Certificate II in Food Processing

This qualification covers a range of food processing industries, such as:

Grain processing (including stockfeed, animal feeds, milling wheat, barley, oats and flour milling)

Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)

Beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)


Dairy processing

Fruit and vegetables

Grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)


Job Roles The Certificate II in Food Processing targets those working within a production or production support role, for example, packaging, machine operations and bottling. This qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Pathways into the qualification Pathways for candidates considering this qualification include:

FDF10110 Certificate I in Food Processing

direct entry

limited vocational training and/or work experience.

Pathways from the qualification After achieving this qualification, candidates may undertake the FDF30110 Certificate III in Food Processing with an industry specialisation according to the needs of the enterprise and higher level job functions, FDF30810 Certificate III in Plant Baking or FDF30310 Certificate III in Food Processing (Sales) or any other suitable qualification.

Additional qualification advice

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the qualification level.

Many units in this qualification assume a basic level of mathematics equivalent to a school sector Year 10 standard. If a student does not possess this level of mathematics then the unit FDFOP2061A Use numerical applications in the workplace should be selected as part of this qualification.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this qualification is based on:

the context required by the industry and/or enterprise

a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required

flexible delivery options including on-the-job and work-based training that support the development of competency.


Packaging Rules

This qualification requires the achievement of thirteen (13) units of competency in accordance with the following rules.

Total units must include a minimum of eight (8) units coded FDF.

Five (5) Core units

Eight (8) Elective units

Elective selection must include:

Five (5) Group A elective units

Three (3) remaining elective units may be selected from:

Group A elective units below, not previously selected

Group B elective units

A maximum of two (2) units from this Training Package, other endorsed Training Packages and accredited courses that are packaged at Certificate I level (maximum 1 unit), Certificate II level (maximum 2 units) and Certificate III level (maximum 1 unit)

NOTE: Units marked with an asterisk (*) require completion of prerequisite unit/s which is identified under the unit.


Complete all five (5) core units:

add topic FDFFS2001A

Implement the food safety program and procedures #

add topic FDFOHS2001A

Participate in OHS processes

add topic FDFOP2063A

Apply quality systems and procedures

add topic FDFOP2064A

Provide and apply workplace information

add topic MSAENV272A

Participate in environmentally sustainable work practices

# In the case where this qualification is to be applied in a work environment where food is processed for non-human consumption, such as pet food and stock feed or other situations where human food safety skills are not required, then this unit may be replaced by add topic FDFOP2062A Apply work procedures to maintain integrity of product



Select a minimum of five (5) Group A Sector Specialist and Cross Sector elective units

Sector Specialist units


add topic FDFBK2001A

Operate a cooling and slicing process

add topic FDFBK2002A

Operate a pastry forming and filling process

add topic FDFBK2003A

Manufacture rye crisp breads

add topic FDFBK2004A

Manufacture wafer products

add topic FDFBK2005A

Operate a doughnut making process

add topic FDFBK2006A

Operate a griddle production process

add topic FDFBK2007A

Operate a pastry production process

add topic FDFOP2024A

Operate a cooling, slicing and wrapping process

add topic FDFOP2055A

Freeze dough

add topic SIRRMER004A

Prepare and display bakery products


add topic FDFBV2001A

Operate a deaeration, mixing and carbonation process

add topic FDFBV2002A

Manufacture coffee (roast and ground)

add topic FDFBV2003A

Operate an ice manufacturing process


add topic FDFCON2001A

Examine raw ingredients used in confectionery

add topic FDFCON2002A

Operate a boiled confectionery process

add topic FDFCON2003A

Operate a chocolate conching process

add topic FDFCON2004A

Operate a chocolate depositing or moulding process

add topic FDFCON2005A

Operate a confectionery depositing process

add topic FDFCON2006A

Operate a granulation and compression process

add topic FDFCON2007A

Operate a panning process

add topic FDFCON2008A

Operate a chocolate refining process

add topic FDFCON2009A

Operate a starch moulding process

Dairy processing

add topic FDFDP2001A

Operate a butter churning process

add topic FDFDP2002A

Operate a butter oil process*

add topic FDFOP2043A Operate an homogenising process OR

add topic FDFDP2001A Operate a butter churning process

add topic FDFDP2003A

Operate a curd production and cutting process

add topic FDFDP2004A

Operate a cooling and hardening process

add topic FDFDP2005A

Operate a cheese pressing and moulding process

add topic FDFDP2006A

Operate a fermentation process

Grocery products and supplies

add topic FDFGPS2001A

Operate a bleaching process

add topic FDFGPS2002A

Operate a completing process

add topic FDFGPS2003A

Operate a deodorising process

add topic FDFGPS2004A

Operate a flake preparation process

add topic FDFGPS2005A

Operate a fractionation process

add topic FDFGPS2006A

Operate a hydrogenation process

add topic FDFGPS2007A

Operate an interesterification process

add topic FDFGPS2008A

Operate a neutralisation process

add topic FDFGPS2009A

Operate a soap splitting process

add topic FDFGPS2010A

Operate a winterisation process

add topic FDFGPS2011A

Operate a creamed honey manufacture process

Grain processing

add topic FDFGR2001A

Operate a liquid, mash or block stockfeed process

add topic FDFGR2002A

Understand mill operations and technologies

add topic FDFGR2003A

Operate a grain conditioning process

add topic FDFGR2004A

Operate a grain cleaning process

add topic FDFGR2005A

Operate a purification process

add topic FDFGR2006A

Operate a scalping and grading process

add topic FDFGR2007A

Operate a scratch and sizing process

add topic FDFGR2008A

Operate a break roll process

add topic FDFGR2009A

Operate a pelleting process

add topic FDFGR2010A

Handle grain in a storage area

add topic RTE2212A

Prepare grain storages

add topic TLIJ407C

Implement grain monitoring measures

Fruit and vegetables

add topic FDFFV2001A

Apply hydro-cooling process to fresh produce


add topic FDFPO2001A

Operate a dicing, stripping or mincing process

add topic FDFPO2002A

Operate an evisceration process

add topic FDFPO2003A

Grade carcass

add topic FDFPO2004A

Harvest edible offal

add topic FDFPO2005A

Operate a marinade injecting process

add topic FDFPO2006A

Operate a washing and chilling process

add topic FDFPO2007A

Operate the bird receival and hanging process

add topic FDFPO2008A

Operate a stunning, killing and defeathering process

add topic FDFPO2009A

Work in an egg grading floor

add topic FDFPO2010A

Operate egg grading and packing floor equipment*

add topic FDFPO2009A Work in an egg grading floor

add topic MTMP2197B

Clean after operations - boning room

add topic MTMP2006A

Apply animal welfare and handling requirements

Cross Sector units

add topic FDFOP1003A

Carry out manual handling tasks

add topic FDFOP2001A

Work effectively in the food processing industry

add topic FDFOP2002A

Inspect and sort materials and product

add topic FDFOP2003A

Clean equipment in place

add topic FDFOP2004A

Clean and sanitise equipment

add topic FDFOP2005A

Work in a socially diverse environment

add topic FDFOP2006A

Operate a bulk dry goods transfer process

add topic FDFOP2007A

Work in a freezer storage area

add topic FDFOP2008A

Operate a bulk liquid transfer process

add topic FDFOP2009A

Load and unload tankers

add topic FDFOP2010A

Work with temperature controlled stock

add topic FDFOP2011A

Conduct routine maintenance

add topic FDFOP2012A

Maintain food safety when loading, unloading and transporting food

add topic FDFOP2013A

Apply sampling procedures

add topic FDFOP2014A

Participate in sensory analyses

add topic FDFOP2015A

Apply principles of statistical process control

add topic FDFOP2016A

Work in a food handling area for non-food handlers

add topic FDFOP2017A

Operate a blending, sieving and bagging process

add topic FDFOP2018A

Operate a case packing process

add topic FDFOP2019A

Fill and close product in cans

add topic FDFOP2020A

Operate a form, fill and seal process

add topic FDFOP2021A

Operate a fill and seal process

add topic FDFOP2022A

Operate a high speed wrapping process

add topic FDFOP2023A

Operate a packaging process

add topic FDFOP2024A

Operate a cooling, slicing and wrapping process

add topic FDFOP2025A

Manufacture extruded and toasted products

add topic FDFOP2026A

Operate a forming or shaping process

add topic FDFOP2027A

Dispense non-bulk ingredients

add topic FDFOP2028A

Operate a mixing or blending process

add topic FDFOP2029A

Operate a baking process

add topic FDFOP2030A

Operate a process control interface

add topic FDFOP2031A

Operate a coating application process

add topic FDFOP2032A

Work in a clean room environment

add topic FDFOP2033A

Operate a depositing process

add topic FDFOP2034A

Operate an evaporation process

add topic FDFOP2035A

Operate an enrobing process

add topic FDFOP2036A

Operate an extrusion process

add topic FDFOP2037A

Operate a filtration process

add topic FDFOP2038A

Operate a grinding process

add topic FDFOP2039A

Operate a frying process

add topic FDFOP2040A

Operate a heat treatment process

add topic FDFOP2041A

Operate a mixing or blending and cooking process

add topic FDFOP2042A

Operate a drying process

add topic FDFOP2043A

Operate an homogenising process

add topic FDFOP2044A

Operate a retort process

add topic FDFOP2045A

Operate pumping equipment

add topic FDFOP2046A

Operate a production process

add topic FDFOP2047A

Operate a portion saw

add topic FDFOP2048A

Pre-process raw materials

add topic FDFOP2049A

Operate a reduction process

add topic FDFOP2050A

Operate a separation process

add topic FDFOP2051A

Operate a spreads production process

add topic FDFOP2052A

Operate a chocolate tempering process

add topic FDFOP2053A

Operate a washing and drying process

add topic FDFOP2054A

Operate a water purification process

add topic FDFOP2055A

Freeze dough

add topic FDFOP2056A

Operate a freezing process

add topic FDFOP2057A

Operate a membrane process

add topic FDFOP2058A

Operate a holding and storage process

add topic FDFOP2059A

Operate a continuous freezing process

add topic FDFOP2060A

Operate an automated cutting process

add topic FDFOP2061A

Use numerical applications in the workplace

add topic FDFPPL2001A

Participate in work teams and groups

add topic MSL973001A

Perform basic tests

add topic MTMMP11C

Sharpen knives

add topic MTMPSR201B

Vacuum pack product

add topic PMBPROD211B

Operate blow moulding equipment

add topic PMBPROD270B

Operate injection blow moulding equipment


Operate a waste water treatment system

add topic TLIA1407C

Use product knowledge to complete work operations

add topic TLIA2107C

Despatch stock

add topic TLIA2507D

Regulate temperature controlled stock

add topic TLIA907D

Complete and check import/export documentation

add topic TLID307D

Handle dangerous goods/hazardous substances

add topic TLID407C

Load and unload goods/cargo

add topic TLID1007C

Operate a forklift

add topic TLIK107C

Use infotechnology devices and computer applications in the workplace


add topic BSBITU201A

Produce simple word processed documents

add topic BSBITU202A

Create and use spreadsheets

add topic BSBWOR204A

Use business technology

add topic HLTFA201A

Provide basic emergency life support

add topic MSACMC210A

Manage the impact of change on own work

add topic MSACMS200A

Apply competitive manufacturing practices

add topic MSACMS201A

Sustain process improvements

add topic MSACMT221A

Apply Just in Time (JIT) procedures

add topic MSACMT230A

Apply cost factors to work practices

add topic MSACMT231A

Interpret product costs in terms of customer requirements

add topic MSACMT240A

Apply 5S procedures in a manufacturing environment

add topic MSACMT250A

Monitor process capability

add topic MSACMT251A

Apply quality standards

add topic MSACMT260A

Use planning software systems in manufacturing

add topic MSACMT261A

Use SCADA systems in manufacturing

add topic MSACMT280A

Undertake root cause analysis

add topic MSACMT281A

Contribute to the application of a proactive maintenance strategy

add topic SIRXFIN001A

Balance point-of-sale terminal

add topic SIRXFIN002A

Perform retail finance duties

add topic SIRXMER001A

Merchandise products

add topic SIRXSLS002A

Advise on products and services

add topic SIRXRSK001A

Minimise theft

add topic SITHFAB012A

Prepare and serve espresso coffee


Operate a boiler - basic


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Licensing, Legislative, Regulatory or Certification Considerations There is no direct link between this qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, OHS and environmental regulations and legislation that apply to the workplace.

Employability Skills


Certificate II in Food Processing

The following table contains a summary of the employability skills as identified by the Food Processing industries for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill

Industry/enterprise requirements for this qualification include:


Complete work forms and required written documentation

Use communication and information technologies to support work operations

Demonstrate effective and appropriate interpersonal skills

Interpret and apply workplace procedures and instructions

Share workplace information

Communicate information about problems with work

Communicate information relating to OHS


Work as part of a team

Provide assistance to others in the work area

Identify own role and responsibilities within a team

Identify team goals

Share work related information

Maintain health and safety of work area for self and others


Identify and report any workplace hazards

Identify workplace problems and make contributions to their solution

Identify and apply health and safety issues relating to work in the food industry

Apply knowledge of materials, product purpose and processes to work operations

Check performance of machines and equipment and identify signs of faulty operations

Monitor workplace activities and identify and report non-compliances

Initiative and enterprise

Provide feedback on procedures and processes

Gather and interpret information to support safe and efficient work

Ask questions regarding requirements and expectations

Make suggestions for continuous improvement

Inspect quality of work on an ongoing basis

Record basic information on the quality and other indicators of work outcomes

Planning and organising

Identify work requirements and work load priorities

Plan work activities to meet daily work requirements

Direct items to the correct area for further processing

Identify and use relevant personal protective equipment

Organise work area to maintain housekeeping standards

Select and organise relevant equipment and tools

Identify and report issues affecting ability to meet work outcomes


Understand own work activities

Identify personal responsibilities

Accept responsibility for quality of own work

Participate in OHS practices

Apply food safety practices

Plan to meet required work outcomes of self and team

Monitor own work

Maintain own work efficiency

Keep the work area clean and tidy at all times


Assess own competencies in meeting job requirements

Listen to feedback and advice of supervisors

Identify own skill requirements and seek skill development if required

Attend training or skill development activities

Ask questions to expand own knowledge


Use work tools, machines and equipment safely and effectively

Perform minor maintenance on machinery in accordance with workplace practice

Use manual handling technologies in the workplace