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 pre-start checks on machinery used for separation

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.

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, stock flow systems, production schedules, batch/recipe instructions

information on equipment capacity and operating parameters

production schedule and batch instructions

separation process and related equipment and services

specifications, control points and processing parameters

materials required for the separation process

sampling schedules and test procedures and equipment as required

routine preventative maintenance schedule as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

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:

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in one's 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.

Required skills

Ability to:

access workplace information to identify separation processing requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary materials and services

conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, confirming that the correct bowl is fitted, selecting appropriate settings and/or related parameters, cancelling isolation or lockouts 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 separation process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, such as:

separation speed

solids in in-feed and out-feed streams (this is typically done by in-line refractometers, Baume tests and spin tests)

flow rates

time/temperatures

pressures

air/water/oil levels

condition of seals and valves

discharge/desludging

monitor supply and flow of materials to and from the separation process

take corrective action in response to out-of-specification results

respond to and/or report equipment failure within level of responsibility

locate emergency stop functions on equipment

shut down separation process equipment in response to emergency situation

follow isolation and lock out/tag out procedures as required to take separation process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

clean and sanitise equipment

demonstrate product/process changeovers

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

conduct routine maintenance according to enterprise procedures

use oral communication skills/language 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 the separation process, including stages and changes that occur during the separation process

basic operating principles of equipment, including safety hazards associated with separation equipment and the implications of interchanging parts/incorrect bowl balance

main equipment components, status and purpose of guards, equipment operating capacities and applications, the purpose and location of sensors and related feedback instrumentation, and services required for operation of separation equipment used in the workplace

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

impact of in-feed quality and concentration levels on the separation process

quality characteristics and uses of separation process outputs

methods used to monitor the separation process, such as inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

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

common causes of variation and corrective action required, including how variation in temperature and solids affects the process

spoilage and other food safety risks associated with separation, and related control measures

operational health and safety (OHS) hazards and controls, including 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

cleaning and sanitation procedures

product/process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the operation, including handling of effluent

basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment

routine maintenance procedureswhere relevant

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

When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply in place of the Australian Food Standards Code and reference to food safety is replaced by GMP

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Separation equipment used in the dairy industry

Separation equipment used in the dairy industry typically includes:

hermetic separators

semi-open (hermetic) separators

Variations to the semi-open separators include:

soft stream inlet

cold milk separators

cream cheese or quarg separators

Separation equipment used in general foods, egg processing and bio-products

Separation equipment used in general foods, egg processing and bio-products typically includes:

fully enclosed

high speed

centrifugal separators

Operation of equipment and processes

Operation of equipment and processes may require:

the use of process control panels and systems

Shutdown procedures

Shutdown 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

water

vacuum

compressed and instrumentation air