Unit of competency Outline

Date retreived
22/07/2026 8:08 PM AWST

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Operate and monitor a bleaching process

Operate and monitor a bleaching process

Unit of competency
National Code
FBPOIL3002
State Code
ODK87
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to operate, adjust and shut down a bleaching process to remove colour and impurities from partially refined oil.This unit applies to individuals who apply basic operating principles to the operation and monitoring of bleaching equipment and processes in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.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 the bleaching equipment and process for operation
  • 1.1 Confirm oil and bleaching materials are available to meet product recipe requirements
  • 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit
  • 1.3 Confirm press has been cleaned and is not locked out
  • 1.4 Fit and adjust machine components and related attachments, including hoses, according to operating requirements
  • 1.5 Acknowledge and load operating parameters to meet production requirements
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor bleaching
  • 2.1 Start up and operate the bleaching process according to standard operating procedures
  • 2.2 Ensure equipment and hoses are placed for optimal operations and to ensure safety
  • 2.3 Monitor equipment and services to ensure optimal operations
  • 2.4 Identify and rectify any irregularities in equipment operation, and report any maintenance requirements
  • 2.5 Check product to confirm specifications are met at each stage according to production processing specifications
  • 2.6 Identify, rectify or report out-of-specification product and process outcomes
  • 2.7 Maintain work area according to workplace guidelines
  • 2.8 Test bleached oil samples to ensure product meets specifications
  • 2.9 Enter workplace records in required format
3. Shut down the bleaching process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down process safely according to operating procedures
  • 3.3 Prepare equipment for cleaning in preparation for maintenance or next start-up
  • 3.4 Identify and report maintenance requirements according to workplace requirements
  • 3.5 Ensure waste is disposed of in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBF85 FBPGPS2001 Operate a bleaching process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification