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Elements and Performance Criteria

1. Prepare the pan station for operation
   • Confirm liquor and molasses are available to meet production requirements
   • Confirm services are available and ready for operation
   • Check equipment in readiness for use according to operating specifications
   • Select, fit and use personal protective equipment according to workplace safety procedures
   • Set up the pan station to meet production requirements
2. Operate and monitor pan station
   • Start and operate the pan station process according to operating procedures
   • Monitor control points to confirm performance is maintained within specification
   • Ensure C sugar and C molasses meet specification
   • Monitor equipment to confirm operating condition
   • Identify, rectify or report process and equipment non-conformance according to workplace procedures
3. Hand over the pan station
   • Maintain workplace records according to workplace procedures
   • Carry out shift changeover according to workplace procedures
   • Ensure pan station operators are aware of system and related equipment status at completion of handover
4. Shut down the pan station
   • Identify the appropriate shutdown procedure for operational and long-term shutdown conditions
   • Shut down the system safely according to operating procedures
   • Prepare the system for storage in shutdown mode
   • Identify and report operational maintenance requirements