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Elements and Performance Criteria

  1. Develop criteria for control of energy to be used in the production process
  2. Implement and maintain energy control systems

Required Skills

Required skills

applying costbenefit analysis

collecting and analysing data and reporting on energy efficiency

communicating with work teams and managers

monitoring recording and reporting on use of energy in the production process

prioritising tasks and giving appropriate attention to detail

solving problems

Literacy skills used for

compiling reports

interpreting complex technical information

preparing detailed procedures specifications andor contracts

preparing detailed technical reports

recording data

Numeracy skills used for

calculating energy usage

estimating costs

formulae for design criteria eg flows temperature and pressure

reading and interpreting data recording devices

Required knowledge

costbenefit analysis principles

energy management and control systems

methods and principles of energy generation

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

perform tasks necessary to optimise the use of all forms of energy in the processing or production activities of the enterprise and to monitor developments with a view to achieving energy efficiency

Assessment must confirm knowledge of

corrective actions to maintain temperature control in energy emergency

costbenefit analysis methods to review alternative energy systems

energy management and control systems development

inprocess tests to monitor energy performance

plant process and personal safety requirements

preventative maintenance requirements to maximise energy performance

setup startup and operating parameters for energy generation andor ancillary plant used in the production process

startup shutdown and emergency procedures

the generation of workplace data to identify energy use andor requirements

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment

Resources may include

access to enterprise expertise in production processing engineering and cost control

data recording devices

enterprise standard operating procedures SOPs work instructions and relevant specifications

equipment and facilities suitable for the monitoring or measurement of energy usage

equipment setup startup and shutdown procedures

food safety HACCP and other standards relevant to temperature control andor process requirements

historical data relating to enterprise energy use

Method of assessment

The following assessment methods are suggested

project work or scenario based

workplace data

written or oral questions

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification

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.

Relevant government regulations, licensing and other compliance requirements may include:

ESD principles, environmental hazard identification, risk assessment and control

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

use of utilities, including water, natural gas, electricity and sewage

land lease, tenure or ownership and use

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Criteria for control of energy may include consideration of:

cooling or freezing

electricity

emergency procedures

gas

heat or steam generation

set-up, start-up and shutdown procedures to maximise energy efficiency

solar

water.

Potential benefits may include:

decreased costs

effective utilisation of equipment

equipment efficiency

increased performance:

performance levels of personnel.

Implement and maintain energy control systems may include:

manuals

operating procedures

policies and procedures

quality standards

work instructions.