Elements and Performance Criteria

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.
Maturation process
The maturation process may include:
Receiving fermented ‘green beer’ from the fermentation process
storing ‘green beer’
adding agents and additives
monitoring temperature
clarification
conditioning
stabilisation
filtration
production quality checks
transferring matured beer to bright beer tanks.
Indicators of out of specification beer during maturation
During monitoring of beer maturation, out of specification results may be indicated by:
haze
colour
bitterness
incorrect levels of
carbon dioxide
oxygen
proteins
tannins.
Materials used include:
Materials used includes green beer (fermented wort) and any of the following:
clarifying agents
finings
sugar
colouring/caramel
hop extracts
head stabilising agents
carbon dioxide (CO2).
Services:
May include:
power
gas
water
steam
compressed air
refrigeration.
Maturation equipment
Maturation equipment may include:
filters
valves
pumps
tanks
mixing and blending equipment
dosers
cellars
heat exchangers/chillers
cleaning equipment
equipment accessories
monitoring and chemical analysis instruments (oxygen, carbon dioxide, starch, gravity, acidity, colour and bitterness)
transfer systems.
Process equipment and operation and monitoring functions may be manual or involve the use of a process control system.
Maturation system controls
The maturation 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
Control points 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
Workplace information may includes Standard Operating Procedures (SOPs), product and equipment manuals and specifications and production schedules. The information may be print or screen based.

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 production requirements and beer type for beer maturation process
confirm the supply of necessary materials and services to the maturation process
confirm equipment status and condition
set up and start the maturation process
receive green beer from the fermentation process or complete the maturation process in the fermentation tank
add additions and agents
monitor the maturation 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
monitor supply and flow of materials to and from the process
report and/or record corrective action as required
conduct product/beer-type changeovers
dispose of waste sediment.
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
manual handling equipment as required
maturation process equipment
maturation production ingredients including green beer supply, additions and agents
cleaning schedule as required
sampling and testing schedules as required
documentation and recording requirements 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.