Unit of competency Outline

Date retreived
22/07/2026 3:20 PM AWST

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Manage still operations to produce brown spirits

Manage still operations to produce brown spirits

Unit of competency
National Code
FBPTEC4019
State Code
OBN35
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
030717 - Plant And Machine Operations
Original Release Date
14/05/2020
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to oversee the operations of a still, to produce batches of spirit to be aged in wood, such as whiskey and rum.This unit applies to those workers who have responsibility for overseeing the production of spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare for distillation
  • 1.1 Identify standards, regulations and guidance materials that cover the requirements of working with ethanol in hazardous and explosive environments
  • 1.2 Identify hazards associated with still operations and manage risks
  • 1.3 Wear appropriate personal protective equipment (PPE) to ensure personal safety
  • 1.4 Identify specification for product
  • 1.5 Receive product to be distilled and check quality meets specifications
  • 1.6 Prepare still for operation
  • 1.7 Prepare receival vessel to collect low wine
  • 1.8 Prepare to record distillation details in line with regulatory requirements
2. Operate still to distil spirit
  • 2.1 Transfer wash into the wash still
  • 2.2 Distil wash to produce low wine, collected into receival vessel
  • 2.3 Transfer low wine collected and heads and tails into the spirit still
  • 2.4 Prepare alcohol receival vessel to collect distillate
  • 2.5 Distil low wine and monitor the alcohol content of distillate throughout the distillation run
  • 2.6 Cut flow of distillate at specified points to collect heads, hearts and tails
  • 2.7 Conduct sensory analysis tests and monitor alcohol content and quality of product
  • 2.8 Complete processing and batch records to ensure traceability
  • 2.9 Conduct second distillation run as required for specific product
3. Conduct housekeeping activities
  • 3.1 Identify options for use of head and tails of still run
  • 3.2 Clean equipment and work area in line with workplace procedures
  • 3.3 Conduct routine maintenance activities
  • 3.4 Dispose of waste in line with regulatory requirements
  • 3.5 Complete batch records in line with workplace requirements
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