Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCMKH304A Mapping and Delivery Guide
Monitor and provide advice on cleaning milking machines

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCMKH304A - Monitor and provide advice on cleaning milking machines
Description This unit covers the process of carrying out the cleaning of milking machines and associated equipment including detergent selection, selecting wash cycle programs and problem investigation of cleaning systems and defines the standard required to: assemble/disassemble milking equipment; carry out milking equipment and vat cleaning routines; prepare cleaning solutions in accordance with manufacturer's specifications; evaluate cleaning routines for equipment and vats and identify cleaning problems; identify mechanical and chemical safety hazards associated with the cleaning process.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit requires some judgement and discretion and is carried out independently. The role of providing advice to achieve the highest possible standards of dairy hygiene requires an understanding of the milking process, the nature of milk and the basic components of the cleaning process.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify cleaning problems
  • Current hygiene practices are established through interview and shed records.
  • Factory test results are accessed and collated to establish bacterial levels for the plant and identify potential cleaning problems.
  • Milking equipment is inspected and disassembled as required to identify residues and other evidence of poor cleaning regimes.
  • Cleaning chemicals are identified to establish current cleaning and hygiene regimes.
  • Water quality and quantity is assessed to establish the effect on cleaning procedures.
  • Occupational Health and Safety (OHS) hazards are identified, risks assessed and hazards reported, or risk controlled and the risk assessment recorded as a part of investigative procedures.
       
Element: Carry out cleaning routines
  • Machine and ancillary equipment cleaning routines are carried out as specified by the equipment manufacturer.
  • Vat cleaning routines are carried out as specified by the equipment manufacturer.
  • Water temperature and the chemical concentrations circulated are monitored through the cleaning cycle.
  • Plant is manually cleaned to remove milk stone and other accumulated residues.
       
Element: Advise on chemicals and cleaning routines
  • Cleaning routines to suit the installation are determined and documented in consultation with the equipment manufacturer and chemical company representatives as required.
  • Hygiene regime for the total installation is recorded and specified to the shed manager.
  • Prescribed cleaning routines are evaluated to ensure that equipment and cleaning performance meets performance specification.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

assemble/disassemble milking equipment

carry out milking equipment and vat cleaning routines

prepare cleaning solutions in accordance with manufacturer's specifications

evaluate cleaning routines for equipment and vats and identify cleaning problems

identify mechanical and chemical safety hazards associated with the cleaning process.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

assemble/disassemble milking equipment

efficiently carry out milking equipment and vat cleaning routines

prepare cleaning solutions in accordance with manufacturers specifications

effectively evaluate cleaning routines for equipment and vats

identify cleaning problems

identify mechanical and chemical safety hazards associated with the cleaning process

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

best practice hygiene routines employed in farm dairies

the range of bacteria affecting milk quality

microbial testing of milk and the effect of cleaning practices on those levels

the role of chemical concentration , physical turbulence, water temperature and contact time in the cleaning routine

the conduct of milking machine cleaning routines

the conduct of vat cleaning routines

cleaning chemicals and methods

common milking machine cleaning systems and their operation.

The range statement relates to the unit of competency as a whole.

Cleaning may include:

Standard Operating Procedures for dairy cleaning

machines and equipment such as the milking plant with all lines and cans

non-milking equipment including jetters and cup removers.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Current hygiene practices are established through interview and shed records. 
Factory test results are accessed and collated to establish bacterial levels for the plant and identify potential cleaning problems. 
Milking equipment is inspected and disassembled as required to identify residues and other evidence of poor cleaning regimes. 
Cleaning chemicals are identified to establish current cleaning and hygiene regimes. 
Water quality and quantity is assessed to establish the effect on cleaning procedures. 
Occupational Health and Safety (OHS) hazards are identified, risks assessed and hazards reported, or risk controlled and the risk assessment recorded as a part of investigative procedures. 
Machine and ancillary equipment cleaning routines are carried out as specified by the equipment manufacturer. 
Vat cleaning routines are carried out as specified by the equipment manufacturer. 
Water temperature and the chemical concentrations circulated are monitored through the cleaning cycle. 
Plant is manually cleaned to remove milk stone and other accumulated residues. 
Cleaning routines to suit the installation are determined and documented in consultation with the equipment manufacturer and chemical company representatives as required. 
Hygiene regime for the total installation is recorded and specified to the shed manager. 
Prescribed cleaning routines are evaluated to ensure that equipment and cleaning performance meets performance specification. 

Forms

Assessment Cover Sheet

AHCMKH304A - Monitor and provide advice on cleaning milking machines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AHCMKH304A - Monitor and provide advice on cleaning milking machines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: