Unit of competency Outline

Date retreived
23/07/2026 1:07 PM AWST

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Operate and monitor storage of virgin olive oil

Operate and monitor storage of virgin olive oil

Unit of competency
National Code
FBPOIL3012
State Code
ODL59
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
35
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor and maintain the storage of virgin olive oil to maintain product integrity.This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for operating and monitoring of a holding and storage process and associated equipment.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. Prepare for work in storage area
  • 1.1 Inspect olive oil in receival tanks to ensure sediment has settled and water has been purged
  • 1.2 Confirm storage containers or tanks are clean and of a suitable grade to store oil safely and to maintain quality, according to industry standards
  • 1.3 Wear appropriate personal protective clothing and ensure correct fit
  • 1.4 Rack-off purged oil into clean storage tanks, filtering where required
  • 1.5 Seal storage tanks to avoid oxidation
  • 1.6 Ensure the storage space is clean, according to workplace standards
2. Operate and monitor storage
  • 2.1 Move containers of virgin olive oil to storage area using manual handling aids
  • 2.2 Check temperature of olive oil to ensure it is less than 20°C
  • 2.3 Monitor the storage environment and equipment to ensure conditions remain ideal for product
  • 2.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 2.5 Follow and apply workplace housekeeping procedures and environmental requirements
  • 2.6 Maintain workplace records according to workplace requirements
3. Monitor stored product
  • 3.1 Monitor the virgin olive oil to confirm that storage conditions maintain the quality of oil
  • 3.2 Take samples and test product to ensure specifications are met
  • 3.3 Maintain batch records of product, according to workplace requirements
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State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification