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.

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

Evidence of ability to:

Confirm equipment status and condition

Demonstrate start up procedures

Start up and operate in both automatic and manual modes

Monitor the process and equipment operation

Monitor supply and flow of cane to the process and bagasse and juice from the process

Take corrective action in response to out-of-specification results

Report and/or record corrective action

Demonstrate shift handover procedure

Shut down equipment in response to an emergency situation

Demonstrate an operational shut down procedure.

Context of and specific resources for assessment

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

Operating procedures and related advice on equipment operation including advice on safe work practices and environmental requirements

Personal protective clothing and equipment

Product and process specifications and operating parameters

Extraction station equipment

Materials and services as required

Material Safety Data Sheets where appropriate

Housekeeping standards and procedures

Advice on environmental management issues relevant to work responsibilities

Workplace information recording systems, requirements and procedures

They may also require access to:

Cleaning procedures, sampling schedule and procedures and maintenance procedures and tools depending on the work requirements.

Method of assessment

Other units of competency relevant to the work role should be assessed in conjunction with this unit. This may include:

SUG202A Collect and prepare samples

SUG213A Perform standard tests on a cane sample

FDFOP2030A Operate a process control interface.

Guidance information for assessment

To ensure consistency in one's 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.

Required skills include:

Ability to:

access workplace information to identify production requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary materials and services

confirm equipment status and condition

liaise with other work areas - specifically boilers and evaporator station

demonstrate start up procedures after an extended stop and after a short stop

start up and operate in both automatic and manual modes

monitor the process and equipment operation to maintain the process within the required parameters including monitoring:

temperatures

steam pressure

throughput

chute height

torques/mill loads

added water flows

feeding characteristics of cane

equipment condition including lubrication systems and vibration levels

monitor supply and flow of cane to the process and bagasse and juice from the process

take corrective action in response to out-of-specification results

report and/or record corrective action as required

record workplace information

demonstrate shift handover procedure

shut down equipment in response to an emergency situation

demonstrate an operational shut down procedure

prepare equipment for cleaning/maintenance

maintain work area to meet housekeeping standards

Required knowledge includes:

Knowledge of:

purpose and basic principles of extraction including shredder operation, mills and diffusers as required in the workplace

the circuit flow of this process and relationship between extraction, boilers and evaporation

effect on extraction of:

cane quality

added water

mill operation

consequences of poor lubrication

the role of cooling water for equipment operation

quality characteristics of bagasse and their effect on boiler operation

equipment purpose and basic operating principles of extraction equipment

services used

operating requirements and parameters

significance and method of monitoring control points within the process

common causes of variation and corrective action required

hazards and controls

purpose and limitations of protective clothing and equipment

lock out and tag out procedures

requirements of both operational and long term shut down conditions to ensure the equipment is left in a safe state for the period of the shutdown and to minimise any delays in future start up

procedures and responsibility for reporting problems

environmental issues and controls

waste handling requirements and procedures

recording requirements and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with company policies and procedures, licensing requirements, manufacturer's recommendations, legislative requirements, codes of practice and industrial awards and agreements.

Codes of practice

Codes of practice include the Sugar Milling Operations Industry Code of Practice.

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules

manufacturer's specifications.

Extraction equipment

Extraction equipment may include:

shredder

cane carrier

mills

diffuser

juice pumps

juice screen

lubrication systems

cooling water system

maceration system

steam turbines

hydraulic drives.

Equipment status

Confirming equipment status involves

conducting relevant pre-start checks

confirming that housekeeping standards are met

all safety guards are in place

equipment is operational.

Services

Services may include:

power

steam

water

compressed and instrumentation air.

Equipment operation and monitoring

Operation and monitoring of equipment and processes typically requires the use of control panels and systems.

Process monitoring

Monitoring the process may involve the use of production data such as performance control charts.

Control points

Control points refer to those key points in a work process which must be monitored and controlled.

Teamwork

Work may require the ability to work within a team environment.

Information systems

Information systems may be print or screen based.