FBP40321 - Certificate IV in Food Processing
Qualification Description
This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.
Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
Core Units
BSBLDR412 - Communicate effectively as a workplace leader
BSBPMG430 - Undertake project work
BSBOPS403 - Apply business risk management processes
BSBWHS411 - Implement and monitor WHS policies, procedures and programs
FBPFSY4001 - Supervise and maintain a food safety plan
FBPTEC4003 - Control food contamination and spoilage
FBPTEC4007 - Describe and analyse data using mathematical principles
MSMENV472 - Implement and monitor environmentally sustainable work practices
Elective Units
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
BSBLDR411 - Demonstrate leadership in the workplace
BSBLDR413 - Lead effective workplace relationships
BSBINS401 - Analyse and present research information
FBPAUD4001 - Assess compliance with food safety programs
FBPFST4001 - Apply food processing technologies
FBPFST4002 - Carry out sampling and testing of milk at receival
FBPFST4003 - Apply digital technology in food processing
FBPFST4005 - Document food processes and supporting procedures
FBPFST4007 - Establish operational requirements for a food processing enterprise
FBPFST4012 - Apply water management principles to the food industry
FBPFST5001 - Monitor refrigeration and air conditioning systems in food processing
FBPFST5002 - Identify and implement required process control for a food processing operation
FBPFST5003 - Construct a process control chart for a food processing operation
FBPFST5009 - Implement and review the processing of market milk and related products
FBPFST5010 - Implement and review the preparation of milk for processing
FBPFST5011 - Implement and review the processing of chocolate and sugar-panned products
FBPFST5012 - Implement and review the processing of aerated confectioneries
FBPFST5013 - Implement and review the production of gums and jellies
FBPFST5014 - Implement and review the production of chocolate products
FBPFST5015 - Implement and review the processing of chocolate
FBPFST5016 - Implement and review the processing of high and low boil confectionery
FBPFST5017 - Implement and review the processing of confectionery products
FBPFST5018 - Implement and review the processing of chilled or frozen poultry products
FBPFST5019 - Implement and review the processing of cooked poultry products
FBPFST5020 - Implement and review the processing of egg based products
FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022 - Implement and review the processing of fish and seafood products
FBPFST5023 - Implement and review the production of milk fat products
FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025 - Implement and review the production of concentrated and dried dairy products
FBPFST5026 - Implement and review the production of ice creams and frozen dairy products
FBPFST5027 - Implement and review the production of milk and related products by the membrane system
FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029 - Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030 - Implement and review manufacturing of cereal products
FBPFSY4002 - Supervise and verify supporting programs for food safety
FBPFSY4003 - Perform an allergen risk review
FBPFSY4004*- Provide accurate food allergen information to consumers
FBPFSY4005 - Conduct a traceability exercise
FBPGRA4005 - Lead flour milling shift operations
FBPGRA4006 - Control mill processes and performance
FBPOPR4001 - Apply principles of statistical process control
FBPPPL3003 - Participate in improvement processes
FBPPPL3007 - Support and mentor individuals and groups
FBPPPL4001*- Manage people in the work area
FBPPPL4002 - Plan and coordinate production equipment maintenance
FBPPPL4003 - Schedule and manage production
FBPPPL4005 - Manage supplier agreements and contracts
FBPPPL4006 - Manage a work area within budget
FBPPPL4007 - Manage internal audits
FBPPPL4009*- Optimise a work process
FBPTEC4001 - Determine handling processes for perishable food items
FBPTEC4002 - Apply principles of food packaging
FBPTEC4004 - Apply basic process engineering principles to food processing
FBPTEC4005 - Apply an understanding of food additives
FBPTEC4006 - Apply an understanding of legal requirements of food production
FBPTEC4008 - Participate in product recalls
FBPTEC4010 - Manage water treatment processes
FBPTEC4011*- Establish process capability
MSL934004 - Maintain and calibrate instruments and equipment
MSMSUP390 - Use structured problem-solving tools
MSS403040 - Facilitate and improve implementation of 5S
MSS403054 - Facilitate breakthrough improvements
MSS404085 - Undertake proactive maintenance analyses
MSS404086 - Assist in implementing a proactive maintenance strategy
MSS404087 - Support proactive maintenance
MSS405013 - Facilitate holistic culture improvement in an organisation
PMBTECH406E - Diagnose production equipment problems
SITXHRM002 - Roster staff
TAEDEL301 - Provide work skill instruction
TLIL3003 - Conduct induction process
Prerequisite requirements
This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.
Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- 20 units of competency:
- 8 core units, plus
- 12 elective units, including up to 4 from any currently endorsed Training Package or accredited course.
Core Units
BSBLDR412 - Communicate effectively as a workplace leader
BSBPMG430 - Undertake project work
BSBOPS403 - Apply business risk management processes
BSBWHS411 - Implement and monitor WHS policies, procedures and programs
FBPFSY4001 - Supervise and maintain a food safety plan
FBPTEC4003 - Control food contamination and spoilage
FBPTEC4007 - Describe and analyse data using mathematical principles
MSMENV472 - Implement and monitor environmentally sustainable work practices
Elective Units
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
BSBLDR411 - Demonstrate leadership in the workplace
BSBLDR413 - Lead effective workplace relationships
BSBINS401 - Analyse and present research information
FBPAUD4001 - Assess compliance with food safety programs
FBPFST4001 - Apply food processing technologies
FBPFST4002 - Carry out sampling and testing of milk at receival
FBPFST4003 - Apply digital technology in food processing
FBPFST4005 - Document food processes and supporting procedures
FBPFST4007 - Establish operational requirements for a food processing enterprise
FBPFST4012 - Apply water management principles to the food industry
FBPFST5001 - Monitor refrigeration and air conditioning systems in food processing
FBPFST5002 - Identify and implement required process control for a food processing operation
FBPFST5003 - Construct a process control chart for a food processing operation
FBPFST5009 - Implement and review the processing of market milk and related products
FBPFST5010 - Implement and review the preparation of milk for processing
FBPFST5011 - Implement and review the processing of chocolate and sugar-panned products
FBPFST5012 - Implement and review the processing of aerated confectioneries
FBPFST5013 - Implement and review the production of gums and jellies
FBPFST5014 - Implement and review the production of chocolate products
FBPFST5015 - Implement and review the processing of chocolate
FBPFST5016 - Implement and review the processing of high and low boil confectionery
FBPFST5017 - Implement and review the processing of confectionery products
FBPFST5018 - Implement and review the processing of chilled or frozen poultry products
FBPFST5019 - Implement and review the processing of cooked poultry products
FBPFST5020 - Implement and review the processing of egg based products
FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022 - Implement and review the processing of fish and seafood products
FBPFST5023 - Implement and review the production of milk fat products
FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025 - Implement and review the production of concentrated and dried dairy products
FBPFST5026 - Implement and review the production of ice creams and frozen dairy products
FBPFST5027 - Implement and review the production of milk and related products by the membrane system
FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029 - Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030 - Implement and review manufacturing of cereal products
FBPFSY4002 - Supervise and verify supporting programs for food safety
FBPFSY4003 - Perform an allergen risk review
FBPFSY4004*- Provide accurate food allergen information to consumers
FBPFSY4005 - Conduct a traceability exercise
FBPGRA4005 - Lead flour milling shift operations
FBPGRA4006 - Control mill processes and performance
FBPOPR4001 - Apply principles of statistical process control
FBPPPL3003 - Participate in improvement processes
FBPPPL3007 - Support and mentor individuals and groups
FBPPPL4001*- Manage people in the work area
FBPPPL4002 - Plan and coordinate production equipment maintenance
FBPPPL4003 - Schedule and manage production
FBPPPL4005 - Manage supplier agreements and contracts
FBPPPL4006 - Manage a work area within budget
FBPPPL4007 - Manage internal audits
FBPPPL4009*- Optimise a work process
FBPTEC4001 - Determine handling processes for perishable food items
FBPTEC4002 - Apply principles of food packaging
FBPTEC4004 - Apply basic process engineering principles to food processing
FBPTEC4005 - Apply an understanding of food additives
FBPTEC4006 - Apply an understanding of legal requirements of food production
FBPTEC4008 - Participate in product recalls
FBPTEC4010 - Manage water treatment processes
FBPTEC4011*- Establish process capability
MSL934004 - Maintain and calibrate instruments and equipment
MSMSUP390 - Use structured problem-solving tools
MSS403040 - Facilitate and improve implementation of 5S
MSS403054 - Facilitate breakthrough improvements
MSS404085 - Undertake proactive maintenance analyses
MSS404086 - Assist in implementing a proactive maintenance strategy
MSS404087 - Support proactive maintenance
MSS405013 - Facilitate holistic culture improvement in an organisation
PMBTECH406E - Diagnose production equipment problems
SITXHRM002 - Roster staff
TAEDEL301 - Provide work skill instruction
TLIL3003 - Conduct induction process
Prerequisite requirements
Unit of competency |
Prerequisite requirement |
FBPFSY4004 Provide accurate food allergen information to consumers |
FBPFSY4003 Perform an allergen risk review |
FBPPPL4001 Manage people in the work area |
FBPPPL3001 Support and mentor individuals and groups |
FBPPPL4009 Optimise a work process |
|
FBPTEC4011 Establish process capability |
Why invest with us?
We have been providing quality training materials for the VET Sector for over twenty years. All of our materials come to you in an electronic format by USB or download and it includes the Candidate Learning Guide, Assessment Tool, Trainer Marking Guide, Competency Mapping Tool, PowerPoint's, and any relevant readings.
Our format enables you to contextualise the material for your Organisations logo (the licence you receive enables this). The resources we know are flexible enough for any group of Students.
Also as the versions change as they invariably do, you will receive the updates at no extra cost to your Organisation.
The investment for these resources is based on the following factors;
1. The resources are able to be contextualised and replicated as you see fit. In other words the licence allows you to reprint and badge and remove and add materials to your specifications – if you feel it is necessary.
2. Any additions that we do will be sent to you automatically as they are developed.
3. You will receive all the compulsory units as well all the electives required for the course.
4. These resources offer the breadth, depth and complexity of knowledge and competencies covering selecting, adapting and transferring skills and knowledge to new environments. Our resources provide you with the technical advice and early leadership skills for problem resolution. Such skills can be applied across a broad range of roles, and in a variety of contexts.
We have been providing quality training materials for the VET Sector for over twenty years. All of our materials come to you in an electronic format by USB or download and it includes the Candidate Learning Guide, Assessment Tool, Trainer Marking Guide, Competency Mapping Tool, PowerPoint's, and any relevant readings.
Our format enables you to contextualise the material for your Organisations logo (the licence you receive enables this). The resources we know are flexible enough for any group of Students.
Also as the versions change as they invariably do, you will receive the updates at no extra cost to your Organisation.
The investment for these resources is based on the following factors;
1. The resources are able to be contextualised and replicated as you see fit. In other words the licence allows you to reprint and badge and remove and add materials to your specifications – if you feel it is necessary.
2. Any additions that we do will be sent to you automatically as they are developed.
3. You will receive all the compulsory units as well all the electives required for the course.
4. These resources offer the breadth, depth and complexity of knowledge and competencies covering selecting, adapting and transferring skills and knowledge to new environments. Our resources provide you with the technical advice and early leadership skills for problem resolution. Such skills can be applied across a broad range of roles, and in a variety of contexts.
FBP40321 - Certificate IV in Food Processing
FBP40321 - Certificate IV in Food Processing
BSBINS401 - Analyse and present research information
A$525.00
A$525.00
BSBLDR411 - Demonstrate leadership in the workplace
A$525.00
A$525.00
BSBLDR412 - Communicate effectively as a workplace leader
A$525.00
A$525.00
BSBLDR413 - Lead effective workplace relationships
A$525.00
A$525.00