Unit of competency Outline
Date retreived
23/07/2026 2:18 AM AWST
23/07/2026 2:18 AM 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.
Prepare and monitor beer yeast propagation processes
Prepare and monitor beer yeast propagation processes
Unit of competency
National Code
FBPBEV3002
FBPBEV3002
State Code
ODL76
ODL76
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 prepare and monitor beer yeast propagation processes.This unit applies to workers who have responsibility for yeast propagation in the brewing industry. These individuals may have some responsibility for others, and address routine, predictable problems. 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 propagation
- 1.1 Identify and confirm propagation requirements
- 1.2 Wear appropriate personal protective clothing, and ensure correct fit
- 1.3 Prepare yeast cultures for use according to specifications
- 1.4 Confirm product and materials are available to meet propagation requirements
- 1.5 Prepare product to meet specified propagation requirements
- 1.6 Confirm propagation services are available and ready for operation
2. Prepare equipment for culture preparation
- 2.1 Check cleaning and sterilising equipment to confirm readiness for use
- 2.2 Select, clean and sterilise propagation equipment according to health, safety and food safety procedures
- 2.3 Select, clean and sterilise transfer equipment according to health, safety and food safety procedures
- 2.4 Start up the beer yeast propagation process according to workplace health and safety and operating requirements
3. Maintain and monitor the propagation process
- 3.1 Conduct transfer operations to meet propagation requirements
- 3.2 Conduct the culture propagation process according to workplace procedures
- 3.3 Make scale-up additions to ensure optimum performance
- 3.4 Monitor control points to confirm performance is maintained within specification
- 3.5 Monitor equipment to optimal operations
- 3.6 Identify, rectify and report out-of-specification product, process and equipment performance according to workplace procedures
4. Complete propagation activities
- 4.1 Complete the propagation process according to workplace procedures
- 4.2 Dismantle equipment and prepare for cleaning according to workplace requirements
- 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
- 4.4 Conduct work in accordance with workplace environmental guidelines
- 4.5 Record workplace information in the appropriate format according to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG88 | FBPOPR2003 | Prepare and monitor beer yeast propagation processes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |