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Evidence Guide: FDFOP2069A - Operate a beer filtration process

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFOP2069A - Operate a beer filtration process

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare the filtration process for operation

  1. Availability of required materials is confirmed
  2. Availability of services is confirmed
  3. Pre-operational checks of equipment are conducted including checking that hygiene and sanitation standards are met
  4. The filtration process is set to meet production requirements
Availability of required materials is confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Availability of services is confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-operational checks of equipment are conducted including checking that hygiene and sanitation standards are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The filtration process is set to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor the beer filtration system

  1. The system is started up according to specified procedures
  2. Control points are monitored to confirm performance is maintained within specification
  3. Blending of beer is undertaken if required as part of filtration process
  4. System and sub-system outputs meet specifications
  5. Equipment is monitored to confirm operating condition
  6. Out-of-specification beer, process and equipment performance is identified, rectified and/or reported
  7. Production and other workplace information is recorded in the appropriate format
The system is started up according to specified procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control points are monitored to confirm performance is maintained within specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blending of beer is undertaken if required as part of filtration process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

System and sub-system outputs meet specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is monitored to confirm operating condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification beer, process and equipment performance is identified, rectified and/or reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production and other workplace information is recorded in the appropriate format

Completed
Date:

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Shut down the filtration system

  1. The system is shut down according to company procedures
  2. Equipment is cleaned and maintained to meet the cleaning schedule and procedural requirements
  3. Waste generated by both the process and cleaning procedures is collected, treated and disposed of or recycled according to company procedures
The system is shut down according to company procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is cleaned and maintained to meet the cleaning schedule and procedural requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste generated by both the process and cleaning procedures is collected, treated and disposed of or recycled according to company procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to continuous improvement of the system

  1. Beer quality and other process outputs are assessed against specifications
  2. Opportunities for improvement are identified and reported
  3. Proposals for improvements are developed and implemented within company planning arrangements and according to company procedures
Beer quality and other process outputs are assessed against specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opportunities for improvement are identified and reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Proposals for improvements are developed and implemented within company planning arrangements and according to company procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record information

  1. Workplace information is recorded in the appropriate format
Workplace information is recorded in the appropriate format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 filtration requirements and schedules including type of beer being filtered

confirm the supply of necessary materials and services to the filtration process

confirm equipment status and condition

set up, start, operate and shut down the filtration process

pre-coat a filter mesh or cloth with filter aid

dose pre-filtered beer with filter aid

monitor the filtration process and equipment operation to identify out-of-specification results or non-compliance

take corrective action in response to out-of-specification results or non-compliance

conduct product/beer-type changeovers.

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 and/or evacuation procedures for the potential range of hazards

Filtration equipment

Filter aids (such as lucilite, perlite and kieselguhr) and stabilising agents)

Workplace information systems 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:

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in one's 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.

Required Skills and Knowledge

Required skills include:

Ability to:

identify stages and changes during filtration

identify correct filter aids, filtration beds and filters in the beer production process

undertake vessel transfers according to specifications

handle dangerous goods according to procedures

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 filtration equipment according to specifications, procedures and operating parameters

monitor control points within the filtration process

undertake required corrective action in the event of variations to specification and procedures

identify OHS hazards and implement appropriate action

select, fit and use personal protective clothing and equipment

maintain work area to meet housekeeping standards

shutdown filtration process and equipment and implement cleaning requirements associated with changeovers

apply waste handling requirements and procedures

record information requirements and procedures

apply routine maintenance procedures

collect samples and conduct tests according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skills/language 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 filtration process

relationship between the wort production process, fermentation process, maturation process, bright beer tanks and the fermentation process

stages and changes which occur during filtration

requirements of filtration

purpose of filter aids, filtration beds and filters in the beer production process

quality characteristics to be achieved

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the filtration process

equipment and instrumentation components, purpose and operation

common causes of variation and corrective action required

OHS hazards and controls

procedures and responsibilities for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdowns

waste handling requirements and procedures

recording requirements and procedures

cleaning and sanitation procedures

sampling and testing procedures

routine maintenance procedures

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Filtration process

The filtration process includes:

receiving beer obtained from the maturation process

rough filtering of beer to remove yeast, protein, and other solids

stabilising and polishing filtration

transferring the filtered beer to bright beer tanks.

Depending on the enterprise and type of beer blending may also be done as part of the filtration process.

Materials used may include:

Filter aids (such as lucilite, perlite and kieselguhr), stabilising agents CO2, deaerated water.

Services

May include:

power

gas

water

steam

compressed air

refrigeration.

Filtration equipment

Filtration equipment may include:

powderhoppers

plant protection devices (such as explosion dampeners)

filter cloths

mesh

sieves

valves

pumps

tanks

cleaning equipment

equipment accessories

monitoring instruments

candle filters

plate and frame filters

horizontal tank, vertical leaf filters

horizontal pressure leaf filters

buffer tanks

filter aid and dosing tanks

trim chillers

trap filters

blending manifolds

valves (auto and control)

pumps

spent aid handling systems

transfer systems.

Filtration system controls

The filtration control system for operation and monitoring may be manual or involve the use of a process control system include and may also involve the use of production data such as performance control charts.

Control points refer to:

those key points in a work process, which much be monitored and controlled. This includes food safety (critical) quality and regulatory control points as well as inspection points.

Workplace information can include:

Standard Operating Procedures (SOPs); specifications and production schedules

Information systems may be print or screen based.