Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a spreads production process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a spreads production process and associated equipment.

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

Operational (OPR)

Elements and Performance Criteria

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.

Unit Mapping Information

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

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has operated a spreads production process on at least one occasion, including:

• accessing workplace information to identify processing requirements
• selecting, fitting and using personal protective clothing and/or equipment
• confirming supply of necessary materials and services
• conducting pre-start checks, including:

• inspecting equipment condition to identify any signs of wear
• selecting appropriate settings and/or related parameters
• cancelling isolation or lock-outs
• confirming that related equipment is clean and correctly configured for processing requirements
• positioning sensors and controls correctly
• ensuring any scheduled maintenance has been carried out
• confirming that all safety guards are in place and operational

• starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections to confirm process remains within specification, including:

• temperature
• work input
• throughput
• pressures
• crystal formation

• monitoring supply and flow of materials to and from the process
• taking corrective action in response to out-of-specification results
• responding to and/or reporting equipment failure within level of responsibility
• locating emergency stop functions on equipment
• follow isolation and lock-out/tag-out procedures to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility
• completing workplace records
• maintaining work area to meet housekeeping standards
• using process control systems according to workplace procedures
• cleaning and sanitising equipment according to workplace procedures
• following relevant work health and safety procedures.

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 spreads preparation, including:

• crystallisation
• relationship between stages of crystal formation, work input and temperature
• stages involved in the process

• basic operating principles of equipment for the spreads production process, including:

• main equipment components
• status and purpose of guards
• equipment operating capacities and applications
• purpose and location of sensors and related feedback instrumentation

• services required for the spreads production process and action to take if services are not available
• the flow of the spreads production process and the effect of outputs on downstream processes
• quality characteristics required of the finished product
• quality requirements of oil or emulsion for processing and the effect of variation on process performance
• operating requirements and parameters and corrective action required where operation is outside specified operating parameters
• typical equipment faults and related causes of the spreads production process, including signs and symptoms of faulty equipment and early warning signs of potential problems
• methods used to monitor the spreads production process, including inspecting, measuring and testing by the process
• inspection or test points (control points) in the process and the related procedures and recording requirements
• contamination/food safety risks associated with the process and related control measures
• common causes of variation associated with a spreads production process and corrective action required
• work health and safety hazards and controls relevant to operating the spreads production process
• requirements of different shutdowns as appropriate to the 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 for the spreads production process
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process
• basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
• cleaning and sanitation procedures relevant to operating the spreads production process.

Assessment Conditions

Assessment of skills must take place under the following conditions:

• physical conditions:

• a workplace or an environment that accurately represents workplace conditions

• resources, equipment and materials:

• personal protective clothing and equipment
• spread processing and related equipment and services
• emulsion or oil to be processed
• sampling schedules and test procedures and equipment
• cleaning procedures, materials and equipment

• specifications:

• 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.

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