This skill set is designed to cover the knowledge and skills required to harvest and produce fermented olives for a retail market.

• FBPFST4014 Apply sensory analysis in food and/or beverage production
• FBPFSY5001 Develop a HACCP-based food safety plan
• FBPTEC4002 Apply principles of food packaging
• FBPTEC4003 Control food contamination and spoilage
• FBPTEC4012 Manage raw materials
• FBPTEC4023 Control and monitor fermentation