Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to receive and/or transfer bulk raw materials (dry) to storage areas. |
Application of the Unit
Application of the unit |
This unit has application in a food processing production environment. It typically targets the worker responsible for the operation and monitoring of a dry ingredients transfer process and associated equipment. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare bulk materials transfer equipment and process for operation |
1.1. Bulk storage locations, ingredient/materials holdings and capacities are identified 1.2. Actual to recorded holding levels are confirmed 1.3. The transfer system equipment is checked to confirm readiness for use 1.4. Transfer equipment settings and operating parameters are selected to meet safety and transfer requirements 1.5. Checks, tests or other materials/product clearance procedures are followed prior to transfer as required by workplace 1.6. Priorities for materials transfer are established to match intakes/transfers to storage capacity and production requirements |
2. Transfer bulk materials |
2.1. The transfer process is started and operated according to workplace procedures 2.2. The transfer process is monitored to confirm correct location selection, quantities and equipment settings 2.3. Bulk dry materials/product is transferred to the required location/storage facility 2.4. Workplace housekeeping standards are maintained 2.5. Work is conducted in accordance with workplace environmental guidelines 2.6. Workplace records are maintained according to workplace recording requirements |
3. Complete transfer operations |
3.1. Equipment settings are selected to complete transfer operation 3.2. In-flight product is purged from lines 3.3. Equipment is cleaned and prepared for further transfer 3.4. Information on the transfer operation is recorded according to workplace reporting requirements 3.5. Maintenance requirements are identified and reported according to workplace reporting requirements |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
Knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
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Guidance information for assessment |
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Policies and procedures |
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements |
Legislative requirements |
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP |
Workplace information |
Workplace information may include:
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Confined spaces |
Where cleaning tanks or silos requires entry to confined spaces, the relevant National Occupational Health and Safety Commission (NOHSC) and/or state or territory health and safety authorities assessment criteria and methods prescribed must also be met |
Operation of bulk transfer systems |
Operation of bulk transfer systems typically involves:
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Bulk materials transfer equipment |
Bulk materials transfer equipment may include:
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Unit Sector(s)
Unit sector |
Operational |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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