Certificate IV in Food Science and Technology

Implement and monitor WHS policies, procedures and programs

Perform microbiological procedures in the food industry

Apply the principles of nutrition to food processing

Supervise and maintain a food safety plan

Control food contamination and spoilage

Describe and analyse data using mathematical principles

Implement and monitor environmentally sustainable work practices

Assess compliance with food safety programs

Communicate and negotiate to conduct food safety audits

Conduct food safety audits

Identify, evaluate and control food safety hazards

Produce acid-coagulated soft cheese

Produce a range of rennet-coagulated cheeses

Produce acid and heat coagulated cheese

Carry out sampling and interpret tests for cheese production

Apply digital technology in food processing

Document food processes and supporting procedures

Apply food preservation technologies

Establish operational requirements for a food processing enterprise

Preserve food in cans or sealed containers

Label foods according to legislative requirements

Apply sensory analysis in food processing

Apply water management principles to the food industry

Construct a process control chart for a food processing operation

Apply food microbiological techniques and analysis

Implement and review the processing of market milk and related products

Implement and review the production of chocolate products

Implement and review the processing of high and low boil confectionery

Implement and review the processing of confectionery products

Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Implement and review the production of fermented dairy products and dairy desserts

Implement and review the manufacturing and processing of edible fats and oils

Implement and review manufacturing of cereal products

Monitor the implementation of food safety and quality programs

Supervise and verify supporting programs for food safety

Perform an allergen risk review

Provide accurate food allergen information to consumers

Conduct a traceability exercise

Apply principles of statistical process control

Participate in improvement processes

Manage internal audits

Determine handling processes for perishable food items

Apply principles of food packaging

Apply basic process engineering principles to food processing

Apply an understanding of food additives

Apply an understanding of legal requirements of food production

Participate in product recalls

Identify the physical and chemical properties of materials, food and related products

Manage water treatment processes

Establish process capability

Trial new process or product

Use structured problem-solving tools

Handle food safely in a retail environment