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Approval of amended VTOs for one recognised traineeship vocation and three recognised trade vocations in the food processing industry At the request of the NSW Food Industry Training Council Ltd (FITC), the state industry training advisory body (ITAB), the Commissioner for Vocational Training has approved the variation to the existing Vocational Training Orders (VTO) for the recognised traineeship vocation of Food Processing, and the recognised trade vocations of Baking Trade (Baking), Baking Trade (Breadmaking), and Baking Trade (Pastrycooking) under section 6 of the Apprenticeship and Traineeship Act 2001. The amended VTOs replace the existing qualifications with new ones from the revised Food Processing Industry Training Package FDF03, which was endorsed on 16 April, 2003, by the National Training Quality Council. Vocational Training Order Standard Format (VTO)
A copy of the relevant VTO supporting the recognised traineeship vocation of Food Processingis at Attachment A. Copies of the relevant VTOs supporting the three recognised trade vocations supporting the food processing industry are at Attachment B. Food Processing Industry Training Package FDF03
The food processing qualifications are made up of Core, Specialist and Optional units. Core units are prescribed for all qualifications within the Food Processing Industry Training Package FDF03. These units cover skills and knowledge integral to work in the food processing industry. Employees must have attained competence in the relevant Core units before, or concurrent with, achieving competence in any specialist or optional unit/s. Core units are a compulsory component of each food processing qualification. The core units are stand-alone units. This means that the appropriate core units can be selected to align to the level of work performed. The Pharmaceutical Manufacturing qualifications share some common units with the Food Processing core but they also include core units in Good Manufacturing Practice (GMP). These GMP units have been specifically designed for use within the pharmaceutical industry. Specialist units are defined for Certificate I-III and are process-based. The training package review process has removed unit duplication and as a result there has been a significant reduction of sector-specific units and a corresponding increase in cross-sector specialist or Multi-Sector Specialist units. To support identification Multi-Sector Specialist Units have been categorised by function in the following way:
Optional units may be used to meet work requirements. They cover areas such as Training and Assessment, Environmental Practices/Procedures, Teamwork, Pest Prevention, Maintenance, Sampling and Testing. Some imported units are listed as Optional Units. For the purpose of the VTO in NSW, trainees in the food processing industry will have the option of gaining the following qualifications:
Enquiries regarding the full packaging and structure requirements for each qualification should be directed to http://www.nfitc.com.au. For the purpose of this VTO in NSW, apprentices will have the option of gaining the following qualifications:
Enquiries regarding the full packaging and structure requirements for each qualification should be directed to http://www.nfitc.com.au. Packaging Arrangements The AQF3 unit of competency - FDFCORQFS3A - Monitor the Implementation of Quality and Food Safety Programs, requires 2 additional AQF1 pre-requisite core competency units. They are as follows:
The AQF3 core competency unit FDFCORHS3A - Monitor the Implementation of Occupational Health and Safety Policies and Procedures has the following AQF1 core unit of competency as a pre-requisite:
Where work practices require imported units in addition to those listed in this training package, no more than 4 of these additional imported units can be included within a qualification at Certificate IV level. Food Processing packaging rules can be found at http://www.ntis.gov.au/~ntis/pdf_files/fdf03rul.pdf (PDF 879KB). Industrial arrangements
Awards covering workers in fruit and vegetable sectors make provision for casual workers but to date, there is no industrial instrument to support part-time traineeships for casual workers.
Mapping of existing curricula to support training delivery
VET in Schools Industry feedback relating to VET in Schools indicates that one of the critical issues for the food and pharmaceutical industries is consistency of outcomes from accredited training. Industry believes that VET in Schools training should reflect the training that would be conducted by an RTO or employer in a work environment, and that schools should only undertake training and assessment of students where they can meet the criteria that is reflective of the local industry. If the learning environment does not allow the learner to demonstrate competency according to the training package guidelines and AQTF requirements, the RTO can provide a letter or other evidence of the elements from within a unit in which the learner has achieved competence. This would provide the learner with recognition if further training is undertaken. Learning resources and assessment materials
as well as the production specialist competency unit:
These guides will be available from www.nswfitc.com.au/ along with any other available endorsed and non-endorsed support material. The NSW FITC has developed an innovative, web-based training/learning management system called Food Industry Learning On-Line (FILO) at www.filo.com.au . This resource has particular application for those in remote locations and classes with small numbers. FILO allows trainers to customise learner's guides to suit local industry, educational and compliance environments. Each learner can access their own resources and knowledge based assessments through an individual portal customised by the trainer and receive online feedback from the trainer through notes or messaging. The Food Processing Industry Training Package FDF03 core resources are currently available through FILO and RTOs may use the FILO system to upload, customise and distribute their own learner's guides or documents. A number of local and interstate RTOs are already utilising the FILO system as a tool to assist delivery and knowledge-based assessment in collaboration with workplace mentors. There were no public domain resources to support the previous Food Processing Training Package FDF98 which maps closely to the new one. NSW FITC has applied to ANTA for funding to develop support materials for the revised training package but has been unsuccessful. Barriers to increased numbers Lack of trainers and assessors with food and pharmaceutical expertise is another key barrier to the uptake of traineeships. These industries are becoming highly regulated at all levels and it is essential that industry compliance supports customer expectations of clean and safe products. Companies are reluctant to engage trainers who do not have the workplace technical expertise that will assist the workforce to implement best-practice quality systems, product manufacture and risk management systems. Although the implementation of AQTF Standard 7.3b (which give directions on the technical supervision of an assessor) is vital to ensure best practice standards, statistics and recent studies show that large numbers of employees in NSW do not have relevant industry qualifications. Licensing Arrangements
At this stage NOHSC Standards are not in a format suitable for inclusion in training packages, with the result that there is a dual assessment process - one by state/territory regulatory authority and another by an RTO. This is a practice that industry wishes to see rationalised. The food processing industry wants to see the NOHSC Standards written into national units of competency for importation into training packages. For further information on licensing requirements, refer to the NOHSC website at www.nohsc.gov.au When assessing an area covered by licence, the assessment must be conducted according to the requirements of the management authority and according to the Assessment Guidelines contained within the Food Processing Industry Training Package FDF03. In the case of certificated occupations managed by NOHSC, assessment must be carried out by a certificated assessor in accordance with NOHSC guidelines. Interpretation and implementation of these guidelines are the responsibility of the relevant state or territory health and safety authority. The following units of competency may not be suitable for inclusion in the VET in Schools program for licensing, safety and insurance reasons:
The NSWFITC has identified gaps in available qualifications and will be seeking funding from DET for the development of the following courses relating to the food processing industry for delivery in NSW:
Availability of Registered Training Organisations (RTOs) Major OH&S developments in NSW have had an impact on the food and pharmaceutical industries. The NSWFITC has advised NSW VETAB that RTOs should consider undertaking a refresher course in order to be able to deliver the new food processing qualifications to industry standards under the new initiatives, which include:
Industry is concerned that RTOs generally do not appear to be aware of the workplace implications of the mandatory requirements that are part of the new standards and legislation, as well as the need to integrate these changes into their training and assessment strategies, particularly when delivering the core units on Food Safety, Quality, Good Manufacturing Practice and Occupational Health & Safety.
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Last updated: 9 August, 2005 |
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For any enquiries regarding this CIB, please contact the Vocational Training Unit on (02) 9266 8579.