Unit of competency Outline

Date retreived
22/07/2026 6:47 AM AWST

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Conduct chemical wash for fresh produce

Conduct chemical wash for fresh produce

Unit of competency
National Code
FBPFAV3003
State Code
ODL93
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
30
Description
This unit of competency describes the skills and knowledge required to implement a wash process for fresh produce where chemicals, including chlorine, are used to achieve quality standards.This unit applies to individuals who set and monitor levels of cleaning chemicals while conducting wash operations in a food processing production environment. It typically applies to produce that includes leafy greens and fruit, where chemicals are used to ensure required cleaning outcomes.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. Confirm required use of chemicals
  • 1.1 Identify chemicals used for the washing of fresh produce, and confirm required quantities
  • 1.2 Identify hazards and risks associated with using chemicals, and implement control measures throughout operations
  • 1.3 Prepare and use personal protective equipment according to workplace safety procedures
  • 1.4 Identify and apply storage and handling requirements for chemicals
2. Prepare for washing operation
  • 2.1 Confirm and prepare raw materials for washing according to production specifications
  • 2.2 Confirm equipment for operational readiness, and fit and adjust components and related attachments
  • 2.3 Carry out pre-start checks according to operator instructions
  • 2.4 Measure chemicals and add dose according to specifications
  • 2.5 Check performance of chemical-dosing equipment to confirm accuracy
  • 2.6 Check water quality and confirm suitability for use
3. Operate and monitor the washing process
  • 3.1 Start and operate the washing process according to operating instructions and health and safety requirements
  • 3.2 Check water mix to confirm correct levels of chemicals
  • 3.3 Monitor washing process to ensure raw materials meet product specifications
  • 3.4 Transfer washed materials for further processing or packaging
  • 3.5 Identify variation in equipment operation, and report maintenance requirements
  • 3.6 Identify, rectify and report out-of-specification product or process outcomes
  • 3.7 Maintain the work area according to workplace procedures, food safety and work health and safety requirements
  • 3.8 Maintain workplace records in required format
4. Shut down the washing process
  • 4.1 Implement the appropriate shutdown procedure
  • 4.2 Handle, store and dispose of chemicals according to workplace procedures and environmental regulations
  • 4.3 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BBG28 FBPFAV3001 Conduct chemical wash for fresh produce Unit of competency