Unit of competency Outline
Date retreived
23/07/2026 2:39 PM AWST
23/07/2026 2:39 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor an evaporation process
Operate and monitor an evaporation process
Unit of competency
National Code
FBPOPR3023
FBPOPR3023
State Code
ODL40
ODL40
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an evaporation process.This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an evaporation process and associated equipment.All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental 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. Prepare for work in processing area
- 1.1 Read or listen to work instructions from supervisor and clarify where required
- 1.2 Confirm materials are available to meet processing requirements
- 1.3 Confirm equipment is clean and not locked out
- 1.4 Wear appropriate personal protective clothing and ensure correct fit according to health and safety requirements
2. Prepare the evaporation process for operation
- 2.1 Enter processing and operating parameters as required to meet food safety and production requirements
- 2.2 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment
- 3.1 Start, operate and monitor the process for variation in operating conditions
- 3.2 Monitor the process to confirm that specifications are met
- 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the evaporation process
- 4.1 Identify the appropriate shutdown procedure
- 4.2 Shut the process down safely according to operating procedures
- 4.3 Identify and report maintenance requirements in line with workplace procedures
- 4.4 Maintain workplace records in appropriate format
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH15 | FBPOPR2034 | Operate an evaporation process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |