Unit of competency Outline
Date retreived
22/07/2026 11:34 PM AWST
22/07/2026 11:34 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 a drying process
Operate and monitor a drying process
Unit of competency
National Code
FBPOPR3012
FBPOPR3012
State Code
ODK85
ODK85
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 a drying process.This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a drying 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 the drying process for operation
- 1.1 Confirm materials are available to meet processing requirements
- 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements
- 1.3 Enter processing and operating parameters as required to meet safety and production requirements
- 1.4 Carry out pre-start checks according to workplace health and safety and operating procedures
2. Operate and monitor the equipment
- 2.1 Start, operate and monitor the process for variation in operating conditions
- 2.2 Monitor the process to confirm that specifications are met
- 2.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 2.4 Follow and apply workplace housekeeping and environmental procedures
3. Shut down the drying process
- 3.1 Identify the appropriate shutdown procedure
- 3.2 Shut down the process according to safe work procedures
- 3.3 Identify and report maintenance requirements according to workplace procedures
- 3.4 Maintain workplace records according to workplace procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG25 | FBPOPR2042 | Operate a drying process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA6 | FBP30721 | Certificate III in Rice Processing | Qualification |