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Evidence Guide: FDFOP2074A - Prepare and monitor beer yeast propagation processes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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FDFOP2074A - Prepare and monitor beer yeast propagation processes

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for propagation

  1. Propagation requirements are identified and confirmed
  2. Yeast cultures are prepared for use
  3. Product and materials are confirmed and available to meet propagation requirements
  4. Product is prepared to meet specified propagation requirements
  5. Services are confirmed as available and ready for operation
Propagation requirements are identified and confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Yeast cultures are prepared for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product and materials are confirmed and available to meet propagation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is prepared to meet specified propagation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Services are confirmed as available and ready for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment for culture preparation

  1. Cleaning and sterilising equipment is checked to confirm readiness for use
  2. Propagation equipment is selected, cleaned and sterilised according to workplace procedures
  3. Transfer equipment is selected, cleaned and sterilised as required
Cleaning and sterilising equipment is checked to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Propagation equipment is selected, cleaned and sterilised according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer equipment is selected, cleaned and sterilised as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and monitor the propagation process

  1. Transfer operations are conducted to meet propagation requirements
  2. The culture propagation process is conducted according to workplace procedures
  3. Scale-up additions are made according to workplace procedures
  4. Control points are monitored to confirm performance is maintained within specification
  5. Equipment is monitored to confirm operating condition
  6. Out-of-specification product, process and equipment performance is identified, rectified and/or reported
Transfer operations are conducted to meet propagation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The culture propagation process is conducted according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Scale-up additions are made according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control points are monitored to confirm performance is maintained within specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is monitored to confirm operating condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification product, process and equipment performance is identified, rectified and/or reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete propagation activities

  1. The propagation process is completed according to workplace procedures
  2. Equipment is dismantled and prepared for cleaning
  3. Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures
  4. Work is conducted in accordance with workplace environmental guidelines
The propagation process is completed according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is dismantled and prepared for cleaning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record information

  1. Workplace information recorded in the appropriate format
Workplace information recorded in the appropriate format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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:

use personal protective equipment and follow other specified OHS procedures

check and prepare product and any additions, including check of quality of yeast cultures before use

check and confirm readiness of equipment before operation

start propagation process correctly

monitor propagation process control points for performance against specifications

take appropriate corrective action for out-of-specification process and equipment performance

collect waste and store, treat or dispose of appropriately

record information appropriately.

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 as required

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

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence 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.

Required Skills and Knowledge

Required skills includes:

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular workplace.

Ability to:

Access workplace information to identify culture propagation requirements

Select, fit and use personal protective clothing and/or equipment

Confirm supply of necessary product, materials and services

Liaise with other work areas

Prepare product and materials as required. This may include:

culture yeast slopes

oxygenated wort

yeast nutrients

oxygen supply and sterilisation

wort heating

wort sterilisation

Confirm equipment status and condition. This may include checking:

cleaning and/or sterilisation requirements have been met

position and alignment of valves

integrity of door seals and small vessel tubing and condition of gas (oxy) filters

Start up the process

Monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve sampling and checking:

temperature (wort)

wort gravity

wort oxygenation levels

yeast cell counts

yeast viability

Monitor supply and flow of product and materials to and from the process

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

Report and/or record corrective action as required

Conduct product and batch changeovers

Follow confined space entry policies and procedures when required

Sort, collect, treat, recycle or dispose of waste

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Record workplace information

Maintain work area to meet housekeeping standards

Prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for sanitation

Identify, rectify and/or report environmental non-compliance

Carry out routine maintenance

Use oral communication skills/language 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:

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular workplace.

Knowledge of:

Purpose and principles of propagating yeast cultures

Relationship of propagation to alcoholic fermentation

Stages and changes which occur during culture propagation

Effect of process stages on end product

Quality characteristics and uses of yeast cultures

Product and materials preparation requirements and effect of variation on the process

Main methods used in propagating yeast for beer production

The fermentation reaction for yeast cultures

Techniques that may be used to manipulate the propagation process and end product characteristics, including:

temperature

yeast strain

wort stream

wort gravity

additions (nutrients)

oxygen

Process specifications, procedures and operating parameters

Equipment and instrumentation components, purpose and operation

Basic operating principles of process control systems where relevant

Services used

Significance and method of monitoring control points within the process

Common causes of variation and corrective action required

Occupational health and safety (OHS) hazards and controls, specifically confined space entry

Lock-out and tag-out procedures

Procedures and responsibility 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

Routine maintenance procedures

Aseptic techniques

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.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules and instructions

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator.

Equipment

Equipment may include:

propagation vessels

storage vessels

sterile filtration equipment for gases

hoses and fittings and tubing

pumps

dosing equipment

mixers/shakers

testing equipment (e.g. microscope with cell counter, density meter).

Product and materials

Product and materials may include:

culture yeast slopes

oxygenated wort

yeast nutrients

oxygen supply

sterilisation materials.

Services

Services may include:

electricity

water

steam

compressed air

oxygen.

Confirming equipment status

Confirming equipment status involves:

checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational

checking the calibration status of measuring instrumentation.

Monitoring the process

Monitoring the process may involve:

the use of production data

sampling

checking temperature, gravity, cell counts, viability, oxygen levels

visual inspection.

Process set up, operation and monitoring functions

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

Control points

Control points refer to those key points in a work process that must be monitored and controlled. This includes:

food safety (critical)

quality and regulatory control points

inspection points.

Information systems

Information systems may be print or screen based.

Work hazards

Work may involve exposure to chemical, dangerous or hazardous substances.