Unit of competency Outline

Date retreived
22/07/2026 12:46 PM AWST

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Operate and monitor a deodorising process

Operate and monitor a deodorising process

Unit of competency
National Code
FBPOIL3003
State Code
ODM24
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
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a deodorising process to remove the disagreeable flavours and odours from the product.This unit applies to individuals who apply basic operating principles to the operation and monitoring of deodorising equipment and processes, 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 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 deodorising equipment for operation
  • 1.1 Confirm oil stock and deodorising materials are available to meet product recipe requirements
  • 1.2 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
  • 1.3 Confirm services are available, equipment is cleaned and citric acid solution is available
  • 1.4 Acknowledge and load operating parameters to meet production requirements
  • 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment
  • 2.1 Start up and operate deodorising 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 rectify any irregularities in equipment operation, and report any maintenance requirements
  • 2.5 Check product and confirm specifications are met at each stage according to production specifications
  • 2.6 Identify, rectify or report out-of-specification product or process outcomes
  • 2.7 Maintain work area according to workplace guidelines
  • 2.8 Test deodorised oil samples to ensure product meets specifications
  • 2.9 Enter workplace records in required format
3. Shut down the deodorising process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down process safely according to operating procedures
  • 3.3 Prepare equipment for cleaning in preparation for maintenance or next start-up
  • 3.4 Identify and report maintenance requirements according to workplace requirements
  • 3.5 Ensure waste is disposed of in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBF87 FBPGPS2003 Operate a deodorising process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification