ELEMENT

PERFORMANCE CRITERIA

1 Prepare bright beer tank process for operation

1.1 Beer availability is confirmed and available to meet production requirements

1.2 Availability of services is confirmed

1.3 Equipment is checked to confirm readiness for use

2 Operate and monitor bright beer tanks and equipment

2.1 The bright beer system is started up according to company procedures

2.2 Receive beer from filtration process

2.3 Control points are monitored to confirm performance is maintained within specification

2.4 System and sub-system outputs meet specification

2.5 Equipment is monitored to confirm operating condition

2.6 Temperature, pressure and carbon dioxide is monitored and controlled to confirm operating condition

2.7 Testing is undertaken to ensure yeast effectiveness and freedom from bacterial contamination

2.8 Transfer bright beer to filling and packaging stations

2.9 Production and other workplace information is recorded in the appropriate format

3 Shut down the system

3.1 The bright beer system is shut down according to company procedures

3.2 Equipment is cleaned and maintained to meet the cleaning schedule and procedural requirements

3.3 Waste generated by both the process and cleaning procedures is collected, treated and disposed of or recycled according to company procedures

4 Contribute to continuous improvement of the system

4.1 Quality or process outputs are assessed against specifications

4.2 Opportunities for improvement are identified and investigated

4.3 Proposals for improvements are developed and implemented within company planning arrangements and according to company procedures

5 Record information

5.1 Workplace information is recorded in the appropriate format

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 skills/language 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 out-of-specification results or non-compliance

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

take corrective action in response to out-of-specification results or non-compliance

conduct product/beer-type 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 and/or 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:

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

MSL973001A Perform basic tests.

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.

Services

May include:

power

gas

water

steam

compressed air

refrigeration.

Equipment used in the bright beer process may include:

Equipment used includes:

pumps

fermentation vessels

recovery vessels

cleaning equipment

equipment accessories

valves

transfer systems

finished beer tanks ( could include tanks for either filtered or unfiltered beer).

Materials

Materials used include CO2 , yeast and nitrogen.

Bright beer tank system controls

The control system for operation and monitoring the bright beer tanks may be manual or involve the use of a process control system and may also involve the use of production data such as performance control charts.

Control points refer to:

those key points in a work process that much be monitored and controlled. This includes food safety (critical) quality and regulatory control points as well as inspection points.

Out of specification results or noncompliance

Out of specification results or noncompliance may include:

oxygen

carbon dioxide

acidity

colour

bacteria

chemicals

temperature.

Workplace information can include:

Standard Operating Procedures (SOPs); specifications and production schedules

Information systems may be print or screen based.