Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPOPR2005 Mapping and Delivery Guide
Operate a beer filling process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2005 - Operate a beer filling process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer filling 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 beer filling 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare the filler process for operation
  • Identify and check filling requirements
  • Confirm availability of required materials and services to meet filling requirements
  • Wear appropriate personal protective clothing and ensure correct fit
  • Conduct pre-start checks of equipment, including checking that hygiene and sanitation standards are met and all safety guards are in place
  • Set the beer filling process to meet production requirements
       
Element: Operate and monitor the beverage filling process
  • Start up the beer filler process according to work health and safety and operating requirements
  • Monitor equipment and control points to confirm performance is maintained within specification
  • Check beer containers (cans, kegs and bottles) against production order and container specifications
  • Maintain stock flow to and from filler process within production requirements
  • Identify, rectify and/or report out-of-specification product, process and equipment performance
  • Complete size and product changeovers in accordance with batch instructions
       
Element: Shut down filler
  • Shut down filler process safely according to operating procedures
  • Clean and maintain equipment to meet cleaning schedules 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 according to workplace requirements
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Identify and check filling requirements 
Confirm availability of required materials and services to meet filling requirements 
Wear appropriate personal protective clothing and ensure correct fit 
Conduct pre-start checks of equipment, including checking that hygiene and sanitation standards are met and all safety guards are in place 
Set the beer filling process to meet production requirements 
Start up the beer filler process according to work health and safety and operating requirements 
Monitor equipment and control points to confirm performance is maintained within specification 
Check beer containers (cans, kegs and bottles) against production order and container specifications 
Maintain stock flow to and from filler process within production requirements 
Identify, rectify and/or report out-of-specification product, process and equipment performance 
Complete size and product changeovers in accordance with batch instructions 
Shut down filler process safely according to operating procedures 
Clean and maintain equipment to meet cleaning schedules 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 according to workplace requirements 

Forms

Assessment Cover Sheet

FBPOPR2005 - Operate a beer filling 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

FBPOPR2005 - Operate a beer filling 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: