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 beer type for beer maturation process

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

confirm equipment status and condition

set up and start the maturation process

receive green beer from the fermentation process or complete the maturation process in the fermentation tank

add additions and agents

monitor the maturation process and equipment operation to identify out-of-specification results or non-compliance

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

monitor supply and flow of materials to and from the process

report and/or record corrective action as required

conduct product/beer-type changeovers

dispose of waste sediment.

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace where the assessee has access to:

work procedures including advice on OHS policy, system and procedures including relevant legislation and codes of practice, safe work practices, food safety and environmental requirements

standard operating procedures and related advice

personal protective clothing and equipment as required

relevant hazard control equipment and storage areas for hazardous goods as required

emergency and/or evacuation procedures for the potential range of hazards

manual handling equipment as required

maturation process equipment

maturation production ingredients including green beer supply, additions and agents

cleaning schedule as required

sampling and testing schedules as required

documentation and recording requirements 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.

Required skills includes:

Ability to:

handle dangerous goods according to required procedures

monitor control points within the maturation process

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

operate equipment and controls to achieve specifications including:

required temperature

required concentration of finings and other additions

transfers

disposal of sediment and other waste

undertake corrective action in the event of variation to specification

identify OHS hazards and implement appropriate action

select, fit and use personal protective clothing and equipment

procedures and responsibilities for reporting and solving problems

environmental issues and controls

shutdown process and equipment and implement cleaning requirements associated with changeovers

waste handling requirements and procedures

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

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 the maturation process

relationship between the maturation process, fermentation process and the filtration process

stages and changes which occur during maturation

requirements of maturation

purpose of temperature control and cold storage in the maturation process

purpose of protein absorbing agents

purpose of oxygen scavenging agents

purpose of tannin absorbing agents

procedures for vessel transfer

quality characteristics to be achieved

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the maturation process

equipment and instrumentation components, purpose and operation

common causes of variation and corrective action required

OHS hazards and controls

environmental issues and controls

waste handling requirements and procedures

recording requirements and procedures

cleaning and sanitation procedures

purpose of finings

cask maturation

sampling and testing procedures

routine maintenance procedures

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.

Maturation process

The maturation process may include:

Receiving fermented ‘green beer’ from the fermentation process

storing ‘green beer’

adding agents and additives

monitoring temperature

clarification

conditioning

stabilisation

filtration

production quality checks

transferring matured beer to bright beer tanks.

Indicators of out of specification beer during maturation

During monitoring of beer maturation, out of specification results may be indicated by:

haze

colour

bitterness

incorrect levels of

carbon dioxide

oxygen

proteins

tannins.

Materials used include:

Materials used includes green beer (fermented wort) and any of the following:

clarifying agents

finings

sugar

colouring/caramel

hop extracts

head stabilising agents

carbon dioxide (CO2).

Services:

May include:

power

gas

water

steam

compressed air

refrigeration.

Maturation equipment

Maturation equipment may include:

filters

valves

pumps

tanks

mixing and blending equipment

dosers

cellars

heat exchangers/chillers

cleaning equipment

equipment accessories

monitoring and chemical analysis instruments (oxygen, carbon dioxide, starch, gravity, acidity, colour and bitterness)

transfer systems.

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

Maturation system controls

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

Control points

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

Workplace information

Workplace information may includes Standard Operating Procedures (SOPs), product and equipment manuals and specifications and production schedules. The information may be print or screen based.