Unit of competency Outline

Date retreived
22/07/2026 4:09 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.

Clean and mill olives

Clean and mill olives

Unit of competency
National Code
FBPOIL3009
State Code
ODM26
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
25
Description
This unit of competency describes the skills and knowledge required to operate and monitor de-leafing, washing and hammer milling equipment to crush olives, ready for further processing, including the production of olive oilThis 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 hammer mill and associated olive cleaning equipment.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 for work in processing area
  • 1.1 Confirm olives are available to meet production requirements
  • 1.2 Confirm standards for cleaning and milling
  • 1.3 Evaluate olive condition and confirm olive washing and de-leafing requirements
  • 1.4 Weigh olives and record details on production run sheet
  • 1.5 Confirm de-leafing, washing and milling equipment is clean according to health, safety and food safety requirements
  • 1.6 Wear appropriate personal protective clothing and ensure correct fit
  • 1.7 Carry out pre-start checks according to safe operating procedures
2. Prepare and operate washing and de-leafing equipment
  • 2.1 Check wash water is clean (potable) and supply is ready for operation
  • 2.2 Enter processing and operating parameters to meet washing and de-leafing requirements
  • 2.3 Load olives into hopper in preparation for cleaning
  • 2.4 Start, operate and monitor olive cleaning process
  • 2.5 Keep work area clean of blown leaves to avoid hazards
3. Operate and monitor milling
  • 3.1 Inspect condition of the mill hammers to ensure they are fit for purpose
  • 3.2 Conduct start-up checks of hammer mill according to safe operation procedures
  • 3.3 Enter processing parameters, including setting grid size to achieve optimal outcomes
  • 3.4 Start, operate and monitor hammer milling process according to workplace procedures
  • 3.5 Add citrus to olive feed for agrumato method oils, or fresh herbs and spices for other co-processed olive oil products
  • 3.6 Inspect olive paste to ensure specifications are met
  • 3.7 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.8 Shut down process according to safe work procedures
  • 3.9 Maintain records of washing and milling according to workplace procedures
4. Conduct housekeeping and identify maintenance requirements
  • 4.1 Follow and apply workplace housekeeping and environmental procedures
  • 4.2 Identify and report any maintenance requirements according to workplace procedures
No information
No information
No information
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification