This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a wort production process and associated equipment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Check production requirements against job specifications
Confirm availability of required materials according to production requirements
Confirm availability of services according to production requirements
Wear appropriate personal protective clothing and ensure correct fit
Conduct pre-start checks of equipment according to operating procedures
Identify work health and safety hazards and controls according to operating procedures
Set the wort production process to meet production requirements
Start up the wort production system according to operating procedures
Monitor control points to confirm performance is maintained within specification
Undertake required tests according to operating procedures
Ensure system and sub-system outputs meet specification
Monitor equipment to confirm operating condition
Identify, rectify and/or report out-of-specification wort, process and equipment performance
Record production and other workplace information in the appropriate format
Identify the appropriate shut procedure and implement
Clean and maintain equipment according to workplace procedures
Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to environmental procedures

Assessment Cover Sheet

FBPOPR2061 - Operate a wort production process

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPOPR2061 - Operate a wort production process

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: