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Elements and Performance Criteria

  1. Steep grain
  2. Germinate grain
  3. Operate kiln to produce malt

Required Skills

Required skills include

Ability to

identify batch and recipe specifications and seeks assistance and relevant approvals when required

achieve specified moisture content in grain through correct combinations of waterairwater steeping cycles

germinate barley to different specifications through correct use of air humidity and turning equipment

avoid clumping of barley during germination through correct turning

conduct acrospires evaluation and moisture testing

correctly adjust kiln heat settings for drying or curing and for different types and grades of barley and malt

follow specified shutdown processes and equipment and implement cleaning requirements associated with changeovers

monitor control points

undertake corrective action required in the event of variation to specifications and operating parameters

identify OHS hazards and controls

comply with enterprise procedures and responsibilities for reporting problems

comply with enterprise environmental procedures and controls

follow waste handling requirements and procedures

record required production data

undertake routine maintenance procedures

follow dust control procedures

clean and sanitise equipment according to enterprise procedures

maintain work area to meet housekeeping standards

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge includes

Knowledge of

changes to grain from the steeping process

changes in grain during germination

role of humidity and temperature in initiating and controlling germination of grain

common variations in grain quality and type

common customer malt recipes used in the enterprise and implications for malt production

standard transfer times between stages eg receiving to steeping steeping to germination germination to kilning

procedures for dealing with contingencies breakdowns and other non standard events

contamination avoidance procedures including

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

appearance of grains before and after cleaning deculming

cleaning requirements associated with changeovers and types of shutdowns

purpose of moisture and acrospires testing within the malting process

equipment cleaning and sanitation procedures

Evidence Required

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 Competence in this unit requires that the learner be assessed against at least two different batches of barley or wheat with different specifications for steeping germination and kilning

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

access workplace information and consult with relevant personnel to identify batch requirements for steeping germination kilning and malt cleaning processes

select fit and use personal protective clothing and equipment

confirm equipment status and condition

set up start and monitor grain transfer equipment

control absorption of water by grain during steeping to achieve specified water content

supply fresh air heating cooling and ventilation to specification during germination

safely start and operate kilns to different heat requirements

undertake sampling and testing during steeping germination and cleaning to determine if grain and malt is within specifications

monitor critical control points in work area

apply dust control procedures in work area

maintain workplace records

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety and environmental requirements

material data safety sheets where appropriate

steeping germination kilning and deculming equipment and control points The steeping germination kilning equipment may be separate or combined

Steeping germination and kilning specifications and procedures for at least two different malts

malted grain cleaning equipment

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean equipment in place

FDFOP2003A Clean equipment in place

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency of performance competency should be demonstrated on at least two occasions to different steeping germinating and kilning specifications

Range Statement

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.

Malt

The term malt includes malt intended for use in beer production, distilling malts, specialty malts such as crystal and roasted malts, and malt for food production.

Services

Services include power, gas, water, steam and compressed air.

Equipment

Includes equipment used for:

storage e.g. bins, hoppers or silos

on site grain transport such as conveyors, blowers, chutes

weighing

metal detection

steeping vessels or towers

pumps, hoses and other wetting equipment

aeration and CO2 extraction

germination vessels including circular or rectangular vessels or boxes

mechanical turning

kilning including tower and flat plant kilns

combined steeping, germination and kiln vessels

cleaning of malt (deculming).

Control points

Refers to the key points in the malting process which must be monitored and controlled. This includes food safety, (critical), quality, and regulatory control points as well as inspection points. Monitoring may involve the use of production data such as performance control charts.

Process operation and monitoring functions may be manual or involve the use of a process control system.

Equipment is monitored

Equipment monitoring includes ensuring that hygiene and sanitation standards are met, all safety guards are in place, and that equipment is operational and performing to specification. It may also include the calculation of raw materials.

Workplace information may include:

Standard Operating Procedures (SOPs); specifications and production schedules.

Information systems may be print or screen based.