Unit of competency Outline

Date retreived
22/07/2026 11:44 PM AWST

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Operate a butter oil process

Operate a butter oil process

Unit of competency
National Code
FBPDPR2002
State Code
BBH52
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
55
Description
This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.This unit applies to individuals who apply basic operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the butter oil equipment and process for operation
  • 1.1 Confirm materials and personal protective equipment are available for operating requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment
  • 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements
  • 1.4 Enter parameters required to meet safety and operating requirements
  • 1.5 Check and adjust equipment performance as required
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Monitor the butter oil process operation
  • 2.1 Start up the butter oil process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Identify variation in equipment operation and report maintenance requirements
  • 2.4 Confirm that specifications are met at each stage
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements
  • 2.7 Enter information in workplace records in required format
3. Shut down the butter oil process
  • 3.1 Identify the appropriate shutdown procedure
  • 3.2 Shut down the process safety according to workplace procedures
  • 3.3 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4531 FDFDP2002A Operate a butter oil process Unit of competency
Replaced By
State Code National Code Title Type
ODM04 FBPDPR3005 Operate and monitor a butter oil process Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification