Unit of competency details
FBPGPS2005 - Operate a fractionation process (Release 1)
Summary
Usage recommendation:
Deleted
The
Deleted
usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your
training regulator.
Releases:
| 1 1 (this release) |
23/Jan/2018 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 030307 | Food Processing Technology | 23/Jan/2018 | |
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Unit of competency
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.
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Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the fractionation process to separate edible oils into two or more liquid and solid parts, each with distinct physical and chemical properties.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of a fractionation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Unit Sector
Grocery and product supplies (GPS)
Elements and Performance Criteria
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Elements
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Performance Criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Prepare the fractionation and related equipment for operation
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1.1 Ensure oil stock and emulsion are available according to production requirements
1.2 Identify and confirm cleaning and maintenance requirements have been met
1.3 Fit and adjust machine components and related attachments according to operating requirements
1.4 Enter processing or operating parameters to meet safety and production requirements
1.5 Check and adjust equipment performance to ensure optimum performance
1.6 Conduct pre-start checks according to operator instructions
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2. Operate and monitor the fractionation process
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2.1 Start up and operate the fractionation process according to work health and safety and operating procedures
2.2 Monitor equipment to identify variation in operating conditions
2.3 Identify variation in equipment operation and report maintenance requirements
2.4 Confirm that specifications are met at each stage according to production procedures
2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures
2.6 Maintain the work area according to workplace guidelines
2.7 Enter workplace records in required format
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3. Shut down the fractionation process
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3.1 Identify the appropriate shutdown procedure
3.2 Shut down the process safely according to operating procedures
3.3 Identify and report maintenance requirements
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Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
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Skill
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Description
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Reading
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- Read and interpret standard operating procedures for the fractionation process
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Writing
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- Complete records according to workplace guidelines on paper-based and electronic media
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Numeracy
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- Monitor control points for temperature and flow rates
- Monitor supply and flow of materials to and from the fractionation process
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Navigate the world of work
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- Apply workplace procedures to own role and responsibilities
- Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements
- Maintain a clean and hazard-free work area
- Maintain hygiene standards
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Interact with others
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- Report operational and safety information to relevant personnel using required communication method
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Get the work done
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- Solve routine problems according to workplace guidelines and using experience of past solutions
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Unit Mapping Information
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Code and title current version
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Code and title previous version
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Comments
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Equivalence status
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FBPGPS2005 Operate a fractionation process
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FDFGPS2005A Operate a fractionation process
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Updated to meet Standards for Training Packages
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Equivalent unit
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Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
Assessment requirements
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.
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Performance Evidence
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that, on at least one occasion, the individual has:
- conducted pre-start checks on machinery used for fractionation
- started, operated, monitored and adjusted fractionation process equipment to separate edible oils into two or more liquid and solid parts, each with distinct physical and chemical properties to achieve required quality outcomes
- taken corrective action in response to typical faults and inconsistencies
- completed workplace records in required format
- applied safe work practices and identified work health and safety hazards and controls
- safely shut down equipment
- applied food safety procedures to work practices.
Knowledge Evidence
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
- purpose and basic principles of the fractionation process, including a basic understanding of the chemical structure of oil and the effect of fractionation on this structure
- basic operating principles of equipment, including:
- main equipment components
- status and purpose of guards
- equipment operating capacities and applications
- the purpose and location of sensors and related feedback instrumentation
- services required for a fractionation process and action to take if services are not available
- the flow of the fractionation process and the effect of outputs on downstream processes
- quality characteristics to be achieved by the fractionation process
- quality requirements of oil for fractionation and effect of variation on fractionation process performance
- operating requirements and parameters and corrective action required where operation is outside specified operating parameters
- typical equipment faults and related causes, including:
- signs and symptoms of faulty equipment
- early warning signs of potential problems
- methods used to monitor the fractionation process, including inspecting, measuring and testing as required by the process
- inspection or test points (control points) in the fractionation process and the related procedures and recording requirements
- contamination and food safety risks associated with the fractionation process and related control measures
- common causes of variation and corrective action required
- work health and safety hazards and controls
- requirements of different shutdowns as appropriate to the fractionation process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage
- isolation, lock out and tag out procedures and responsibilities
- procedures and responsibility for reporting production and performance information
- environmental issues and controls relevant to the fractionation process
- basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
- routine maintenance procedures for fractionation equipment
- cleaning and sanitation procedures for fractionation equipment.
Assessment Conditions
Assessment of skills must take place under the following conditions:
- a workplace or an environment that accurately represents workplace conditions
- resources, equipment and materials:
- personal protective clothing and equipment
- fractionation process and related equipment and services
- oils and chemicals required for the fractionation process
- sampling schedules and test procedures and equipment
- cleaning procedures, materials and equipment
- work procedures, including advice on safe work practices, food safety, quality and environmental requirements
- information on equipment capacity and operating parameters
- production schedule/batch instructions
- specifications, control points and processing parameters
- documentation and recording requirements and procedures
- interactions with team members and supervisors.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
