Application
This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.
This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles.
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. Assess the benefits of food products developed or modified to meet the needs of a customer group | 1.1 Investigate common nutritional deficiencies and related diseases 1.2 Identify appropriate diets for customers with specific requirements or health challenges 1.3 Identify and categorise modified and functional foods 1.4 Identify key macro- and micronutrients required for a healthy diet 1.5 Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups |
2. Specify requirements for food product to meet target need | 2.1 Identify the dietary intakes and requirements for an identified consumer group 2.2 Evaluate nutritional requirements to be considered during product development 2.3 Specify nutritional requirements of processed food item |
3. Evaluate methods of preserving nutrients during food processing and storage | 3.1 Analyse the effects of food processing and storage conditions on the stability of nutrients 3.2 Evaluate the need for fortification of processed foods in the Australian diet 3.3 Evaluate food processing and storage methods for their impact on the nutritive value of product |
4. Apply nutritional information and issues to product development, labelling and marketing of processed foods | 4.1 Provide food storage and preparation information related to maintaining nutritional value and food safety 4.2 Ensure label complies with requirements of Food Standards Code 4.3 Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels 4.4 Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods |
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 |
Reading | Interpret research and analytical materials Interpret guidelines, standards and regulations for nutritional information on product labels Interpret food processing and storage procedures |
Writing | Document nutritional information and issues |
Numeracy | Interpret analytical results and nutritional information about a product Maintain and analyse data resulting from testing of new food products |
Sectors
Food science and technology (FST)