Certificate I in Food Processing

This qualification covers a range of food processing industries, such as:

Grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)

Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)

Retail baking

Beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)


Dairy processing

Fruit and vegetables

Grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)


Job Roles The Certificate I in Food Processing is an introductory qualification to food, beverage and grain processing that provides basic skills relevant to all FDF10 Food Processing Training Package sectors apart from pharmaceutical manufacturing. The qualification is designed for application in a highly supervised context, such as VET in schools, induction to industry, or other equivalent introduction environments.

Pathways into the qualification Pathways for candidates considering this qualification include direct entry.

Pathways from the qualification After achieving this qualification, candidates may move into employment in a food, beverage or grain processing enterprise and undertake the FDF20110 Certificate II in Food Processing, FDF20510 Certificate II in Retail Baking or FDF20210 Certificate II in Pharmaceutical Manufacturing, or any other suitable qualification according to the needs of the enterprise and higher level job functions.

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.


Packaging Rules

This qualification requires the achievement of nine (9) units of competency in accordance with the following rules.

Total units must include a minimum of five (5) units coded FDF.

Five (5) Core units

Four (4) Elective units

Elective selection must include:

Two (2) Group A elective units

Two (2) remaining elective units may be selected from:

Group A elective units below, not previously selected

Units packaged in any Certificate I or II level Food Processing Training Package qualification

Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level or Certificate II level (maximum 1 unit)


Complete all five (5) core units:

add topic FDFFS1001A

Follow work procedures to maintain food safety#

add topic FDFOHS1001A

Work safely

add topic FDFOP1009A

Follow work procedures to maintain quality

add topic FDFOP1010A

Communicate workplace information

add topic MSAENV272A

Participate in environmentally sustainable work practices

# In the case where this qualification is to be applied in a work environment where food is processed for non-human consumption, such as pet food and stock feed or other situations where human food safety skills are not required, then this unit may be replaced by add topic FDFOP2062A Apply work procedures to maintain integrity of product.



Select a minimum of two (2) Group A Cross Sector elective units

add topic FDFOP1001A

Pack or unpack product manually

add topic FDFOP1002A

Operate automated washing equipment

add topic FDFOP1003A

Carry out manual handling tasks

add topic FDFOP1004A

Prepare basic mixes

add topic FDFOP1005A

Operate basic equipment

add topic FDFOP1006A

Monitor process operation

add topic FDFOP1007A

Participate effectively in a workplace environment

add topic FDFOP1008A

Take and record basic measurements

add topic FDFOP2061A

Use numerical applications in the workplace

add topic FDFRB1001A

Finish products

add topic SIRXCCS001A

Apply point-of-sale handling procedures

add topic SIRXCCS002A

Interact with customers

add topic SIRXICT001A

Operate retail technology

add topic SIRXINV001A

Perform stock control procedures

add topic SIRXSLS001A

Sell products and services

add topic TLIA1407C

Use product knowledge to complete work operations

add topic TLID207C

Shift a load using manually-operated equipment


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Licensing, Legislative, Regulatory or Certification Considerations 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


Certificate I in Food Processing

The following table contains a summary of the employability skills as identified by the Food Processing industries for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill

Industry/enterprise requirements for this qualification include:


Complete all reporting as required

Receive and relay oral and written messages

Read and apply workplace procedures and instructions

Communicate information about problems with work


Work as a team member

Identify own role and responsibilities within a team

Share workplace information


Recognise and report any workplace hazards

Identify common problems and take required action

Follow workplace food safety procedures

Initiative and enterprise

Inspect quality of work on an ongoing basis

Take appropriate corrective action to routine work problems

Select appropriate equipment

Distinguish between urgent and non-urgent tasks

Planning and organising

Identify work requirements

Identify work priorities

Plan work activities to meet daily work requirements

Direct items to the correct area for further processing

Identify and use relevant personal protective equipment

Organise work area to maintain housekeeping standards

Organise relevant equipment and tools


Identify personal responsibilities and work requirements

Manage time to meet own work requirements

Plan activity to meet own work requirements

Keep the work area clean and tidy at all times

Monitor the quality of own work against quality standards

Follow OHS practices

Identify safety requirements for working in food processing industry

Seek assistance from other team members where appropriate


Check work outcomes against workplace standards and identify inconsistencies

Assess own ability to meet job requirements

Listen to feedback and advice of supervisors

Identify own skill requirements and seek skill development if required

Attend training or skill development activities

Ask questions to expand own knowledge

self-check numerical information


Use work tools, machines and equipment safely and according to workplace procedures

Use manual handling technologies in the workplace

Use information technology devices as required