operate and monitor an oil separation process – NEW | View final draft unit |
| FBPOIL3X12 Operate and monitor storage of virgin olive oil – NEW | View final draft unit |
| FBPOIL3XX1 Operate a degumming and neutralisation process | View final draft unit |
| FBPOIL3XX2 Operate and monitor a bleaching process | View final draft unit |
| FBPOIL3XX3 Operate and monitor a deodorising process | View final draft unit |
| FBPOIL3XX4 Operate and monitor a flake preparation process | View final draft unit |
| FBPOIL3XX5 Operate and monitor a complecting process | View final draft unit |
| FBPOIL3XX6 Operate and monitor a soap splitting process | View final draft unit |
| FBPOIL3XX7 Operate and monitor an interesterification process | View final draft unit |
| FBPOIL3XX8 Operate and maintain a hydrogenation process | View final draft unit |
| FBPOIL3XX9 Clean and mill olives – NEW | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPOPR1002X Operate automated washing equipment | View final draft unit |
| FBPOPR1004X Prepare basic mixes | View final draft unit |
| FBPOPR1005X Operate basic equipment | View final draft unit |
| FBPOPR1006X Monitor process operation | View final draft unit |
| FBPOPR1007X Participate effectively in a workplace environment | View final draft unit |
| FBPOPR1008X Take and record basic measurements | View final draft unit |
| FBPOPR1009X Follow work procedures to maintain quality | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPOPR2001X Work effectively in the food processing industry | View final draft unit |
| FBPOPR2002X Inspect and sort materials and product | View final draft unit |
| FBPOPR2006X Operate a bulk dry goods transfer process | View final draft unit |
| FBPOPR2007X Work in a freezer storage area | View final draft unit |
| FBPOPR2010X Work with temperature controlled stock | View final draft unit |
| FBPOPR2017X Operate a blending, sieving and bagging process | View final draft unit |
| FBPOPR2019 Fill and close product in cans (Release 2) | View final draft unit |
| FBPOPR2027X Measure non-bulk ingredients | View final draft unit |
| FBPOPR2028X Operate a mixing or blending process | View final draft unit |
| FBPOPR2029X Operate a baking process | View final draft unit |
| FBPOPR2032X Apply work procedures to maintain integrity of processed product | View final draft unit |
| FBPOPR2038X Operate a grinding process | View final draft unit |
| FBPOPR2039X Operate a frying process | View final draft unit |
| FBPOPR2041X Operate a mixing or blending and cooking process | View final draft unit |
| FBPOPR2045X Operate pumping equipment | View final draft unit |
| FBPOPR2046X Operate a production process | View final draft unit |
| FBPOPR2056X Operate a freezing process | View final draft unit |
| FBPOPR2058X Operate a holding and storage process | View final draft unit |
| FBPOPR2059X Operate a continuous freezing process | View final draft unit |
| FBPOPR2060X Operate an automated cutting process | View final draft unit |
| FBPOPR2063X Clean equipment in place | View final draft unit |
| FBPOPR2064X Clean and sanitise equipment | View 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 tasks | View final draft unit |
| FBPOPR2XX1 Follow procedures to maintain good manufacturing practice in food processing – NEW | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPOPR3002X Prepare food products using basic cooking methods | View final draft unit |
| FBPOPR3003X Identify dietary, cultural and religious considerations for food production | View final draft unit |
| FBPOPR3X10 Operate and monitor an homogenising process | View final draft unit |
| FBPOPR3X11 Operate and monitor a separation process | View final draft unit |
| FBPOPR3X12 Operate and monitor a filtration process | View final draft unit |
| FBPOPR3X13 Plan, conduct and monitor equipment maintenance – NEW | View final draft unit |
| FBPOPR3X14 Receive and store raw materials for food processing | View final draft unit |
| FBPOPR3X15 Operate a bulk liquid transfer process | View final draft unit |
| FBPOPR3X16 Apply good manufacturing practice requirements in food processing – NEW | View final draft unit |
| FBPOPR3X17 Pre-process raw materials | View final draft unit |
| FBPOPR3XX1 Load and unload tankers | View final draft unit |
| FBPOPR3XX2 Participate in sensory analyses | View final draft unit |
| FBPOPR3XX5 Operate and monitor interrelated processes in a production or packaging system | View final draft unit |
| FBPOPR3XX6 Operate and monitor a retort process | View final draft unit |
| FBPOPR3XX7 Operate and monitor an evaporation process | View final draft unit |
| FBPOPR3XX8 Operate and monitor a heat treatment process | View final draft unit |
| FBPOPR3XX9 Operate and monitor a drying process | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| FBPPPL1XX Communicate workplace information | View final draft unit |
| FBPPPL2XX1 Work in a socially diverse environment | View final draft unit |
| FBPPPL3001X Support and mentor individuals and groups | View final draft unit |
| FBPPPL3002X Establish compliance requirements for work area | View final draft unit |
| Unit | Link |
| FBPRBK1001 Finish products (Release 2) | View final draft unit |
Click here to download a zipped folder of all units in this group.
| Unit | Link |
| 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 |
| Unit | Link |
| FBPBEV2001 Operate a deaeration, mixing and carbonation process | View unit on training.gov.au |
| FBPBEV2003 Operate an ice manufacturing process | View unit on training.gov.au |
| FBPDPR2004 Operate a cooling and hardening process | View unit on training.gov.au |
| FBPGPS2005 Operate a fractionation process | View unit on training.gov.au |
| FBPGPS2010 Operate a winterisation process | View unit on training.gov.au |
| FBPOPR2031 Operate a coating application process | View unit on training.gov.au |
| FBPOPR2047 Operate a portion saw | View unit on training.gov.au |
| FBPOPR2049 Operate a reduction process | View unit on training.gov.au |
| FBPOPR2051 Operate a spreads production process | View unit on training.gov.au |
| FBPOPR2053 Operate a washing and drying process | View unit on training.gov.au |
| FBPOPR2054 Operate a water purification process | View 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.
Feedback was also collected on this document during validation
Register your interest in the projectSubscribe 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. |
Finalisation
‘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
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.
Drafts 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 2020.
During 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 Project.
The 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 Endorsement
The 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 Baking
Companion Volume Implementation Guide
A 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 projectSubscribe 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. |