FBPOIL3009 — Clean and mill olives

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What an assessment for FBPOIL3009 must cover

60 assessable components: 4 elements (23 performance criteria), 3 performance evidence and 31 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare for work in processing area

1.1Confirm olives are available to meet production requirements
1.2Confirm standards for cleaning and milling
1.3Evaluate olive condition and confirm olive washing and de-leafing requirements
1.4Weigh olives and record details on production run sheet
1.5Confirm de-leafing, washing and milling equipment is clean according to health, safety and food safety requirements
1.6Wear appropriate personal protective clothing and ensure correct fit
1.7Carry out pre-start checks according to safe operating procedures

2 Prepare and operate washing and de-leafing equipment

2.1Check wash water is clean (potable) and supply is ready for operation
2.2Enter processing and operating parameters to meet washing and de-leafing requirements
2.3Load olives into hopper in preparation for cleaning
2.4Start, operate and monitor olive cleaning process
2.5Keep work area clean of blown leaves to avoid hazards

3 Operate and monitor milling

3.1Inspect condition of the mill hammers to ensure they are fit for purpose
3.2Conduct start-up checks of hammer mill according to safe operation procedures
3.3Enter processing parameters, including setting grid size to achieve optimal outcomes
3.4Start, operate and monitor hammer milling process according to workplace procedures
3.5Add citrus to olive feed for agrumato method oils, or fresh herbs and spices for other co-processed olive oil products
3.6Inspect olive paste to ensure specifications are met
3.7Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
3.8Shut down process according to safe work procedures
3.9Maintain records of washing and milling according to workplace procedures

4 Conduct housekeeping and identify maintenance requirements

4.1Follow and apply workplace housekeeping and environmental procedures
4.2Identify and report any maintenance requirements according to workplace procedures

Performance evidence

applying safe work procedures
following food safety procedures
taking corrective action in response to typical faults and inconsistencies in washing and crushing.

Knowledge evidence

purpose and basic principles of the process, including stages and changes that occur during de-leafing, washing and milling
Australian Standard for Olive Oils and Olive-Pomace Oils (AS 5264-2011)
Australian Olive Industry Code of Practice
basic operating principles of equipment for the de-leafing, washing equipment and hammer mill, 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 de-leafing, washing and milling equipment used in the workplace
the flow of the de-leafing, washing and milling process and the effect of product output on downstream processes
methods to evaluate and determine olive condition prior to crushing
circumstances where olives may not require washing
quality characteristics and uses of crushed olives
agrumato method and other co-processed oils and their characteristics
methods used to monitor the washing and milling of olives, 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 limitations of hearing and 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 milling olives, and related control measures
common microbiological, physical, chemical and allergen hazards related to milling olives, 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
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 and milling process
cleaning and sanitisation procedures required for operating the washing and milling equipment
environmental issues and controls relevant to the operation of the washing and milling process, including handling and safe disposal of waste
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 for batch using digital and/or paper-based formats
Numeracy: Monitor and interpret production and process control indicators and data Monitor supply and flow of raw materials to the mill, and crushed product from the mill Recognise capacity of storage tanks (L, hL), weights of raw product (kg, T) and energy consumption units (amps) Set grid size for crushing

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.

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Questions about assessing FBPOIL3009

What does an assessment tool for FBPOIL3009 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPOIL3009 needs to address all 60 unit components: 4 elements with 23 performance criteria, 3 performance evidence requirements, 31 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for FBPOIL3009?

Auditori pulls the current release of FBPOIL3009 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPOIL3009 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPOIL3009 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPOIL3009, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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