Required skills include

Ability to

identify turbulence and undertake appropriate corrective action

confirming equipment status including checking that hygiene and sanitation standards are met and that all safety guards are in place and equipment is operational

monitor for bacteria and quality

monitor oxygen and its affect upon quality

monitor temperature and its affect upon quality

use fobbing equipment correctly to control oxygen and beer quality

operate vessel transfer equipment

handle dangerous goods according to procedures

monitor control points within the bright beer process

operate bright beer related equipment

identify common causes of variation and undertake corrective action required

identify OHS hazards and implement appropriate action

select fit and use personal protective clothing and equipment

shutdown filtration process and equipment and implement cleaning requirements associated with changeovers

record production and other data according to procedures

collect samples and conduct tests according to enterprise 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

purpose and principles of bright beer procedures

consequences of turbulence and the procedures to avoid it

effect of bacteria oxygen and temperature on quality

fobbing and its affect upon quality

procedures for handling dangerous goods

quality characteristics to be achieved

process specifications procedures and operating parameters

significance and methods of monitoring control points within the bright beer process

equipment and instrumentation components purpose and operation

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 bright beer tank process

confirm equipment status and condition

set up start operate and shut down the bright beer tank process

taking samples of beer and note equipment operation to identify outofspecification results or noncompliance

monitor supply and flow of materials to and from the bright beer tank process

take corrective action in response to outofspecification results or noncompliance

conduct productbeertype changeovers

conducting routine maintenance

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace Such an environment must provide an opportunity for the assessee to apply OHS principles and procedures when carrying out work given

OHS policy system and procedures

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

work area or process in which OHS procedures are to be implemented

personal protective clothing and equipment as required

relevant hazard control equipment

emergency andor evacuation procedures for the potential range of hazards

consultative forums relating to OHS

storage areas for hazardous goods as required

manual handling equipment as required

Other resources required for assessment include

Equipment used in the bright beer process

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

Services

Equipment used in the bright beer process may include:

Materials

Bright beer tank system controls

Control points refer to:

Out of specification results or noncompliance

Workplace information can include: