Unit of competency Outline
Date retreived
22/07/2026 2:14 PM AWST
22/07/2026 2:14 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.
Develop and implement energy control systems in seafood processing environments
Develop and implement energy control systems in seafood processing environments
Unit of competency
National Code
SFIPROC606B
SFIPROC606B
State Code
S4288
S4288
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
11/02/2005
Field of Education
030307 - Food Processing Technology
Original Release Date
11/02/2005
Nominal Hours
50
Description
Notes
Elements and Performance Criteria
No information
The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.
Criteria for the control of energy:
May include consideration of:
· electricity
· gas
· solar
· heat or steam generation
· cooling or freezing
· water
· emergency procedures
· set-up, start-up and shut-down procedures to maximise energy efficiency.
Potential benefits:
· equipment efficiency
· decreased costs
· increased performance:
· performance levels of personnel
· effective utilisation of equipment.
Implement and maintain energy control system:
· policies/procedures
· work instructions
· manuals
· operating procedures
· quality standards.
Criteria for the control of energy:
May include consideration of:
· electricity
· gas
· solar
· heat or steam generation
· cooling or freezing
· water
· emergency procedures
· set-up, start-up and shut-down procedures to maximise energy efficiency.
Potential benefits:
· equipment efficiency
· decreased costs
· increased performance:
· performance levels of personnel
· effective utilisation of equipment.
Implement and maintain energy control system:
· policies/procedures
· work instructions
· manuals
· operating procedures
· quality standards.
Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.
Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· methods and principles of energy generation
· cost-benefit analysis principles
· energy management and control systems
Practical skills
The essential skills a person needs to perform work to the required standards include:
· collecting and analysing data and reporting on energy efficiency
· applying cost-benefit analysis
· solving problems
· prioritising tasks and giving appropriate attention to detail
· communicating with workteams and managers
· monitoring, recording and reporting on use of energy in the production process.
Oral and written workplace communication skills used for:
· recording data
· interpreting complex technical information
· preparing detailed technical reports
· preparing detailed procedures, specifications and/or contracts
· compiling reports
· communicating details and information to staff effectively.
Numeracy skills used for:
· calculating energy usage
· estimating costs
· formulae for design criteria (flows, temperature, pressure etc)
· reading and interpreting data recording devices.
Critical aspects of competence
Assessment must confirm the ability to:
· perform the tasks necessary to optimise the use of all forms of energy in the processing or production activities of the enterprise and to monitor developments with a view to achieving energy efficiency.
Assessment must confirm knowledge of:
· the generation of workplace data to identify energy use and/or requirements
· set-up, start-up and operating parameters for energy generation and/or ancillary plant used in the production process
· in-process tests to monitor energy performance
· cost-benefit analysis methods to review alternative energy systems
· preventative maintenance requirements to maximise energy performance
· plant, process and personal safety requirements
· start-up, shut-down and emergency procedures
· energy management and control systems development
· corrective actions to maintain temperature control in energy emergency.
Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.
Context of assessment
Assessment may be conducted in the workplace or in a simulated work environment.
Method of assessment
Observation of practical exercises in the workplace or in a simulated work environment.
Resources required for assessment
· historical data relating to enterprise energy use
· enterprise standard operating procedures, work instructions and relevant specifications
· equipment set-up, start-up and shut-down procedures
· access to enterprise expertise in production, processing, engineering and cost control
· food safety, HACCP and other standards relevant to temperature control and/or process requirements
· data recording devices
· equipment and facilities suitable for the monitoring or measurement of energy usage.
Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· methods and principles of energy generation
· cost-benefit analysis principles
· energy management and control systems
Practical skills
The essential skills a person needs to perform work to the required standards include:
· collecting and analysing data and reporting on energy efficiency
· applying cost-benefit analysis
· solving problems
· prioritising tasks and giving appropriate attention to detail
· communicating with workteams and managers
· monitoring, recording and reporting on use of energy in the production process.
Oral and written workplace communication skills used for:
· recording data
· interpreting complex technical information
· preparing detailed technical reports
· preparing detailed procedures, specifications and/or contracts
· compiling reports
· communicating details and information to staff effectively.
Numeracy skills used for:
· calculating energy usage
· estimating costs
· formulae for design criteria (flows, temperature, pressure etc)
· reading and interpreting data recording devices.
Critical aspects of competence
Assessment must confirm the ability to:
· perform the tasks necessary to optimise the use of all forms of energy in the processing or production activities of the enterprise and to monitor developments with a view to achieving energy efficiency.
Assessment must confirm knowledge of:
· the generation of workplace data to identify energy use and/or requirements
· set-up, start-up and operating parameters for energy generation and/or ancillary plant used in the production process
· in-process tests to monitor energy performance
· cost-benefit analysis methods to review alternative energy systems
· preventative maintenance requirements to maximise energy performance
· plant, process and personal safety requirements
· start-up, shut-down and emergency procedures
· energy management and control systems development
· corrective actions to maintain temperature control in energy emergency.
Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.
Context of assessment
Assessment may be conducted in the workplace or in a simulated work environment.
Method of assessment
Observation of practical exercises in the workplace or in a simulated work environment.
Resources required for assessment
· historical data relating to enterprise energy use
· enterprise standard operating procedures, work instructions and relevant specifications
· equipment set-up, start-up and shut-down procedures
· access to enterprise expertise in production, processing, engineering and cost control
· food safety, HACCP and other standards relevant to temperature control and/or process requirements
· data recording devices
· equipment and facilities suitable for the monitoring or measurement of energy usage.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9279 | SFIPROC606C | Develop and implement energy control systems in seafood processing environments | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S436 | SFI50504 | Diploma of Seafood Industry (Seafood Processing) | Qualification |