Unit of competency Outline
Date retreived
22/07/2026 7:27 PM AWST
22/07/2026 7:27 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 brewery fermentation process
Operate and monitor a brewery fermentation process
Unit of competency
National Code
FBPBEV3003
FBPBEV3003
State Code
ODL50
ODL50
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
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down brewery fermentation equipment to ferment and mature beer. This unit applies to individuals who work in a brewery. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of brewery fermentation and maturation processes and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety 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 Check production requirements according to product specifications
- 1.2 Confirm clarification requirements, including specifications for any additions and agents
- 1.3 Confirm availability of services according to workplace procedures
- 1.4 Wear appropriate personal protective clothing, and ensure correct fit according to safe work requirements
- 1.5 Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitisation standards are met and all safety guards are in place
- 1.6 Set the fermentation process to meet production requirements
2. Operate and monitor the system
- 2.1 Start up, operate and monitor the system according to safe work procedures
- 2.2 Confirm system and sub-system outputs meet specifications
- 2.3 Monitor equipment to confirm optimal operations
- 2.4 Monitor and control temperature to confirm optimal conditions
- 2.5 Monitor and control pressure to ensure optimal operating conditions
- 2.6 Undertake analysis to ensure yeast is effective and free of bacterial contamination according to food safety and workplace
- 2.7 Identify, rectify and report out-of-specification product, process and equipment performance
- 2.8 Record workplace information for the beer fermentation and maturation process according to workplace procedures
3. Recover beer if required
- 3.1 Put yeast slurry through a beer recovery process in order to minimise beer wastage
- 3.2 Transfer recovered beer to appropriate tank or vessel according to food safety and 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 cleaning schedule and procedural requirements
- 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
- 4.4 Record workplace information in the appropriate format
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH02 | FBPOPR2030 | Operate a brewery fermentation process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |