Unit of competency Outline

Date retreived
22/07/2026 5:29 PM AWST

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Operate and monitor an olive oil separation process

Operate and monitor an olive oil separation process

Unit of competency
National Code
FBPOIL3011
State Code
ODM27
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, adjust and shut down an olive oil separation process.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 separator and associated 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 malaxed paste is available to meet product specification
  • 1.2 Confirm separator and associated equipment is clean and ready for operation according to health, safety and food safety requirements
  • 1.3 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the separation process for operation
  • 2.1 Fit machine components and related attachments and adjust to meet operating requirements
  • 2.2 Enter processing and operating parameters as required to meet safety and production requirements
  • 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements
  • 2.4 Check decanter plates are in the appropriate position
  • 2.5 Pump paste into the decanter ready for separation
3. Operate and monitor equipment
  • 3.1 Start, operate and monitor equipment to ensure optimal performance
  • 3.2 Adjust decanter speed and monitor oil losses in the pomace
  • 3.3 Inject small amount of water into centrifuge to reduce the chances of losing oil in the waste
  • 3.4 Monitor presence of fine solid particles coming with oil that may compromise the separator's cleaning performance
  • 3.5 Monitor performance of vertical centrifuge to confirm separation
  • 3.6 Adjust amount of water added to separator in order to minimise stripping of polar compounds from the oil
  • 3.7 Adjust separator's automatic or manual discharge cycles to ensure a reasonable oil cleaning performance
  • 3.8 Taste and smell oil as it leaves the separator to detect any impurities
  • 3.9 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.10 Discard any tainted or impure olive oil according to environmental guidelines
  • 3.11 Complete batch processing records according to workplace requirements
4. Shut down the separation process
  • 4.1 Identify appropriate shutdown procedure
  • 4.2 Shut down process according to workplace health and safety and operating requirements
  • 4.3 Apply workplace cleaning procedures and dispose of any 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