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.
Services
May include:
power
gas
water
steam
compressed air
refrigeration.
Equipment used in the bright beer process may include:
Equipment used includes:
pumps
fermentation vessels
recovery vessels
cleaning equipment
equipment accessories
valves
transfer systems
finished beer tanks ( could include tanks for either filtered or unfiltered beer).
Materials
Materials used include CO2 , yeast and nitrogen.
Bright beer tank system controls
The control system for operation and monitoring the bright beer tanks may be manual or involve the use of a process control system and may also involve the use of production data such as performance control charts.
Control points refer to:
those key points in a work process that much be monitored and controlled. This includes food safety (critical) quality and regulatory control points as well as inspection points.
Out of specification results or noncompliance
Out of specification results or noncompliance may include:
oxygen
carbon dioxide
acidity
colour
bacteria
chemicals
temperature.
Workplace information can 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 bright beer tank process
confirm equipment status and condition
set up, start, operate and shut down the bright beer tank process
taking samples of beer and note equipment operation to identify out-of-specification results or non-compliance
monitor supply and flow of materials to and from the bright beer tank process
take corrective action in response to out-of-specification results or non-compliance
conduct product/beer-type changeovers
conducting routine maintenance.
Context of and specific resources for assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to apply OHS principles and procedures when carrying out work given:
OHS policy, system and procedures
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
work area or process in which OHS procedures are to be implemented
personal protective clothing and equipment as required
relevant hazard control equipment
emergency and/or evacuation procedures for the potential range of hazards
consultative forums relating to OHS
storage areas for hazardous goods as required
manual handling equipment as required.
Other resources required for assessment include:
Equipment used in the bright beer process
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.