Required skills

Ability to

access workplace information to identify processing requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services such as confirming that characteristics of infeed cream or butter meet quality requirements

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

start operate monitor and adjust process equipment to achieve required outcomes such as monitoring control points and conducting inspections as required to confirm process remains within specification

for the phase inversion stage this typically includes monitoring colour

for the oil concentration stage this typically includes monitoring oil transparency

in a direct from cream process it may involve checking homogeniser and centrifuge pressures centrifuge operation and desludging

for a butter process the centrifugal separator pressures and desludging and heat exchanger temperatures are also monitored

for the neutralisation stage this typically includes monitoring water flow and temperatures ph and caustic concentration

for the polishing stage this typically includes monitoring water temperatures and product appearance eg clarity

for the dehydration stage this typically includes monitoring operation of the centrifuge to flash off remaining moisture in oil

monitor supply and flow of materials to and from the process

take corrective action in response to outofspecification results

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock outtag out procedures as required to take process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

demonstrate batchproduct changeovers according to enterprise procedures may not apply to some continuous operations

collect samples and conduct tests according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

purpose and basic principles of each stage in the process including an understanding of the stages process flow and phases produced

basic operating principles of equipment including the principles of centrifuges and principles of evaporation main equipment components status and purpose of guards equipment operating capacities and applications and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the effect of outputs on downstream processes

quality characteristics fat content to be achieved by the process

quality requirements of infeed materials cream or butter and the effect of variation in material quality on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the production process such as inspecting measuring and testing as required by the process

inspection or test points control points in the process and the related procedures and recording requirements

contaminationfood safety risks associated with the process and related control measures

common causes of variation and corrective action required such as how earlier stages in the process could contribute to cloudy product

occupational health and safety OHS hazards and controls

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

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process including wasterework collection and handling procedures related to the process

basic operating principles of process control where relevant including the relationship between control panels and systems and the physical equipment

productprocess changeover procedures and responsibilities where relevant

sampling and testing associated with process monitoring and control where relevant

routine maintenance procedures where relevant

cleaning and sanitation procedures where relevant

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

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

conduct prestart checks on equipment used for butter oil process

start operate monitor and adjust process to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down process

apply food safety procedures to work practices

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

production schedulebatch instructions

specifications control points and processing parameters

butter oil and related equipment and services

cream or butter to be processed

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures materials and equipment as required

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

FDFOPA Clean equipment in place

FDFOP2003A Clean equipment in place

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Legislative requirements

Workplace information

Products

Equipment

Production stages

Shutdown procedures

Operation of equipment and processes

Services