Application
This unit of competency describes the skills and knowledge required to prepare process equipment for cleaning in place or in-line. It applies to food processing equipment that is fixed in place and cannot be moved to a cleaning station. It requires the operator to initiate, monitor and control variables during cleaning.
This unit applies to individuals who work in food processing facilities performing a defined range of activities, most of which are routine and predictable.
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 for cleaning | 1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify health and safety hazards in the workplace and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm that chemical stocks are available to meet cleaning and food safety requirements 1.5 Confirm that services are available and ready for operation 1.6 Plan equipment shut down and take equipment off-line for cleaning 1.7 Configure equipment and related valves and pipework to confirm readiness for cleaning 1.8 Set the plant for the cleaning cycle |
2. Operate and monitor the cleaning process | 2.1 Carry out the cleaning cycle as directed 2.2 Monitor the cleaning process for completeness 2.3 Record cleaning data appropriately 2.4 Identify, rectify and report out-of-specification process and equipment performance |
3. Dispose of waste and return plant to operating condition | 3.1 Flush cleaning chemicals from plant and dispose of accordingly 3.2 Set up plant to meet operational requirements 3.3 Conduct work according to workplace environmental guidelines |
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 |
Numeracy | Decant and mix chemicals in the correct proportion Monitor actions including temperature gauges and tank levels |
Sectors
Operational (OPR)