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Food Processing Industry Training Package FDF 98

NATIONAL FOOD INDUSTRY TRAINING COUNCIL

Qualification Code Qualification Code Certificate III in Food Processing FDF30198 Certificate III in Food Processing (Retail

Baking -Cake and Pastry FDF30500

Certificate II in Food Processing FDF20198 Certificate II in Food Processing (Retail Baking -Cake and Pastry

FDF20500

Certificate I in Food Processing FDF10198 Certificate III in Food Processing (Retail Baking -Bread)

FDF30600

Certificate III in Pharmaceutical Manufacturing

FDF30298 Certificate II in Food Processing (Retail Baking- Bread)

FDF20600

Certificate II in Pharmaceutical Manufacturing

FDF20298 Certificate III in Food Processing (Retail Baking -Combined)

FDF30700

Certificate I in Pharmaceutical Manufacturing

FDF10298 Certificate II in Food Processing (Retail Baking- Combined)

FDF20700

Certificate III in Food Processing (Plant Baking)

FDF30398 Certificate I in Food Processing (Retail Baking)

FDF10800

Certificate II in Food Processing (Plant Baking)

FDF20398

Certificate I in Food Processing (Plant Baking

FDF10398

© Australian National Training Authority FDF 98

© Australian National Training Authority All rights reserved. This work has been produced initially with the assistance of funding provided by the Commonwealth Government through ANTA. This work is copyright, but permission is given to trainers and teachers to make copies by photocopying or other duplicating processes for use within their own training organisation or in a workplace where the training is being conducted. This permission does not extend to the making of copies for use outside the immediate training environment for which they are made, nor the making of copies for hire or resale to third parties. For permission outside of these guidelines, apply in writing to Australian National Training Authority. The views expressed in this version of the work do not necessarily represent the views of ANTA. Australian National Training Authority does not give warranty nor accept any liability in relation to the content of this work. Published by: Australian Training Products Ltd GPO Box 5347BB MELBOURNE VIC 3001 Telephone: +61 3 9630 9836 or 9630 9837 Facsimile: +61 3 9639 4684

First Published: November 1998

Version date: 17/10/2000

STOCKCODE; 4820001STD

Printed by Document Printing Australia Pty Ltd, MELBOURNE AUSTRALIA


CONTENTS

Page No. Figures and tables SECTION 1 – INTRODUCTION 1.1 What is the National Food Industry Training Council (NFITC) 3 training framework? 1.2 What is a Training Package? 5

1.2.1 The competency standards 6 1.2.2 The assessment guidelines 8 1.2.3 The qualifications 8

1.3 What was the consultation process used to develop this Training Package? 9 SECTION 2 - ASSESSMENT GUIDELINES 11 2.1 Where do these assessment guidelines fit into the NFITC Training Package 13 framework? 2.2 Assessment system overview 14 2.3 Assessment principles 16 2.4 Assessment options and pathways 17 2.5 Assessor qualifications 20 2.6 Assessment resources 21 2.7 Conducting assessments 23 2.8 Recognising competence 25 2.9 Appeal and reassessment 27 2.10 Audit and review 28 2.11 Glossary – assessment guidelines 29 SECTION 3 – QUALIFICATIONS 31 3.1 What is the structure of the certificates? 33

3.1.1 Principles for packaging units of competency 33 3.1.2 AQF level descriptors 33 3.1.3 Qualification arrangements 34

3.2 How are units packaged for each qualification? 35 3.2.1 Certificates in Food Processing 36 3.2.2 Certificates in Food Processing (Plant Baking) 50 3.2.3 Certificates in Pharmaceutical Manufacturing 55 3.2.4 Certificates in Food Processing (Retail Baking) 59

3.3 What is the connection between new and old competency standards 81 3.4 What are the transition arrangements from old to new qualifications 95 SECTION 4 - UNITS OF COMPETENCY 97 4.1 AQF level 1 99 4.2 AQF level 2 102 4.3 AQF level 3 108 APPENDICES 111 Appendix 1 NFITC Membership 112 Appendix 2 Expert Panels 113


Figures and tables LIST OF FIGURES 1.1 NFITC Training Package framework 4 1.2 Endorsed components 5 1.3 Non-endorsed components 6 2.1 Assessment guidelines as part of the framework 13 2.2 Stages in the assessment process 15 2.3 Assessment pathways 19 LIST OF TABLES 1.1 Key competency descriptors 8 2.1 Resources available for the assessment process 22 3.1 Certificates in Food Processing 36 3.2 Approved package of units for each Qualification level (Food Processing) 37 3.3 Core, optional and specialist standards aligned to the AQF structure 39 (Food Processing) 3.4 Certificates in Food Processing (Plant Baking) 50 3.5A Approved package of units for each Qualification level for production 51 workers (Plant Baking) 3.5B Approved packaging of units for each Qualification level for packaging 51 workers (Plant Baking) 3.6 Core, optional and specialist standards aligned to the Certificate structure 53 (Food Processing [Plant Baking]) 3.7 Certificates in Pharmaceutical Manufacturing 55 3.8 Approved package of units for each Qualification level (Pharmaceutical 55 Manufacturing) 3.9 Core, optional and specialist standards aligned to the Certificate structure 57 (Pharmaceutical Manufacturing) 3.10 Certificates in Food Processing (Retail Baking-Combined) 59 3.11 Certificates in Food Processing (Retail Baking-Cake and Pastry) 59 3.12 Certificates in Food Processing (Retail Baking-Bread) 60 3.13 Approved package of units for each Qualification level (Retail Baking-Combined) 61 3.14 Approved package of units for each Qualification level 61 (Retail Baking-Cake and Pastry) 3.15 Approved package of units for each Qualification level (Retail Baking-Combined) 62 3.16 Core, optional and specialist standards aligned to the Certificate structure 63

(Retail Baking) 3.17 Single level programs - Certificates I, II and III in Food Processing 67 to (Retail Baking) 3.23 3.24 Composite level programs - Certificates II and III in Food Processing 74 to (Retail Baking) 3.29 3.30 Mapping of new to old competency standards – core units 81 3.31 Mapping of new to old competency standards – optional units 82 3.32 Mapping of new to old competency standards – specialist units 85 3.33 Comparison of new and old qualifications arrangements 95 4.1 Key competencies at Certificate level 1 101 4.2 Key competencies at Certificate level 2 107 4.3 Key competencies at Certificate level 3 109

© Australian National Training Authority FDF 98 FDF98, To be reviewed by 31 July 2001

1

SECTION 1 Introduction

2 FDF98, To be reviewed by 31 July 2001 © Australian National Training Authority FDF 98

© Australian National Training Authority FDF 98 FDF98, To be reviewed by 31 July 2001 31

1.1 What is the National Food Industry Training Council (NFITC) training framework?

The National Food Industry Training Council (NFITC) covers the food processing, beverage processing and pharmaceutical manufacturing industries. In this Food Processing Industry Training Package documentation hereafter referred to as the Training Package, ‘food processing’ is used as a generic term to cover all industries/sectors within the NFITC coverage, unless reference is made to a specific sector/industry. This Training Package covers the following sectors/industries: • Aerated Waters • Biscuits • Confectionery • Dairy Processing • Edible Oils And Fats • Flour Milling • Fruit and Vegetable • General Foods • Pastry • Pet Food • Pharmaceutical Manufacturing • Plant Baking • Poultry • Retail Baking • Stockfeed Milling • Tea and Coffee Wine is also covered by the Food Processing Training Package FDF98 but is published separately. Ricegrowers' Co-operative Limited have developed an Enterprise Training Package to cover the rice sector. Sectors to be added to this Training Package at a later date are: • Plant Baking (Cake) • Sugar Milling and • any other sectors identified in the Review process. The national food processing industry has made significant progress in the past decade in industry-wide and workplace reform of training and development. These reforms have had as their focal point the need to improve the competitiveness, productivity and profitability of the industry in the domestic and international marketplace. An important factor in achieving this goal is the competence of the workforce. In relation to this, particular attention has been given to the development, maintenance and recognition of knowledge and skills relevant to the workplace. The development of this Training Package within the National Training Framework provides the National Food Industry Training Council (NFITC) with an excellent opportunity to continue and reinforce its momentum in the development and recognition of workplace competence. The framework within which this Training Package will be implemented is as follows:


Figure 1.1 NFITC Training Package framework

Competency standards

Assessment guidelines

Learning/ Competency assessment assessment strategies and resources National qualifications (AQF)


1.2 What is a Training Package?

Training Packages are a key feature of vocational education and training for Australian industry. They are part of the National Training Framework which aims to make competency recognition, training and regulatory arrangements simpler, flexible and more relevant to the needs of industry. Training Packages provide a comprehensive set of products (resources) based on workplace competency standards. A Package has two sets of components as follows. National endorsed component, endorsed by the National Training Framework Committee and all State and Territory Ministers and the Commonwealth: • Competency standards

• Assessment guidelines

• National qualifications aligned to the Australian Qualifications Framework. Non-endorsed components, which are optional resources to support the endorsed components:

• Learning strategies

• Assessment materials

• Professional development resources. The following is the food processing industry’s broad response to national Training Packages.

Figure 1.2 Endorsed components


Nationally endorsed competency standards for:

• industry-wide core and optional competencies

Assessment guidelines

• specialist competencies • Assessment guidelines

National qualifications (AQF)

• Certificate 1, 2 and 3 qualifications for most

sectors of the industry • Qualifications to be

extended to Certificate 4 and Diploma in 1998


Figure 1.3 Non-endorsed components

Learning strategies

Assessment materials

Professional development

A comprehensive range of learning resource kits designed for workplace delivery of the core, optional and specialist competencies

Competency assessment advice and resources built into the competency standards and the learning

Workplace Trainer (Category 1 & 2) learning resources designed specifically for internal and external trainers resource kits

to acquire and apply skills for the workplace delivery of food industry training and development

Competency standards are the foundation of the Training Package. They describe the standard of performance required for competence in a particular workplace function, and the underpinning knowledge and skills. 1.2.1 The competency standards The competency standards contain the following information. Units of competency A unit is a defined area of competency that covers the requirement: • to perform individual tasks • to manage a number of different tasks within the job • to respond to irregularities and breakdown in routine • to deal with the responsibilities and expectations of the work environment, including working with

others. Elements of competency The elements of a unit of competency are the key parts that make up the unit. They describe the segments or clusters of activity. Performance criteria The performance criteria describe the required level of performance in terms of workplace outcomes. They are assessable and collectively confirm that a person is competent in a given unit. The performance criteria and evidence guide provide the basis for competency assessment. Evidence guide The evidence guide specifies the knowledge and skills required to confirm competency. It relates to the unit of competency as a whole and should be read in conjunction with the range of variables. The guide is presented in two parts: • Part A - the ‘demonstrated ability to’ and ‘underpinning knowledge’ sections contain information

to assist the design of assessment instruments to confirm the appropriate depth and breadth of knowledge and skills to achieve competence in the whole unit. Given different work


organisation and practices some enterprises will have additional competency requirements associated with a unit. To accommodate these arrangements sub headings of ‘ May include the ability to’ and ‘May include’ items appear in the evidence guide. Where these are a requirement they should be co-assessed. The relevant related units are listed in the Relationship to other units of competency section.

• Part B - the ‘assessment guide’ and ‘assessment context’ sections provide advice to the

assessor and assessee to plan and conduct assessment in a real workplace or simulated environment. The assessment context outlines specific conditions or requirements of the assessment environment. It reinforces the requirement to assess competence in food processing workplaces, or in closely simulated environments. The items listed in the assessment context may need to be customised to suit the requirements of a particular workplace.

Range of variables The range of variables provides additional information to interpret the scope and context of a unit of competency. The range of variables relates to the unit of competency as a whole. It provides the assessor, assessee and trainer with a contextual statement to assist the interpretation of the unit and the design of related learning and assessment strategies. The range of variables should be read in conjunction with the elements, performance criteria and the evidence guide. It has been developed as an industry-wide statement and may need to be customised to suit the language and context of a particular workplace while retaining the intent of the statement. Key competencies These are general competencies that underpin the performance of work. They should be taken into account when planning and conducting assessment. The assessment of the key competencies should be integrated into the assessment instrument(s) for the particular unit/s being assessed. The key competencies are: • Collect, analyse and organise information

• Communicate ideas and information

• Plan and organise activities

• Work with others and in teams

• Use mathematical ideas and techniques

• Solve problems

• Use technology The level descriptors for the key competencies are summarised in the following table. The performance levels for the key competencies are shown in a table at the commencement of the each qualification level (see Section 4).


Table 1.1 Key competency descriptors

Level 1 Level 2 Level 3

• Carries out established processes

• Makes judgements of quality using given criteria

• Manages processes

• Selects the criteria for the evaluation process

• Establishes principles and processes

• Evaluates and reshapes processes

• Establishes criteria for the evaluation of processes

Additional information The competency standards documentation in the food processing industry also contains information to strengthen the link between units of competency and to strengthen the link to industry-wide learning resources. • Relationship to other units of competency

Pre-requisites and co-requisites are identified. Advice is also included on related units which may be relevant, depending on work organisation and job design in a particular workplace. Where co-requisites and related units are required to support competence in a particular workplace, units should be co-assessed. Related units are for the purpose of advice only and their use depends on the work organisation and practices. See page 30 for further advice about pre-requisites.

• Relationship to learning resources Learning resources specifically designed to support the core, specialist and selected optional units commonly used by the food processing industry are indicated. These learning resources are available from: Australian Training Products GPO Box 5347BB Melbourne 3001 Tel (03) 9630 9836 Fax (03) 9639 4684 Email www.atp.net.au

National Food Industry Training Council PO Box 25 Roma Street Brisbane 4003 Tel (07) 3236 1919 Fax (07) 3236 1999 Email [email protected]

Enterprise based learning resources should also be accessed where appropriate. 1.2.2 The assessment guidelines The assessment guidelines outline the principles and processes for designing, planning and conducting assessment to support valid, reliable, fair, sufficient, authentic and flexible assessment of competence. (See section 2 for more detail.) 1.2.3 The qualifications Nationally recognised qualifications have been created at three levels and align to levels 1, 2 and 3 of the Australian Qualifications Framework. (See Section 3 for more detail.)


1.3 What was the consultation process used to develop this Training Package?

The Food Processing Industry Training Package has been developed through a consultation process, operating on three levels:

• the National Food Industry Training Council

• expert panels

• industry-wide consultation The National Food Industry Training Council The NFITC has played a pivotal role. The Council established the policy framework for the development and packaging of the standards to form national qualifications aligned to the Australian Qualification Framework. It has carried out a steering committee function in overseeing the development of the standards and in approving the final product. The membership of the NFITC is included in Appendix 1. Expert panels Each industry/sector has an expert panel drawn from selected enterprises, employer associations and unions. These panels were used as the initial point of reference, as a source of on-going advice and as the group which endorsed the draft documentation prior to industry-wide consultation. Membership of the expert panels is included in Appendix 2. Industry-wide consultation The NFITC invited feedback to the draft documentation from all interested parties in each industry/sector. This feedback was used to make the necessary modifications to the draft prior to its completion as a final document. Major issues were referred to the relevant expert panel for advice.


SECTION 2 Assessment Guidelines


2.1 Where do these assessment guidelines fit into the NFITC Training Package framework?

Figure 2.1 Assessment guidelines as part of the framework


Assessment

guidelines

Competency assessment

Learning/ assessment strategies

and resources

National qualifications

These assessment guidelines may be used in conjunction with the Assessment Framework for the Food and Beverage Processing Industry, National Food Industry Training Council, June 1995.


2.2 Assessment system overview

The food processing industry’s training reform is a key initiative in improving company and national competitiveness, productivity and profitability in the domestic and international marketplace. An important

element in the training reform program is the development and implementation of Training Packages. Why develop assessment guidelines? The purpose of these assessment guidelines is to provide mechanisms and processes which support valid, reliable, fair, sufficient, authentic and flexible assessment of workplace competence. Who should use these guidelines? The main users of these guidelines will be: • food processing industry workplaces • food processing industry organisations • Registered Training Organisations (RTOs) providing training and/or assessment services within

the food processing industry • other groups/individuals with an interest in competency, learning and assessment in the food

processing industry. What qualifications are issued to recognise competency? The outcomes of assessment are reported directly in terms of: • qualifications under the Australian Qualifications Framework (AQF), and/or • statements of attainment for units of competency completed within the food processing industry’s

competency standards. Who may issue national qualifications arising from the assessment of competence? National qualifications may only be issued by Registered Training Organisations; that is, organisations registered by a State/Territory Training Authority. Without limiting those who may seek registration, RTOs approved to grant food processing industry qualifications will most likely be: • food processing industry enterprises • food processing industry organisations • organisations which provide vocational education and training services to the food processing

industry. The RTO is responsible for the integrity of the qualification, maintaining assessment records and issuing the qualification/statement of attainment. Assessment for national recognition purposes may be either undertaken by, or auspiced1 through, a RTO. Auspicing provides the opportunity for a RTO to develop partnerships with non-registered organisations in order to engage in joint arrangements for the planning and conduct of assessment. Examples of such partnerships may be: • between an external training provider (for example, a TAFE Institute) and a food processing

industry workplace • between a food processing industry organisation registered to provide assessment services (for

example, a state industry training group) and a food processing industry workplace.

1 Auspicing is a process whereby a Registered Training Organisation authorises assessment carried out by

individuals or organisations that do not have registration.


Who will monitor the new system? A key feature of the Training Package arrangements will be the external auditing process. Audit processes for RTOs will be managed by State and Territory Training Authorities in association with relevant food processing industry representation. What are the stages in the food processing industry’s assessment process? The food processing industry has agreed to a seven stage assessment process. A detailed description of each stage is contained in the Assessment Framework for the Food and Beverage Processing Industry.

Figure 2.2 Stages in the assessment process Planning assessment

Contextualise / integrate assessment criteria

Collecting evidence

Judging competence

Recognising competence

Counseling and appealing

Reviewing and evaluating


2.3 Assessment principles

The food processing industry’s assessment principles provide the foundation for planning and conducting

appropriate processes to assess and recognise an individual’s competence. What are the principles upon which food processing industry assessment is based? The principles are as follows. • The food processing industry assessment guidelines must meet the requirements of the 1996

Ministerial Council (MINCO) Guidelines for Assessment. • Competency standards are the benchmarks for assessment. Assessment in the food processing

industry is against the competency standards approved by the National Food Industry Training Council2 and endorsed by the National Training Framework Committee of the Australian National Training Authority.

• Recognition of competence through assessment is integral to individual career development and

the overall productivity of the food processing industry workforce. • Competency comprises the following aspects:

- task skills (performance of individual tasks)

- task management skills (managing a number of different tasks within the job)

- contingency management skills (responding to problems, breakdowns and changes in routine)

- job/role environment skills (dealing with the responsibilities and expectations of the

workplace).

• Assessment is an integral component of learning. • Assessment must be valid, reliable, fair, sufficient, authentic and flexible.

− To be valid, the assessment has to assess what it claims to assess. The assessment needs to be directly and clearly related to the competency standards.

− To be reliable, the assessment methods and procedures must ensure that they produce consistent outcomes regardless of the assessor, the time and comparable context.

− To be fair, the assessment must open (transparent), free from bias, supportive and accessible.

− To be sufficient, the amount of evidence must be enough to enable an acceptable judgement as to whether the assessee is competent.

− To be authentic, the evidence presented in the assessment process must represent the assessee’s own performance.

− To be flexible, assessment should be able to take place in a variety of workplace contexts, providing the assessee has the opportunity to demonstrate competency in terms of the competency standards. It should allow for diversity regarding how, where and when competencies have been acquired.

2 See the Food Processing Industry Competency Standards.


• The assessor and assessee should be jointly involved in the planning and implementing the

competency assessment processes. This involves:

− assessing the actual performance of the unit of competency over time and events under normal workplace conditions, having due regard for validity, reliability, fairness, sufficiency and flexibility

− structuring the assessment on whole of work activities ensuring the confirmation that the assessee can achieve the workplace outcomes described in the performance criteria, including demonstration of the underpinning knowledge and skills contained in the evidence guide

− using actual items of materials, equipment and accessories described in the range of variables and the assessment context

− using procedures and documentation which are normally used in the workplace. Particular attention should be given to compliance with statutory occupational health and safety, hygiene, food safety and environmental requirements relevant to the food processing industry

− assessing communication competency at no higher level than that described in the core competencies for the particular qualification level

− using assessment to reinforce the integration of the key competencies and the food industry’s core competencies for the particular qualification level.


2.4 Assessment options and pathways

The food processing industry endorses flexible assessment options and pathways to promote a suitable range

of opportunities for an individual to demonstrate competence. What are the available options for assessment in the food processing industry? There are many different ways in which food processing industry workers can undertake assessment. Employers and employees (assessees) in association with assessors are able to choose the assessment options which best meet their requirements. Assessment may occur in a range of environments:

• on-the-job

• off-the-job

• in a combination of both. Formative (progressive) assessment is an on-going process through a period of competency development. Its purpose is to provide continual/regular feedback on the rate and direction of progress towards the achievement of competence. Formative assessment may occur through formal (structured) or informal situations which can be either on-the-job, off-the-job or a combination of environments. Summative assessment refers to the final assessment of competence by, or under the auspices of, a qualified assessor. It must occur in a real or simulated workplace which is familiar to the assessee and which provides the assessee with the opportunity to demonstrate workplace competence. What are the assessment pathways? The issue of recognised qualifications within the food processing industry is based on successful completion of a package of competency standards. In summary the pathways to gaining a recognition of competence are via:

• producing evidence of previous work experience to confirm current competence, and/or

• undertaking workplace assessment, supported by a learning program if required, and/or

• undertaking a learning program leading to workplace assessment Qualifications and statements of attainment are issued on the basis of a person’s competence, assessed under real or simulated conditions. An entire qualification may be obtained via any single pathway or a combination of pathways. The following illustrates the main assessment pathways to reach a food processing industry qualification.3

3 All of the assessment programs offer Recognition of Current Competency (RCC) as an assessment

option. The learning program includes the opportunity for Recognition of Prior Learning (RPL).


Figure 2.3 Assessment pathways

Recognition of

current competence (RCC) based on

evidence of previous experience

1. An assessment

program in a real workplace

Direct entry to an assessment

program

2. An assessment program in a simulated workplace4

A learning program

including the opportunity for

recognition of prior learning (RPL)

leading to workplace assessment

3. An assessment program combining real and simulated workplaces

Recognised qualification based

on a set of competency

standards issued by a Registered

Training Organisation

If an assessee has continuing difficulty in achieving competence in a particular unit of competency, it may indicate the need to give attention to the development of the key competencies required to attain that unit of competency.5

4 The simulated environment must provide the assessee with the opportunity to demonstrate competence in

terms of the documentation in the unit of competency. 5 The relationship between the key competencies and the food processing industry competency standards

is indicated at the commencement of each qualification level.


2.5 Assessor qualifications

Assessments of competencies in the Training Package will be carried out in accordance the endorsed guidelines listed below. The guidelines include the necessary qualifications for those conducting assessments

and provide for situations where more than one person may contribute to the assessment and where the required technical and assessment competencies may not all be held by any one person.

What requirements need to be met in order to become a qualified assessor in the food processing industry area? Assessment in the food processing industry should be carried out by one or more individuals who:

• are qualified in the following units of competency from the National Assessors’ and Workplace Trainers’ Competency Standards for Assessment - ‘Conduct assessment in accordance with an established assessment procedure’ and - ‘Plan and review assessment’

• are competent in the food processing industry competency standards at least at the level of competency being assessed

• know current workplace roles and practices against which the performance is being assessed

• have appropriate interpersonal skills required to plan and implement undertake the assessment process.

When is it necessary to use qualified assessors? Assessment for national recognition purposes (qualification) must be undertaken by, or auspiced through, a RTO. It is the RTO’s responsibility to ensure that appropriate assessment arrangements are established and implemented, within the food processing industry’s policies and guidelines. The requirement to use qualified assessors may be met through the use of any of the following options:

• an assessor who is competent against the assessor competency standards and the relevant industry competencies

• an assessor who is competent against the assessment competency standards and who has ready access to another person who is competent in, and can advise the assessor on, the relevant competencies at least to the level being assessed

• a workplace supervisor with the relevant vocational competencies at least to the level being assessed, who utilises industry endorsed assessment procedures in partnership with an RTO’s assessor who is competent against the assessor standards

• an assessment group/panel which has the appropriate mix of competencies to plan and conduct assessment and which shares the assessment responsibility.


2.6 Assessment resources

The National Food Industry Training Council has developed and identified a number of resources

that are suitable for use in formative and summative assessment. What criteria must be met when designing food processing industry assessment resources? • The national food processing industry competency standards are the benchmark for

assessment resources. • The design of assessment resources needs to ensure that all aspects of competence are

covered:

- task skills (performance of individual tasks)

- task management skills (managing a number of different tasks within the job)

- contingency management skills (responding to problems, breakdowns and changes in routine)

- job/role environment skills (dealing with the responsibilities and expectations of the workplace).

• Assessment resources must address the performance criteria specified in the Competency

Standards for Assessment (September, 1995). • Evidence-gathering methods must be gender and culturally inclusive and take into account the

language, literacy and numeracy skills of both assessee and assessor. What support does the national food processing industry provide to assist the assessor design assessment resources? The NFITC provides two sources of information to assist the assessor. These are:

• assessment information in the competency standards

• a guide for assessors in learning resource materials which are linked to the competency standards.

What resources are available for the assessment process? The resources listed below will be added to by the NFITC as required.


Table 2.1 Resources available for the assessment process

• National Food Processing Competency Standards6 • Assessment Framework for the Food and Beverage Processing Industry, National Food Industry

Training Council, June 1995 • Food Processing Communication Strategies and Resources

The above publications are available from: National Food Industry Training Council, PO Box 25, Roma Street, Brisbane, 4003. Tel: (07) 3236 1919 Fax: (07) 3236 1999 Email: [email protected] • User’s Guide for the Certificates in Food Processing • User’s Guide for the Certificates in Pharmaceutical Manufacturing • Food Processing Industry Learning Resource Kits • Food Processing Industry Competency Record and Workbooks The above publications are available from: Australian Training Products, GPO Box 5347BB, Melbourne, Victoria, 3001. Tel: (03) 9630 9836 Fax: (03) 9639 4684 National Food Industry Training Council, PO Box 25, Roma Street, Brisbane, 4003. Tel: (07) 3236 1919 Fax: (07) 3236 1999 Email: [email protected] • Competency Standards for Assessment, September 19957, • Guide to the Competency Standards for Assessment The above publications are available from: National Assessors and Workplace Trainers’ Body, PO Box 2164, Clovelly, NSW, 2031. Tel: (02) 9664 2305 Fax: (02) 9665 0549 • Workplace Trainer Category 1 & 2 Learning Resources • Conducting an Assessment Training Program The above publications are available from: Australian Training Products, GPO Box 5347BB, Melbourne, Victoria, 3001. Tel: (03) 9630 9836 Fax: (03) 9639 4684

6 Also available through the National Training Information Service on the Internet. 7 Also available through the National Training Information Service on the Internet.


2.7 Conducting assessments

The assessor and assessee need to mutually implement agreed processes that will result in a valid,

reliable, fair, flexible, sufficient, and authentic assessment of workplace competence.

What should be kept in mind when conducting assessment? • Assessments conducted in the food processing industry area, must meet the assessor

competency standards ‘Conduct assessment in accordance with an established assessment procedure’, and ‘Plan and review assessment’.

• Identify which of the national food processing industry competency standards is/are being

assessed. Where appropriate, become familiar with the enterprise’s customised standards. • The assessment process should be negotiated by the assessor and assessee so that both

parties have confidence in the process and its outcomes. • Self-assessment by the assessee should be integrated into the assessment process

wherever possible. • Evidence-gathering methods must be appropriate to the context, the assessor and the

assessee. • Assessment should be over time and a range of events to ensure that the assessee can

consistently demonstrate authentic performance. • The methods used to collect evidence must meet the principles of validity, equity,

authenticity and sufficiency.8 • Following the assessment process, assessment outcomes need to be recorded and

feedback provided in terms of performance against the competency standards.9 What should also be considered when conducting summative assessment in the real or simulated workplace? • The simulated environment must be as close to the workplace context as possible, so that the

assessment is a valid, reliable and fair indication of competence in the real workplace • All employees directly or indirectly involved in the process should be briefed on the factors that

will impact on them, eg. duration, changes in work routine. • Ensure that assessment is as compatible as possible with the normal pattern of work and

causes minimal disruption. • If the process involves assessees being away from their work station for a period of time, then

arrangements should be made with their immediate supervisor to cover their duties for that period of time.

8 For further information refer to page 6 of the Competency Standards for Assessment and Workplace Trainers. 9 For further information refer to page 28 of the Competency Standards for Assessment.


• Resources for summative assessment are included in the guide to assessors section of the

learning resource kits (the non-endorsed component of the Training Package). What should also be considered if formative assessment is used in addition to summative assessment? • Ensure that all of the performance criteria of the unit of competency are assessed. • Resources for formative assessment are included in the learning activities of the learning

resource kits (the non-endorsed component of the Training Package). What are common methods for gathering evidence of competence? The following is a list of common methods for gathering evidence. It by no means exhaustive. It is generally advisable that at least two methods be used to ensure reliability.10 • Workplace performance • Simulation • Role-play • Questioning (oral or written) • Visual presentation • Work-based assignment/project • Skills folio, demonstrating prior experience • Third party reports

10 For further information regarding methods of gathering evidence refer to Workplace Trainer Category 2 Learning

Resources (for the Food Processing Industry) and/or Conducting an Assessment Training Program.


2.8 Recognising competence

The national food processing competency standards provide the benchmark on which an

Individual can gain recognition for their workplace competence, including the underpinning knowledge, skills and key competencies.

How are assessment outcomes to be recorded? Assessment outcomes must be reported and recorded in terms of the national food processing industry competency standards. That is: • qualifications may be issued if the assessee achieves the required group of units of competency

detailed in the Training Package • statements of attainment may be issued for units of competency completed by the assessee. Qualifications will be in the form of certificates/diplomas issued by a RTO. A statement of attainment listing the individual units of competency and, where appropriate, specialist applications will be issued by the RTO. Qualifications and statements of attainment issued by a RTO must comply with the requirements of the Australian Recognition Framework and the specific qualification requirements of the Training Package. Qualifications in food processing will be recorded as follows: Certificate 1 in Food Processing (Name of sector)

Certificate 2 in Food Processing (Name of sector) Certificate 3 in Food Processing (Name of sector) Certificate 4 in Food Processing (Name of sector)11

Diploma of Food Processing (Name of sector)11 Qualifications in plant baking will be recorded as follows: Certificate 1 in Food Processing (Plant Baking)

Certificate 2 in Food Processing (Plant Baking) Certificate 3 in Food Processing (Plant Baking) Certificate 4 in Food Processing (Plant Baking) 11

Diploma of Food Processing (Plant Baking) 11 Qualifications in pharmaceutical manufacturing will be recorded as follows: Certificate 1 in Pharmaceutical Manufacturing

Certificate 2 in Pharmaceutical Manufacturing Certificate 3 in Pharmaceutical Manufacturing Certificate 4 in Pharmaceutical Manufacturing11

Diploma of Pharmaceutical Manufacturing11 Additional qualifications in non-plant baking, rice, sugar and wine will be lodged when they are finalised. Responsibility for recording, storing and accessing assessment outcomes rests with the RTO that issues the qualification under the Australian Qualifications Framework.

11 These qualifications are not part of this lodgement.


In cases where competency has been assessed/verified by more than one RTO, it is the responsibility of the final RTO to issue the qualification under the Australian Qualifications Framework. If there is doubt as to which RTO should issue the qualification, the organisations involved should make a mutual decision as to which organisation issues the qualification.


2.9 Appeal and reassessment

An appeals and reassessment process is an integral part of all assessment pathways leading to a

qualification and/or statement of attainment under the Australian Qualifications Framework. What process is available for assessees who wish to dispute the assessment outcome? It is recommended that when the RTO establishes appeals and reassessment processes they must work closely with the workplace and the relevant industrial parties. That is, food processing industry employers and unions at either enterprise or industry-wide level. The appeals and reassessment process should be agreed to by the participating parties prior to assessment taking place. It should be included as part of the explanation of the overall assessment arrangements. Parties involved in the assessment have the right, under the appeals and reassessment process, to request reassessment at a later time if reasonable grounds are demonstrated for challenging the original outcome. The focus of the appeals process should be to provide a constructive mechanism to resolve a disputed assessment and to inform follow-up action to support the assessee’s achievement of competence. Any associated support services should provide the assessee with the opportunity to achieve learning/workplace competence and to enable the assessee to be a valued contributor in the workplace. In the event of a person continuing to be assessed as ‘not yet competent’, appropriate counseling should be provided to ensure that the assessee has the relevant support to make decisions about their future options and opportunities.


2.10 Audit and review

Audit and review mechanisms should be established by collaborative processes initiated by the Registered

Training Organisation in conjunction with the food processing industry. Should there be a continuous review process? RTOs should establish formal review/evaluation processes of their assessment arrangements in collaboration with the food processing industry. The review processes should be developed within a continuous improvement model and ensure that appropriate criteria is established, relevant evidence is gathered and analysed, and appropriate action is taken to improve the assessment planning and implementation processes In addition to formal processes, the RTO should encourage and act on informal feedback from the food processing industry. What external monitoring should there be? External audit is a key feature of the National Training Framework. External audits are seen as important quality assurance activities to improve and further develop the assessment processes and outcomes. Audit processes will be initiated and managed by the State Training Authorities with the involvement of the food processing industry.


2.11 Glossary – assessment guidelines

Appeals process The process whereby the assessee or other interested party, such as the employer,

may dispute the outcome of an assessment and seek reassessment.

Assessee Person to be assessed.

Assessment The process of collecting evidence and making judgements on whether competency has been achieved.

Assessment centre A nationally registered training organisation which provides skills recognition services (assessment only).

Assessment process A process designed to ensure that assessment decisions made in relation to an individual’s competence are consistent, fair and valid.

Auspicing A process whereby a Registered Training Organisation authorises assessment carried out by industry or individual enterprises.

Customisation The process of adding enterprise-specific information to the endorsed national standards so that the standards reflect the work of a particular workplace, whilst maintaining the integrity of the standard.

Evidence The set of information which, when matched against the relevant criteria, provides proof of the assessee’s competency. Evidence can take many forms and be gathered from a number of sources.

Integrated assessment

An approach to assessment that covers multiple elements and/or units from relevant competency standards. The integrated approach attempts to combine knowledge, understanding, problem solving, technical skills, attitudes and ethics into assessment tasks.

National Training Framework Committee (NTFC)

The national body responsible for endorsing Training Packages.

Reassessment An assessment activity initiated as a result of an appeal against the outcome of a previous assessment.

Records of assessment

The information that is retained by the organisation that is responsible for issuing the nationally recognised statement of attainment or qualification of the assessment outcomes.


Reporting of assessment outcomes

The way in which the outcomes of assessment processes are reported to assessees, employers and other relevant groups.

Review of assessment process

Planned and systematic analysis of the assessment system.

Registered Training Organisation (RTO)

A nationally registered training organisation that is also registered with a State/Territory Training Authority. Typically including TAFE institutes, private providers, RPL and assessment agencies, group training companies, industry organisations, and enterprises. RTOs may be registered for a range of training products and services including: • provision of training and assessment • provision of skills recognition services (assessment only) • accreditation of programs and courses not included in Training Packages.


SECTION 3 Qualifications


3.1 What is the structure of the certificates?

3.1.1 Principles for packaging units of competency The NFITC has established the following principles for packaging units of competency into qualifications in the food processing industry • Packaging supports existing classifications within industrial agreements. • Packaging facilitates industrial parties to develop and implement future industrial agreements • Packaging provides maximum flexibility/choice in job design in the workplace • Packaging maintains the integrity of the food processing industry’s national certificate and

diploma qualifications. Consistent with these principles, the units of competency have been grouped according to the level and complexity of skill and knowledge requirements and aligned to the appropriate level within the Australian Qualifications Framework (AQF). The AQF is a national skills framework. The following level descriptors have guided the alignment of units of competencies to AQF levels. 3.1.2 AQF level descriptors At AQF 3 a worker would typically be engaged in a workplace context in which they: • are responsible for the operation of a work process, system or section • work with limited guidance • exercise some autonomy • operate in varied contexts • work within established procedures and systems • may facilitate a group or team • exercise a level of operational discretion.

At AQF 2 a worker would typically be engaged in a workplace context in which they: • are responsible for operating a unit or sub-system within a wider process or system • work under general guidance • operate in defined/familiar contexts • work within established procedures and systems • may work as part of a group or team • exercise limited operational discretion. At AQF 1 a worker would typically be engaged in a workplace context in which they: • are responsible for carrying out basic work tasks and responsibilities • work under direct supervision • are responsible for their own work outcomes for a limited range of tasks/roles • exercise minimal discretion • work within established processes/systems • may work as part of a group or team.


3.1.3 Qualification arrangements Recognition The two central components of recognition are the qualification and statement of attainment. • The qualification indicates the level of competence attained as defined by the AQF descriptor

and standards at a given level. • The statement of attainment indicates the breadth and depth of competence by showing the

specific units completed, including an endorsement of the specific food process to which the unit has been applied. For example, a person in the aerated waters sector who has completed the unit ‘Operate a system’ would have the following listed on their statement of attainment ‘Operate a system (Aerated Waters)’.

A statement of attainment may be issued:

- when a person has completed a certificate - if a person chooses to exit before completing the requirements for a certificate - for one or more completed units of competency. Qualification structure A qualification can be attained at AQF levels 1–5, provided a person has achieved competence in the type and number of units specified by each sector as a minimum requirement for a given level. The qualification: • may include a maximum of one unit from a lower AQF level • may include any number of units from a higher AQF level • may include as an optional unit one enterprise-specific unit instead of an industry-wide unit at

each AQF level, provided that the unit has been endorsed by the NTFC or has been granted equivalence by the NFITC

• can only count a unit once in the AQF certificate structure • may include as optional units nationally endorsed units from other industries • includes all specified pre-requisite units Recognition of current competence A person may gain all or part of a qualification by way of recognition of current competence (RCC). In claiming RCC the assessee is required to present suitable, sufficient and authentic evidence of prior experience relevant to the assessment criteria. Refer to 2.4 Assessment options and pathways. Communication strategies There are no pre-requisites to units aligned at AQF 1. If a person does not have the required knowledge and skills for entry into level 1, then appropriate bridging arrangements will need to be implemented. The certificates are supported by communication strategies and resources designed to assist the learner. These are available from the NFITC. Core, optional and specialist units The units of competency have been classified into core, optional and specialist groups. This structure takes into account the acquisition and application of industry-wide, sector and enterprise knowledge and skills. It enables units to be packaged into a qualification structure that produces competency profiles acceptable to all sectors of the food industry. • Core units. These are competencies that are compulsory for all sectors of the food processing

industry. They cover communication, food safety, numeracy, occupational health and safety and quality assurance.


• Optional units. These are competencies that support the production and/or packaging process or competencies. They typically apply to more than one sector. Enterprise-specific units may be developed by the enterprise and included as optional units. This may occur where there is no suitable equivalent in the national competency standards that can be used or customised to the enterprise’s requirements. An enterprise may develop any number of these units. However, for the purposes of achieving a qualification at a given AQF level, only one enterprise-specific unit may be counted as an optional unit.

• Specialist units. These are competencies that are directly associated with the production

and/or packaging of product. They may be applicable either to one sector only or to more than one sector.

Use of optional standards In some cases, optional standards have been drawn from other industry sectors and customised for the food processing industry. Where this is the case, the most recent endorsed standard has been used. The relevant training body responsible for the development of a standard is indicated in the unit descriptor. Workplaces should contact these training bodies for further information. Workplaces may also draw on units which have been nationally endorsed by other industries but which have not been incorporated into the food processing industry optional standards at this stage. These units may be included as optional units in the qualifications structure under the same conditions as the existing optional standards. Optional standards have been included to support the food processing production and packaging functions. Where a worker is not predominantly working in production or packaging, they should refer to relevant competency standards relating to the main function they perform. Customisation There are two main ways in which food processing enterprises and RTOs may take the opportunity to customise the food processing certificates. • To use workplace examples and applications to contextualise the range of variables and

evidence guide to the particular enterprise. This enables the enterprise to use workplace information which is familiar to the assessee while, at the same time, achieving the industry-wide outcomes described in the performance criteria.

• To include approved enterprise-specific units as optional units in the certificate structure. New Apprenticeship Arrangements: The qualifications and packaging arrangements contained within this Training Package will form the basis for the review of existing Traineeship arrangements and the implementation of New Apprenticeship Arrangements. All qualifications within the Package are open to New Apprenticeship Arrangements. Existing traineeships will be reviewed and updated in light of the Training Package content.


3.2 How are units packaged for each Qualification level?

3.2.1 Certificates in Food Processing Qualification structure The certificates in food processing included in this Training Package are for AQF qualification levels 1, 2 and 3. The structure is as follows.

Table 3.1 Certificates in Food Processing

Certificate level Qualification Code 3 Certificate 3 in Food Processing FDF30198

2 Certificate 2 in Food Processing FDF20198

1 Certificate 1 in Food Processing FDF10198 A person who satisfies the qualifications requirements for a particular food processing sector will have their certificate endorsed accordingly. For example, a person who completes the requirements of the aerated waters sector at AQF 2 will receive a Certificate 2 in Food Processing (Aerated Waters). Entry to qualifications Each AQF level has a qualification in its own right. A person may enter directly into any level. Each level addresses the occupational requirements within the context of the AQF descriptors described in 3.1.2, page 29. Pre-requisites and co-requisites The food processing industry supports the approach that each level builds on the knowledge and skills of the previous level. This means that individual units at a given level may have pre-requisites from a lower level, or equivalent. Where a pre-requisite (or equivalent) is specified then the requirement must be met prior to assessment in the unit in the given level which they are undertaking. Pre-requisites and co-requisites can be achieved by recognition of current competence or through a learning program to bridge any gaps in competency. Further advice on the specific pre-requisite and co-requisite requirements of each unit is provided in the competency standards in Section 4. Packaging units The units of competency are packaged to a qualification level according to the needs of the industry and in the context of industrial arrangements and agreements. The main criterion has been to match groups of units to the AQF descriptors, work levels, career paths and typical competency profiles within each work level. The food processing industry has decided to package units of competency within the following structure.


Table 3.2 Approved package of units for each certificate level (Food Processing)

APPROVED PACKAGE OF UNITS OF COMPETENCY Certificate level Core

units Specialist and optional units

No. of units required at each level

3 4 4 units, providing at least 1 unit is from the specialist group 8



Note: • The core units are compulsory • The selection of specialist and optional units, including enterprise-specific, will vary according to the

particular requirements of the enterprise and the individual worker, taking into account work requirements, industrial agreements and career paths

• For qualification purposes a maximum of one enterprise specific unit may be included as an optional unit. Enterprise-specific units must be approved by the NFITC.

The following table presents the core, optional and specialist standards for certificates in food processing. The food processing sectors included in this structure are: • Aerated Waters

• Biscuits

• Confectionery

• Dairy Processing

• Edible Oils And Fats

• Flour Milling

• Fruit and Vegetable

• General Foods

• Pastry

• Petfood

• Poultry

• Stockfeed Milling

• Tea and Coffee

67 FDF98, To be reviewed by 31 July 2001

© Australian National Training Authority

FDF 98

Table 3.3 Core, optional and specialist standards aligned to the AQF structure (Food Processing)

Qualification

Certificate 1

Certificate 2

Certificate 3

Function/Activity

Total of 8 units Total of 9 units Total of 8 units CORE All All All Industrial communication Communicate in the workplace Collect, present and apply workplace

information Analyse and convey workplace information

Numeracy Apply basic mathematical concepts

Occupational health and safety

Apply safe work procedures Implement occupational health and safety principles and procedures

Monitor the implementation of occupational health and safety

Quality assurance Apply basic quality assurance practices Implement the quality system Monitor the implementation of the quality system

Food safety Apply basic food safety practices Implement the food safety plan Monitor the implementation of the food safety plan

OPTIONAL As required to gain a total of 8 units at AQF 1

As required to gain a total of 9 units at AQF 2


Work in a team to achieve designated tasks

Manually clean and sanitise equipment

Operate a container washing process

Conduct minor routine preventative maintenance

Use basic product and stores knowledge to complete work operations

Shift materials safely

Use manual handling equipment

Use information technology devices in the workplace

Participate in teams

Measure and calculate routine workplace data

Apply sampling techniques

Conduct routine tests

Clean and sanitise equipment

Implement environmental procedures

Operate a waste treatment process

Facilitate teams

Prepare for training

Deliver training

Review training

Conduct assessment in accordance with an established assessment procedure

Calculate and present statistical data

Participate in a HACCP team (AQF 3 or above)

Pest prevention and control


OPTIONAL (cont.)

One enterprise-specific unit of competency approved by the NFITC may be included as an optional unit

Conduct routine preventative maintenance

Operate the steam generation process

Plan to meet work requirements

Handle dangerous and hazardous goods

Load and unload bulk materials

Load and unload goods

Operate a forklift

Operate pumping equipment

Operate palletising equipment


Monitor the implementation of the environmental management program

Diagnose and rectify equipment faults

Manage personal work priorities and professional development

Work with temperature controlled stock



Specialist Units

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Aerated Waters

Locate industry and company products and processes (Aerated Waters)

Pack product manually

Transfer materials

Manually load pallets

Operate a single automated outer packaging process

Operate a beverage filling process

Operate a syrup production process

Operate a water treatment process

Operate a heat treatment process

Operate a post-mix packaging process

Operate a packaging process

Operate a labelling process

Operate an automated outer packaging process

Operate a system (Aerated Waters)

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Biscuits

Locate industry and company products and processes (Biscuits)

Carry out basic ingredient preparation

Prepare non-bulk ingredients


Dispense non-bulk ingredients (Biscuits)

Prepare fillings

Manufacture biscuit dough

Form biscuits

Bake biscuits

Combine biscuit and cream

Manufacture extruded and toasted products

Manufacture enrobed products

Temper chocolates

Operate a mixing/blending process

Operate a system (Biscuits)


Specialist Units (continued) SPECIALIST At least 1 unit At least 1 unit At least 1 unit Biscuit (cont.)

Manufacture wafer product

Manufacture rye crispbreads


Confectionery

Locate industry and company products and processes (Confectionery)



Dispense non-bulk ingredients

Manufacture extruded confectionery products

Manufacture starch moulded products *

Manufacture deposited products *

Manufacture boiled sugar confectionery

Manufacture compressed confectionery products

Manufacture panned confectionery

Manufacture chocolate

Temper chocolate

Manufacture moulded chocolate products

Manufacture enrobed products


Operate a system (Confectionery)

Diagnose and respond to product and process faults

∗

* For the purposes of counting units towards a certificate level, the following units cover similar skills and knowledge and may only be counted once:

Manufacture starch moulded products and Manufacture deposited products


Specialist Units (continued)

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Dairy Processing

Locate industry and company products and processes (Dairy Processing)


Operate a mixing and blending process

Operate a membrane process

Operate homogenisation equipment


Operate a separation process

Operate an evaporation process

Operate a drying process

Operate a filling and forming process

Operate a curd production and cutting process

Operate a cooling and hardening process

Operate a colouring and flavouring process

Operate a cheese pressing and moulding process

Operate a butter churning process

Operate a blow moulding process

Operate a holding and storage process

Operate a batch and continuous freezing process

Operate a fermentation process


Operate a system (Dairy Processing)



SPECIALIST At least 1 unit At least 1 unit At least 1 unit Edible Oils and Fats

Locate industry and company products and processes (Edible Oils and Fats) Load and unload tankers Pack product manually

Operate an ingredient preparation process Operate a neutralisation process Operate a bleaching process Operate a deodorising process Operate a hydrogenation process Operate an interestification process Operate a winterisation process Operate a fractionation process Operate an unprocessed liquid fill process Operate a processed liquid fill process Operate a retail tubs process Operate a pumpable shortening process Operate a packaging process

Operate a system (Edible Oils and Fats)


Specialist Units (continued) SPECIALIST At least 1 unit At least 1 unit At least 1 unit Flour Milling

Locate industry and company products and processes (Flour Milling) Pack product manually

Operate a grain receival process Operate a grain cleaning process Operate a grain conditioning process Operate a wheat break process Operate a scalping and grading process Operate a purification process Operate a scratch and sizing process Operate a reduction process Operate a flour blending process Operate a flour pre-mix process Operate a packaging process

Operate a system (Flour Milling)

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Fruit and Vegetable

Locate industry and company products and processes (Fruit and Vegetable)

Prepare raw materials for pre-processing


Operate a drying process

Operate an evaporation process

Fill, close and inspect can seams

Operate a freezing process


Operate homogenising equipment

Pre-process raw materials

Operate a retort process


Operate a system (Fruit and Vegetable)


Specialist Units (continued) SPECIALIST At least 1 unit At least 1 unit At least 1 unit General Foods

Locate industry and company products and processes (General Foods)


Operate a mixing/blending process

Operate a unit of production equipment

Operate a production sub-system


Operate a system (General Foods)

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Pastry

Locate industry and company products and processes (Pastry)



Dispense non-bulk ingredients

Prepare fillings

Manufacture pastry

Fill and form pastry products

Bake pastry products

Manufacture doughnuts

Manufacture griddle products

Prepare and apply decorations


Operate a system (Pastry)



SPECIALIST At least 1 unit At least 1 unit At least 1 unit Petfood

Locate industry and company products and processes (Petfood)


Operate a grain receival process

Operate a flour blending process

Operate a flour pre-mix process

Operate a dry extrusion process

Mix, form and bake product

Fill, close and inspect can seams (petfood)

Operate a retort process

Operate a wet extrusion process

Manufacture wet Petfood products


Operate a system (Petfood)


Specialist Units (continued) SPECIALIST At least 1 unit At least 1 unit At least 1 unit Poultry

Locate industry and company products and processes (Poultry)

Load machines manually

Harvest edible offal


Collect feathers*

Collect inedible offal*

Operate the bird receival process

Operate a stunning, killing and defeathering process

Operate an evisceration process

Chill carcass*

Grade carcass*

Prepare whole birds*

Inject marinate product*

Operate a crumbing process

Operate a forming process

Operate a filling process

Marinate product*

Net product*

Dice/strip or mince product*


Operate a system (Poultry)

Debone and fillet product (manually)

12

* These units are equivalent in value to half a specialist unit for qualification packaging purposes



SPECIALIST At least 1 unit At least 1 unit At least 1 unit Stockfeed Milling

Locate industry and company products and processes (Stockfeed Milling)


Operate a raw materials receival process

Operate a grinding process

Operate a stockfeed pre-mix process

Operate a batching and mixing process

Operate a pelleting process

Operate a pellet finishing process

Operate an extrusion process


Operate a system (Stockfeed Milling)

SPECIALIST At least 1 unit At least 1 unit At least 1 unit Tea and Coffee

Locate industry and company products and processes (Tea and Coffee)


Blend tea

Manufacture coffee (Roast and Ground)

Manufacture coffee (Instant)


Operate a system (Tea and Coffee)

78 FDF98, To be reviewed by 31 July 2001

© Australian National Training Authority

FDF 98

3.2.2 Certificates in Food Processing (Plant Baking) Qualification structure The certificates in food processing (plant baking) included in this Training Package are for AQF levels 1, 2 and 3. The structure is as follows:

Table 3.4 Certificates in Food Processing (Plant Baking)

Certificate level Qualification Code 3 Certificate 3 in Food Processing (Plant Baking) FDF30398

2 Certificate 2 in Food Processing (Plant Baking) FDF20398

1 Certificate 1 in Food Processing (Plant Baking) FDF10398 Entry to qualifications Each AQF level has a qualification in its own right. A person may enter directly into either level. Both levels addresses the occupational requirements within the context of the AQF descriptors described in 3.1.2, page 29. Pre-requisites and co-requisites The food processing industry supports the approach that each level builds on the knowledge and skills of the previous level. This means that individual units at a given level may have pre-requisites from a lower level, or equivalent. Where a pre-requisite (or equivalent) is specified then the requirement must be met prior to assessment in the unit in the given level which they are undertaking. Pre-requisites and co-requisites can be achieved by recognition of current competence or through a learning program to bridge any gaps in competency. Further advice on the specific pre-requisite and co-requisite requirements of each unit is provided in the competency standards in Section 4. Packaging units The units of competency are packaged to a qualification level according to the needs of the industry and in the context of industrial arrangements and agreements. The main criterion has been to match groups of units to the AQF descriptors, work levels, career paths and typical competency profiles within each work level. The plant baking sector of the food processing industry has decided to package units of competency within the following structure.


Table 3.5A Approved package of units for each certificate level for production workers (Plant Baking)

APPROVED PACKAGE OF UNITS OF COMPETENCY Certificate

level Core units

Specialist and optional units


3 4 9 units, providing at least 3 unit are from the specialist group 13

2 4 A statement of attainment for units achieved at this level will be issued. No level 2 certificate will be issued


Note: • The core units are compulsory • The core units at AQF 3 are supported by core units at AQF 2 • The selection of specialist and optional units, including enterprise-specific, will vary according to the



Table 3.5B Approved package of units for each certificate level for packaging workers (Plant Baking)


level Core units

Specialist and optional units








The following table presents the core, optional and specialist standards for certificates in food processing (Plant Baking).


Table 3.6 Core, optional and specialist standards aligned to the AQF structure - (Food Processing [Plant Baking])

Qualification

Certificate 1

Certificate 2

Certificate 3

Function/Activity

Total of 8 units Total of 13 units at AQF 2 and 3 CORE All All All Industrial communication Communicate in the workplace Collect, present and apply workplace









As required to gain a total of 13 units at AQF 2 and 3
















Facilitate teams


Deliver training

Review training





OPTIONAL (cont.)









Operate a forklift









SPECIALIST At least 1 unit At least 1 unit At least 1 unit Locate industry and company products

and processes (Plant Baking)



Operate cooling, slicing and wrapping process


Make up dough

Conduct final proof and make dough

Prepare dough

Operate a system (Plant Baking)


3.2.3 Certificates in Pharmaceutical Manufacturing Qualification structure Certificates in pharmaceutical manufacturing are issued for AQF qualification levels 1, 2 and 3 as shown in the following table.

Table 3.7 Certificates in Pharmaceutical Manufacturing

Certificate level

Qualification Code

3 Certificate 3 in Pharmaceutical Manufacturing FDF30298

2 Certificate 2 in Pharmaceutical Manufacturing FDF20298

1 Certificate 1 in Pharmaceutical Manufacturing FDF10298 Entry to qualifications Each AQF level has a qualification in its own right. Each level addresses the occupational requirements within the context of the AQF descriptors described in 3.1.2, page 29. Pre-requisites and co-requisites The pharmaceutical manufacturing industry also supports the approach that each level builds on the knowledge and skills of the previous level. This means that individual units at a given level may have pre-requisites from a lower level, or equivalent. Further advice on the specific pre-requisite and co-requisite requirements of each unit is provided in the competency standards in Section 4. Packaging units The units of competency are packaged to a qualification level according to the needs of the industry and in the context of industrial arrangements and agreements. The main criterion has been to match groups of units to the AQF descriptors, work levels, career paths and typical competency profiles within each work level. Accordingly, the pharmaceutical manufacturing industry has decided to package units of competency within the following formula for each AQF level.

Table 3.8 Approved package of units for each certificate level (Pharmaceutical Manufacturing)


level Core units Specialist and optional units

No. of units required at each

level








The following table presents the core, optional and specialist standards for pharmaceutical manufacturing, aligned to the Australian Qualifications Framework (AQF) structure.


Table 3.9 Core, optional and specialist standards aligned to the AQF structure (Pharmaceutical Manufacturing)

Qualification

Certificate 1 Certificate 2 Certificate 3 Function/Activity

Total of 8 units Total of 9 units Total of 8 units CORE All All All Industrial communication Communicate in the workplace Collect, present and apply workplace







Good manufacturing practice

Apply basic good manufacturing practice Implement good manufacturing practice Monitor the implementation of good manufacturing practice



















Facilitate teams


Deliver training

Review training






OPTIONAL (cont.) One enterprise-specific unit of competency

approved by the NFITC may be included as an optional unit







Operate a forklift









SPECIALIST At least 1 unit At least 1 unit At least 1 unit

Locate industry and company products and processes (Pharmaceutical Manufacturing)


Operate a dispensing process

Operate a granulation process

Operate a compressing process

Operate an encapsulation process

Operate a tablet coating process

Operate a liquid manufacturing process

Operate a sterile manufacturing process


Operate a system (Pharmaceutical Manufacturing)


3.2.4 Certificates in Food Processing (Retail Baking) Qualification Structure The qualifications developed for the Retail Baking Sector of the industry are for AQF levels 1, 2 and 3. The structure of these new qualifications is outlined below. Certificates in Food Processing (Retail Baking) are broken down into three streams as follows: • Combined • Cake and Pastry, and • Bread At Certificate Level 1 the three streams use the same qualification. It is called Certificate I in Food Processing (Retail Baking). Streaming begins at Certificate Level 2. Tables 3.10-3.12 list the qualifications that apply to the Retail Baking Sector.

Table 3.10: Certificates I, II and III in Food Processing (Retail Baking – Combined)

Certificate level Qualification Code

3 Certificate III in Food Processing (Retail Baking – Combined)

FDF30700

2 Certificate II in Food Processing (Retail Baking – Combined)

FDF20700

1 Certificate I in Food Processing (Retail Baking) FDF10800 * Note: * Certificate I is the same for all three streams.

Table 3.11: Certificates I, II and III in Food Processing (Retail Baking – Cake and Pastry)


3 Certificate III in Food Processing (Retail Baking – Cake and Pastry)

FDF30500

2 Certificate II in Food Processing (Retail Baking – Cake and Pastry)

FDF20500

1 Certificate I in Food Processing (Retail Baking) FDF10800 * Note: * Certificate I is the same for all three streams.


Table 3.12: Certificates I, II and III in Food Processing (Retail Baking – Bread)


3 Certificate III in Food Processing (Retail Baking – Bread) FDF30600

2 Certificate II in Food Processing (Retail Baking - Bread) FDF20600

1 Certificate I in Food Processing (Retail Baking) FDF10800 * Note: * Certificate I is the same for all three streams. Entry to qualifications Each AQF level has a qualification in its own right. A person may enter directly into any level. Each level addresses the occupational requirements within the context of the AQF descritpors described in 3.1.2, page 29. Pre-requisites and co-requisites The food processing industry supports the approach that each level builds on the knowledge and skills of the previous level. This means that individual units at a given level may have pre-requisites from a lower level, or equivalent. In general the Core units at a higher level list the Core units from a lower level as pre-requisites. Where a pre-requisite (or equivalent) is specified then the requirement must be met prior to assessment in the unit in the given level that they are undertaking. Pre-requisites and co-requisites can be achieved by recognition of current competence or through a learning program to bridge any gaps in competency. Further advice on the specific pre-requisite and co-requisite requirements of each unit is contained within each unit of competency. Packaging units to form a qualification The units of competency are packaged to a qualification level according to the needs of the industry and in the context of industrial arrangements and agreements. The main criterion has been to match groups of units to the AQF descriptors, work levels, career paths and typical competency profiles within each AQF level. The industry has proposed the following method for packaging units of competency to form a qualification. The industry has also indicated that some specialist units will be compulsory for a given qualification outcome and these units are clearly listed in Tables 3.17–3.29. These qualifications allow provision for multiple pathways as expressed in tables 3.17-3.29. Tables 3.17-3.23 provide models of what are referred to in this document as Single Level Programs. These assume that a person on entry has completed the lower level qualification. Tables 3.24-3.29 provide models of what are referred to in this document as Composite Level Programs. These assume that a person has not completed a lower level qualification and reflect the minimum requirement for those individuals entering directly into a qualification.


Tables 3.13 - 3.15 below out line the minimum number and type of units required to attain a qualification. Any specified pre-requisites are additional to these requirements and are mandatory units for the qualification.

Table 3.13: Approved package of units for each certificate level (Retail Baking – Combined)


Level Core units Specialist and optional units


3 4 5 units, providing at least 3 units are from the specialist combined group. 9

2 4 14 units, providing at least 10 units are from the specialist combined group. 18

1 5 3 units, providing at least 2 unit are from the specialist group. 8

Note: In Certificate Level 2, Combined Stream there are 10 compulsory specialist combined units. In Certificate Level 3, Combined Stream there are 3 compulsory specialist combined units.

Table 3.14: Approved package of units for each certificate level (Retail Baking – Cake and Pastry)


Level Core units Specialist and optional units


3 4 4 units, providing at least 2 units are from the specialist cake/pastry group 8

2 4 7 units, providing at least 6 units are from the specialist cake/pastry group 11

1 5 3 units, providing at least 2 unit are from the specialist group 8 Note: In Certificate Level 2, Cake and Pastry Stream there are 6 compulsory specialist cake & pastry units. In Certificate Level 3, Cake and Pastry Stream there is 1 compulsory specialist cake & pastry unit. Two compulsory units are listed - trainees would generally choose either or depending on the stream. Given that 2 units need to be from the specialist group there is nothing to stop trainees completing both compulsory units should they wish.


Table 3.15: Approved package of units for each certificate level (Retail Baking –

Bread)

APPROVED PACKAGE OF UNITS OF COMPETENCY Certificate Level Core units Specialist and

optional units No. of units required at each level

3 4 4 units, providing at least 2 units are from the specialist bread group 8

2 4 6 units, providing at least 4 units are from the specialist bread group 10

1 5 3 units, providing at least 2 unit are from the specialist group 8 Note: In Certificate Level 2 Bread Stream there are 4 compulsory specialist bread units. In Certificate Level 3 Bread Stream there is 1 compulsory specialist bread unit . Note also that in all streams: • The core units are compulsory • The selection of specialist and optional units, including enterprise-specific, will vary according

to the particular requirements of the enterprise and the individual worker, taking into account work requirements, industrial agreements and career paths

A qualification can be attained at AQF levels 1–3, provided a person has achieved competence in the type and number of units specified by each stream as a minimum requirement for a given level. In addition the qualification: • may include a maximum of one unit from a lower AQF level • may include any number of units from a higher AQF level • may include as an optional unit one enterprise-specific unit instead of an industry-wide unit at

each AQF level, provided that the unit has been endorsed by the NTFC. • can only count a unit once in the AQF certificate structure • may include as optional units nationally endorsed units from other industries • includes all specified pre-requisite units. An extensive range of core and optional units are already registered with ANTA for application across the Food Processing Industry these are either units developed by the NFITC or those that have application across a number of industries – such as Retail or Transport and Distribution Units. Table 3.16 presents the core, optional and specialist units of competency for the Certificates in Food Processing (Retail Baking) These lists are not exhaustive and RTOs and companies can include Units from other registered Training Packages where relevant, and can count these towards a Retail Baking qualification – within the parameters of the packaging rules specified for each qualification. When used in conjunction with the Tables 3.13, 3.14 and 3.15 these charts allow RTOs and enterprises to select those units that best suit the needs of the site and or of an individual.


Table 3.16 Core, optional and specialist standards aligned to the AQF structure - (Food Processing [Retail Baking])

Qualification

Certificate 1

Certificate 2

Certificate 3

Function/Activity

CORE Industrial communication Communicate in the workplace Collect, present and apply workplace






Quality assurance Apply basic quality assurance practices

Implement the quality system Monitor the implementation of the quality system


OPTIONAL NOTE: Nationally endorsed units from other endorsed Training Packages may also be included and counted as Optional units.









Balance register/terminal

Apply point of sale handling procedures

Maintain stock control

Facilitate teams

Participate in a HACCP team


Prepare and model marzipan

Prepare and display petits fours

Prepare chocolate and chocolate confectionery


SPECIALIST All streams Bread Bread Locate industry and company products

and processes (Retail Baking)

Finish products

Interact with customers

Operate retail equipment

Bread Compulsory Units:

Produce bread dough

Scale and mould dough for intermediate proof

Conduct final mould and final proof

Bake bread

Bread Specialist Units:

Produce yeast raised products

Freeze dough

Retard dough

Prepare fillings


Bread: Compulsory Units

Diagnose and respond to product and process faults (bread)

Bread Specialist Units:

Participate in product development

Plan and schedule production

Co-ordinate interaction with customers


SPECIALIST All streams Cake and Pastry Cake and Pastry Locate industry and company products


Finish products



Cake and Pastry Compulsory Units:

Produce pastry

Prepare fillings

Form and fill pastry products

Bake pastry

Produce sponge, cake and cookie batter

Bake sponges, cakes and cookies

Cake and Pastry Specialist Units:

Decorate cakes and cookies

Produce meringue-based products


Freeze dough

Retard dough

Produce choux pastry

Temper chocolate


Cake and Pastry Compulsory Units:

Diagnose and respond to product and process faults (cake and cookies)

Diagnose and respond to product and process faults (pastry)

Cake and Pastry Specialist Units:





SPECIALIST All streams Combined Combined Locate industry and company products


Finish products



Combined Compulsory Units:

Produce bread dough

Scale and mould dough for intermediate proof

Conduct final mould and final proof

Bake bread

Produce pastry

Prepare fillings

Form and fill pastry products

Bake pastry

Produce sponge, cake and cookie batter

Bake sponges, cakes and cookies

Combined Specialist Units:

Decorate cakes and cookies

Produce meringue-based products


Freeze dough

Retard dough

Produce choux pastry

Temper chocolate


Combined Compulsory Units:



Diagnose and respond to product and process faults (bread)

Combined Specialist Units:





Examples of Pathways: - Single Level Programs The following tables 3.17-3.23 provide examples of Single Level Programs. They provide examples/guides on how units of competence can be combined into qualifications. In practice, which units are combined to form a qualification will be determined by workplace requirements. Single Level Programs assume prior lower level qualifications have been achieved.

Table 3.17: Certificate I in Food Processing (Retail Baking) To gain a Certificate Level I in Retail Baking a person must complete a minimum of 8 units comprised of: ♦ 5 Core units; ♦ 2 Specialist units; and ♦ a further unit which can be selected from either the Optional or Specialist areas. There are no compulsory specialist units nominated for this qualification.

Unit title Code Core: Communicate in the workplace FDFCORCOM1A Apply basic mathematical concepts FDFCORNUM1A Apply safe work procedures FDFCOROHS1A Apply basic quality assurance FDFCORQA1A Apply basic food safety practices FDFCORFS1A Optional * (none chosen for this particular example program) Specialist - all streams Finish products FDFRBFP1A Interact with customers WRRCS.3A Operate retail equipment WRRCA.1A

Note: * For the purpose of attaining a Retail Baking qualification nationally endorsed units from other endorsed Training Packages may also be included and counted as optional units – see Packaging rules.


Examples of Pathways: - Single Level Programs

Table 3.18: Certificate II in Food Processing (Retail Baking- Bread) To gain a Certificate Level II in the Bread stream a person must complete a minimum of 10 units comprised of: ♦ 4 Core units; ♦ 4 compulsory Specialist Bread units; and ♦ a further 2 units which can be selected from either the Optional or Specialist Bread areas.

Unit title Code Core: Collect, present and apply workplace information FDFCORCOM2A Implement occupational health and safety principles and procedures

FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional Balance register/terminal WRRF.1A Specialist – Bread Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Specialist Prepare fillings FDFRBPF2A




Table 3.19: Certificate III in Food Processing (Retail Baking- Bread) To gain a Certificate Level III in the Bread stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units; ♦ 2 Specialist Bread units (including one compulsory unit); and ♦ 2 units which can be selected from either the Optional or Specialist Bread areas.

Unit title Code Core: Analyse and convey workplace information FDFCORCOM3A Monitor the implementation of occupational health and safety

FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional Maintain stock control WRRI.2A Specialist – Bread Specialist Compulsory Diagnose and respond to product and process faults (bread)

FDFRBDB3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A




Table 3.20: Certificate II in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level II in the Cake and Pastry stream a person must complete a minimum of 11 units comprised of: ♦ 4 Core units; ♦ 6 compulsory Specialist Cake and Pastry units; and ♦ 1 unit which can be selected from either the Optional or Specialist Cake and Pastry areas.


FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional (none chosen for this particular example program) Specialist – Cake and pastry Specialist Compulsory Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A




Table 3.21: Certificate III in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level III in the Cake and Pastry stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units; ♦ 2 Specialist Cake and Pastry units (including one of the two compulsory units); and ♦ 2 units which can be selected from either the Optional or Specialist Cake and Pastry areas.


FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional Prepare and display petits fours THHADPT04A Specialist – Cake and Pastry Specialist Compulsory Diagnose and respond to product and process faults (cake and cookies)

FDFRBDC3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A




Table 3.22: Certificate II in Food Processing (Retail Baking- Combined) To gain a Certificate Level II in the Combined stream a person must complete a minimum of 18 units comprised of: ♦ 4 Core units; ♦ 10 compulsory Specialist units; and ♦ 4 units which can be selected from either the Optional or Specialist areas.


FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional (none chosen for this particular example program)

Specialist – Combined Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A Produce meringue-based products FDFRBPM2A Product yeast raised products FDFRBPY2A Produce choux pastry FDFRBCP2A




Table 3.23: Certificate III in Food Processing (Retail Baking- Combined)

To gain a Certificate Level III in the Combined stream, a person must complete a minimum of 9 units comprised of: ♦ 4 Core units; ♦ 3 compulsory Specialist units; and ♦ 2 units which can be selected from either the Optional or Specialist areas.


FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional Participate in HACCP team FDFOPTFS3A Specialist – Combined Specialist Compulsory Diagnose and respond to product and process faults (bread)

FDFRBDB3A


FDFRBDC3A


FDFRBDP3A

Specialist Plan and schedule production FDFRBSP3A



Examples of Pathways: - Composite Level Programs Tables 3.24.- 3.29 provide examples of Composite level programs for Certificate II and III outcomes. They provide examples/guides on how units of competence can be combined into qualifications. In practice, which units are combined to form a qualification will be determined by workplace requirements. Composite level programs assume no prior relevant competencies have been achieved and therefore include competencies (pre-requisites) from lower AQF levels. (i.e. "nested")

Table 3.24: Certificate II in Food Processing (Retail Baking- Bread)

To gain a Certificate Level II in the Bread stream a person must complete a minimum of 10 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 4 compulsory Specialist Bread units and their pre-requisites where applicable; and ♦ a further 2 units which can be selected from either the Optional or Specialist Bread areas and

their pre-requisites where applicable.

Unit title Code Pre-requisite Core: Communicate in the workplace FDFCORCOM1A * Apply basic mathematical concepts FDFCORNUM1A * Apply safe work procedures FDFCOROHS1A * Apply basic quality assurance FDFCORQA1A * Apply basic food safety practices FDFCORFS1A * Collect, present and apply workplace information FDFCORCOM2A Implement occupational health and safety principles and procedures

FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional Balance register/terminal WRRF.1A Specialist – Bread Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Specialist Apply point of sale handling procedures WRRCS.2A



Examples of Pathways: - Composite Level Programs

Table 3.25: Certificate III in Food Processing (Retail Baking- Bread)

To gain a Certificate Level III in the Bread stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 2 Specialist Bread units (including one compulsory unit) and their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional, or Specialist Bread areas and their pre-

requisites where applicable.

Unit title Code Pre-requisite Core: Communicate in the workplace FDFCORCOM1A * Apply basic mathematical concepts FDFCORNUM1A * Apply safe work procedures FDFCOROHS1A * Apply basic quality assurance FDFCORQA1A * Apply basic food safety practices FDFCORFS1A * Collect, present and apply workplace information FDFCORCOM2A * Implement occupational health and safety principles and procedures

FDFCOROHS2A *

Implement the quality system FDFCORQA2A * Implement the food safety plan FDFCORFS2A * Analyse and convey workplace information FDFCORCOM3A Monitor the implementation of occupational health and safety

FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional (none chosen for this particular example program) Specialist – Bread Specialist Compulsory Diagnose and respond to product and process faults (bread) FDFRBDB3A Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A Co-ordinate interaction with customers WRRCS.4A Produce bread dough FDFRBFD2A * Scale and mould dough for intermediate proof FDFRBSM2A * Conduct final mould and final proof FDFRBFM2A * Bake bread FDFRBBB2A *




Table 3.26: Certificate II in Food Processing (Retail Baking- Cake and Pastry)

To gain a Certificate Level II in the Cake and Pastry stream a person must complete a minimum of 11 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 6 compulsory Specialist Cake and Pastry units and their pre-requisites where applicable; and ♦ 1 unit which can be selected from either the Optional, or Specialist Cake and Pastry areas and

their pre-requisites where applicable.


FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional (none chosen for this particular example program) Specialist – Cake and pastry Specialist Compulsory Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A




Table 3.27: Certificate III in Food Processing (Retail Baking- Cake and Pastry)

To gain a Certificate Level III in the Cake and Pastry stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 2 Specialist Cake and Pastry units (including one of the two compulsory units listed below) and

their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional or Specialist Cake and Pastry areas,

and their pre-requisites where applicable.


FDFCOROHS2A *


FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional (none chosen for this particular example program) Specialist – Cake and Pastry Specialist Compulsory Diagnose and respond to product and process faults (cake and cookies)

FDFRBDC3A


FDFRBDP3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A Produce sponge, cake and cookie batter FDFRBPC2A * Bake sponges, cakes and cookies FDFRBBC2A * Produce pastry FDFRBPP2A * Form and fill pastry products FDFRBFF2A * Prepare fillings FDFRBPF2A * Bake pastry FDFRBBP2A *




Table 3.28: Certificate II in Food Processing (Retail Baking- Combined)

To gain a Certificate Level II in the Combined stream a person must complete a minimum of 18 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 10 compulsory Specialist units and their pre-requisites where applicable; and ♦ 4 units which can be selected from either the Optional, or Specialist areas, and their pre-



FDFCOROHS2A

Implement the quality system FDFCORQA2A Implement the food safety plan FDFCORFS2A Optional

(none chosen for this particular example program)

Specialist – Combined Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A Produce meringue-based products FDFRBPM2A Product yeast raised products FDFRBPY2A Produce choux pastry FDFRBCP2A




Table 3.29: Certificate III in Food Processing (Retail Baking- Combined)

To gain a Certificate Level III in the Combined stream, a person must complete a minimum of 9 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 3 compulsory Specialist units and their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional or Specialist areas, and their pre-



FDFCOROHS2A *


FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A Monitor the implementation of the food safety plan FDFCORFS3A Optional Prepare and model marzipan THHADPT05A Prepare and display petits fours THHADPT04A Specialist – Combined Specialist Compulsory Diagnose and respond to product and process faults (bread)

FDFRBDB3A


FDFRBDC3A


FDFRBDP3A



Table 3.29: Certificate III in Food Processing (Retail Baking- Combined) - continued:

Unit title Code Pre-requisite Specialist Produce bread dough FDFRBFD2A * Scale and mould dough for intermediate proof FDFRBSM2A * Conduct final mould and final proof FDFRBFM2A * Bake bread FDFRBBB2A * Produce sponge, cake and cookie batter FDFRBPC2A * Bake sponges, cakes and cookies FDFRBBC2A * Produce pastry FDFRBPP2A * Prepare fillings FDFRBPF2A * Form and fill pastry products FDFRBFF2A * Bake pastry FDFRBBP2A *



3.3 What is the connection between old and new competency standards?

The following tables ‘map’ the new core, optional and specialist units of competency against the units of competency being replaced. The core standards being replaced were endorsed in January 1994 and the optional and specialist standards on a sector by sector basis from 1992 onwards.

Table 3.30 Mapping of new to old competency standards – core units CORE UNITS

AQF

Old standards

New standards

Communicate in the workplace

Analyse and convey workplace information

Develop and monitor the implementation of safe work practices


Co-ordinate quality assurance processes

Monitor the implementation of the quality system

Co-ordinate hygiene and sanitation in a process system

Monitor the implementation of the food safety plan

3

Nil Monitor the implementation of good manufacturing practice (for Pharmaceutical Manufacturing)

Communicate in the workplace Collect, present and apply workplace information

Apply safe work procedures to operate machinery Contribute to improving OHS

Implement occupational health and safety principles and procedures

Maintain quality in work section/sub-system

Implement the quality system

Maintain hygiene and sanitation in section/sub-system

Implement the food safety plan

2

Nil Implement good manufacturing practice (for Pharmaceutical Manufacturing)

Apply mathematical concepts

Apply basic mathematical concepts



Participate in the OHS system Follow safe work procedures related to own work

Apply safe work procedures

Apply basic quality assurance practices

Apply basic quality assurance practices

Apply basic hygiene and sanitation practices

Apply basic food safety practices

1

Nil Apply basic good manufacturing practice (for Pharmaceutical Manufacturing)


Table 3.31 Mapping of new to old competency standards – optional units

OPTIONAL UNITS

AQF

Old standards

New standards

Negotiate with team members to allocate and achieve tasks to achieve group goals

Facilitate teams

Prepare for training (Category 1)

Prepare for training =

Deliver training (Category 1) Deliver Training =

Review training (Category 1) Review training =


Conduct assessment in accordance with an established assessment procedure=

Apply mathematical concepts 3 Calculate and present statistical data

Nil Participate in a HACCP team

Fumigate stocks and property

Pest prevention control

Nil Monitor the implementation of the environmental management program

Diagnose equipment faults Diagnose and rectify equipment faults

Nil


Materials handling units


Also refer to Transport & Distribution Training Australia Competency Standards for further options for warehousing and road transport competencies

Oversee utilisation of cleaning chemicals No specific replacement. Refer to the core competency Monitor the implementation of occupational health and safety

Maintain refrigeration plant No specific replacement. Refer to Metals Industry Competency Standards

Boiler operation units No specific replacement. Refer to optional unit Operate the steam generation process

3

Administer and co-ordinate canteen service

No specific replacement. Refer to Food and Hospitality Competency Standards


OPTIONAL UNITS (Cont.)

AQF

Old standards

New standards Nil Use information technology devices in the

workplace

Participate in allocation and completion of team tasks


Apply mathematical concepts 2 Measure and calculate routine workplace data

Apply sampling techniques (sector) Apply sampling techniques

Conduct routine tests (sector) Conduct routine tests

Apply basic calibration techniques No specific replacement. Refer to core unit Implement the quality system

Clean plant and equipment Clean in place (sector)


Nil Implement environmental procedures

Process waste and effluent (sector) Operate a waste treatment process



Operate and monitor unattended boilers (sector)


Co-ordinate work activity Plan to meet work requirements

Materials handling units (sector)

Handle dangerous and hazardous goods* Load and unload bulk materials ** Load and unload goods* Operate a forklift*


Nil Operate pumping equipment

Palletise product (sector) Depalletise product (sector)


Treat product with fungicide No specific replacement. Refer to optional unit Pest prevention control

2

Prepare meals No specific replacement. Refer to Food and Hospitality Competency Standards


OPTIONAL UNITS (Cont.)

AQF

Old standards

New standards Participate in a team to achieve designated outcomes


Clean and sanitise equipment externally Manually clean and sanitise equipment is monitored to confirm operating condition

Operate container washing process (sector) Load crates (sector)


Assist with routine maintenance Use hand and power tools


1

Materials handling units (sector)

Use basic product and stores knowledge to complete work operations** Shift materials safely** Use manual handling equipment**


Notes: * Units registered by Transport & Distribution Training Australia

** Materials handling (warehousing) units customised to food processing industry requirements

= These units may change, depending on the current revision of trainer and assessor competency standards by the National Assessors and Workplace Trainers Competency Standards Body

(sector) These units were previously developed by specific sectors of the food processing industry. They

have been redeveloped as industry-wide optional units.


Table 3.32 Mapping of new to old competency standards – specialist units

SPECIALIST UNITS – AERATED WATERS

AQF

Old standards

New standards 3 Prepare and monitor entire production line

process

Operate a system (Aerated Waters)

Operate filling process Operate a beverage filling process

Manufacture syrup Operate a syrup production process

Produce potable water Operate a water treatment process

Operate heat treatment equipment Operate a heat treatment process

Monitor syrup packaging process

Operate a post-mix packaging process

Monitor outer packaging process Operate a packaging process

Monitor outer packaging process

Operate a labelling process

2

Monitor outer packaging process

Operate an automated outer packaging process

Nil Locate industry and company products and processes (Aerated Waters)

Operate container washing process Refer to the optional unit Operate a container washing process

Pack product


Move materials Transfer materials

Load pallets Manually load pallets

1

Operate a simple automated outer packaging process

Operate a single automated outer packaging process

SPECIALIST UNITS – BISCUITS

AQF

Old standards

New standards

There are no previous nationally endorsed industry-wide competency standards for the Biscuit Sector


SPECIALIST UNITS – CONFECTIONERY

AQF

Old standards

New standards

Prepare and monitor an entire production line process Prepare and monitor more than one packaging line

Operate a system (Confectionery)

Diagnose product and process faults Diagnose and respond to product and process faults

3

Dispense therapeutic products Refer to other specialist confectionery units at this AQF level

Prepare and monitor production sub-system

Refer to other specialist confectionery units at this AQF level

Manufacture product Refer to other specialist confectionery units at this AQF level

Prepare and mix ingredients and additives Dispense non-bulk ingredients Manufacture boiled sugar confectionery (part)

Manufacture fondant products Manufacture boiled sugar confectionery (part)

Manufacture starch moulded products Manufacture starch moulded products

Nil Manufacture deposited products

Manufacture high boil products Manufacture boiled sugar confectionery

Manufacture low boil products Manufacture boiled sugar confectionery

Manufacture aerated confection Manufacture boiled sugar confectionery (part)

Manufacture extruded products Manufacture extruded confectionery products

Manufacture panned goods Manufacture panned goods

Manufacture chocolate Manufacture chocolate

Manufacture solid and enrobed chocolate products

Manufacture moulded chocolate product

Manufacture lozenges and tablets Manufacture compressed confectionery products

2

Package product Prepare and monitor an entire packaging line


Assist with production processes Nil

Nil Locate industry and company products and processes (Confectionery)

Prepare basic ingredients Basic ingredient preparation

1

Package product (manual) Operate simple automated outer packaging process

Pack product manually Also refer to the specialist unit Operate a packaging process


SPECIALIST UNITS –DAIRY PROCESSING

AQF

Old standards

New standards

3 Prepare and monitor entire production line/process Prepare and monitor more than one packaging line

Operate a system (Dairy Processing)

Manufacture product Prepare and monitor production sub-system

Operate a mixing and blending process Operate a membrane process Operate a homogenisation process Operate a heat treatment process Operate a separation process Operate an evaporation process Operate a drying process Operate a filling and forming process Operate a curd production and cutting process Operate a cooling and hardening process Operate a colouring and flavouring process Operate a cheese pressing and moulding process Operate a butter churning process Operate a blow moulding process Operate a holding and storage process Operate a batch and continuous freezing process Operate a fermentation process

2

Package product Prepare and monitor entire packaging line


Nil Locate industry and company products and processes (Dairy Processing)

1

Manually handle product and consumables in the packaging process


SPECIALIST UNITS – EDIBLE OILS AND FATS

AQF

Old standards

New standards 3 Prepare and monitor an entire production

line process Prepare and monitor more than one packaging line

Operate a system (Edible Oils and Fats)

2

Refine and deodorise product

Operate a neutralisation process Operate a bleaching process Operate a deodorising process Operate a hydrogenation process Operate an interestification process Operate a winterisation process Operate a fractionation process


SPECIALIST UNITS – EDIBLE OILS AND FATS (Cont.)

AQF

Old standards

New standards

Manufacture product

Operate an ingredient preparation process Operate a processed liquid fill process Operate a retail tubs process Operate a pumpable shortening process

2 (cont.)

Package product Operate a packaging process

Operate an unprocessed liquid fill process

Nil Locate industry and company products and processes (Edible Oils and Fats)

Load and unload tankers Load and unload tankers

1

Operate a simple and/or automated plant


SPECIALIST UNITS – FLOUR MILLING

AQF

Old standards

New standards 3 Operate the flour milling system Operate a system (Flour Milling)

Operate the silo system Operate a grain receival process

Operate sifter, purifier and screen equipment

Operate a grain cleaning process Operate a grain conditioning process Operate a wheat break process Operate a scalping and grading process Operate a purification process Operate a scratch and sizing process Operate a reduction process

Blend ingredients Operate a flour blending process

Pre-mix ingredients and additives Operate a flour pre-mix process

2

Pack product Operate a packaging process

Nil Locate industry and company products and processes (Flour Milling)

1

Pack product Pack product manually

SPECIALIST UNITS – FRUIT AND VEGETABLE

AQF

Old standards


line process Prepare and monitor more than one packaging line

Operate a system (Fruit and Vegetable)


SPECIALIST UNITS – FRUIT AND VEGETABLE (Cont.)

AQF

Old standards

New standards


Nil

Manufacture product

Operate a drying process Operate an evaporation process Fill, close and inspect can seams Operate a freezing process Operate a heat treatment process Operate homogenising equipment Operate pumping equipment Pre-process raw materials Operate a retort process

2



Nil Locate industry and company products and processes (Fruit and Vegetable)

Present materials for pre-processing

Pre-process product

Prepare raw materials for pre-processing

1

Package product (manual) Operate simple automated outer packaging process


SPECIALIST UNITS – GENERAL FOODS

AQF

Old standards


line process Prepare and monitor an entire production line process

Operate a system (General Foods)

Manufacture product Operate a mixing/blending process

Operate a unit of production equipment


Operate a production sub-system

2



Nil Locate industry and company products and processes (General Foods)

1

Manually handle product/consumables Pack product manually


SPECIALIST UNITS –PASTRY

AQF

Old standards

New standards

There are no previous nationally endorsed industry-wide competency standards for the Pastry Sector

SPECIALIST UNITS – PETFOOD

AQF

Old standards

New standards 3 Monitor a production process

Prepare and monitor an entire production line Prepare and monitor an entire packaging line

Operate a system (Petfood)

Pre-mix ingredients/additives Operate a flour pre-mix process


Refer to other specialist Petfood units at this AQF level

Operate sifter and screen equipment Operate the grain receival process

Operate flour milling equipment Blend ingredients

Operate the flour blending process

Extrude product Operate a dry extrusion process

Bake product Mix, form and bake product

Operate filler Fill, close and inspect can seams (Petfood)

Operate retort Operate a retort process

Manufacture extruded wet product Manufacture product

Operate a wet extrusion process

Manufacture wet product Manufacture product

Manufacture wet petfood products

2



Nil Locate industry and company products and processes (Petfood)

1

Operate simple automated outer packaging process



SPECIALIST UNITS – PHARMACEUTICAL MANUFACTURING

AQF

Old standards

New standards

3 Co-ordinate manufacturing process Co-ordinate packaging process

Operate a system (Pharmaceutical Manufacturing)

Dispense product Operate a dispensing process

Prepare and monitor manufacturing processes Assist prepare manufacturing process Process materials

Operate a granulation process Operate a compressing process Operate an encapsulation process Operate a tablet coating process Operate a liquid manufacturing process Operate a sterile manufacturing process

2

Monitor outer packaging process Operate a packaging process

Nil Locate industry and company products and processes (Pharmaceutical Manufacturing)

1

Assist with packaging Pack product manually

SPECIALIST UNITS – PLANT BAKING

AQF

Old standards

New standards Operate and co-ordinate an entire production system to manufacture bread products

Operate a system (Plant Baking)

Mix dough Prepare dough

Make up dough Make up dough

3

Prove, bake and depan bread products Conduct final proof and bake dough

Operate cooling, slicing and wrapping systems

Operate cooling, slicing and wrapping processes

2

Nil Operate a packaging process

Nil Locate industry and company products and processes (Plant Baking)

Ingredient preparation Carry out basic ingredient preparation

1

Nil Pack product manually


SPECIALIST UNITS – POULTRY

AQF

Old standards

New standards

Set up and operate the primary processing section Set up and operate the secondary processing section Set up and operate the tertiary processing section Operate automatic portioning process Debone and fillet product (automatically

Operate a system (Poultry)



3

Manually cut product (rotary saw) Cook product Steam/smoke product Operate specialist cutting equipment Cure product Manufacture extruded products (uncooked)

Refer to the Australian Meat Industry Training Advisory Council (MINTRAC) Competency Standards for Smallgoods Manufacture

Feather collection (wet) Feather collection (dry)

Collect feathers

Inedible offal collection Collect inedible offal

Receive and hang live birds Operate the bird receival process

Stun, kill and defeather birds Operate a stunning, killing and defeathering process

Eviscerate birds Operate an evisceration process

Chill carcass Chill carcass

Grade carcass Grade carcass

Grade and tray pack product Refer to the specialist unit Operating a packaging process

Prepare whole birds Prepare whole birds

Inject marinade product Inject marinate product

2

Manufacture product Refer to other specialist poultry units at this AQF level


SPECIALIST UNITS – POULTRY (Cont.)

AQF

Old standards

New standards

Manufacture crumbed product Operate a crumbing process

Manufacture formed product Operate a forming process

Manufacture filled product Operate a filling process

Marinade product Marinate product

Net product Net product

Manufacture kebabs/skewered product (manual)

Nil

Manufacture diced/stripped product Manufacture minced product

Dice/strip or mince product

Maintain personal equipment Refer to MINTRAC competency standards

2 (cont.)

Package product Operate a packaging process

Nil Locate industry and company products and processes (Poultry)

Load machines Load machines manually

Harvest edible offal Harvest edible offal

Prepare personal equipment Refer to MINTRAC competency standards

1

Manually pack product Operate simple automated outer packaging process


SPECIALIST UNITS – RETAIL BAKING

AQF

Old standards

New standards

There are no previous nationally endorsed industry-wide competency standards for the Retail Baking Sector


SPECIALIST UNITS – STOCKFEED MILLING

AQF

Old standards

New standards

3 Operate stockfeed control panel system Operate a system (Stockfeed Milling)

Prepare additives and ingredients for blending process

Operate a raw materials receival process Operate a stockfeed pre-mix-process Operate a batching and mixing process

Operate stockfeed control panel system Operate a grinding process

Operate pellet mill and extrusion process

Operate a pelleting process Operate a pellet finishing process Operate an extrusion process

2

Pack stockfeed product Operate a packaging process

Nil Locate industry and company products and processes (Stockfeed Milling)

1

Pack stockfeed product Pack product manually

SPECIALIST UNITS – TEA AND COFFEE

AQF

Old standards

New standards 3 Monitor a production process

Prepare and monitor more than one packaging line

Operate a system (Tea and Coffee)

Manufacture coffee (Roast and Ground) Manufacture coffee (Roast and Ground)

Manufacture coffee (Instant) Manufacture coffee (Instant)

Blend tea Blend tea

2



Nil Locate industry and company products and services (Tea and Coffee)

1

Operate simple automated outer packaging process



3.4 What are the transition arrangements from old to new qualifications?

It is important that the learner who has commenced a food processing certificate course is not disadvantaged by the introduction of the National Training Package. The following is a comparison of the old and new qualifications arrangements.

Table 3.33 Comparison of new and old qualifications arrangements

Factor Old arrangements New arrangements

Qualification structure

• Certificate 3 • Certificate 2 • Certificate 1

• Certificate 3 • Certificate 2 • Certificate 1

Basis for qualification Completion of core, optional and specialist learning modules to obtain points within a specified structure

Completion of core, optional and specialist units of competency within a specified structure. No provision to weight or value units on a points structure

Provision for enterprise specific-units

A maximum of approximately 15% of each certificate could contain enterprise-specific modules

A maximum of approximately 12% of each certificate could contain enterprise specific units of competency

Equating the qualifications

The qualifications under the new and old arrangements have a comparable coverage in that: • the total number of units of competency for Certificates 1-3 under the

new arrangements equates to the total number of modules to be completed under the old arrangements

• the units of competency to be completed at each certificate under the new arrangements equate to the total number of modules to be completed under the old arrangements, giving due regard to the flexibilities under both arrangements

All people who commence a certificate program after 1st January 1999 will be under the new arrangements, that is, under the requirements of the Food Processing Industry Training Package. Learners currently enrolled in a certificate program should convert, without disadvantage, to the new arrangements as soon as possible. Learners should seek advice from the registered provider with which they are enrolled. There are two options for the current learner. • Option A. Finalise the certificate in which they are currently enrolled

− Complete the certificate in which they are enrolled, within the provisions established by the course accreditation authorities

− If they are currently studying at Certificate 3, they should complete this program and therefore finalise their Certificate 1-3 series


− If their current studies are at Certificate 1 or 2 level, they should complete their certificate under the current accreditation provisions and then transfer to the new arrangements to commence the certificate at the next AQF level.

• Option B. Convert to the new arrangements prior to completing their current certificate

− Equate the learner’s completed modules with the old units of competency which match the modules. Cross check the old units of competency with the new units of competency to convert from the old to the new arrangements. If there are gaps between the old and the new unit(s), assess the learner in the competencies not covered in the old unit(s) and provide the appropriate recognition and/or learning support.

− If a learner has only part completed a module under the old arrangements, it is preferable that they complete the module prior to matching an old unit against a new unit.

As a general guide the relationship between the old and the new units is as follows. • Core units

− Industrial communication, numeracy, occupational health and safety and quality assurance -have a similar overall coverage.

− There has been a major revision of hygiene and sanitation units into a series of food safety units. Care needs to be taken to ensure that the gaps are identified and the assessee can perform the competencies in the new food safety units if a conversion is made from the hygiene and sanitation competencies.

− Table 3.30 should be used as a guide.

• Optional units

− It is difficult to generalise about the relationship between the optional units under the old and new arrangements. The open-ended selection by enterprises means that there are many more optional units in use than were listed in the accredited certificates.

− If a person has completed ‘old’ optional units/modules, care should be taken to ensure that the integrity of the adjustment is maintained to the ‘new’ units. The Industry Training Advisory Body that has coverage of the optional unit should be consulted to confirm that the conversion from old to new units is appropriate. Precedent may have been established.

− Table 3.31 should be used as a guide.

• Specialist units

− There has been a ‘tidying up’ at AQF 1 by the inclusion of industry-wide introductory and packaging units.

− In general, a more detailed series of production process units have been included in AQF 2. They relate to the existing sector-specific learning resources. The new units and supporting learning resources relate to the more broadly based production process units under the old arrangements.

− Ancillary functions such as cleaning, sampling, testing and routine maintenance are now covered in more detail in optional units

− Table 3.32 should be used as a guide. It should be noted that some State/Territory Training Authorities will issue more detailed transition arrangements.


SECTION 4 Units of Competency


4.1 AQF level 1

Unit Title Code

Core

Apply basic food safety practices FDF CORFS1 A Apply basic good manufacturing practice (Pharmaceutical Manufacturing only) FDF CORGMP1 A Apply basic mathematical concepts FDF CORNUM1 A Apply basic quality assurance practices FDF CORQA1 A Apply safe work procedures FDF COROHS1 A Communicate in the workplace FDF CORCOM1 A

Optional

Conduct minor routine preventative maintenance FDF OPTRM1 A Manually clean and sanitise equipment FDF OPTHS1 A Operate a container washing process FDF OPTCW1 A Shift materials safely TDT D197 A Use basic product and stores knowledge to complete work operations TDT A1497 A Use manual handling equipment TDT D297 A Work in a team to achieve designated tasks FDF OPTTW1 A

Specialist Aerated Waters

Locate industry and company products and processes (Aerated Waters) FDF AWDC1 A Pack product manually FDF ZZPM1 A Transfer materials FDF AWTP1 A Manually load pallets FDF AWMP1 A Operate a single automated outer packaging process FDF AWOP1 A

Biscuits

Carry out basic ingredient preparation FDF ZZIP1 A Locate industry and company products and processes (Biscuits) FDF BIDC1 A Pack product manually FDF ZZPM1 A Prepare non-bulk ingredients FDF BIPB1 A

Confectionery

Carry out basic ingredient preparation FDF ZZIP1 A Locate industry and company products and processes (Confectionery) FDF CONDC1 A Pack product manually FDF ZZPM1 A

Dairy Processing

Locate industry and company products and processes (Dairy Processing) FDF DPDC1 A Pack product manually FDF ZZPM1 A

Edible Oils and Fats

Locate industry and company products and processes (Edible Oils and Fats) FDF EODC1 A Load and unload tankers FDF EOLT1 A Pack product manually FDF ZZPM1 A

Flour Milling

Locate industry and company products and processes (Flour Milling) FDF FMDC1 A Pack product manually FDF ZZPM1 A


Table 4.1 AQF 1 Specialist (continued)

Unit Title Code Fruit and Vegetable

Locate industry and company products and processes (Fruit and Vegetable) FDF FVDC1 A Pack product manually FDF ZZPM1 A Prepare raw materials for pre-processing FDF FVRM1 A

General Foods

Locate industry and company products and processes (General Foods) FDF GFDC1 A Pack product manually FDF ZZPM1 A

Pastry

Carry out basic ingredient preparation FDF ZZIP1 A Locate industry and company products and processes (Pastry) FDF PADC1 A Pack product manually FDF ZZPM1 A

Petfood

Locate industry and company products and processes (Petfood) FDF PFDC1 A Pack product manually FDF ZZPM1 A

Pharmaceutical Manufacturing

Locate industry and company products and processes (Pharmaceutical Manufacturing)

FDF PHDC1 A

Pack product manually FDF ZZPM1 A

Plant Baking

Carry out basic ingredient preparation FDF ZZIP1 A Locate industry and company products and processes (Plant Baking) FDF PBDC1 A Pack product manually FDF ZZPM1 A

Poultry

Locate industry and company products and processes (Poultry) FDF PODC1 A Harvest edible offal FDF POEO1 A Load machines manually FDF POLM1 A Pack product manually FDF ZZPM1 A

Retail Baking

Locate industry and company products and processes (Retail Baking) FDFRBDC1A Finish products FDFRBFP1A Interact with customers WRRCS.3A Operate retail equipment WRRCA.1A

Stockfeed Milling

Locate industry and company products and processes (Stockfeed Milling) FDF SFDC1 A Pack product manually FDF ZZPM1 A



Unit Title Code

Tea and Coffee

Locate industry and company products and processes (Tea and Coffee) FDF TCDC1 A Pack product manually FDF ZZPM1 A

Table 4.1 Key competencies performance level at AQF level 1

Collect, analyse & organise

information

Communicate ideas &

information

Plan & organise activities

Work with others & in

teams

Use mathematical

ideas & techniques

Solve problems

Use technology

1 1 1 1 1 1 1


4.2 AQF level 2

Unit Title Code Core

Collect, present and apply workplace information FDF CORCOM2 A Implement good manufacturing practice (Pharmaceutical Manufacturing only) FDF CORGMP2 A Implement occupational health and safety principles and procedures FDF COROHS2 A Implement the quality system FDF CORQA2 A Implement the food safety plan FDF CORFS2 A

Optional

Apply point of sale handling procedures WRRCS.2A Apply sampling techniques FDF OPTST2 A Balance register/terminal WRRF.1A Clean and sanitise equipment FDF OPTHS2 A Conduct routine preventative maintenance FDF OPTRM2 A Conduct routine tests FDF OPTRT2 A Handle dangerous and hazardous goods TDT D397 A Implement environmental procedures FDF OPTEN2 A Load and unload bulk materials TDT OPTUB2 A Load and unload goods TDT D497 A Measure and calculate routine workplace data FDF OPTNUM2 A Operate a forklift TDT D1097 A Operate a waste treatment process FDF OPTWT2 A Operate palletising equipment FDF OPTPE2 A Operate pumping equipment FDF OPTOP2 A Operate the steam generation process FDF OPTSG2 A Participate in teams FDF OPTTW2 A Plan to meet work requirements FDF OPTPL2 A Use information technology devices in the workplace TDT K297 A


Operate a beverage filling process FDF AWBF2 A Operate a heat treatment process FDF ZZHT2 A Operate a packaging process FDF ZZPP2 A Operate a post-mix packaging process FDF AWPM2 A Operate a syrup production process FDF AWSP2 A Operate a water treatment process FDF AWWT2 A Operate a labelling process FDF AWLP2 A Operate an automated outer packaging process FDF AWOP2 A



Unit Title Code Biscuits

Bake biscuits FDF BIBB2 A Combine biscuit and cream FDF BICB2 A Dispense non-bulk ingredients (Biscuits) FDF BIDP2 A Form biscuits FDF BIFB2 A Manufacture biscuit dough FDF BIBD2 A Manufacture enrobed products FDF ZZER2 A Manufacture extruded and toasted products FDF BIET2 A Manufacture rye crispbreads FDF BIRC2 A Manufacture wafer product FDF BIWP2 A Operate a mixing and blending process FDF ZZMB2 A Operate a packaging process FDF ZZPP2 A Prepare fillings FDF BIPF2 A Temper chocolate FDF ZZTC2 A

Confectionery

Dispense non-bulk ingredients FDF ZZDB2 A Manufacture boiled sugar confectionery FDF CONBS2 A Manufacture chocolate FDF CONMC2 A Manufacture compressed confectionery products FDF CONCC2 A Manufacture deposited products FDF CONDP2 A Manufacture enrobed products FDF ZZER2 A Manufacture extruded confectionery products FDF CONEP2 A Manufacture moulded chocolate products FDF CONCP2 A Manufacture panned confectionery FDF CONPC2 A Manufacture starch moulded products FDF CONSM2 A Operate a packaging process FDF ZZPP2 A Temper chocolate FDF ZZTC2 A

Dairy Processing

Operate a batch and continuous freezing process FDF DPBF2 A Operate a blow moulding process FDF DPBM2 A Operate a butter churning process FDF DPBC2 A Operate a cheese pressing and moulding process FDF DPCM2 A Operate a colouring and flavouring process FDF CPCF2 A Operate a cooling and hardening process FDF DPCH2 A Operate a curd production and cutting process FDF DPCC2 A Operate a drying process FDF ZZOD2 A Operate a fermentation process FDF DPFP2 A Operate a filling and forming process FDF DPFF2 A Operate a heat treatment process FDF ZZHT2 A Operate a holding and storage process FDF DPHS2 A Operate a membrane process FDF DPMP2 A Operate a mixing and blending process FDF ZZMB2 A Operate a packaging process FDF ZZPP2 A Operate a separation process FDF DPSP2 A Operate an evaporation process FDF ZZEP2 A Operate homogenisation equipment FDF ZZOH2 A



Unit Title Code


Operate a bleaching process FDF EOBP2 A Operate a deodorising process FDF EODP2 A Operate a fractionation process FDF EOFP2 A Operate a hydrogenation process FDF EOHP2 A Operate a neutralisation process FDF EONP2 A Operate a packaging process FDF ZZPP2 A Operate a processed liquid fill process FDF EOPL2 A Operate a pumpable shortening process FDF EOPS2 A Operate a retail tubs process FDF EORT2 A Operate a winterisation process FDF EOWP2 A Operate an ingredient preparation process FDF EOIP2 A Operate an interestification process FDF EOIN2 A Operate an unprocessed liquid fill process FDF EOUL2 A

Flour Milling

Operate a flour blending process FDF ZZFB2 A Operate a flour pre-mix process FDF ZZPM2 A Operate a grain cleaning process FDF FMGC2 A Operate a grain conditioning process FDF FMCO2 A Operate a grain receival process FDF ZZGR2 A Operate a packaging process FDF ZZPP2 A Operate a purification process FDF FMPP2 A Operate a reduction process FDF FMRP2 A Operate a scalping and grading process FDF FMSG2 A Operate a scratch and sizing process FDF FMSS2 A Operate a wheat break process FDF FMWB2 A

Fruit and Vegetable

Fill, close and inspect can seams FDF FVFC2 A Operate a drying process FDF ZZOD2 A Operate a freezing process FDF FVFP2 A Operate a heat treatment process FDF ZZHT2 A Operate a packaging process FDF ZZPP2 A Operate a retort process FDF ZZOR2 A Operate an evaporation process FDF ZZEP2 A Operate homogenising equipment FDF ZZOH2 A Pre-process raw materials FDF FVRM2 A

General Foods

Operate a mixing/blending process FDF ZZMB2 A Operate a packaging process FDF ZZPP2 A Operate a production sub-system FDF GFSS2 A Operate a unit of production equipment FDF GFUP2 A



Unit Title Code

Pastry

Bake pastry products FDF PABP2 A Dispense non-bulk ingredients FDF ZZDB2 A Fill and form pastry products FDF PAFF2 A Manufacture doughnuts FDF PAMD2 A Manufacture griddle products FDF PAMG2 A Manufacture pastry FDF PAMP2 A Operate a packaging process FDF ZZPP2 A Prepare and apply decorations FDF PAPD2 A Prepare fillings FDF PAPF2 A

Petfood

Fill, close and inspect can seams (Petfood) FDF PFFC2 A Manufacture wet petfood products FDF PFWP2 A Mix, form and bake product FDF PFMF2 A Operate a retort process FDF ZZOR2 A Operate a wet extrusion process FDF PFWE2 A Operate a dry extrusion process FDF PFDE2 A Operate a flour blending process FDF ZZFB2 A Operate a flour pre-mix process FDF ZZPM2 A Operate a grain receival process FDF ZZGR2 A Operate a packaging process FDF ZZPP2 A


Operate a compressing process FDF PHCP2 A Operate a dispensing process FDF PHDP2 A Operate a granulation process FDF PHGP2 A Operate a liquid manufacturing process FDF PHLM2 A Operate a packaging process FDF ZZPP2 A Operate a sterile manufacturing process FDF PHSM2 A Operate a tablet coating process FDF PHTC2 A Operate an encapsulation process FDF PHEP2 A

Plant Baking

Operate cooling, slicing and wrapping process FDF PBSW2 A Operate a packaging process FDF ZZPP2 A



Unit Title Code

Poultry

Chill carcass FDF POCC2 A Collect inedible offal FDF POIE2 A Collect feathers FDF POCF2 A Dice/strip or mince product FDF PODM2 A Grade carcass FDF POGC2 A Inject marinate product FDF POIM2 A Marinate product FDF POMP2 A Net product FDF PONP2 A Operate a crumbing process FDF POCP2 A Operate a filling process FDF POFL2 A Operate a forming process FDF POFP2 A Operate a packaging process FDF ZZPP2 A Operate a stunning, killing and defeathering process FDF POSK2 A Operate an evisceration process FDF POEP2 A Operate the bird receival process FDF POBR2 A Prepare whole birds FDF POWB2 A

Retail Baking

Apply point of sale handling procedures Bake bread FDFRBBB2A Bake pastry FDFRBBP2A Bake sponges, cakes and cookies FDFRBBC2A Conduct final mould and final proof FDFRBFM2A Decorate cakes and cookies FDFRBDC2A Form and fill pastry products FDFRBFF2A Freeze dough FDFRBFD2A Prepare fillings FDFRBPF2A Produce bread dough FDFRBFD2A Produce choux pastry FDFRBCP2A Produce meringue-based products FDFRBPM2A Produce pastry FDFRBPP2A Produce sponge, cake and cookie batter FDFRBPC2A Produce yeast raised products FDFRBPY2A Retard dough FDFRBRD2A Scale and mould dough for intermediate proof FDFRBCM2A Temper chocolate FDFZZTC2A

Stockfeed Milling

Operate a batching and mixing process FDF SFBM2 A Operate a grinding process FDF SFGP2 A Operate a packaging process FDF ZZPP2 A Operate a pellet finishing process FDF SFPF2 A Operate a pelleting process FDF SFPP2 A Operate a raw materials receival process FDF SFRM2 A Operate a stockfeed pre-mix process FDF SFPM2 A Operate an extrusion process FDF SFEP2 A



Unit Title Code

Tea and Coffee

Blend tea FDF TCBT2 A Manufacture coffee (Instant) FDF TCMC2 A Manufacture coffee (Roast and Ground) FDF TCRG2 A Operate a packaging process FDF ZZPP2 A

Table 4.2 Key competencies performance levels at AQF level 2


information

Communicate ideas &

information



teams

Use mathematical

ideas & techniques

Solve problems

Use technology

2

2

2

2

2

2

2


4.3 AQF level 3

Unit Title Code

Core

Analyse and convey workplace information FDF CORCOM3 A Monitor the implementation of good manufacturing practice (Pharmaceutical Manufacturing only)

FDF CORGMP3 A

Monitor the implementation of occupational health and safety FDF COROHS3 A Monitor the implementation of the food safety plan FDF CORFS3 A Monitor the implementation of the quality system FDF CORQA3 A

Optional

Calculate and present statistical data FDF OPTNUM3 A Conduct assessment in accordance with an established assessment procedure FDF OPTAT3 A Deliver training FDF OPTDT3 A Diagnose and rectify equipment faults FDF OPTRM3 A Facilitate teams FDF OPTTW3 A Maintain stock control WRRI.2A Manage personal work priorities and professional development FDF OPTPL3 A Monitor the implementation of the environmental management program FDF OPTEN3 A Participate in a HACCP team (AQF 3 or above) FDF OPTFS3 A Pest prevention and control FDF OPTPP3 A Prepare and display petits fours THHADPT04A Prepare and model marzipan THHADPT05A Prepare chocolate and chocolate confectionery THHADCC06A Prepare for training FDF OPTPT3 A Review training FDF OPTRT3 A Work with temperature controlled stock FDF OPTTS3 A


Operate a system (Aerated Waters) FDF AWOS3 A

Biscuits

Operate a system (Biscuits) FDF BIOS3 A Confectionery

Diagnose and respond to product and process faults FDF CONDF3 A Operate a system (Confectionery) FDF CONOS3 A

Dairy Processing

Operate a system (Dairy Processing) FDF DPOS3 A


Operate a system (Edible Oils and Fats) FDF EOOS3 A

Flour Milling

Operate a system (Flour Milling) FDF FMOS3 A



Unit Title Code

Fruit and Vegetable

Operate a system (Fruit and Vegetable) FDF FVOS3 A General Foods

Operate a system (General Foods) FDF GFOS3 A

Pastry

Operate a system (Pastry) FDF PAOS3 A

Petfood

Operate a system (Petfood) FDF PFOS3 A


Operate a system (Pharmaceutical Manufacturing) FDF PHOS3 A

Plant Baking

Conduct final proof and make dough FDF PBFP3 A Make up dough FDF PBMU3 A Operate a system (Plant Baking) FDF PBOS3 A Prepare dough FDF PBPD3 A

Poultry

Debone and fillet product (manually) FDF PODF3 A Operate a system (Poultry) FDF POOS3 A

Retail Baking

Co-ordinate interaction with customers WRRCS.4A Diagnose and respond to product and process faults (bread) FDFRBDB3A Diagnose and respond to product and process faults (cake and cookies) FDFRBDC3A Diagnose and respond to product and process faults (pastry) FDFRBDP3A Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A

Stockfeed Milling

Operate a system (Stockfeed Milling) FDF SFOS3 A

Tea and Coffee

Operate a system (Tea and Coffee) FDF TCOS3 A

Table 4.3 Key competencies performance levels at AQF level 3


information

Communicate ideas &

information



teams

Use mathematical

ideas & techniques

Solve problems

Use technology

3

3

2

3

2

3

2


Appendices


APPENDIX A: Steering Committee Membership

Chair: Mr. Bernard Reed National Union of Workers Deputy Chair: Mr. Gordon Buxton The Australian Soft Drink Association Employer Directors: Mr. Gordon Buxton The Australian Soft Drink Association Mr. Richie Condie Fruit and Vegetable Industry Mr. Geoff Farey George Weston Foods Limited Mr. Ian Hollindale Australian Dairy Industry Council Ms. Fiona Woodard Australian Pharmaceutical Manufactures Association Inc. Union Directors: Mr. Graham Beard Australian Workers Union Mr. Tom Hannan Australasian Meat Industry Employees Union Mr. Max Ogden Australian Council of Trade Unions Mr. Bernard Reed National Union of Workers Mr. Noel Treharne Australian Manufacturing Workers’ Union Mr. Peter Tullgren Australian Liquor, Hospitality and Miscellaneous Workers Union State Representatives: Mr. Steve Ingham Golden Circle Mr. Stan Hardie Australian Liquor Hospitality and Miscellaneous Workers Union DEETYA: Ms. Megan Smith Department of Employment, Education and Training State Training Authority Representative: Ms. Jan Febey Tasmanian State Training Authority - DVET ANTA Representative: Mr. Mike Quade Australian National Training Authority – Brisbane.


APPENDIX B: Expert panels

AERATED WATERS

C. Abraham, Pepsi-Cola Bottlers Australia G. Beard, Australian Workers Union S. Brown, Coca Cola Amatil (NSW) Pty Ltd G. Buxton, Coca Cola Amatil (NSW) Pty Ltd J. Ferrari, Australian Liquor Hospitality and Miscellaneous Workers Union S. Ingham, Golden Circle Ltd F. Raneri, Cadbury Schweppes Australia Ltd B. Reed, National Union of Workers

BISCUIT MAKING D. Andreacchio, Lanes Biscuits

G. Bullock, Australian Liquor Hospitality and Miscellaneous Workers Union R. Condie, Australian Chamber of Manufactures U. Cosgrave, Players Biscuits T. Furness, Westons Baked Foods G.Kerswell, Arnotts G. Muller, Paradise Foods

B. Reed, National Union of Workers P. Tullgren, Australian Liquor Hospitality and Miscellaneous Workers Union

CONFECTIONERY

I. Candlish, Nestle Confectionery Ltd A. Haigh, Haighs Pty Ltd L. Kyle, Cadbury Schweppes Pty Ltd (Ringwood) B. Megennis, Australian Manufacturing Workers’ Union P. Millar, Nestle Confectionery Ltd (Campbellfield) T. Raponi, Nestle Confectionery Ltd (Campbellfield) J. Sifonios, Nestle Confectionery (Chatswood) J. Thompson, Confectionery Manufacturers Association C. Wressell, Cadbury Schweppes Pty Ltd

DAIRY PROCESSING

H. Dornom, Australian Dairy Products Federation K. Evans, Australasian Meat Industry Employees Union B. Graves, Streets Pty Ltd I. Hollindale, Dairyfields Co-operative Assocation Ltd B. Long, Peters Group M. Pemberton, Nestle Australia Ltd B. Pritchard, Australian Liquor Hospitality Miscellaneous Workers Union B. Reed, National Union of Workers H. Roth, Dairyvale M. Smith, United Milk Tasmania


EDIBLE OILS AND FATS

B. Mewjork, Flora Foods A. Young, Meadowlea Foods

J. Smith, Meadowlea Foods L. Campey, Meadowlea Foods

FLOUR MILLING

R. Arnold, Weston Milling S. Killer, Bunge (Australia) Pty Ltd B. Kimber, Sunicrust Bakeries Pty Ltd A. Lee, Flour Millers’ Council of Australia S. McCarthy, McCarthy & Associates J. Parrish, Goodman Fielder Mills Ltd B. Reed, National Union of Workers I. Roberts, Bunge Defiance Milling Company Ltd

FRUIT AND VEGETABLE

P. Arnold, Golden Circle R. Condie, Australian Chamber of Manufactures A. Cox, Australian Workers Union S. Guthrie, HJ Heinz Co Australia Ltd B. Reed, National Union of Workers K. Rowbotham, HJ Heinz Co Australia Ltd N. Treharne, Australian Manufacturing Workers Union

GENERAL FOODS

G. Beard, Australian Workers Union J. Deane, The Uncle Toby’s Company D. Finch, Burns Philp Food Ingredients Division R. Haggar, Australian Chamber of Manufactures R. Kennedy, Masterfoods of Australia D. Lee, McCormick Foods Australia Pty Ltd C. Morgan, Kellogg (Australia) Pty Ltd R. Parker, Goodman Fielder Limited N. Potter, Kraft Foods Ltd M. Jago, Unifoods B. Reed, National Union of Workers N. Treharne, Australian Manufacturing Workers Union

PASTRY MANUFACTURING G. Hart, Maypole Bakery M. Royal, Nannas R. Tanti, Simplot P. Tullgren, Australian Liquor Hospitality Miscellaneous Workers Union


PETFOOD MANUFACTURING J. Bedford, Friskies Pet Care L. Forrest, Uncle Bens

P. Hearne, National Union of Workers R. Hennessey, Uncle Bens

M. Kay, National Union of Workers S. Playfair, Friskies Pet Care

B. Reed, National Union of Workers

PHARMACEUTICAL MANUFACTURING G. Beard, Australian Workers’ Union W. Dedula, Shop Distributive and Allied Employees Association J. Harley, Parke Davis Pty Ltd R. Justice, Merck Sharp & Dohme (Aust.) Pty Ltd D. Le Nepveu, SmithKline Beecham Pharmaceuticals M. Lismore, Bristol Myers Squibb Pharmaceuticals Pty Ltd C. Marshell, Rhone-Ponenc Rorer Australia Pty Ltd G. Massey, Pfizer Pty Ltd D. Prince, Abbott Australasia B. Reed, National Union of Workers J. Seifert, Proprietary Medicine Association of Australia F. Woodard, Australian Pharmaceutical Manufacturers Association

PLANT BAKING

R. Baxter, Bunge Defiance Pty Ltd M. Boyd, Australian Liquor Hospitality Miscellaneous Workers Union F. Fleming, George Weston Foods Limited L. Gullick, BMIAA B. Hogan, Bread Research Institute M. Hulme, Australian Liquor Hospitality Miscellaneous Workers Union B. Kimber, Sunicrust Bakeries P. Little, Goodman Fielder Limited D. Marshall, Sydney University A. Owens, Australian Liquor Hospitality Miscellaneous Workers Union J. Vandore, Bread Research Institute


POULTRY

G. Beard, Australian Workers’ Union R. Burd, Eat More Poultry J. Camilleri, Baiada Poultry K. Evans, Australasian Meat Industry Employees Union P. Fernandez, Australasian Meat Industry Employees Union J. Hazeldine, Hazeldine’s Chicken Farm R. Holloway, Sunnybrand Chickens Pty Ltd S. Hughes, Chickadee Foods B. Ironmonger, Victorian Employers’ Chamber of Commerce and Industry H. Kip, Eat More Poultry T. Lamond, National Poultry Association G. Marven, Marven Poultry R. Murphy, Hazeldine’s Chicken Farm B. Reed, National Union of Workers C. White, Bartter Enterprises

RETAIL BAKING N. Jaeger, COTAH/BIAQ C. Sweeney, BIAQ G. Bullock, ALHMWU L. Cummings, TAFE NSW

STOCKFEED MILLING

B. Curwood, Ridley AgriProducts Pty Ltd G. Knott, Ricegrowers Co-operative Ltd A. Lee, Flour Millers’ Council of Australia S. McCarthy, McCarthy & Associates R. Mason, Millmaster Feeds M. Papatadori, Bartter Enterprises Pty Ltd B. Reed, National Union of Workers P. Wright, Bunge Defiance Pty Ltd

TEA & COFFEE

J. Attard, Nestle Foods G. Beard, Australian Workers’ Union M. Cutler, Nestle Foods T. Flynn, Unifoods N. Murphy, Unifoods J. Newman, Nestle Foods B. Reed, National Union of Workers C.Thomas Nestle Foods

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