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.
Fermentation process
The fermentation process may include:
receiving wort
pitching
monitoring and adjusting pressure and temperature
yeast handling and removal
transfer of the beer to maturation.
Services
May include:
power
gas
water
steam
compressed air
refrigeration.
Equipment
Equipment may include:
pumps
fermentation vessels
recovery vessels
separators
cleaning equipment
equipment accessories
valves
vacuum relief systems
aeration equipment
transfer systems
propagation vessels.
Process equipment and operation and monitoring functions may be manual or involve the use of a process control system
Monitor the fermentation process and system may include:
Monitoring may include:
use of production data such as performance control charts
monitor for out-of-specification results or noncompliance. These may include:
oxygen
carbon dioxide
gravity
acidity
colour
bitterness
bacteria
chemicals
temperature
Control points refer:
to those key points in a work process which must be monitored and controlled. This includes food safety (critical) quality and regulatory control points as well as inspection points.
Workplace information may 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 production requirements and schedules including type of beer being produced
confirm the supply of necessary materials and services to the fermentation process
confirm equipment status and condition
set up and start the process
propagate yeast (laboratory staff will usually undertake initial propagation)
adding oxygen based upon instruction
monitoring temperature
crop yeast for addition to wort
monitor supply and flow of materials to and from the process
add adjuncts as required
take corrective action in response to out-of-specification results or non-compliance and report and/or record corrective action as required
aerate wort/beer to encourage fermentation
conduct product/beer-type changeovers
prepare equipment for cleaning
conduct routine maintenance
operate a beer recovery procedure.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
standard operating procedures and related advice on specific safe work practices, company policies and codes of practice relating to OHS
advice on relevant legislation and codes of practice relating to OHS
personal protective clothing and equipment as required
relevant hazard control equipment
manual handling equipment as required
fermentation process equipment
fermentation raw material and other ingredients
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.