Application
This unit of competency describes the skills and knowledge required to develop a new food, beverage or related product, from a concept to a packaged and labelled finished product, in general food production.
This unit applies to individuals who are responsible for food product development and who undertake roles in product design, quality assurance or production management.
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. Develop concept for the new product | 1.1 Develop a concept for new product 1.2 Identify the potential of a new product 1.3 Determine the market for new product 1.4 Determine the viability of product concept |
2. Identify product development parameters | 2.1 Determine product parameters 2.2 Determine equipment required for producing new product 2.3 Determine analytical tests to be conducted to identify quality and safety parameters 2.4 Determine processing parameters 2.5 Determine ingredients required for producing new product |
3. Trial new product | 3.1 Conduct a series of trials of new product 3.2 Determine improvements and/or changes required for each successive trial 3.3 Record details of each trial |
4. Analyse new product | 4.1 Determine appropriate analytical tests to be conducted to verify product safety and quality 4.2 Conduct appropriate tests to determine quality and safety of product 4.3 Record test results 4.4 Determine safety and quality of product using analytical test results |
5. Design label for product | 5.1 Establish concept for product label 5.2 Identify requirements to ensure the product label is compliant 5.3 Develop a compliant label for the food product |
6. Package product | 6.1 Determine the equipment required for packaging new food product 6.2 Establish suitable packaging materials for new product 6.3 Package final product |
7. Document development process | 7.1 Document conceptual ideas 7.2 Conduct and document research relevant to new product 7.3 Verify and document analysed results of new product quality and safety 7.4 Document details and results of product trials and explain and justify changes to product as a result of trial |
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 materials Interpret food safety guidelines, standards and regulations Interpret product quality and workplace procedures |
Numeracy | Interpret analytical results Maintain and analyse data resulting from testing of new food products Determine calibration procedures and schedule for test equipment |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications |
Sectors
Food science and technology (FST)