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.
Beer
Refers to all styles of brewed alcoholic beverages.
Materials used may include:
Bottles, cans, ends (for cans), crowns, carbon dioxide and kegs.
Services may include:
Power, gas, water, steam, hydraulics and air.
Beverage filling equipment may include:
Filling equipment may include:
fillers
pumps
valves
container cleaners
conveyors
handlers and feeding systems for crown seals and can ends
seamers
level detection devices
crowners
cleaners/rinsers
empty container inspectors
coders
clean in place (CIP) equipment.
Filling equipment and operation and monitoring functions may be directly controlled or involve the use of a process control system
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
Monitoring the process may involve the use of production data such as performance control charts
Process operation and monitoring functions may be manual or involve the use of a process control system.
Equipment is monitored
To confirm equipment status involves ensuring that hygiene and sanitation standards are met, all safety guards are in place and that equipment is operational.
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 requirements for the beer filling process
interpret the production schedule to determine the type of container required
confirm the supply of necessary materials and services and confirm equipment status and condition
set up and start up the process.
monitor the beer filling process and equipment operation and take corrective action in response to out-of-specification results or non-compliance
conduct changeovers for different product or containers
prepare equipment for cleaning
maintain workplace records
conduct routine maintenance
calculate materials required
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures including advice on safe work practices, food safety and environmental requirements
production schedule, batch instructions
material data safety sheets where appropriate
specifications, control points and filling parameters
beer filling equipment
services as required
stock required for the beer filling process
stock flow system
related work areas and communication system
routine preventative maintenance schedule as required
cleaning schedule as required
sampling and testing schedules as required
documentation and recording requirements 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.