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- FBP40421 - Certificate IV in Food Science and Technology
FBP40421 - Certificate IV in Food Science and Technology
Qualification Description
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 roles require specialist technical skills and knowledge in food science and technology to complete routine and non-routine tasks and functions, and workers have responsibility for their own functions and outputs, along with limited responsibility for the output of others.
This qualification offers an optional specialisation in Food Safety Auditing. Users interested in this option must refer to relevant state, territory and Commonwealth food safety legislation and the National Regulatory Food Safety Auditor Guideline and Policy for details of auditing requirements in low, medium and high-risk settings, and to understand the food safety auditing work context.
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:
Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Food Science and Technology.
Where appropriate, electives may be packaged to provide a qualification with a specialisation in Food Safety Auditing. All electives from Group A must be selected for the award of the Certificate IV in Food Science and Technology (Food Safety Auditing).
Core Units
BSBWHS411 - Implement and monitor WHS policies, procedures and programs
FBPFST4004 - Perform microbiological procedures in the food industry
FBPFST4011 - Apply the principles of nutrition to food processing
FBPFSY4001 - Supervise and maintain a food safety plan
FBPTEC4003 - Control food contamination and spoilage
FBPTEC4007 - Describe and analyse data using mathematical principles
MSL974020 - Perform food tests
MSMENV472 - Implement and monitor environmentally sustainable work practices
Elective Units
Group A - Food safety auditing
FBPAUD4001 - Assess compliance with food safety programs
FBPAUD4002 - Communicate and negotiate to conduct food safety audits
FBPAUD4003 - Conduct food safety audits
FBPAUD4004 - Identify, evaluate and control food safety hazards
FBPFST5006 - Apply food microbiological techniques and analysis
FBPFSY3003 - Monitor the implementation of food safety and quality programs
SIRRFSA001 - Handle food safely in a retail environment
Group B - General electives
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.
FBPCHE5002 - Produce acid-coagulated soft cheese
FBPCHE5003 - Produce a range of rennet-coagulated cheeses
FBPCHE5004 - Produce acid and heat coagulated cheese
FBPCHE5009*- Carry out sampling and interpret tests for cheese production
FBPFST4003 - Apply digital technology in food processing
FBPFST4005 - Document food processes and supporting procedures
FBPFST4006 - Apply food preservation technologies
FBPFST4007 - Establish operational requirements for a food processing enterprise
FBPFST4008 - Preserve food in cans or sealed containers
FBPFST4009 - Label foods according to legislative requirements
FBPFST4010 - Apply sensory analysis in food processing
FBPFST4012 - Apply water management principles to the food industry
FBPFST5003 - Construct a process control chart for a food processing operation
FBPFST5009 - Implement and review the processing of market milk and related products
FBPFST5014 - Implement and review the production of chocolate products
FBPFST5016 - Implement and review the processing of high and low boil confectionery
FBPFST5017 - Implement and review the processing of confectionery products
FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts
FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils
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
FBPOPR4001 - Apply principles of statistical process control
FBPPPL3003 - Participate in improvement processes
FBPPPL4007 - Manage internal audits
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
FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products
FBPTEC4010 - Manage water treatment processes
FBPTEC4011*- Establish process capability
MSL973013 - Perform basic tests
MSL974019 - Perform chemical tests and procedures
MSL974021 - Perform biological procedures
MSMOPS401 - Trial new process or product
MSMSUP390 - Use structured problem-solving tools
Prerequisite requirements
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 roles require specialist technical skills and knowledge in food science and technology to complete routine and non-routine tasks and functions, and workers have responsibility for their own functions and outputs, along with limited responsibility for the output of others.
This qualification offers an optional specialisation in Food Safety Auditing. Users interested in this option must refer to relevant state, territory and Commonwealth food safety legislation and the National Regulatory Food Safety Auditor Guideline and Policy for details of auditing requirements in low, medium and high-risk settings, and to understand the food safety auditing work context.
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.
Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Food Science and Technology.
Where appropriate, electives may be packaged to provide a qualification with a specialisation in Food Safety Auditing. All electives from Group A must be selected for the award of the Certificate IV in Food Science and Technology (Food Safety Auditing).
Core Units
BSBWHS411 - Implement and monitor WHS policies, procedures and programs
FBPFST4004 - Perform microbiological procedures in the food industry
FBPFST4011 - Apply the principles of nutrition to food processing
FBPFSY4001 - Supervise and maintain a food safety plan
FBPTEC4003 - Control food contamination and spoilage
FBPTEC4007 - Describe and analyse data using mathematical principles
MSL974020 - Perform food tests
MSMENV472 - Implement and monitor environmentally sustainable work practices
Elective Units
Group A - Food safety auditing
FBPAUD4001 - Assess compliance with food safety programs
FBPAUD4002 - Communicate and negotiate to conduct food safety audits
FBPAUD4003 - Conduct food safety audits
FBPAUD4004 - Identify, evaluate and control food safety hazards
FBPFST5006 - Apply food microbiological techniques and analysis
FBPFSY3003 - Monitor the implementation of food safety and quality programs
SIRRFSA001 - Handle food safely in a retail environment
Group B - General electives
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.
FBPCHE5002 - Produce acid-coagulated soft cheese
FBPCHE5003 - Produce a range of rennet-coagulated cheeses
FBPCHE5004 - Produce acid and heat coagulated cheese
FBPCHE5009*- Carry out sampling and interpret tests for cheese production
FBPFST4003 - Apply digital technology in food processing
FBPFST4005 - Document food processes and supporting procedures
FBPFST4006 - Apply food preservation technologies
FBPFST4007 - Establish operational requirements for a food processing enterprise
FBPFST4008 - Preserve food in cans or sealed containers
FBPFST4009 - Label foods according to legislative requirements
FBPFST4010 - Apply sensory analysis in food processing
FBPFST4012 - Apply water management principles to the food industry
FBPFST5003 - Construct a process control chart for a food processing operation
FBPFST5009 - Implement and review the processing of market milk and related products
FBPFST5014 - Implement and review the production of chocolate products
FBPFST5016 - Implement and review the processing of high and low boil confectionery
FBPFST5017 - Implement and review the processing of confectionery products
FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5024 - Implement and review the production of fermented dairy products and dairy desserts
FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils
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
FBPOPR4001 - Apply principles of statistical process control
FBPPPL3003 - Participate in improvement processes
FBPPPL4007 - Manage internal audits
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
FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products
FBPTEC4010 - Manage water treatment processes
FBPTEC4011*- Establish process capability
MSL973013 - Perform basic tests
MSL974019 - Perform chemical tests and procedures
MSL974021 - Perform biological procedures
MSMOPS401 - Trial new process or product
MSMSUP390 - Use structured problem-solving tools
Prerequisite requirements
Unit of competency |
Prerequisite requirement |
FBPCHE5009 Carry out sampling and interpret tests for cheese production |
MSL973013 Perform basic tests |
FBPFSY4004 Provide accurate food allergen information to consumers |
FBPFSY4003 Perform an allergen risk review |
FBPTEC4011 Establish process capability |
FBPTEC4007 Describe and analyse data using mathematical principles |
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.