Unit of competency Outline

Date retreived
22/07/2026 11:25 AM AWST

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Operate a beer maturation process

Operate a beer maturation process

Unit of competency
National Code
FBPOPR2016
State Code
BBG85
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer maturation process.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer maturation process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, food safety, and environmental regulations, legislation and standards that apply to the workplace.No occupational 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 Confirm maturation requirements according to production requirements
  • 1.2 Confirm clarification requirements, including specifications for any additions and agents
  • 1.3 Confirm materials are available to meet production requirements
  • 1.4 Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements
  • 1.5 Wear appropriate personal protective clothing and ensure correct fit
2. Prepare the maturation process for production
  • 2.1 Check equipment to confirm readiness for use according to workplace procedures
  • 2.2 Set the maturation process to meet production requirements
  • 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor beer maturation equipment
  • 3.1 Start up, operate, and monitor equipment and control points for variation in operating conditions according to work health and safety and operating procedures
  • 3.2 Confirm system and sub-system outputs meet specification
  • 3.3 Identify, rectify and/or report out-of-specification product, process and equipment performance
  • 3.4 Complete size and product changeovers in accordance with batch instructions
  • 3.5 Record workplace information for the beer maturation process according to 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 workplace cleaning schedule and procedural requirements
  • 4.3 Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures
  • 4.4 Record workplace information according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
WD873 FDFOP2068A Operate a beer maturation process Unit of competency
Replaced By
State Code National Code Title Type
ODL17 FBPBEV3007 Operate and monitor a beer maturation process Unit of competency
State Code National Code Title Type
BDP5 FBP30117 Certificate III in Food Processing Qualification
BDO8 FBP20117 Certificate II in Food Processing Qualification