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Evidence Guide: AHCMKH304A - Monitor and provide advice on cleaning milking machines

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCMKH304A - Monitor and provide advice on cleaning milking machines

What evidence can you provide to prove your understanding of each of the following citeria?

Identify cleaning problems

  1. Current hygiene practices are established through interview and shed records.
  2. Factory test results are accessed and collated to establish bacterial levels for the plant and identify potential cleaning problems.
  3. Milking equipment is inspected and disassembled as required to identify residues and other evidence of poor cleaning regimes.
  4. Cleaning chemicals are identified to establish current cleaning and hygiene regimes.
  5. Water quality and quantity is assessed to establish the effect on cleaning procedures.
  6. 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.
Current hygiene practices are established through interview and shed records.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Factory test results are accessed and collated to establish bacterial levels for the plant and identify potential cleaning problems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Milking equipment is inspected and disassembled as required to identify residues and other evidence of poor cleaning regimes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning chemicals are identified to establish current cleaning and hygiene regimes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Water quality and quantity is assessed to establish the effect on cleaning procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out cleaning routines

  1. Machine and ancillary equipment cleaning routines are carried out as specified by the equipment manufacturer.
  2. Vat cleaning routines are carried out as specified by the equipment manufacturer.
  3. Water temperature and the chemical concentrations circulated are monitored through the cleaning cycle.
  4. Plant is manually cleaned to remove milk stone and other accumulated residues.
Machine and ancillary equipment cleaning routines are carried out as specified by the equipment manufacturer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Vat cleaning routines are carried out as specified by the equipment manufacturer.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Water temperature and the chemical concentrations circulated are monitored through the cleaning cycle.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plant is manually cleaned to remove milk stone and other accumulated residues.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise on chemicals and cleaning routines

  1. Cleaning routines to suit the installation are determined and documented in consultation with the equipment manufacturer and chemical company representatives as required.
  2. Hygiene regime for the total installation is recorded and specified to the shed manager.
  3. Prescribed cleaning routines are evaluated to ensure that equipment and cleaning performance meets performance specification.
Cleaning routines to suit the installation are determined and documented in consultation with the equipment manufacturer and chemical company representatives as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hygiene regime for the total installation is recorded and specified to the shed manager.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prescribed cleaning routines are evaluated to ensure that equipment and cleaning performance meets performance specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.