FBPBEV3006 — Control and monitor fruit and/or vegetable washing and milling

Elements & performance criteria

Performance evidence

• An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
• There must be evidence that the individual has controlled and monitored fruit and/or vegetable washing and milling equipment to process at least one batch of fruit and/or vegetables to specification, including:
• applying safe work procedures
• following food safety procedures
• monitoring stored product to specification
• taking corrective action in response to typical faults and inconsistencies.

Knowledge evidence

• purpose and basic principles of the process, including stages and changes that occur during washing, milling and storage
• basic operating principles of equipment for the washing, milling and storage of milled fruit and/or vegetables, including:
• safety hazards associated with washing and milling equipment
• main equipment components
• status and purpose of guards
• equipment operating capacities and applications
• the purpose and location of sensors and related feedback instrumentation
• services required for washing and milling equipment used in the workplace
• the flow of the washing and milling process, and the effect of product output on downstream processes
• quality characteristics and uses of milled fruit and/or vegetables
• methods used to monitor the washing, milling and storage of fruit and/or vegetables, including inspecting, measuring and testing in-feed and out-feed solids, and other tests as required by the process
• good manufacturing practices (GMP) relevant to work task
• inspection or test points (control points) in the process, and the related procedures and recording requirements, including use of refractometers
• health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process
• operating requirements and parameters, and corrective action required where operation is outside specified operating parameters
• typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems
• contamination/cross-contamination, spoilage and other food safety risks associated with storing milled fruit and/or vegetables, and related control measures
• common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence
• standard microbiological techniques to identify food poisoning and spoilage organisms
• the importance of plant hygiene, and how it can affect the finished product
• microbiological toxins and aflatoxins
• common chemical reactions that occur in juice processing, including both spontaneous and controlled reactions, including:
• the role of enzymes, ascorbic acid and nitrogen gas in generating biological reactions
• tests commonly used to measure phenomena, and related units of measurement
• the role of temperature and pressure in the transition process
• pH and its impact on fermentation
• requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage
• isolation, lock-out and tag-out procedures and responsibilities required for operating the washing, milling and storage process
• cleaning and sanitisation procedures required for operating the washing, milling and storage equipment
• environmental issues and controls relevant to the operation of the washing and milling process, including handling of waste
• basic operating principles of process control where relevant, including the relationship between control panels and systems and the physical equipment
• recording procedures to ensure traceability of product.

Foundation skills

• Reading: Interpret workplace and standard operating procedures relevant to work task; Interpret production requirements
• Writing: Record processing data using electronic, digital and/or paper-based formats
• Oral Communication: Ask questions to clarify understanding or seek further information; Communicate and report operational and safety information to relevant personnel
• Numeracy: Monitor and interpret production and process control indicators and data; Read and interpret gauges and scales for temperature (°C), speed and flow rates; Monitor supply and flow of materials to and from the process; Recognise capacity of storage tanks (L, hL) and weights of raw product (kg, T)

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPBEV3006