Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFFST4009A Mapping and Delivery Guide
Label foods according to legislative requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4009A - Label foods according to legislative requirements
Description This unit covers the skills and knowledge required to label foods according to legislation.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to quality assurance and technical staff who have responsibility for maintaining the product safety, quality and legislative requirements for labelling.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify specific criteria required for a food label
  • Components of food labels are identified
  • The relationship between food label and consumer information is identified
  • Ingredients in a food product are accurately described
  • Date marking is completed and linked to information on batch number and date of processing
  • Directions for use and storage information is provided
  • Country of origin information is completed to comply with requirements for food source and place of processing
  • Additional general information requirements are published
  • Commodity specific labelling requirements are sourced and complied with
       
Element: Document information from the food processing operation required on the product label
  • Exemptions for nutrition information panel are identified
  • Information on energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content is provided
  • The number of servings, the average quantity of food in a serving and the unit quantity of the food is provided
  • Declaration of weights and measures is made
  • Legislative requirements for specifying allergens and irradiated foods, percentage labelling and mandatory warning and advisory statements and declarations (including GM ingredients) are included on the label
       
Element: Produce a label for a specified food product
  • Label data and format is collated
  • Software packages are used to produce a nutritional panel for a food label
  • Food labels are assessed to determine compliance and modified if necessary
  • The operation of labelling equipment is monitored
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to produce a legally compliant food product label that provides clear information to consumers.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to supervise labelling procedures for a food product including compiling nutritional information for a product, establishing elements required for a food label and developing a compliant food label.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Production process and related equipment, manufacturers’ advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

Tests used to report relevant product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

written and/or oral questioning to assess knowledge and understanding

observation of candidate conducting a range of processes and tests

a report on review of the production system.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

identify legislation specific to food labelling

collate data for use on product labels

specify ingredients in required units of measurement

classify food additives

assess nutrition claims for compliance with the Food Standards Code

assess the product label for compliance with the Food Standards Code.

Required knowledge includes:

Knowledge of:

Acts, regulations and standards relating to food labelling

legal and enterprise requirements of a food label

data to be accessed to populate a product label

legal implications of incorrect food labelling

the relationship between the consumer and information required on a label.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Occupational health and safety requirements

Codes of practice

Material Safety Data Sheet.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Australian and New Zealand Food Standards Code

ISO Standards

Codex Alimentarius

Australian Competition and Consumer Commission requirements for truth in labelling (including product naming and country of origin)

State food legislation and regulatory requirements

Australian Government Trade Measurement Laws based on the Average Quantity System.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Components of food labels are identified 
The relationship between food label and consumer information is identified 
Ingredients in a food product are accurately described 
Date marking is completed and linked to information on batch number and date of processing 
Directions for use and storage information is provided 
Country of origin information is completed to comply with requirements for food source and place of processing 
Additional general information requirements are published 
Commodity specific labelling requirements are sourced and complied with 
Exemptions for nutrition information panel are identified 
Information on energy, protein, fat, saturated fat, carbohydrate, sugars and sodium content is provided 
The number of servings, the average quantity of food in a serving and the unit quantity of the food is provided 
Declaration of weights and measures is made 
Legislative requirements for specifying allergens and irradiated foods, percentage labelling and mandatory warning and advisory statements and declarations (including GM ingredients) are included on the label 
Label data and format is collated 
Software packages are used to produce a nutritional panel for a food label 
Food labels are assessed to determine compliance and modified if necessary 
The operation of labelling equipment is monitored 

Forms

Assessment Cover Sheet

FDFFST4009A - Label foods according to legislative requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFFST4009A - Label foods according to legislative requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: