This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the fractionation process to separate edible oils into two or more liquid and solid parts, each with distinct physical and chemical properties.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a fractionation process 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 work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.