Required skills include

Ability to

interpret drawings and schematics

calculate grain holding capacity including in terms of days of production

specify grain divisions on receival to suit later blending requirements

schedule flour blending to suit customer requirements and transport logistics

identify pests

assess equipment and storage areas for dust control risks

Required knowledge includes

Knowledge of

methods of storing grain flour bran and byproducts

temperature and moisture testing techniques for grain storage bins and silos

dust control techniques

dust explosion relief systems and equipment

fire warning and control techniques

flour blending techniques and equipment

flour milling process including purpose of the break and reduction systems

advantages and disadvantages of volumetric batch and online flour blending techniques

equipment used in flour blending including

weighers

mixers and homogenisers

pneumatic and mechanical feeders and conveyors

magnets sifters and exhausts

identification characteristics for pest insects rodents and birds

signs of insect and rodent infestation

strategies to eliminate or reduce pests

optimum treatments for insect rodent and bird infestations

safe procedures for handling using and storing pesticides and dangerous goods identifying identification of information provided on labels and where required handling of gas cylinders

typical risk management and contingency planning techniques for a flour mill

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this Unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this Unit

Evidence of ability to

relate rate of production to storage capacity

identify requirements of mill customers and determine if orders are to be directly filled or met out of storage

interpret customer flour requirements and determine best blend recipe

manage pest and dust control techniques in a mill

access and use mill control system

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

equipment manuals including operating parameters

specifications control points and processing parameters

break and reduction roll process and related equipment and services

conditioned grain suitable for the break and reduction roll process

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures materials and equipment as required

Method of assessment

This Unit should be assessed together with core Units and other Units of Competency relevant to the function or work role

Guidance information for assessment

To ensure consistency of performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Mill

Mill management and control system

Non-standard storage and despatch requirements

Site OHS plan and procedures include:

Pest control methods may include:

Fire protection plan and fire protection facilities include:

Contractors