Application
This unit of competency describes the knowledge and skills required to set up, operate, monitor and shut down the components of a butter oil process. This process, also known as an anhydrous milk fat (AMF) process, is used for the preparation of butter oil from either cream or melted butter.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of butter oil equipment and processes in a dairy product production environment. Operators must be capable of operating a butter oil process using either cream or melted butter.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare the butter oil equipment and process for operation | 1.1 Confirm materials and personal protective equipment are available for operating requirements 1.2 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements |
2. Monitor the butter oil process operation | 2.1 Start up the butter oil process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements 2.7 Enter information in workplace records in required format |
3. Shut down the butter oil process | 3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safety according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret and understand standard operating procedures for the butter oil process |
Writing | Complete records according to workplace guidelines in required format |
Numeracy | Monitor data for pressure, water flow and temperature |
Navigate the world of work | Understand main tasks, responsibilities and boundaries of own role, including use of personal protective equipment, hygiene and housekeeping standards and environmental care requirements |
Interact with others | Report operational and safety information using required communication method |
Get the work done | Follow workplace guidelines to address routine problems |
Sectors
Dairy processing (DPR)