Unit of competency Outline
Date retreived
22/07/2026 10:46 PM AWST
22/07/2026 10:46 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 wort production process
Operate and monitor a wort production process
Unit of competency
National Code
FBPBEV3001
FBPBEV3001
State Code
ODL78
ODL78
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
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production process.This unit applies to individuals who are responsible for the operation and monitoring of wort production and associated equipment in a beer manufacturing environment. 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 against job specifications
- 1.2 Confirm availability of required materials according to production requirements
- 1.3 Confirm availability of services according to production requirements
- 1.4 Wear appropriate personal protective clothing, and ensure correct fit
2. Prepare the wort production process for operation
- 2.1 Conduct pre-start checks of equipment according to operating procedures
- 2.2 Identify health, safety and food safety hazards and controls according to operating procedures
- 2.3 Set the wort production process to meet production requirements
3. Operate and monitor equipment
- 3.1 Start up the wort production system according to operating procedures
- 3.2 Monitor control points to confirm performance is maintained within specification
- 3.3 Undertake simple tests according to operating procedures
- 3.4 Ensure system and sub-system outputs meet specification
- 3.5 Monitor equipment to confirm optimal operations
- 3.6 Identify, rectify and/or report out-of-specification wort, process and equipment performance
- 3.7 Record production details in line with workplace and regulatory requirements
4. Shut down the wort production system
- 4.1 Identify and implement the appropriate shutdown procedure
- 4.2 Clean and maintain equipment according to workplace procedures
- 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures according to environmental procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH35 | FBPOPR2061 | Operate a wort production process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |