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 skillslanguage 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 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 outofspecification results or noncompliance

take corrective action in response to outofspecification results or noncompliance

monitor supply and flow of materials to and from the process

report andor record corrective action as required

conduct productbeertype 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 andor 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

FDFOPA Clean equipment in place

FDFOP2003A Clean equipment in place

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones 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

Maturation process

Indicators of out of specification beer during maturation

Materials used include:

Services:

Maturation equipment

Maturation system controls

Control points

Workplace information