Unit of competency Outline

Date retreived
22/07/2026 8:21 PM AWST

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Operate and monitor a flake preparation process

Operate and monitor a flake preparation process

Unit of competency
National Code
FBPOIL3004
State Code
ODK83
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 prepare the oil and water phases and operate, monitor, adjust and shut down the flaking process to prepare pastry margarine for further processing through a complector.This unit applies to individuals who apply basic operating principles to the operation and monitoring of flake preparation equipment and processes in an edible oils 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 flake preparation and related equipment for operation
  • 1.1 Ensure oil stock and emulsion are available to meet the product recipe requirements
  • 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit
  • 1.3 Confirm flaking equipment and drum are clean and not locked out
  • 1.4 Fit and adjust machine components and related attachments according to operating requirements
  • 1.5 Enter processing or operating parameters to meet safety and production requirements
  • 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment and services
  • 2.1 Start up and operate flake preparation process according to safe 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 report irregularities in equipment operation, and report any maintenance requirements
  • 2.5 Confirm specifications are met at each stage according to production specifications
  • 2.6 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures
  • 2.7 Maintain work area according to workplace guidelines
  • 2.8 Test flake samples to ensure product meets specifications
  • 2.9 Enter workplace records in required format
3. Shut down the flake preparation process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down process safely according to operating procedures
  • 3.3 Identify and report maintenance requirements according to workplace requirements
  • 3.4 Ensure waste is disposed of in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBH39 FBPGPS2004 Operate a flake preparation process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification