Unit of competency Outline

Date retreived
22/07/2026 10:36 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.

Manage filling and packaging of fermented beverages

Manage filling and packaging of fermented beverages

Unit of competency
National Code
FBPBPG4002
State Code
OBN32
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
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to oversee the set-up and operation of a manual filling and packaging process of fermented and carbonated beverages, such as beer or kombucha, into cans, bottles or kegs.This unit applies to those workers who have responsibility for overseeing the filling and packaging of beverages and the quality assurance requirements associated with that process.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for filling and packaging
  • 1.1 Identify hazards and manage risks associated with filling and packaging
  • 1.2 Confirm filling and packaging specifications for product
  • 1.3 Confirm type of containers to be filled
  • 1.4 Confirm labelling requirements for product
  • 1.5 Ensure that product, containers and labels are available to meet production requirements
  • 1.6 Ensure that services and staff are available and ready for operation
  • 1.7 Ensure equipment is cleaned, sanitised, prepared and checked to meet filling and packaging requirements
  • 1.8 Complete records to meet company and regulatory requirements
2. Carbonate beverage for bottling or canning
  • 2.1 Carry out pre-start checks of equipment and product
  • 2.2 Carbonate product to specification
  • 2.3 Add additional ingredients as required, and record for traceability
  • 2.4 Monitor levels of dissolved oxygen
  • 2.5 Monitor equipment to identify any variation in operation, and rectify
  • 2.6 Sample beverage to ensure product specifications are being met
  • 2.7 Adjust equipment parameters as necessary to ensure product meets specifications
3. Monitor filling, labelling and packaging processes
  • 3.1 Carry out pre-start checks of filling equipment
  • 3.2 Ensure enough containers and consumables are prepared for quantity to be packaged
  • 3.3 Monitor control points to confirm performance is maintained within specification
  • 3.4 Ensure that filling levels of containers meet specification
  • 3.5 Ensure container seals or seams meet specification
  • 3.6 Ensure quality parameters are in specification
  • 3.7 Pasteurise product
  • 3.8 Apply labels, batch codes and best before data to containers
  • 3.9 Monitor equipment to confirm operating condition
  • 3.10 Identify out-of-specification product, process and equipment performance and address or rectify where applicable
  • 3.11 Record batch information for record keeping in accordance with workplace procedures
4. Oversee shutdown and housekeeping activities
  • 4.1 Ensure equipment is shut down according to workplace procedures
  • 4.2 Ensure cleaning and maintenance procedures are carried out
  • 4.3 Ensure bottling and packaging activity is recorded in line with organisational requirements
  • 4.4 Order stock to replenish supplies
No information
No information
No information