Unit of competency Outline

Date retreived
23/07/2026 5:50 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 and monitor a creamed honey manufacture process

Operate and monitor a creamed honey manufacture process

Unit of competency
National Code
FBPGPS3001
State Code
ODL66
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
55
Description
This unit of competency describes the skills and knowledge required to set up, monitor and adjust a process to produce creamed honey.This unit applies to individuals who apply operating principles to the operation and monitoring of machines and equipment used to cream honey in a production environment within the honey processing industry.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 equipment and process for operation
  • 1.1 Confirm liquid and seed honey are available to meet production requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures
  • 1.3 Wear appropriate personal protective clothing and ensure correct fit
  • 1.4 Fit and adjust machine components and related attachments according to operating requirements
  • 1.5 Enter processing or operating parameters to meet safety and production requirements
  • 1.6 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment
  • 2.1 Start up and operate the honey manufacture process according to safe work procedures
  • 2.2 Monitor equipment to ensure optimal operations
  • 2.3 Identify variation in equipment operation, and troubleshoot to identify solution
  • 2.4 Confirm that product specifications are met at each stage according to production requirements
  • 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures
  • 2.6 Maintain the work area according to safe work and food safety procedures
  • 2.7 Complete workplace records including traceability and biosecurity records, according to workplace procedures
3. Shut down the creamed honey manufacture 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 according to workplace procedures
  • 3.4 Ensure waste is disposed of in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBG60 FBPGPS2011 Operate a creamed honey manufacture process Unit of competency
State Code National Code Title Type
BJS5 AHC31824 Certificate III in Beekeeping Qualification
BHA7 FBP30121 Certificate III in Food Processing Qualification