Unit of competency Outline

Date retreived
23/07/2026 7:58 AM AWST

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Operate and monitor a malaxer

Operate and monitor a malaxer

Unit of competency
National Code
FBPOIL3010
State Code
ODL57
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
35
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a malaxer, used to process crushed olives and release oil from olive paste. This unit applies to individuals who work in an olive oil processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a malaxer and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety and work health and safety regulations and legislation 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 for work in processing area
  • 1.1 Confirm olive mill paste is available to meet production requirements
  • 1.2 Wear appropriate personal protective clothing, and ensure correct fit according to health, safety and food safety requirements
  • 1.3 Identify and confirm equipment is clean and not locked out
2. Prepare the malaxer for operation
  • 2.1 Fit machine components and related attachments, and adjust to meet operating requirements
  • 2.2 Enter processing or operating parameters to meet production requirements
  • 2.3 Perform pre-start checks according to operator instructions
  • 2.4 Ensure malaxer is at appropriate temperature prior to adding paste
3. Operate and monitor equipment
  • 3.1 Deliver olive paste to malaxer in required quantities to meet recipe specifications
  • 3.2 Start, operate and monitor process to ensure optimal operations
  • 3.3 Monitor temperature of agitation process to ensure it is kept within 25–30°C, and paste consistency meets specifications
  • 3.4 Keep malaxation times within 75 minutes to allow for a steady kneading of paste and a slow release of the oil
  • 3.5 Add water, talc and/or approved enzymes as required to assist malaxing process
  • 3.6 Identify, adjust and report out-of-specification equipment and/or issues with emulsified paste according to workplace requirements
  • 3.7 Maintain records of malaxing process according to workplace procedures
4. Shut down the malaxer
  • 4.1 Identify appropriate shutdown procedure
  • 4.2 Shut down process safely according to operating procedures
  • 4.3 Apply workplace cleaning procedures and dispose of waste according to environmental requirements
  • 4.4 Identify and report maintenance requirements
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State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification