Required skills include

Ability to

Explain the stages in the brewing process and to match these to locations within the brewery or company

Locate and explain key functions of the work site This should include

locating and accessing key people

locating specific work areas and outlining their functions eg toilets first aid rooms stores maintenance workshops quality assurance laboratory

identifying how functions relate to each other

Describing how each function or process contributes to enterprise objectives and product quality

Identify and apply personal hygiene policies and procedures with regards to

cleanliness

hair tying and nets

work clothes uniforms cleanliness and repairs

sickness

cuts and open wounds

eating and drinking in the workplace

Identify own workplace key equipment and site layout roles and responsibilities

Identify workplace information sources updating and access requirements and procedures

Apply recording requirements and procedures

Required knowledge includes

Knowledge of

Enterprise objectives as they relate to beer production

Workplace product and services range

Key production sites including

listing key sites by name

locating sites on a map or stating location

outlining their role and input to enterprise activities

naming key personnel and contact points

identifying means of sourcing contact details

Key functions and processes within the enterprise

How each function or process contributes to product and services quality

Own workplace and site layout roles and responsibilities

Location of work areas and key equipment

Identity features and purpose of key equipment and work areas

Key peoples roles and responsibilities

Reporting procedures and processes

Workplace information sources updating and access requirements and 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 work requirements

identify enterprise objectives and product range including

identify beer products

recognise enterprise labels and logos

identify parent or associated enterprises

list services offered

identify brewing enterprise key production sites

locate and explain key functions of the work site

identify the role and responsibilities of own workplace

identify and apply personal hygiene policies and procedures

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

The assessment of this unit may include observation of workplace practice supported by personal interviews within the workplace or in a simulated workplace environment Assessment may also be supported by a range of alternative assessment methods which might include the following

Written andor oral questioning to assess knowledge and understanding

Project work

Completing workplace documentation

Written reports supported by practical assignments or tasks for individual assessment

Practical exercises including simulation demonstrations and presentation

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

Beer production stages

Workplace information can include:

Occupational health and safety

Enterprise objectives may include:

Products may include:

Services

Production sites may include:

Key functions may include:

Roles and Responsibilities

Workplace policies, procedures and systems may include:

Equipment and materials may vary from: