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Elements and Performance Criteria

1. Identify cleaning problems
   • Current hygiene practices are established through interview and shed records.
   • Factory test results are accessed and collated to establish bacterial levels for the plant and identify potential cleaning problems.
   • Milking equipment is inspected and disassembled as required to identify residues and other evidence of poor cleaning regimes.
   • Cleaning chemicals are identified to establish current cleaning and hygiene regimes.
   • Water quality and quantity is assessed to establish the effect on cleaning procedures.
   • Occupational Health and Safety (OHS) hazards are identified, risks assessed and hazards reported, or risk controlled and the risk assessment recorded as a part of investigative procedures.
2. Carry out cleaning routines
   • Machine and ancillary equipment cleaning routines are carried out as specified by the equipment manufacturer.
   • Vat cleaning routines are carried out as specified by the equipment manufacturer.
   • Water temperature and the chemical concentrations circulated are monitored through the cleaning cycle.
   • Plant is manually cleaned to remove milk stone and other accumulated residues.
3. Advise on chemicals and cleaning routines
   • Cleaning routines to suit the installation are determined and documented in consultation with the equipment manufacturer and chemical company representatives as required.
   • Hygiene regime for the total installation is recorded and specified to the shed manager.
   • Prescribed cleaning routines are evaluated to ensure that equipment and cleaning performance meets performance specification.

Required Skills

Required skills

assembledisassemble milking equipment efficiently carry out milking equipment and vat cleaning routines prepare cleaning solutions in accordance with manufacturers specifications effectively evaluate cleaning routines for equipment and vats identify cleaning problems identify mechanical and chemical safety hazards associated with the cleaning process use literacy skills to read interpret and follow organisational policies and procedures follow sequenced written instructions record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning techniques active listening clarifying information and consulting with supervisors as required use numeracy skills to estimate calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural social and religious backgrounds and with a range of physical and mental abilities

Required knowledge

best practice hygiene routines employed in farm dairies the range of bacteria affecting milk quality microbial testing of milk and the effect of cleaning practices on those levels the role of chemical concentration physical turbulence water temperature and contact time in the cleaning routine the conduct of milking machine cleaning routines the conduct of vat cleaning routines cleaning chemicals and methods common milking machine cleaning systems and their operation

Evidence Required

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
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following assembledisassemble milking equipment carry out milking equipment and vat cleaning routines prepare cleaning solutions in accordance with manufacturers specifications evaluate cleaning routines for equipment and vats and identify cleaning problems identify mechanical and chemical safety hazards associated with the cleaning process
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances

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Range Statement

The range statement relates to the unit of competency as a whole.
Cleaning may include:	Standard Operating Procedures for dairy cleaning machines and equipment such as the milking plant with all lines and cans non-milking equipment including jetters and cup removers.

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