Required skills include

Ability to

access workplace information to identify production requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services

confirm equipment status and condition

start up and operate in both automatic and manual modes

undertake visual inspection and conduct tests to monitor characteristics such as

stirrer load

pan vacuum

sugar crystal size and distribution

pan station product purities

pan station stock levels including receiver stocks

high grade fugal times including spin and wash times

steam pressure

boiling formula

pan circulation

supersaturation

equipment condition

control station throughput and A B balance to meet factory throughput through pan scheduling

prepare magma and grain for highlow grade seed production

shut down and clean pans according to schedule or as indicated by equipment monitoring

prepare slurry for seed production

add process additives as required by pan performance

take corrective action in response to outofspecification results

report andor record corrective action as required

record workplace information

demonstrate shift handover procedure

shut down equipment in response to an emergency situation

maintain work area to meet housekeeping standards

Required knowledge includes

Knowledge of

purpose and basic principles of pans station operation including the basic principles of crystallisation and may relate to operation of batch and continuous pans as required in the workplace

terminology relating to sugar and molasses quality

sugar industry quality standards for each brand of sugar

the circuit flow of this process and relationship to related processes

factors that affect throughput and recovery including the relationship between sugar pol and throughput the balance between A B and C pans and the effect of cane quality and boiling formula

factors that affect flow of massecuite through the system

the effect of massecuite quality on fugal operation

relationship between boiling point and pressure in the pans station

equipment purpose and basic operating principles of pans station equipment including vacuum pumps and condensers

operating requirements and parameters

services used

significance and method of monitoring control points within the process

common causes of variation and corrective action required

shut down sequence including massecuite pumps and stock management

OHS hazards and controls

purpose and limitations of protective clothing and equipment

lock out and tag out procedures

procedures and responsibility for reporting problems

requirements of both operational and long term shut down conditions to ensure the equipment is left in a safe state for the period of the shutdown and to minimise any delays in future start up

environmental issues and controls

waste handling requirements and procedures

recording requirements and procedures

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

confirm equipment status and condition

start up and operate in both automatic and manual modes

monitor the process and equipment operation

control station throughput and A B balance to meet factory throughput through pan scheduling

prepare magma and grain for highlow grade seed production

shut down and clean pans according to schedule or as indicated by equipment monitoring

prepare slurry for seed production

add process additives as required by pan performance

Context of and specific resources for assessment

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

Operating procedures and related advice on equipment operation including advice on safe work practices and environmental requirements

Personal protective clothing and equipment

Product and process specifications and operating parameters

Pans station equipment

Materials including molasses and liquor and services as required

Material Safety Data Sheets where appropriate

Housekeeping standards and procedures

Advice on environmental management issues relevant to work responsibilities

Workplace information recording systems requirements and procedures

They may also require

cleaning procedures sampling schedule and procedures and maintenance procedures and tools depending on the work requirements

Method of assessment

Other units of competency relevant to the work role should be assessed in conjunction with this unit This may include

SUGA Collect and prepare samples

SUG202A Collect and prepare samples

SUGA Perform standard tests on cane samples

SUG213A Perform standard tests on cane samples

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface.

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

Codes of practice

Workplace information

Pans equipment

Equipment status

Equipment operation and monitoring

Services

Tests

Process monitoring

Control points

Teamwork

Information systems