Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production 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 wort production 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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for work in processing area | 1.1 Check production requirements against job specifications 1.2 Confirm availability of required materials according to production requirements 1.3 Confirm availability of services according to production requirements 1.4 Wear appropriate personal protective clothing and ensure correct fit |
2. Prepare the wort production process for operation | 2.1 Conduct pre-start checks of equipment according to operating procedures 2.2 Identify work health and safety hazards and controls according to operating procedures 2.3 Set the wort production process to meet production requirements |
3. Operate and monitor the wort production system | 3.1 Start up the wort production system according to operating procedures 3.2 Monitor control points to confirm performance is maintained within specification 3.3 Undertake required tests according to operating procedures 3.4 Ensure system and sub-system outputs meet specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify, rectify and/or report out-of-specification wort, process and equipment performance 3.7 Record production and other workplace information in the appropriate format |
4. Shut down the wort production system | 4.1 Identify the appropriate shut procedure and implement 4.2 Clean and maintain equipment according to workplace procedures 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to environmental procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret workplace and standard operating procedures relevant to job role Interpret production requirements |
Writing | Record operating, routine maintenance and shutdown information on paper-based and electronic media |
Numeracy | Monitor and interpret production and process control indicators and data Monitor supply and flow of materials to and from the process |
Navigate the world of work | Apply workplace procedures to own role and responsibilities Identify skills, knowledge and experience required for performing own role in the workplace Ask questions to clarify understanding or seek further information |
Interact with others | Communicate and report operational and safety information to relevant personnel Use modes of communication suitable to purpose to confirm understanding when conducting operational start-up and shutdown procedures |
Get the work done | Access and interpret process control panels and system Maintain a clean and hazard-free work area Identify out-of-specification standards and maintain quality specifications Confirm equipment status and condition Interpret process and equipment information to monitor process and respond to abnormal performance and variations |
Sectors
Operational (OPR)