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Elements and Performance Criteria

1. Follow workplace procedures to operate equipment
   • Checks are conducted to confirm equipment is ready and safe to operate
   • Operating procedures are followed to start and operate equipment to achieve required outcome
2. Monitor and complete equipment operation
   • Equipment is monitored to identify variation in operating conditions
   • Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
   • Equipment is shut down according to workplace procedure
   • The work area is maintained according to housekeeping standards
   • Work is conducted in accordance with workplace environmental guidelines

Required Skills

Required skills

Ability to access workplace information on equipment operating requirements and procedures select fit and use personal protective clothing andor equipment conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters cancelling isolation or lockouts as required and confirming that equipment is clean and that all safety guards are in place and operational start and operate equipment according to procedure monitor the output of equipment operation against requirements take corrective action in response to outofspecification results shut down and clean equipment as required respond to andor report equipment failure within level of responsibility locate emergency stop functions on equipment maintain work area to meet housekeeping standards use basic process control screens and panels according to enterprise procedures complete workplace records 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 basic operating principles of equipment used such as main equipment components status and purpose of guards emergency stop isolation and lockout controls equipment operating capacities and applications services required and action to take if services are not available quality requirements of materialsconsumables used and the effect of variation on outputs 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 contaminationfood safety risks associated with equipment operation and related control measures common causes of variation and corrective action required occupational health and safety OHS hazards and controls shutdown and cleaning procedures including isolation lock out and tag out procedures and responsibilities environmental issues and controls relevant to equipment operation including waste 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 recording procedures and responsibilities where relevant

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	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 checkequipment readiness for use operateand monitor equipment to achieve required quality outcomes take action in response to typical faults and inconsistencies apply safe work practices 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 item of equipment to be operated and relevant materials consumables and services workplace records as required 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 and sanitise equipment FDFOP2004A Clean and sanitise equipment
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

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Range Statement

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.
Policies and procedures	Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements. 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: standard operating procedures (SOPs) specification production schedules labels and codes safety signs and symbols materials safety data sheets (MSDS) standard forms verbal messages requests or instructions
Operation of equipment and processes	Operation of equipment and processes may require: the use of simple operating panels
Shutdown procedures	Shutdown procedures may include: cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

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