Unit of competency Outline
Date retreived
22/07/2026 10:32 AM AWST
22/07/2026 10:32 AM 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 a frying process
Operate a frying process
Unit of competency
National Code
FBPOPR2086
FBPOPR2086
State Code
ODL79
ODL79
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
55
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a frying process.This unit applies to individuals who work under general supervision and 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 frying 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 for work in frying processing area
- 1.1 Confirm frying oil and product are available to meet processing requirements
- 1.2 Confirm equipment is clean and not locked out
- 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the frying process for operation
- 2.1 Fit and adjust machine components and related attachments to meet operating requirements
- 2.2 Enter processing and operating parameters as required to meet safety and production requirements
- 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor the frying process
- 3.1 Start, operate and monitor equipment to ensure optimal performance
- 3.2 Monitor the process to confirm that food safety and product specifications are met
- 3.3 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.4 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the frying process
- 4.1 Identify the appropriate shutdown procedure
- 4.2 Shut down the process according to health and safety and operating procedures
- 4.3 Identify and report maintenance requirements according to workplace procedures
- 4.4 Maintain workplace records according to workplace procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBF64 | FBPOPR2039 | Operate a frying process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BJC3 | FBP20122 | Certificate II in Food Processing | Qualification |
| BGZ2 | FBP20121 | Certificate II in Food Processing | Qualification |