Unit of competency Outline
Date retreived
22/07/2026 9:00 AM AWST
22/07/2026 9:00 AM 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.
Operate a complecting process
Operate a complecting process
Unit of competency
National Code
FBPGPS2002
FBPGPS2002
State Code
BBG31
BBG31
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a complector used to produce pastry margarine.This unit applies to individuals who apply basic operating principles to the operation and monitoring of complecting equipment in an edible oils production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the complector and related equipment for operation
- 1.1 Confirm materials are available for use in the complector
- 1.2 Identify and confirm cleaning and maintenance requirements are met
- 1.3 Fit and adjust machine components and related attachments
- 1.4 Enter processing or operating parameters according to safety and production requirements
- 1.5 Check and adjust equipment performance to ensure optimum performance
- 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor the complector process
- 2.1 Start up and operate the equipment according to work health and safety and operating procedures
- 2.2 Monitor equipment to identify variation in operating conditions
- 2.3 Identify variation in equipment operation and report maintenance requirements
- 2.4 Confirm that specifications are met at each stage
- 2.5 Identify, rectify or report out-of-specification product and process outcomes
- 2.6 Maintain the work area according to workplace guidelines
- 2.7 Enter workplace records in required format
3. Shut down the complector process
- 3.1 Identify the appropriate shutdown procedure
- 3.2 Shut down the process safely according to operating procedures
- 3.3 Identify and report maintenance requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D4563 | FDFGPS2002A | Operate a complecting process | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| ODL80 | FBPOIL3005 | Operate and monitor a complecting process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDO8 | FBP20117 | Certificate II in Food Processing | Qualification |
| BDP2 | FBP20317 | Certificate II in Food Processing (Sales) | Qualification |