Certificate II in Food Processing Courses

Course Overview

Build hands‑on skills for safe, efficient work in food and beverage production. In FBP20122 you’ll learn food safety and hygiene, Good Manufacturing Practice (GMP), basic production operations, quality checks, packing and labelling, workplace communication, and WHS. Practice setting up equipment, following recipes/production specs, and maintaining clean, compliant work areas.

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Who it's for:

Year 10–12 students interested in bakery, dairy, meat, beverage, confectionery, or general food manufacturing
School‑based trainees or entry‑level workers wanting factory/production skills
Anyone who enjoys practical, fast‑paced, safety‑focused work

Careers

Production/Process Operator (entry‑level)

Packing Line Operator

Quality Assistant (entry‑level)

Sanitation/Cleaning Operator

Warehouse/Stores (Food)

Machine Operator (entry‑level)

Course Outcome

A nationally recognised FBP20122 Certificate II in Food Processing

What you will study

Learn to work safely and hygienically in a food plant—arrive prepared, follow gowning and handwashing procedures, and keep allergen and contamination risks under control. Practise measuring ingredients, setting up for a production run, monitoring temperatures and quality points, and completing batch/label records. Use teamwork and communication to keep the line moving and finish with thorough cleaning and shutdown.

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Enrolment Info

Necessary Documents

Provide valid photo ID (driver’s licence or passport) and any prior education/qualification documents. If applying for funding or concessions, additional evidence may be required—our team will guide you step‑by‑step.

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You will need to demonstrate:

Language, literacy and numeracy suitable for SOPs, batch records, and quality checks

Ability to meet site requirements (e.g., medical/fit‑for‑duty, PPE compliance, shift work availability)

Understanding of hygiene standards; ability to follow instructions and work in team‑based environments

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Work placement:

A supervised placement or workplace‑based training (where applicable) lets you apply food safety, equipment operation, sanitation, and quality assurance procedures while building real industry experience. Specific hours and tasks vary by host site and product category.

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Certificate II in Food Processing