Unit of competency Outline

Date retreived
22/07/2026 1:19 AM AWST

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Apply hydro-cooling processes to fresh produce

Apply hydro-cooling processes to fresh produce

Unit of competency
National Code
FBPFAV2002
State Code
ODL47
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to use hydro-cooling equipment and processes to cool fresh fruit or vegetables in preparation for storage or transportation.This unit applies to individuals who apply hydro-cooling processes in a food processing environment or at a farm or production site where produce is processed directly after harvest to maximise longevity. All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify hydro-cooling requirements
  • 1.1 Identify produce for hydro-cooling and confirm specific cooling and transfer requirements
  • 1.2 Conduct pre-start checks of cooling equipment, prepare and fit personal protective equipment
  • 1.3 Check and adjust equipment performance to meet work requirements
  • 1.4 Place goods in storage areas to meet storage temperature, stores handling and stock rotation requirements
  • 1.5 Record stores information in required format
2. Conduct hydro-cooling
  • 2.1 Check storage facility for readiness and allocation of space for produce
  • 2.2 Transfer produce in a manner that is safe and maintains produce quality
  • 2.3 Set operating parameters for hydro-cooling equipment to meet safety and cooling requirements
  • 2.4 Apply hydro-cooling to produce according to cooling requirements
  • 2.5 Transfer produce to storage according to workplace procedures
  • 2.6 Record process information in required format
  • 2.7 Maintain the work area according to workplace standards, food safety and health and safety requirements
3. Monitor hydro-cooling process
  • 3.1 Check temperature to ensure required levels are maintained
  • 3.2 Identify and act on non-compliance issues or problems
No information
No information
Replaces
State Code National Code Title Type
BBG80 FBPFAV2001 Apply hydro-cooling processes to fresh produce Unit of competency
State Code National Code Title Type
BJC3 FBP20122 Certificate II in Food Processing Qualification
BGZ2 FBP20121 Certificate II in Food Processing Qualification