Unit of competency Outline

Date retreived
22/07/2026 9:56 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.

Operate an interesterification process

Operate an interesterification process

Unit of competency
National Code
FBPGPS2007
State Code
BBG34
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
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 an interesterification process to rearrange the chemical composition of oil molecules.This unit applies to individuals who apply basic operating principles to the operation and monitoring of an interesterification process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.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 interesterification equipment and process for operation
  • 1.1 Ensure materials are available according to operating requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements have been met
  • 1.3 Enter processing or operating parameters to meet safety and production requirements
  • 1.4 Check and adjust equipment performance to ensure optimum performance
  • 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor the interesterification process
  • 2.1 Start up and operate the interesterification process 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 according to production specifications
  • 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 workplace guidelines
  • 2.7 Enter workplace records in required format
3. Shut down the interesterification process
  • 3.1 Identify the appropriate shutdown procedure
  • 3.2 Shut down the process according to operating procedures
  • 3.3 Identify and report maintenance requirements
No information
No information
Replaces
State Code National Code Title Type
D4568 FDFGPS2007A Operate an interesterification process Unit of competency
Replaced By
State Code National Code Title Type
ODM25 FBPOIL3007 Operate and monitor an interesterification 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