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.
Wort production process
The wort production process may include:
receiving raw ingredients
measuring raw ingredients
milling malted grain to produce grist
whirlpool (wort calcification)
mashing conversion to create fermentable wort
wort separation
boiling
cooling process
wort oxygenation
production quality checks
transferring to fermentation vessels.
Materials and ingredients
Materials and ingredients used in wort production may include:
malted cereals
hops
water
liquid and solid adjuncts such as sugars
process aids
oxygen.
Services
May include:
power
gas
water
steam
compressed air
refrigeration.
Required tests
Required tests may include:
starch testing (mash tun)
gravity (cool wort)
acidity (cool wort)
colour spectrometer (cool wort)
bitterness (cool wort).
Wort production equipment
Wort production equipment may include:
brew house mill
malt batch weighers
storage systems (silos etc.)
whirlpools
mash tuns
mash conversion vessels and mash cookers
lauter tuns
automated hops addition systems
heat exchangers
aeration equipment
filters
coppers and kettles
valves
pumps
water treatment systems
tanks
mixing, blending and cleaning equipment
spent grain handling equipment
equipment accessories
monitoring instruments (starch, gravity, acidity, colour and bitterness)
transfer systems and equipment.
Control points
Refers to the 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 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. 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 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 for the wort production process
interpret the schedules and specifications
confirm the supply of necessary materials and services to the wort production process
confirm equipment status and condition
set up and start specified equipment including any process control systems
monitor the wort production process and equipment operation to identify out-of-specification results
monitor supply and flow of materials to and from the process
take corrective action in response to out-of-specification results or non-compliance
conduct product/beer type changeovers
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
production schedule, batch instructions
material data safety sheets where appropriate
information on specifications, control points and production parameters
wort production equipment
wort production raw materials/ingredients
services as required
stock required for the wort production 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.