Unit of competency Outline
Date retreived
22/07/2026 1:17 PM AWST
22/07/2026 1:17 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.
Plan, conduct and monitor equipment maintenance
Plan, conduct and monitor equipment maintenance
Unit of competency
National Code
FBPOPR3020
FBPOPR3020
State Code
ODL02
ODL02
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to plan, conduct and monitor the maintenance of processing or production equipment.The unit applies to individuals who work in food processing operations who have responsibility for overseeing the general maintenance of equipment.All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, environmental 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. Identify maintenance requirements according to workplace procedures
- 1.1 Determine whether production equipment will be maintained in-house or by contractor
- 1.2 Source and assess advice on equipment maintenance requirements according to manufacturers’ specifications
- 1.3 Assess and prioritise special maintenance requirements
2. Plan maintenance according to workplace procedures
- 2.1 Identify and secure resources required to carry out maintenance
- 2.2 Develop a maintenance schedule to provide reliable equipment performance with minimal disruption to production
- 2.3 Ensure the maintenance schedule takes account of production schedules, equipment capability, special maintenance requirements, efficient resource utilisation, food safety, workplace health and safety requirements, and workplace environmental guidelines
- 2.4 Record the maintenance schedule in the appropriate workplace format
- 2.5 Consult personnel affected by the maintenance program, and advise of maintenance process
3. Carry out maintenance
- 3.1 Wear appropriate protective clothing and equipment
- 3.2 Inspect equipment to identify signs of wear
- 3.3 Investigate and assess the nature of maintenance requirement
- 3.4 Carry out routine maintenance on equipment, or oversee contractor access to perform maintenance
- 3.5 Record and report maintenance activities in line with workplace procedures
4. Monitor implementation of the maintenance schedule
- 4.1 Monitor progress of maintenance to identify variance to schedule
- 4.2 Identify, assess and address unplanned events that could affect the schedule
- 4.3 Identify and communicate potential failure to meet maintenance deadlines to relevant personnel
- 4.4 Adjust maintenance schedule to meet requirements
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |
| BIZ5 | AMP30622 | Certificate III in Meat Processing | Qualification |