Required skills include

Ability to

pitch and crop yeast

operate vessel transfer equipment

handle dangerous goods according to procedures

methods of monitoring control points within the fermentation process

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

identify OHS hazards and implement appropriate action

shutdown process and equipment and implement cleaning requirements associated with changeovers

handle waste according to requirements and procedures

clean and sanitise equipment according to enterprise procedures

select fit and use personal protective clothing and equipment

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

purpose and principles of the fermentation process

relationship between the fermentation process the wort production process and the maturation process

stages and changes which occur during fermentation

requirements of fermentation

quality characteristics to be achieved

process specifications procedures and operating parameters

significance of control points within the fermentation process

equipment and instrumentation components purpose and operation

vessel cooling systems

common causes of variation and corrective action required

OHS hazards and controls

procedures and responsibilities for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdowns

waste handling requirements and procedures

recording requirements and procedures

cleaning and sanitation procedures

sampling and testing procedures

routine maintenance 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 Competence in this unit must be achieved in accordance with food safety standards and regulations

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

Evidence of ability to

access workplace information to identify production requirements and schedules including type of beer being produced

confirm the supply of necessary materials and services to the fermentation process

confirm equipment status and condition

set up and start the process

propagate yeast laboratory staff will usually undertake initial propagation

adding oxygen based upon instruction

monitoring temperature

crop yeast for addition to wort

monitor supply and flow of materials to and from the process

add adjuncts as required

take corrective action in response to outofspecification results or noncompliance and report andor record corrective action as required

aerate wortbeer to encourage fermentation

conduct productbeertype changeovers

prepare equipment for cleaning

conduct routine maintenance

operate a beer recovery procedure

Context of and specific resources for assessment

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

standard operating procedures and related advice on specific safe work practices company policies and codes of practice relating to OHS

advice on relevant legislation and codes of practice relating to OHS

personal protective clothing and equipment as required

relevant hazard control equipment

manual handling equipment as required

fermentation process equipment

fermentation raw material and other ingredients

information systems and procedures

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 in ones 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

Fermentation process

Services

Equipment

Monitor the fermentation process and system may include:

Control points refer:

Workplace information may include: