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Elements and Performance Criteria

  1. Prepare the freezing process for operation
  2. Operate and monitor the freezing process
  3. Shut down the freezing process

Required Skills

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

prepare materials as required

conduct prestart checks such as involve 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 the freezing process and equipment to achieve required outcomes including monitoring control points and conducting inspections as required to confirm process remains within specification such as

tunnel and product temperatures

throughput

removal of frozen waste product from equipment

visually inspecting product

monitor supply and flow of materials to and from the process

take corrective action in response to outofspecification results

demonstrate procedure to defrost tunnels as required

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

conduct productbatch changeovers according to enterprise procedures

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 freezing including the changes which occur to product during freezing

basic operating principles of equipment such as main equipment components status and purpose of guards basic principles and operation of refrigeration system equipment operating capacities and applications and the purpose and location of sensors and related feedback instrumentation

the flow of the freezing process and the effect of product output on downstream processes

quality characteristics to be achieved by the freezing process

effect of raw material characteristics on the freezing process

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

occupational health and safety OHS hazards and controls including the limitations of protective clothing and equipment relevant to the work process

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 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

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

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

conduct prestart checks on freezing machinery and equipment

start operate monitor and adjust process equipment 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 equipment

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

production schedule and batch instructions

specifications control points and processing parameters

information on equipment capacity and operating parameters

freezing process and related equipment and services

materials to be frozen

sampling schedules and test procedures and equipment as required

cleaning procedures materials and equipment as required

documentation and recording requirements and procedures

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

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


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

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Freezing methods

Freezing methods may include:

air freezing

contact freezing

cryogenic freezing

Operation of equipment and processes

Operation of equipment and processes may require:

the use of process control panels and systems

Shut down procedures

Shut down procedures may include:

cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

Services

Services are appropriate to the process to be operated. Typical examples include:

power

steam

water

vacuum

compressed and instrumentation air