Ability to: establish and apply process mapping protocols and symbols used in the workplace to describe a production process identify the inputs to a production process and the outputs of a production process identify the data required to calculate yields, efficiencies and material variances locate sources of information in the workplace, such as printing reports from information management systems calculate yields, efficiencies and material variances using software or application of a formula identify properties of fluids that affect fluid flow, including viscosity, temperature and size, and distribution of particulates identify types of pumping equipment appropriate for different types of liquids identify tests or measures taken to monitor operation of pumps and related performance information apply information to describe pump system capacity in a production process identify features in the pumping system design that affects pumping efficiencies, including length of pipework, number and placement of valves and fittings, height of inlet and discharge points, internal surface and diameter of the pipe identify possible effects of pumping on liquid properties identify operational and safety features of pumps used in a production process, including inspections required to identify signs of faulty performance and/or wear review and/or establish procedures to define safe pump operation and maintenance identify heat transfer methods and types of equipment commonly used in the food industry, such as: retorts jacketed vessels/kettles heat exchangers, including plate, tubular and scraped surface cooling tunnels refrigeration circuits chillers freezers identify typical applications in the food industry and the heat transfer medium used for each heat transfer method identify the effects of heat transfer on properties of materials/products, including possible consequences where the heat transfer process is not operated within specified parameters distinguish between conduction, convection and radiation in the application of heat identify the properties of heat and steam, including an understanding of the terms latent heat, saturated and supersaturated steam identify the heat transfer requirements and equipment used in a production process, including mapping the stages and equipment used in a heat transfer process and holding stages identify tests or measures taken to monitor performance of heat transfer equipment and related expression of performance information apply information to describe heat transfer process capacity in a production process identify operational and safety features of heat transfer equipment used in a production process, including inspections required to identify signs of faulty performance and/or wear review and/or establish procedures to define safe operation and maintenance of heat transfer processes and equipment used in a production process identify the effects of evaporation on product, such as: physical property changes such as crystallisation, increased solids/viscosity intensification of flavour and concentration of acids changes in microbiological characteristics due to application of heat and reduction of moisture/water activity identify the equipment components of an evaporation process, such as: heat transfer surface (rising film, falling film, forced circulation and plate) vapour separator vapour condenser vacuum unit map the stages and equipment used in an evaporation process identify tests or measures taken to monitor performance of an evaporation process and related expression of performance information apply information to describe evaporation process capacity in a production process identify tests carried out to determine material/product solids and related terms (common test methods include baume, refractive index and brix) identify the processing parameters, time required to achieve the target result and steam required identify operational and safety features of evaporation equipment used in a production process, including inspections required to identify signs of faulty performance and/or wear review and/or establish procedures to define safe operation and maintenance of evaporation processes and equipment used in a production process identify the effects of drying on product, such as: changes that occur at each stage of the drying process reduction in weight and bulk changes in microbiological characteristics due to application of heat and reduction of moisture/water activity identify the equipment components of a drying process, such as: hot air drying (fluidised bed driers, spray driers, belt trough driers, and air lift driers) freeze drying (vacuum) map the stages and equipment used in a drying process identify tests or measures taken to monitor performance of a drying process and related expression of performance information describe drying process identify tests carried out to determine process outcomes on material/product identify the processing parameters, time and energy required to achieve the target result identify operational and safety features of drying equipment used in a production process, including inspections required to identify signs of faulty performance and/or wear review and/or establish procedures to define safe operation and maintenance of drying processes and equipment used in a production process identify the main types of sensors used in food processing to provide input data to control systems and how these sensors operate identify the location and operation of sensors and related data input devices to a control system on equipment used in a production process for a given production process, identify the criticality of system control and consequences of a system malfunction or power outage develop and/or review procedures to be followed in the event of a system malfunction or power outage use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce |