This unit has application in the sugar milling industry.
There are no pre-requisite units for this competency standard.
ELEMENT | PERFORMANCE CRITERIA |
1 Prepare the extraction process for operation | 1.1 Cane is confirmed and available to meet production requirements 1.2 Services are confirmed as available and ready for operation 1.3 Equipment is checked to confirm readiness for use 1.4 The extraction process is set to meet production requirements |
2 Operate and monitor the extraction process | 2.1 The extraction process is started up and operated according to company procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 Bagasse meets specifications 2.4 Equipment is monitored to confirm operating condition 2.5 Out-of-specification bagasse, process and equipment performance is identified, rectified and/or reported according to workplace reporting procedure 2.6 The workplace meets housekeeping standards |
3 Handover the extraction station | 3.1 Workplace records are maintained in accordance with workplace procedures 3.2 Handover is carried out according to workplace procedure 3.3 Extraction station operators are aware of system and related equipment status at completion of handover |
4 Shut down the extraction system | 4.1 The appropriate shut down procedure is identified 4.2 The extraction system is shut down according to workplace procedures 4.3 The extraction system is prepared for storage in shut down mode 4.4 Maintenance requirements are identified and reported according to workplace reporting procedure |
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 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. |
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. |
Sugar Milling.
This unit contains employability skills.
Not applicable.