Unit of competency Outline
Date retreived
22/07/2026 6:08 PM AWST
22/07/2026 6:08 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor a beer maturation process
Operate and monitor a beer maturation process
Unit of competency
National Code
FBPBEV3007
FBPBEV3007
State Code
ODL17
ODL17
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer maturation process.This unit applies to individuals who work in operational roles in a brewery. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer maturation process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work in processing area
- 1.1 Confirm maturation requirements according to production requirements
- 1.2 Confirm clarification requirements, including specifications for any additions and agents
- 1.3 Confirm materials are available to meet production requirements
- 1.4 Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements
- 1.5 Wear appropriate personal protective clothing and equipment, and ensure correct fit
2. Prepare the maturation process for production
- 2.1 Check equipment to confirm readiness for use according to workplace procedures
- 2.2 Set the maturation process to meet production requirements
- 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor process and equipment
- 3.1 Start up, operate and monitor equipment and control points according to safe work procedures
- 3.2 Confirm system and sub-system outputs meet specification
- 3.3 Monitor equipment to confirm optimal operations
- 3.4 Identify, rectify and/or report out-of-specification product, process and equipment performance
- 3.5 Complete size and product changeovers in accordance with batch instructions
- 3.6 Record workplace information for the beer maturation process according to workplace procedures
4. Shut down the system
- 4.1 Shut down the system safely according to operating procedures
- 4.2 Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements
- 4.3 Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures
- 4.4 Record workplace information according to workplace procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG85 | FBPOPR2016 | Operate a beer maturation process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |