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.
Malt
The term malt includes malt intended for use in beer production, distilling malts, specialty malts such as crystal and roasted malts, and malt for food production.
Services
Services include power, gas, water, steam and compressed air.
Equipment
Includes equipment used for:
storage e.g. bins, hoppers or silos
on site grain transport such as conveyors, blowers, chutes
weighing
metal detection
steeping vessels or towers
pumps, hoses and other wetting equipment
aeration and CO2 extraction
germination vessels including circular or rectangular vessels or boxes
mechanical turning
kilning including tower and flat plant kilns
combined steeping, germination and kiln vessels
cleaning of malt (deculming).
Control points
Refers to the key points in the malting process which must be monitored and controlled. This includes food safety, (critical), quality, and regulatory control points as well as inspection points. Monitoring 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
Equipment monitoring includes ensuring that hygiene and sanitation standards are met, all safety guards are in place, and that equipment is operational and performing to specification. It may also include the calculation of raw materials.
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 requires that the learner be assessed against at least two different batches of barley or wheat with different specifications for steeping, germination and kilning.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
access workplace information and consult with relevant personnel to identify batch requirements for steeping, germination, kilning and malt cleaning processes
select, fit and use personal protective clothing and equipment
confirm equipment status and condition
set up, start and monitor grain transfer equipment
control absorption of water by grain during steeping to achieve specified water content
supply fresh air, heating, cooling and ventilation to specification during germination
safely start and operate kilns to different heat requirements
undertake sampling and testing during steeping, germination and cleaning to determine if grain and malt is within specifications
monitor critical control points in work area
apply dust control procedures in work area
maintain workplace records.
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
material data safety sheets where appropriate
steeping, germination, kilning and deculming equipment and control points. The steeping, germination, kilning equipment may be separate or combined
Steeping, germination and kilning specifications and procedures for at least two different malts
malted grain cleaning equipment.
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 of performance, competency should be demonstrated on at least two occasions to different steeping, germinating and kilning specifications.