Certificate IV in Food Processing - FBP40321
National Food Institute
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
This qualification reflects the role of workers who work in supervisory or middle management roles within food processing environments. Workers contribute specialist technical skills and knowledge to solve food production problems and supervise the work of others. Emphasis is on monitoring the implementation and quality control of food processing systems and procedures for optimal performance.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Subjects
- Schedule and manage production
- Use structured problem-solving tools
- Apply an understanding of legal requirements of food production
- Control mill processes and performance
- Lead effective workplace relationships
- Apply an understanding of food additives
- Conduct a traceability exercise
- Conduct induction process
- Participate in product recalls
- Implement and monitor environmentally sustainable work practices
- Determine handling processes for perishable food items
- Monitor refrigeration and air conditioning systems in food processing
- Implement and review the production of gums and jellies
- Implement and review the preparation of milk for processing
- Supervise and verify supporting programs for food safety
- Implement and review the processing of high and low boil confectionery
- Manage supplier agreements and contracts
- Maintain and calibrate instruments and equipment
- Apply principles of statistical process control
- Apply principles of food packaging
- Implement and review the production of milk fat products
- Implement and review the processing of chocolate and sugar-panned products
- Diagnose production equipment problems
- Facilitate and improve implementation of 5S
- Provide accurate food allergen information to consumers
- Implement and review the manufacturing and processing of edible fats and oils
- Construct a process control chart for a food processing operation
- Implement and review the processing of aerated confectioneries
- Participate in improvement processes
- Apply food processing technologies
- Implement and review the production of concentrated and dried dairy products
- Control food contamination and spoilage
- Implement and review the processing of chilled or frozen poultry products
- Implement and review the processing of fish and seafood products
- Implement and review the processing of confectionery products
- Communicate effectively as a workplace leader
- Apply basic process engineering principles to food processing
- Optimise a work process
- Identify and implement required process control for a food processing operation
- Undertake project work
- Provide work skill instruction
- Perform an allergen risk review
- Implement and review the production of ice creams and frozen dairy products
- Support proactive maintenance
- Analyse and present research information
- Carry out sampling and testing of milk at receival
- Roster staff
- Apply digital technology in food processing
- Demonstrate leadership in the workplace
- Establish process capability
- Implement and review the processing of egg based products
- Apply water management principles to the food industry
- Implement and review the processing of chocolate
- Manage people in the work area
- Assist in implementing a proactive maintenance strategy
- Apply business risk management processes
- Manage a work area within budget
- Implement and review manufacturing, packaging and testing of beverage products
- Implement and review manufacturing of cereal products
- Plan and coordinate production equipment maintenance
- Implement and monitor WHS policies, procedures and programs
- Manage internal audits
- Facilitate breakthrough improvements
- Implement and review the processing of cooked poultry products
- Manage water treatment processes
- Implement and review the production of milk and related products by the membrane system
- Undertake proactive maintenance analyses
- Implement and review the processing of fruit, vegetables, nuts, herbs and spices
- Assess compliance with food safety programs
- Implement and review the processing of market milk and related products
- Lead flour milling shift operations
- Establish operational requirements for a food processing enterprise
- Describe and analyse data using mathematical principles
- Supervise and maintain a food safety plan
- Implement and review the production of chocolate products
- Facilitate holistic culture improvement in an organisation
- Support and mentor individuals and groups
- Document food processes and supporting procedures
- Implement and review the production of fermented dairy products and dairy desserts
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| DONCASTER | Domestic: $10,000 | No |
|
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