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Evidence Guide: FDFSUG213A - Operate a pans station

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

 

FDFSUG213A - Operate a pans station

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

Prepare the pans station for operation

  1. Liquor and molasses are available to meet production requirements
  2. Services are confirmed as available and ready for operation
  3. Equipment is checked to confirm readiness for use
  4. The pans station is set up to meet production requirements
Liquor and molasses are available to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Services are confirmed as available and ready for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is checked to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The pans station is set up to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor pans station

  1. The pans station is started up and operated according to company procedures
  2. Control points are monitored to confirm performance is maintained within specification
  3. C sugar and C molasses meet specification
  4. Equipment is monitored to confirm operating condition
  5. Out-of-specification process and equipment performance is identified, rectified and/or reported
  6. The workplace meets housekeeping standards
The pans station is started up and operated according to company procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control points are monitored to confirm performance is maintained within specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

C sugar and C molasses meet specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is monitored to confirm operating condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification process and equipment performance is identified, rectified and/or reported

Completed
Date:

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The workplace meets housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handover the pans station

  1. Workplace records are maintained in accordance with workplace procedures
  2. Handover is carried out according to workplace procedure
  3. Pans station operators are aware of system and related equipment status at completion of handover
Workplace records are maintained in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handover is carried out according to workplace procedure

Completed
Date:

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Pans station operators are aware of system and related equipment status at completion of handover

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down the pans station

  1. The appropriate shut down procedure is identified
  2. The pans station is shut down according to workplace procedures
  3. The pans station is prepared for storage in shut down mode
  4. Maintenance requirements are identified and reported
The appropriate shut down procedure is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The pans station is shut down according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The pans station is prepared for storage in shut down mode

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintenance requirements are identified and reported

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

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.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

confirm equipment status and condition

start up and operate in both automatic and manual modes

monitor the process and equipment operation

control station throughput and A B balance to meet factory throughput through pan scheduling

prepare magma and grain for high/low grade seed production

shut down and clean pans according to schedule or as indicated by equipment monitoring

prepare slurry for seed production

add process additives as required by pan performance.

Context of and specific resources 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

Pans station equipment

Materials including molasses and liquor, and 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.

Method of assessment

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

SUG202A Collect and prepare samples

SUG213A Perform standard tests on cane samples

FDFOP2030A Operate a process control interface.

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 and Knowledge

Required skills include:

Ability to:

access workplace information to identify production requirements

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

confirm supply of necessary materials and services

confirm equipment status and condition

start up and operate in both automatic and manual modes

undertake visual inspection and conduct tests to monitor characteristics such as:

stirrer load

pan vacuum

sugar crystal size and distribution

pan station product purities

pan station stock levels including receiver stocks

high grade fugal times including spin and wash times

steam pressure

boiling formula

pan circulation

supersaturation

equipment condition

control station throughput and A B balance to meet factory throughput through pan scheduling

prepare magma and grain for high/low grade seed production

shut down and clean pans according to schedule or as indicated by equipment monitoring

prepare slurry for seed production

add process additives as required by pan performance

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

report and/or record corrective action as required

record workplace information

demonstrate shift handover procedure

shut down equipment in response to an emergency situation

maintain work area to meet housekeeping standards

Required knowledge includes:

Knowledge of:

purpose and basic principles of pans station operation including the basic principles of crystallisation and may relate to operation of batch and continuous pans as required in the workplace

terminology relating to sugar and molasses quality

sugar industry quality standards for each brand of sugar

the circuit flow of this process and relationship to related processes

factors that affect throughput and recovery including the relationship between sugar pol and throughput; the balance between A, B and C pans and the effect of cane quality and boiling formula

factors that affect flow of massecuite through the system

the effect of massecuite quality on fugal operation

relationship between boiling point and pressure in the pans station

equipment purpose and basic operating principles of pans station equipment including vacuum pumps and condensers

operating requirements and parameters

services used

significance and method of monitoring control points within the process

common causes of variation and corrective action required

shut down sequence including massecuite pumps and stock management

OHS hazards and controls

purpose and limitations of protective clothing and equipment

lock out and tag out procedures

procedures and responsibility for reporting problems

requirements of both operational and long term shut down conditions to ensure the equipment is left in a safe state for the period of the shutdown and to minimise any delays in future start up

environmental issues and controls

waste handling requirements and procedures

recording requirements and procedures

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.

Policies and procedures

Work is carried out in accordance with company policies and procedures, licensing requirements, manufacturer's recommendations, legislative requirements, codes of practice and industrial awards and agreements.

Codes of practice

Codes of practice include the Sugar Milling Operations Industry Code of Practice.

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules

manufacturer's specifications.

Pans equipment

Pans equipment may include

pans (batch and/or continuous)

molasses pipes

tanks and pumps

massecuite pump

water and steam system

receivers

vacuum pumps

remelt systems.

Equipment status

Confirming equipment status involves

conducting relevant pre-start checks

confirming that housekeeping standards are met

all safety guards are in place

equipment is operational.

It may also involve checking operation/calibration of measuring instrumentation.

Equipment operation and monitoring

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

Services

Services may include:

power

steam

water

compressed and instrumentation air.

Tests

Where tests are conducted as part of operation a typical requirement is observation by microscope and product density.

Sugar industry quality standards are determined at state level.

Process monitoring

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

Control points

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

Teamwork

Work may require the ability to work within a team environment.

Information systems

Information systems may be print or screen based.