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Unit of competency details

FBPOPR2063 - Clean equipment in place (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to FBPOPR2094 - Clean equipment in placeMinor changes to Performance Criteria for clarity. Knowledge Evidence added 08/Sep/2021
Supersedes and is equivalent to FDFOP2003A - Clean equipment in placeUpdated to meet Standards for Training Packages 17/Dec/2018

Releases:
ReleaseRelease date
1 1 (this release) 18/Dec/2018


Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  18/Dec/2018 
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Unit Of competency

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to prepare process equipment for cleaning in place or in-line. It applies to food processing equipment that is fixed in place and cannot be moved to a cleaning station. It requires the operator to initiate, monitor and control variables during cleaning.

This unit applies to individuals who work in food processing facilities performing a defined range of activities, most of which are routine and predictable.

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

Elements 

Performance Criteria 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for cleaning

1.1 Read or listen to work instructions from supervisor and clarify where needed

1.2 Identify health and safety hazards in the workplace and tell supervisor

1.3 Wear appropriate personal protective equipment and ensure correct fit

1.4 Confirm that chemical stocks are available to meet cleaning and food safety requirements

1.5 Confirm that services are available and ready for operation

1.6 Plan equipment shut down and take equipment off-line for cleaning

1.7 Configure equipment and related valves and pipework to confirm readiness for cleaning

1.8 Set the plant for the cleaning cycle

2. Operate and monitor the cleaning process

2.1 Carry out the cleaning cycle as directed

2.2 Monitor the cleaning process for completeness

2.3 Record cleaning data appropriately

2.4 Identify, rectify and report out-of-specification process and equipment performance

3. Dispose of waste and return plant to operating condition

3.1 Flush cleaning chemicals from plant and dispose of accordingly

3.2 Set up plant to meet operational requirements

3.3 Conduct work according to workplace environmental guidelines

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.

Skill 

Description 

Numeracy

  • Decant and mix chemicals in the correct proportion
  • Monitor actions including temperature gauges and tank levels

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPOPR2063 Clean equipment in place

FDFOP2003A Clean equipment in place

Updated to meet Standards for Training Packages

Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

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

There must be evidence that the individual has safely and effectively cleaned food processing equipment that is fixed in place, on a minimum of two occasions, including:

  • shutting down equipment and preparing for cleaning
  • preparing and using chemicals according to safe work requirements
  • cleaning equipment to meet work standards
  • monitoring cleaning and report or address any non-compliances
  • flushing equipment and dispose of waste according to environmental guidelines
  • completing required documentation
  • applying safe work practices and identify health and safety hazards and controls in the workplace
  • applying food 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 cleaning in place (CIP), including the use and functions of caustic and acid solutions, and cleaning sequence and stages as required in the workplace
  • purpose and use of cleaning equipment and chemicals used
  • terminology relating to the chemical solutions used
  • safe work procedures, including appropriate signage of cleaning activities, and safe handling and storage of cleaners and sanitisers used
  • health and safety workplace procedures, including purpose and limitations of personal protective equipment
  • cleaning and sanitising requirements, including different levels of cleaning requirements
  • characteristics of cleaning and sanitising chemicals used, including basic composition as well as compatibility of chemicals with types of equipment
  • methods used to render equipment safe to clean, including the status and purpose of equipment guards, relevant lock out/tag out and isolation procedures
  • equipment settings required for cleaning and operating
  • basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment
  • inspection points for cleaning and sanitising
  • consequences of contamination of process flows by cleaning solutions and related safeguards
  • types of waste generated by both the production and the cleaning process and related collection, treatment and disposal requirements
  • environmental consequences of incorrect cleaning waste disposal procedures
  • requirements to liaise with/advise related work areas
  • reporting and recording systems.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace
  • resources, equipment and materials:
  • personal protective clothing and equipment
  • equipment to be cleaned, and related CIP system
  • chemicals and/or automated chemical addition system
  • specifications:
  • workplace standard operating procedures and task-related documents.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4