Unit of competency Outline

Date retreived
22/07/2026 1:00 PM AWST

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Operate and monitor an interesterification process

Operate and monitor an interesterification process

Unit of competency
National Code
FBPOIL3007
State Code
ODM25
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
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 to create an oil more suitable for deep frying or making margarine with good taste and low saturated fat.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 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 interesterification equipment and process for operation
  • 1.1 Ensure oil stock and catalyst are available to meet product recipe requirements
  • 1.2 Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit
  • 1.3 Confirm equipment is clean and not locked out
  • 1.4 Acknowledge and load recipe to meet production requirements
  • 1.5 Conduct pre-start checks according to operator instructions
2. Operate and monitor equipment
  • 2.1 Start up and operate the interesterification process according to safe operating procedures
  • 2.2 Monitor equipment to ensure optimal operations
  • 2.3 Identify and report variation in equipment operation, and report any maintenance requirements
  • 2.4 Confirm specifications are met at each stage according to production processing specifications
  • 2.5 Identify, rectify or report out-of-specification product and process outcomes according to workplace procedures
  • 2.6 Maintain work area according to workplace guidelines
  • 2.7 Test finished samples to ensure product meets specifications
  • 2.8 Enter workplace records in required format
3. Shut down the interesterification process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down the process according to operating procedures
  • 3.3 Identify and report maintenance requirements
  • 3.4 Ensure waste is disposed of in line with environmental requirements
No information
No information
Replaces
State Code National Code Title Type
BBG34 FBPGPS2007 Operate an interesterification process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification