Unit of competency Outline

Date retreived
22/07/2026 2:42 PM AWST

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Produce fruit-based wash for distillation

Produce fruit-based wash for distillation

Unit of competency
National Code
FBPTEC4016
State Code
OBN39
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
80
Description
This unit of competency describes the skills and knowledge required to prepare and ferment a wash for the distillation of spirit made from raw materials such as fruit and vegetables.This unit applies to workers who have responsibility for overseeing the operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office, state/territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare to produce wash
  • 1.1 Identify standards, regulations and guidance materials that cover the requirements of producing wash for distillation
  • 1.2 Identify hazards and manage risks associated with producing wash
  • 1.3 Identify product to be achieved through distillation
  • 1.4 Identify requirements of wash for specific product
  • 1.5 Identify hazards of producing wash and manage risks
2. Produce wash
  • 2.1 Prepare raw materials by crushing, or method specific to product
  • 2.2 Sanitise tank
  • 2.3 Prepare and pitch yeast
  • 2.4 Add crushed raw materials and/or water, yeast and adjuncts to sanitised tank
3. Ferment wash
  • 3.1 Set time and temperature for fermentation to allow flavours to develop
  • 3.2 Allow beverage to ferment
  • 3.3 Conduct standard tests to monitor sugar, alcohol content, quality and flavour of product
  • 3.4 Analyse test results and adjust process as required
  • 3.5 Complete processing and batch records to ensure traceability
4. Remove potential threats from wash
  • 4.1 Allow solid particles to settle to bottom of fermentation vessel
  • 4.2 Remove unwanted solid participles or threats from wash, as required
  • 4.3 Transfer wash to sanitised holding tank
  • 4.4 Conduct standard tests to check quality of product and conditions in tank
  • 4.5 Analyse test results and adjust process as required
  • 4.6 Complete processing and batch records to ensure traceability
5. Conduct housekeeping activities
  • 5.1 Clean equipment and work area in line with workplace procedures
  • 5.2 Conduct routine maintenance activities
  • 5.3 Dispose of waste in line with regulatory requirements
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