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.
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.

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.