FBPOPR3023 — Operate and monitor an evaporation process

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 operated an evaporation process to produce at least one batch of product to meet specifications, including:
• applying safe work procedures
• following food safety procedures
• monitoring control points and conducting inspections as required to confirm process remains within specification, including:
• temperatures
• vacuum
• motor amperage
• condensate flow
• steam flow and pressure
• throughput
• time/speed
• evaporated product characteristics
• taking corrective action in response to typical faults and inconsistencies.

Knowledge evidence

• purpose and basic principles of evaporation, including:
• an understanding of the principles of steam
• the relationship between boiling point and pressure as applied to evaporation
• the changes that occur to product as it moves through the evaporation process
• basic operating principles of evaporation equipment, including:
• main equipment components
• status and purpose of guards
• equipment operating capacities and applications
• the purpose and location of sensors and related feedback instrumentation
• quality characteristics to be achieved by the evaporation process
• the flow of the evaporation process and the effect of product output on downstream processes
• quality requirements of materials and the effect of variation on process performance
• operating requirements and parameters, and corrective action required where operation is outside specified operating parameters
• good manufacturing practices (GMP) relevant to work task
• typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems
• techniques used to monitor the evaporation process, including inspecting, measuring and testing
• inspection or test points (control points) in the process and the related procedures and recording requirements
• contamination/cross-contamination and food safety risks associated with the process, and related control measures relevant to the evaporation process
• common causes of variation, and corrective action required
• health and safety hazards and controls relevant to the evaporation process
• 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
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the evaporation process, including waste/rework collection and handling procedures related to the process
• basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
• cleaning and sanitisation procedures for evaporation 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 digital and/or paper-based formats
• Numeracy: Monitor and interpret production and process control indicators and data, including temperature (C), vacuum, steam flow and pressure, time, speed, motor amperage

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 FBPOPR3023