The Food Processing NC II Qualification consists of competencies that a person must achieve to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration and package finished / processed food products.
The units of competency comprising this qualification include the following:
| Code | BASIC COMPETENCIES | |
| 500311105 | Participate in workplace communication | |
| 500311106 | Work in a team environment | |
| 500311107 | Practice career professionalism | |
| 500311108 | Practice occupational health and safety procedures | |
| Code | COMMON COMPETENCIES | |
| AGR741201 | Apply Food Safety and Sanitation | |
| AGR741202 | Use Standard Measuring Devices / Instruments | |
| AGR741203 | Use Food Processing Tools, Equipment and Utensils | |
| AGR741204 | Perform Mathematical Computation | |
| AGR741205 | Implement Good Manufacturing Practice Procedure | |
| AGR741206 | Implement environmental policies and procedures | |
| Code | CORE COMPETENCIES | |
| AGR741301 | Process Food by Salting, Curing and Smoking | |
| AGR741302 | Process Food by Fermentation and Pickling | |
| AGR741303 | Process Food by Sugar Concentration | |
| AGR741304 | Package Finished / Processed Food Products | |
A person who has achieved this Qualification is competent to be:
- Production Aide
- Packaging Aide