Certificate IV in Food Science and Technology

This Qualification provides a senior technical level occupational outcome in food processing and supporting functions and covers a range of food related industries including but not limited to:

general food processing

meat

seafood

poultry including chicken meat and egg processing

dairy processing

confectionery

beverages

baking and cereals.

Job roles

This Qualification targets those working in technical and supervisory roles covering product development, food safety and quality, food production and distribution, environmental functions, and the maintenance and monitoring of food processing systems. The job role requires technical skills and knowledge in the science and technology that support food processing.

Job titles may include:

food technologist

production line manager

quality systems coordinator

food safety systems officer

product development team member

processing systems coordinator

environmental systems officer (food processing).

Additional Qualification advice

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

the context required by the industry and/or enterprise

a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required

flexible delivery options including on-the-job and work-based training that support the development of competency.


Subjects

This Qualification requires the achievement of twenty (20) Units of Competency in accordance with the following rules.

Total Units must include a minimum of twelve (12) Units coded FDF or MTM.

Twelve (12) Core Units

Eight (8) Elective Units

Elective selection must include:

Three (3) elective Units from Group A

Two (2) elective Units from Groups A or B.

Three (3) remaining elective Units may be selected from:

Group A elective Units below, not previously selected

Group B elective Units below, not previously selected

A maximum of 3 Units from any nationally endorsed Training Package or accredited course that are packaged at Certificate III level, Certificate IV level or Diploma level.

NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.

CORE UNITS

Complete all twelve (12) core Units.

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFFS3001A

Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic FDFFS4001A

Supervise and maintain a food safety plan

add topic FDFFST4002A

Monitor the development and implementation of a food QA system

add topic FDFFST4004A

Perform microbiological procedures in the food industry

add topic FDFFST4007A

Establish operational requirements for a food processing enterprise

add topic FDFOHS4002A

Maintain OHS processes

add topic FDFOP2015A

Apply principle of statistical process control*

add topic FDFOP2061A Use numerical applications in the workplace

add topic FDFTEC4003A

Control food contamination and spoilage*

add topic FDFFS3001A Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic FDFTEC4007A

Describe and analyse data using mathematical principles*

add topic FDFOP2015A Apply principle of statistical process control*

add topic FDFOP2061A Use numerical applications in the workplace

add topic MSAENV472B

Implement and monitor environmentally sustainable work practices

add topic MSL974003A

Perform chemical tests and procedures

GROUP A: TECHNICAL ELECTIVES

Select a minimum of three (3) elective Units from Group A.

Scientific principles and laboratory operations

add topic MSL974004A

Perform food tests

add topic FDFOP2061A

Use numerical applications in the workplace

add topic FDFFST4010A

Apply sensory analysis in food processing

add topic FDFFST4011A

Apply the principles of nutrition to food processing

add topic FDFTEC4009A

Identify the physical and chemical properties of materials, food and related products

Food quality and safety

add topic FDFAU4001A

Assess compliance with food safety programs

add topic FDFAU4002A

Communicate and negotiate to conduct food safety audits

add topic FDFAU4003A

Conduct food safety audits

add topic FDFAU4004A

Identify, evaluate and control food safety hazards

add topic FDFFS4002A

Supervise and verify supporting programs for food safety

Food processing

add topic FDFFST4001A

Apply food processing technologies

add topic FDFFST4003A

Apply digital technology in food processing

add topic FDFFST4005A

Document processes and procedures for a food product

add topic FDFFST4006A

Apply food preservation technologies

Manufacturing systems

add topic FDFPPL4005A

Establish process capability*

add topic FDFOP2015A Apply principle of statistical process control*

add topic FDFOP2061A Use numerical applications in the workplace

add topic FDFTEC4007A Describe and analyse data using mathematical principles

add topic FDFTEC4002A

Manage controlled atmosphere storage

add topic FDFTEC4004A

Apply basic engineering principles to food processing*

add topic FDFOP2030A Operate a process control interface

add topic FDFTEC4007A Describe and analyse data using mathematical principles*

add topic FDFOP2015A Apply principle of statistical process control*

add topic FDFOP2061A Use numerical applications in the workplace

add topic FDFTEC4011A

Participate in product recalls*

add topic FDFFS3001A Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic MSS402080A

Undertake root cause analysis

add topic MSS403010A

Facilitate change in an organisation implementing competitive systems and practic

add topic MSS403013A

Lead team culture improvement

add topic MSAPMOPS401A

Trial new process or product

add topic MSAPMSUP390A

Use structured problem solving tools

Environment

add topic FDFFST4012A

Apply water management principles to the food industry

Packaging and labelling

add topic FDFFST4008A

Preserve food in cans or sealed containers

add topic FDFFST4009A

Label foods according to legislative requirements

add topic FDFTEC4008A

Apply principles of food packaging

GROUP B: INDUSTRY SPECIALISATION ELECTIVES

Select a minimum of two (2) elective Units from Group A or B.

Meat processing

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMCOR404A

Facilitate hygiene and sanitation performance

add topic MTMP402B

Implement a Meat Hygiene Assessment Program

add topic MTMP404B

Apply meat science

add topic MTMPS411C

Monitor a meat preservation process

add topic MTMPS412C

Monitor and overview the production of processed meats and smallgoods

add topic MTMPS414B

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)*

add topic MTMCOR202A Apply hygiene and sanitation practices

add topic MTMCOR404A Facilitate hygiene and sanitation performance

add topic MTMPSR407A

Assess and evaluate meat industry requirements and processes

add topic MTMPSR408A

Specify beef product using AUS-MEAT language

add topic MTMPSR409A

Specify sheep product using AUS-MEAT language

add topic MTMPSR410A

Specify pork product using AUS-MEAT language

Dairy processing

add topic FDFFST4020A

Implement and review the processing of market milk and related products

add topic FDFFST4021A

Carry out sampling and testing of milk at receival

add topic FDFFST4022A

Implement and review the preparation of milk for processing

Confectionery manufacture

add topic FDFFST4030A

Implement and review the processing of chocolate and sugar-panned products

add topic FDFFST4031A

Implement and review the processing of aerated confectioneries

add topic FDFFST4032A

Implement and review the production of gums and jellies

add topic FDFFST4033A

Implement and review the production of chocolate products

add topic FDFFST4034A

Implement and review the processing of chocolate

add topic FDFFST4035A

Implement and review the processing of high and low boil confectionery

add topic FDFFST4036A

Implement and review the processing of confectionery products

Poultry industry processing

add topic FDFFST4040A

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

add topic FDFFST4041A

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

add topic FDFFST4042A

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

Cheese production

add topic FDFCH4001A

Carry out sampling and interpret tests for cheese production*

add topic MSL973001A Perform basic tests

add topic FDFCH4002A

Produce acid-coagulated soft cheese

add topic FDFCH4003A

Produce a range of rennet-coagulated cheeses

add topic FDFCH4004A

Produce acid/heat-coagulated cooked cheese

add topic MSL973001A

Perform basic tests

Other sectors

add topic FDFFST4050A

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

add topic FDFFST4051A

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

add topic FDFFST4052A

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

add topic FDFFST4053A

Implement and review manufacturing, packaging and testing of beverage products

add topic FDFFST4054A

Identify and implement product safety and quality for manufacturing of cereal products


Pathways...

    Pathways into the Qualification

    Pathways for candidates considering this Qualification include:

    direct entry

    relevant vocational training and/or work experience.

    Pathways from the Qualification

    After achieving this Qualification, candidates may undertake FDF50311 Diploma of Food Science and Technology.


Entry Requirements

Not applicable.


Licensing Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.


Employability Skills

Employability Skill

Industry/enterprise requirements for this Qualification include:

Communication

Complete workplace documentation and records.

Use a range of communication technologies to support work operations.

Develop work instructions, specifications and procedures.

Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.

Communicate with all team members in a professional manner.

Demonstrate effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients.

Use most appropriate communication method given priority, cost and audience needs.

Access, interpret and apply technical information.

Use written materials and personal presentations to convey information.

Teamwork

Work cooperatively with people of different ages, gender, race or religion.

Liaise with and provide support to other team members.

Demonstrate leadership skills.

Identify and manage performance required to meet internal and external customer needs in own work and team work.

Manage organisational processes and provide problem solving support to others.

Contribute to team efforts in solving problems and making changes.

Problem solving

Investigate problem causes.

Identify, rectify or report potential and actual problems associated with work operations.

Identify factors which may affect the product or service to be provided.

Use material and process knowledge to solve problems.

Identify hazards and suggest control measures.

Monitor food safety practices and resolve issues.

Implement food safety procedures in the workplace.

Analyse data and information to determine implications for work operations.

Demonstrate a systematic approach to problem solving.

Initiative and enterprise

Gather and analyse feedback on products, processes and procedures.

Assess quality and other indicators of products.

Source information to provide background to decision making.

Support achievement of efficient production processes.

Determine and act on situations requiring further information or problem solving.

Assist in the implementation of continuous improvement processes.

Provide leadership in the workplace.

Planning and organising

Identify hazards and implement appropriate hazard control measures.

Demonstrate time management skills.

Source and prepare materials and resources and ensure availability to support work operations.

Schedule and sequence work to maximise safety and productivity.

Plan for production and organise processing through a knowledge of process control.

Plan and organise the collection of data.

Optimise work processes.

Self-management

Interpret and apply relevant acts and regulations.

Keep the work area clean and tidy at all times.

Monitor own work and work of team and identify and act on any quality issues.

Manage own time to meet deadlines.

Implement and monitor workplace procedures and instructions.

Manage work time to incorporate investigations, data collection and reporting into work flow.

Learning

Implement learning activities as appropriate to ensure achievement of specified work requirements.

Be supportive, assertive and use interpersonal skills to encourage workplace learning.

Identify own training needs and seek skill development if required.

Gather feedback to own work to assess effectiveness in meeting objectives and integrate information into own practice.

Assess work data and information to identify areas for improved performance.

Maintain currency of industry skills and knowledge.

Maintain technical knowledge through reading, research and professional conversations.

Technology

Select and use computer software applications to support research, analysis of findings and reporting.

Work with machines and workplace technology safely and according to workplace standards.

Help others use technology efficiently and safely.

Ensure readiness and operational efficiency of workplace technology.

Apply high-level technical skills in chemical and biological analysis techniques.

Integrate technology into existing production processes.