Application
This unit of competency describes the skills and knowledge required to provide nutritional information on processed food and to determine procedures that optimise the nutritional value of a product.
This unit applies to individuals who work as production and technical supervisors, quality managers and members of product development teams, who are responsible for monitoring the nutritional value of processed foods, interpreting label information and assisting in development and testing of products.
No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Interpret labelling requirements to provide nutritional information | 1.1 Review food storage and preparation information on food labels 1.2 Compare the nutritional values of similar processed food products based on information supplied on the label 1.3 Interpret nutritional information on product labels to determine suitability for customers with specific requirements |
2. Evaluate the impact of processing methods on the nutritive value of processed compared to fresh food | 2.1 Determine the effect of processing on the stability and availability of macro- and micronutrients in a range of food products 2.2 Investigate processes for modification of processed foods to enhance nutritional value 2.3 Compare food storage methods for the retention of nutritive value and food chemicals, including preservatives 2.4 Investigate the nutritional impact of a range of additives for flavour or colouring enhancement 2.5 Establish permissible levels of artificial additives and write health warnings for food products |
3. Contribute to the development of a food product to meet a specified dietary requirement | 3.1 Identify appropriate foods for customers with specific requirements or health challenges 3.2 Identify common nutritional deficiencies and related diseases 3.3 Match the nutritional properties of foods to specified requirements 3.4 Contribute to development of a food product using nutritional knowledge |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Writing | Document nutritional information |
Numeracy | Analyse and calculate nutritional values of food products |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications Provide information about innovative practices, processes and products |
Sectors
Food science and technology (FST)