This unit of competency describes the skills and knowledge required to ensure continuity and quality for automated food production.

The unit applies to individuals such as leading hands/supervisors who have responsibility for ensuring that food product meets company and customer specifications, and identifying potential issues so there are:

• no stoppages or back-ups
• personnel are redeployed where necessary
• the overall automated system and process are operating effectively.

It involves programming and adjusting machinery settings as necessary and having a sound holistic understanding of the process and product specifications for which they have responsibility.

This unit has been designed primarily for poultry processing but can be adapted for use in other areas of food processing.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.