Unit of competency Outline
Date retreived
22/07/2026 10:23 PM AWST
22/07/2026 10:23 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Lead flour milling shift operations
Lead flour milling shift operations
Unit of competency
National Code
FDFGR3003A
FDFGR3003A
State Code
WE603
WE603
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
60
Description
This Unit covers the skills and knowledge required by a miller in the flour milling industry to lead milling operations during a shift including acting as a technical resource to other mill employees.
Notes
Elements and Performance Criteria
1. Establish shift operating environment
- 1.1 Identify products and quantities to be produced by mill during shift.
- 1.2 Identify from authorised suppliers the supplier of grain used during shift and the varieties supplied.
- 1.3 Apply required costing and control procedures to achieve set key performance indicators (KPIs).
- 1.4 Establish range of available equipment and any unique design or operating factors.
- 1.5 Identify staffing and work organisation for shift.
- 1.6 Identify any budget and/or budget operating procedures relevant for shift operations.
2. Monitor quality during shift
- 2.1 Identify specifications for flour to be produced during shift.
- 2.2 Identify performance indicators and production targets for mill and mill departments during shift.
- 2.3 Supervise testing regime for mill during shift.
- 2.4 Monitor performance against targets and indicators.
- 2.5 Report non-conformances and take appropriate corrective actions.
3. Set and supervise grain supply and intake procedures
- 3.1 Supervise grain receival operations including compliance with instructions for rejected deliveries.
- 3.2 Set screening criteria and procedures for re-use of screenings.
- 3.3 Set blending criteria for holding bins/silos.
4. Set and supervise grain conditioning process and specifications
- 4.1 Specify and communicate grain cleaning requirements to operators.
- 4.2 Set water volume for each grain batch.
- 4.3 Set conditioning time per batch.
- 4.4 Determine any blending and treatment criteria.
- 4.5 Monitor tests and specifications for conditioned grain.
- 4.6 Supervise transfer to storage or mill.
5. Supervise production
- 5.1 Identify shift production targets.
- 5.2 Obtain or determine recipes.
- 5.3 Formulate and supervise preparation of grist.
- 5.4 Supervise milling of individual grains.
- 5.5 Set blending requirements including any use of additions and adjuncts.
- 5.6 Allocate production specifications for shift to departments.
- 5.7 Ensure production records are kept.
- 5.8 Monitor production against targets.
6. Integrate maintenance schedule with shift operations
- 6.1 Identify shift preventative maintenance requirements from maintenance department and/or equipment suppliers.
- 6.2 Supervise equipment monitoring and maintenance responsibilities for operators, maintenance department and other staff.
- 6.3 Identify and approve timing for any regular maintenance activities that will disrupt production.
- 6.4 Supervise breakdown notification and repair procedures.
7. Implement risk management procedures
- 7.1 Supervise implementation of OHS and dust control procedures.
- 7.2 Monitor HACCP procedures during shift.
- 7.3 Monitor compliance with environmental and sustainability regulations and targets.
- 7.4 Monitor operations against any required regulatory compliance including required reporting procedures.
8. Provide guidance to other mill employees
- 8.1 Monitor and maintain standard operating procedures.
- 8.2 Supervise any required training for employees during shift operations.
- 8.3 Ensure availability of reference materials.
- 8.4 Implement communication and feedback mechanisms to and from employees.
The range statement relates to the Unit of Competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Mill
The term mill is used to refer to the whole mill site including the actual milling equipment, equipment used for associated processes, and transport, warehouse, maintenance, testing and administration facilities.
Grain
Grain refers to all edible grains that can be milled for flour, semolina and other grain based food and non-food products. Examples of grains covered by this Unit include wheat, rye, spelt, triticale, oats, corn and barley.
Grist
Grist is a blend that may be made from a single wheat (or other grain) or be produced from a combination of wheats (or other grains).
Mill testing regime
The mill testing regime refers to the determination of:
range of tests required per product
test locations e.g. operator tests, on site laboratory tests and externally conducted tests
test frequency/sampling rate
criteria for acceptance/rejection/re-test
reporting requirements
training required by employees to conduct tests.
Mill performance
Mill performance is the production of the maximum amount of flour to required specifications in the most efficient and profitable way. Indicators of mill performance may include:
mill gain or loss
extraction rate
flour production per shift and other selected periods.
HACCP Plan
The detailed establishment and implementation of a mill HACCP plan is not included in this Unit. However establishing and supervising compliance with the HACCP plan is included.
Production records will usually include:
capacity per hour or per 24 hours to first break
output per hour of final flour
extraction rate
moisture content of flour/grain
water absorption of flour
protein content of flour
colour grade.
Mill
The term mill is used to refer to the whole mill site including the actual milling equipment, equipment used for associated processes, and transport, warehouse, maintenance, testing and administration facilities.
Grain
Grain refers to all edible grains that can be milled for flour, semolina and other grain based food and non-food products. Examples of grains covered by this Unit include wheat, rye, spelt, triticale, oats, corn and barley.
Grist
Grist is a blend that may be made from a single wheat (or other grain) or be produced from a combination of wheats (or other grains).
Mill testing regime
The mill testing regime refers to the determination of:
range of tests required per product
test locations e.g. operator tests, on site laboratory tests and externally conducted tests
test frequency/sampling rate
criteria for acceptance/rejection/re-test
reporting requirements
training required by employees to conduct tests.
Mill performance
Mill performance is the production of the maximum amount of flour to required specifications in the most efficient and profitable way. Indicators of mill performance may include:
mill gain or loss
extraction rate
flour production per shift and other selected periods.
HACCP Plan
The detailed establishment and implementation of a mill HACCP plan is not included in this Unit. However establishing and supervising compliance with the HACCP plan is included.
Production records will usually include:
capacity per hour or per 24 hours to first break
output per hour of final flour
extraction rate
moisture content of flour/grain
water absorption of flour
protein content of flour
colour grade.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this Unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this Unit
Evidence of ability to:
interpret production requirements and grain tests for desirable mill settings
assist employees with conduct and interpretation of grain and flour tests
match grain receival, screening and storage processes to production requirements during shift
prepare or supervise production of grists according to recipes
set and manage milling and blending operations
supervise dust control, HACCP and OHS procedures during shift operations.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
equipment manuals including operating parameters
specifications, control points and processing parameters
break and reduction roll process and related equipment and services
conditioned grain suitable for the break and reduction roll process
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.
Method of assessment
This Unit should be assessed together with core Units and other Units of Competency relevant to the function or work role. Examples could be:
FDFOP3001A Control contaminants and allergens in the workplace
FDFGR3004A Control mill processes and performance
FDFOP3003A Operate inter related processes in a production system.
Guidance information for assessment
To ensure consistency of performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this Unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this Unit
Evidence of ability to:
interpret production requirements and grain tests for desirable mill settings
assist employees with conduct and interpretation of grain and flour tests
match grain receival, screening and storage processes to production requirements during shift
prepare or supervise production of grists according to recipes
set and manage milling and blending operations
supervise dust control, HACCP and OHS procedures during shift operations.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
equipment manuals including operating parameters
specifications, control points and processing parameters
break and reduction roll process and related equipment and services
conditioned grain suitable for the break and reduction roll process
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.
Method of assessment
This Unit should be assessed together with core Units and other Units of Competency relevant to the function or work role. Examples could be:
FDFOP3001A Control contaminants and allergens in the workplace
FDFGR3004A Control mill processes and performance
FDFOP3003A Operate inter related processes in a production system.
Guidance information for assessment
To ensure consistency of performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBF84 | FBPGRA3003 | Lead flour milling shift operations | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |
| D682 | FDF30111 | Certificate III in Food Processing | Qualification |