Unit of competency Outline
Date retreived
22/07/2026 6:52 PM AWST
22/07/2026 6:52 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.
Clean and sanitise equipment
Clean and sanitise equipment
Unit of competency
National Code
FBPOPR2064
FBPOPR2064
State Code
OAL64
OAL64
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030717 - Plant And Machine Operations
Original Release Date
18/04/2019
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to clean, sanitise and carry out related procedures for food processing production equipment.This unit applies to individuals who are primarily responsible for cleaning or where a more detailed knowledge of cleaning and sanitation processes is required in order to carry out cleaning responsibilities. This unit applies to both wet and dry cleaning methods.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for cleaning
- 1.1 Read or listen to work instructions from supervisor and clarify where needed
- 1.2 Identify health and safety hazards in the workplace and inform supervisor
- 1.3 Wear appropriate personal protective equipment (PPE) and ensure correct fit
- 1.4 Confirm that cleaning and sanitising agents and services are available and ready for use
- 1.5 Clear equipment of product and packaging consumables in preparation for cleaning
- 1.6 Render equipment safe to clean
- 1.7 Liaise with other work areas about timing of cleaning
2. Clean and sanitise equipment to meet workplace requirements
- 2.1 Clean and sanitise equipment to workplace requirements
- 2.2 Inspect equipment to confirm operating condition and cleanliness
- 2.3 Identify, rectify and report unacceptable equipment condition
- 2.4 Store cleaning equipment and chemicals
- 2.5 Dispose of waste from cleaning process appropriately
- 2.6 Restore equipment to operating order
- 2.7 Complete documentation according to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D4592 | FDFOP2004A | Clean and sanitise equipment | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| ODL91 | FBPOPR2095 | Clean and sanitise equipment | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD849 | FBPSS00025 | Cellar Operations Induction Skill Set | Skill set |
| BDP6 | AMP20117 | Certificate II in Meat Processing (Food Services) | Qualification |
| BGG4 | AHC20320 | Certificate II in Production Horticulture | Qualification |
| BEY7 | AHC21819 | Certificate II in Protected Horticulture | Qualification |
| BEY5 | AHC33719 | Certificate III in Protected Horticulture | Qualification |
| BEF5 | FBP30918 | Certificate III in Wine Industry Operations | Qualification |
| BFF6 | FBP30920 | Certificate III in Wine Industry Operations | Qualification |
| BEE9 | FBP20518 | Certificate II in Wine Industry Operations | Qualification |