Required knowledge

Knowledge of

purpose and basic principles of the washing process including the importance of water quality and the role of chemicals in the washing process

basic operating principles of equipment such as 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 principally water required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the washing including the consequences of outofspecification moisture levels on further processing and final product

quality requirements of raw materials and effect of variation on process performance including how variation in microbial load can affect the washing process

operating requirements 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 washing 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

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

productprocess changeover 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

sampling and testing associated with process monitoring and controlwhere relevant

routine maintenance procedureswhere 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 machinery used for washing

handle and apply chemicals according to specifications

start operate monitor and adjust process equipment to achieve required quality outcomes

conduct water and chemical checks

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 equipment

apply food safety procedures

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 and inspection or control points

washing equipment and services including water and chemicals

raw materials 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

Washing equipment

Operation of equipment and processes

Shutdown procedures

Services