Unit of competency Outline
Date retreived
22/07/2026 9:38 PM AWST
22/07/2026 9:38 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 and monitor juice processing
Operate and monitor juice processing
Unit of competency
National Code
FBPBEV3005
FBPBEV3005
State Code
ODL75
ODL75
TGA Status
Current
Current
DTWD Status
Approved
Approved
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 operate and monitor pressing equipment to produce and subsequently store fruit and/or vegetable juice.This unit applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a juice process 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 milled fruit and/or vegetable product is available to meet production requirements
- 1.2 Identify and confirm cleaning and maintenance requirements and status according to health, safety and food safety requirements
- 1.3 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the pressing equipment for operation
- 2.1 Fit machine components and related attachments, and adjust to meet pressing requirements
- 2.2 Enter processing and operating parameters to meet pressing requirements
- 2.3 Load milled product ready for processing
- 2.4 Carry out pre-start checks according to safe operating procedures
3. Press fruit and/or vegetables
- 3.1 Start, operate and monitor the process according to workplace procedures
- 3.2 Inspect pressed product to ensure specifications are met
- 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.4 Shut down the process according to safe work procedures
- 3.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
- 3.6 Maintain records of pressing according to workplace procedures
4. Pasteurise and store juice
- 4.1 Pasteurise juice according to workplace procedures
- 4.2 Store juice in tank in line with product specifications
- 4.3 Monitor juice product to avoid microbial deterioration
- 4.4 Take samples and test stored product to ensure product remains within specification
- 4.5 Maintain records of stored product according to workplace procedures
5. Conduct housekeeping and identify maintenance requirements
- 5.1 Follow and apply workplace housekeeping and environmental procedures
- 5.2 Identify and report any maintenance requirements according to workplace procedures
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |