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Elements and Performance Criteria

1. Prepare the clarification process for operation
   • Raw juice is and available to meet production requirements
   • Services are confirmed as available and ready for operation
   • Equipment is checked to confirm readiness for use
   • The clarification process is set to meet production requirements
2. Operate and monitor the clarification process
   • The clarification process is started up and operated according to company procedures
   • Control points are monitored to confirm performance is maintained within specification
   • Clarified product meets specifications
   • Equipment is monitored to confirm operating condition
   • Out-of-specification product, process and equipment performance is identified, rectified and/or reported according to workplace reporting procedure
   • The workplace meets housekeeping standards
   • Workplace information is recorded according to workplace recording requirements
3. Handover the clarification process
   • Workplace records are maintained in accordance with workplace procedures
   • Handover is carried out according to workplace procedure
   • Clarification operators are aware of system and related equipment status at completion of handover
4. Shut down the clarification process
   • The appropriate shut down procedure is identified
   • The clarification system is shut down according to workplace procedures
   • The clarification system is prepared for storage in shut down mode
   • Maintenance requirements are identified and reported according to workplace reporting procedure

Required Skills

Not applicable

Evidence Required

The assessment process must address all of the following items of evidence

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

Prepare lime flocculant and saccharate for addition

Liaise with other work areas

Confirm equipment status and condition

Set up and start up the process in both automatic and manual modes

Monitor the process and equipment operation to maintain the process within the required parameters This typically involves visual inspections and conducting tests to monitor characteristics such as

juice temperatures

steam pressure

condensate flow and quality

throughput

juice pH

ESJ turbidity

addition rates

raw juice quality

clarifier mud levels and quality

equipment condition

Monitor supply and flow of materials to and from the process

Take corrective action in response to outofspecification results

Record workplace information

Demonstrate shift handover procedure

Shut down equipment in response to an emergency situation

Demonstrate an operational shut down procedure

Prepare equipment for cleaningmaintenance

Maintain work area to meet housekeeping standards

May include the ability to

Use process control systems

Clean and sanitise equipment

Take samples and conduct tests

Knowledge of

Purpose and basic principles of clarification This includes heating liming juice degasification and flocculant addition

The circuit flow of this process and relationship to related processes This includes the consequences of poor clarification on downstream processes

The effect of recycle streams on the clarification process

The purpose and role of materials added

Effect of faulty preparation of materials

Quality characteristics of raw juice and of clarified product

The impact of dextran on sugar quality

The function of the incubation tank and starch removal

The effect of addition rates on the process

The effect of variation in process parameters

Conditions that can cause deterioration in juice

Significance and method of monitoring control points within the process

Equipment purpose and basic operating principles of juice clarification equipment

Operating requirements and parameters

Services used

Common causes of variation and corrective action required

Hazards and controls

Purpose and limitations of protective clothing and equipment

Lock out and tag out procedures

Procedures and responsibility for reporting problems

Environmental issues and controls

Waste handling requirements and procedures

Recording requirements and procedures

May include knowledge of

Basic operating principles of process control where relevant This includes the relationship between control panels and systems and the physical equipment

Cleaning and sanitation procedures

Sampling and testing procedures

Relationship with other standards

Prerequisite units

There are no prerequisite units for this competency standard

Coassessment of related units

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

SUGPCPSA Collect and prepare samples

SUGPPSTA Conduct standard tests

SUGZPCIA Operate a process control interface

Resources required 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

Juice clarification equipment

Materials including raw juice to be clarified

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

Assessment requirements

For information on how to assess this competency standard and who can assess refer to the Assessment Guidelines for this Training Package

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Range Statement

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.

Work is carried out in accordance with company policies and procedures, manufacturer's recommendations, legislative requirements, codes of practice and industrial awards and agreements. Codes of practice include the Sugar Milling Operations Industry Code of Practice

Workplace information can include Standard Operating Procedures (SOPs), specifications, production schedules and manufacturer's specifications

Clarification equipment may include tanks, juice pumps, juice heaters, flash tank, lime storage and mixing plant, saccharate tank, flocculant addition system, clarifier

Confirming equipment status involves conducting relevant pre-start checks, confirming that cleaning standards are met, all safety guards are in place and equipment is operational. It may also involve checking operation/calibration of measuring instrumentation

Operation and monitoring of equipment and processes typically requires the use of control panels and systems

Services may include power, steam, water, compressed and instrumentation air

Materials can include lime, flocculants, enzymes, phosphoric acid, saccharate and preservatives

Where tests are conducted as part of operation, typical requirements are for pH and thymol testing

Monitoring the process may involve the use of production data such as performance control charts

Control points refer to those key points in a work process which must be monitored and controlled

Work may require the ability to work within a team environment

Information systems may be print or screen based

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