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Elements and Performance Criteria

1. Prepare the fermentation process for operation
   • Check production requirements according to job specifications
   • Confirm availability of required materials according to operating requirements
   • Confirm availability of services according to workplace procedures
   • Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements
   • Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitation standards are met and all safety guards are in place
   • Set the fermentation process to meet production requirements
2. Operate and monitor the system
   • Start up, operate and monitor the system for variation in operating conditions according to work health and safety and operating procedures
   • Confirm system and sub-system outputs meet specifications
   • Monitor equipment to confirm operating condition
   • Monitor and control temperature to confirm operating condition
   • Monitor and control pressure to ensure operating condition
   • Undertake analysis to ensure yeast effectiveness and freedom from bacterial contamination according to food safety and workplace procedures
3. Recover beer if required
   • Put yeast slurry through a beer recovery process in order to minimise beer wastage
   • Transfer recovered beer to appropriate tank or vessel according to food safety and workplace procedures
4. Shut down the system
   • Shut down the system safely according to operating procedures
   • Clean and maintain equipment to meet the cleaning schedule and procedural requirements
   • Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
   • Record workplace information in the appropriate format