Unit of competency Outline
Date retreived
23/07/2026 1:23 PM AWST
23/07/2026 1:23 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.
Control and monitor fruit and/or vegetable washing and milling
Control and monitor fruit and/or vegetable washing and milling
Unit of competency
National Code
FBPBEV3006
FBPBEV3006
State Code
ODL74
ODL74
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
35
Description
This unit of competency describes the skills and knowledge required to operate and monitor washing and milling equipment to produce milled fruit and/or vegetables, ready for storage and further processing. This unit applies to individuals who work 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 juice process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety 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 processing area
- 1.1 Confirm fruit and/or vegetables are available to meet production requirements
- 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements
- 1.3 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the washing and milling equipment for operation
- 2.1 Fit machine components and related attachments, and adjust to meet washing and milling requirements
- 2.2 Enter processing and operating parameters to meet washing and milling requirements
- 2.3 Carry out pre-start checks according to safe operating procedures
3. Operate and monitor the washing and milling process
- 3.1 Start, operate and monitor the process according to workplace procedures
- 3.2 Monitor equipment to ensure optimal operations
- 3.3 Inspect washed and milled fruit and/or vegetables to ensure specifications are met
- 3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.5 Shut down the process according to safe work procedures
- 3.6 Maintain records of washing and milling according to workplace procedures
4. Store milled fruit and/or vegetables
- 4.1 Store washed and milled fruit and/or vegetables in tank in line with product specifications
- 4.2 Monitor product to avoid microbial deterioration
- 4.3 Take samples and test stored product to ensure product remains within specification
- 4.4 Maintain records of stored product according to workplace procedures
5. Conduct housekeeping and identify maintenance requirements
- 5.1 Follow and apply workplace housekeeping and environmental procedures
- 5.2 Identify and report any maintenance requirements according to workplace procedures
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |