Unit of competency Outline

Date retreived
22/07/2026 10:23 PM AWST

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Operate and monitor a butter churning process

Operate and monitor a butter churning process

Unit of competency
National Code
FBPDPR3004
State Code
ODM03
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
40
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a butter churning process to produce sweet cream butter product to specification.This unit applies to individuals who apply operating principles to the operation and monitoring of butter churning equipment and processes in a dairy product production environment.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 butter churning equipment and process for operation
  • 1.1 Confirm materials are available to meet production specification
  • 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
  • 1.3 Identify food safety requirements for the task and product
  • 1.4 Fit and adjust machine components and attachments needed for operating requirements
  • 1.5 Enter parameters required to meet safety and operating requirements
  • 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor equipment
  • 2.1 Start up and operate the butter churning process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Adjust equipment operations to meet product specification
  • 2.4 Take samples to confirm that product meets specifications
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace guidelines, health and safety, and food safety requirements
  • 2.7 Maintain workplace records in required format according to workplace procedures
3. Shut down the butter churning process
  • 3.1 Identify the appropriate shutdown procedure
  • 3.2 Shut down the process safely according to workplace procedures
  • 3.3 Identify and report maintenance requirements according to workplace procedures
  • 3.4 Clean equipment and dispose of waste in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBG07 FBPDPR2001 Operate a butter churning process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification