Unit of competency Outline

Date retreived
23/07/2026 9:11 PM AWST

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Operate a brewery fermentation process

Operate a brewery fermentation process

Unit of competency
National Code
FBPOPR2030
State Code
BBH02
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
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a brewery fermentation 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 brewery fermentation process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety 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 the fermentation process for operation
  • 1.1 Check production requirements according to job specifications
  • 1.2 Confirm availability of required materials according to operating requirements
  • 1.3 Confirm availability of services according to workplace procedures
  • 1.4 Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements
  • 1.5 Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitation standards are met and all safety guards are in place
  • 1.6 Set the fermentation process to meet production requirements
2. Operate and monitor the system
  • 2.1 Start up, operate and monitor the system for variation in operating conditions according to work health and safety and operating procedures
  • 2.2 Confirm system and sub-system outputs meet specifications
  • 2.3 Monitor equipment to confirm operating condition
  • 2.4 Monitor and control temperature to confirm operating condition
  • 2.5 Monitor and control pressure to ensure operating condition
  • 2.6 Undertake analysis to ensure yeast effectiveness and freedom from bacterial contamination according to food safety and workplace procedures
3. Recover beer if required
  • 3.1 Put yeast slurry through a beer recovery process in order to minimise beer wastage
  • 3.2 Transfer recovered beer to appropriate tank or vessel according to food safety and 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 cleaning schedule and procedural requirements
  • 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
  • 4.4 Record workplace information in the appropriate format
No information
No information
Replaces
State Code National Code Title Type
WD872 FDFOP2067A Operate a brewery fermentation process Unit of competency
Replaced By
State Code National Code Title Type
ODL50 FBPBEV3003 Operate and monitor a brewery fermentation 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