Unit of competency Outline

Date retreived
23/07/2026 1:17 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
FBPFAV2001
State Code
BBG80
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
030307 - Food Processing Technology
Original Release Date
27/07/2018
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 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. Identify hydro-cooling requirements
  • 1.1 Identify key steps in the hydro-cooling process including impact of timing and temperature
  • 1.2 Identify produce for hydro-cooling and confirm specific cooling and transfer requirements
  • 1.3 Check and adjust equipment performance to meet work requirements
  • 1.4 Conduct pre-start checks and prepare personal protective equipment
  • 1.5 Place goods in storage areas to meet storage temperature, stores handling and stock rotation requirements
  • 1.6 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 work 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
D4547 FDFFV2001A Apply hydro-cooling processes to fresh produce Unit of competency
Replaced By
State Code National Code Title Type
ODL47 FBPFAV2002 Apply hydro-cooling processes to fresh produce 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