Unit of competency details
FBPOPR2063 - Clean equipment in place (Release 1)
Summary
Usage recommendation:
Superseded
Releases:
| 1 1 (this release) |
18/Dec/2018 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Skill sets that include this unit
Classifications
Classification history
| 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
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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 2.0.
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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
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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 for cleaning
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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
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2. Operate and monitor the cleaning process
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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
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3. Dispose of waste and return plant to operating condition
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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
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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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Numeracy
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- Decant and mix chemicals in the correct proportion
- Monitor actions including temperature gauges and tank levels
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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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FBPOPR2063 Clean equipment in place
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FDFOP2003A Clean equipment in place
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Updated to meet Standards for Training Packages
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Equivalent unit
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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
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Release
|
Comments
|
|
Release 1
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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:
- 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
- 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
