Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a hydrogenation process to improve the hardness, viscosity, flavour and shelf-life of oils.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of a hydrogenation process in an edible oils production environment. Processes may be batch or continuous, and apply to single or multiple product types.
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 hydrogenation and related equipment for operation | 1.1 Ensure oil stock and emulsion are available according to production requirements 1.2 Identify and confirm cleaning and maintenance requirements have been met 1.3 Enter processing or operating parameters to meet safety and production requirements 1.4 Check and adjust equipment performance to ensure optimum performance 1.5 Conduct pre-start checks according to operator instructions |
2. Operate and monitor the hydrogenation process | 2.1 Start up and operate the hydrogenation process according to work health and safety and operating 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 according to production specifications 2.5 Identify, rectify or report out-of-specification product or process outcomes according to workplace procedures 2.6 Maintain the work area according to workplace guidelines 2.7 Enter workplace records in required format |
3. Shut down the hydrogenation process | 3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to operating procedures 3.3 Identify and report maintenance requirements |
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 | Read and interpret standard operating procedures for the hydrogenation process |
Writing | Complete records according to workplace guidelines on paper-based and electronic media |
Numeracy | Monitor control points for oil temperature, vacuum pressure, flow rates and hydrogenation quantity and agitation |
Navigate the world of work | Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards |
Interact with others | Report operational and safety information to relevant personnel using required communication method |
Get the work done | Solve routine problems according to workplace guidelines and using experience of past solutions |
Sectors
Grocery and product supplies (GPS)