IMPDT13 – Carry out malting in the spirits industry
Overview
This standard covers the skills and knowledge needed to carry out malting in the spirits industry. Activities will include:
• Steeping
• Germination
• Kilning
Performance criteria
You must be able to:
1. carry out malting in accordance with relevant organisational health and safety requirements, quality and environmental standards requirements
2. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
3. obtain relevant operational instructions and confirm that information received on the current operational status meets organisational requirements
4. carry out checking procedures and take relevant action within limits of your authority
5. confirm the product specification in accordance with organisational requirements
6. supply the plant with the correct quantities of materials in accordance with organisational instructions
7. start up plant in accordance with organisational procedures
8. achieve the conditions for steeping in accordance with organisational specifications
9. check that steeping process is completed and meets organisational requirements
10. discharge the steeped grain to the defined location
11. follow the germination profile in accordance with organisational requirements
12. convey germinated product to the correct location in accordance with organisational requirements
13. achieve drying or kilning conditions for drying of grain to agreed temperature profile specification
14. transfer the dried or kilned product to the correct location in accordance with organisational requirements
15. follow the specified process for dressing and deculming
16. carry out sample checks in accordance with organisational specifications
17. identify any variations in specification and quantity and take relevant action within limits of your authority
18. shut down the plant in accordance with organisational procedures
19. identify and take relevant action to deal with faults and any operational issues
20. dispose of waste in accordance with organisational requirements
21. communicate with relevant colleagues when malting in accordance with organisational requirements throughout the process
22. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out malting in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions
2. the purpose of malting
3. the function and operation of equipment
4. the materials and utilities required for steeping, germination, drying or kilning, dressing and deculming
5. the factors impacting on performance of the steeping, germination, drying or kilning, dressing and deculming process
6. how to empty the germination vessel
7. how peat influences the process
8. how to empty the drying or kilning vessel
9. the importance of discharging to the correct location
10. how to take samples and interpret results
11. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
12. the consequences of the product not meeting the organisational specification
13. how to deal with spillages and operational problems
14. when personal protective equipment is required, how it is used, and what may happen if it is not used
15. how to dispose of waste materials safely and the consequences of not doing so
16. why it is important to keep records and what might happen if this is not done
17. what should be communicated, to whom and why it should be done
18. the limits of your authority and the consequences of exceeding them
IMPDT13 – Carry out malting in the spirits industry
Overview
This standard covers the skills and knowledge needed to carry out malting in the spirits industry. Activities will include:
• Steeping
• Germination
• Kilning
Performance criteria
You must be able to:
1. carry out malting in accordance with relevant organisational health and safety requirements, quality and environmental standards requirements
2. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
3. obtain relevant operational instructions and confirm that information received on the current operational status meets organisational requirements
4. carry out checking procedures and take relevant action within limits of your authority
5. confirm the product specification in accordance with organisational requirements
6. supply the plant with the correct quantities of materials in accordance with organisational instructions
7. start up plant in accordance with organisational procedures
8. achieve the conditions for steeping in accordance with organisational specifications
9. check that steeping process is completed and meets organisational requirements
10. discharge the steeped grain to the defined location
11. follow the germination profile in accordance with organisational requirements
12. convey germinated product to the correct location in accordance with organisational requirements
13. achieve drying or kilning conditions for drying of grain to agreed temperature profile specification
14. transfer the dried or kilned product to the correct location in accordance with organisational requirements
15. follow the specified process for dressing and deculming
16. carry out sample checks in accordance with organisational specifications
17. identify any variations in specification and quantity and take relevant action within limits of your authority
18. shut down the plant in accordance with organisational procedures
19. identify and take relevant action to deal with faults and any operational issues
20. dispose of waste in accordance with organisational requirements
21. communicate with relevant colleagues when malting in accordance with organisational requirements throughout the process
22. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out malting in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions
2. the purpose of malting
3. the function and operation of equipment
4. the materials and utilities required for steeping, germination, drying or kilning, dressing and deculming
5. the factors impacting on performance of the steeping, germination, drying or kilning, dressing and deculming process
6. how to empty the germination vessel
7. how peat influences the process
8. how to empty the drying or kilning vessel
9. the importance of discharging to the correct location
10. how to take samples and interpret results
11. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
12. the consequences of the product not meeting the organisational specification
13. how to deal with spillages and operational problems
14. when personal protective equipment is required, how it is used, and what may happen if it is not used
15. how to dispose of waste materials safely and the consequences of not doing so
16. why it is important to keep records and what might happen if this is not done
17. what should be communicated, to whom and why it should be done
18. the limits of your authority and the consequences of exceeding them
Keywords: Malting; Steeping; Germination; Drying; Kilning; Dressing; Deculming; Grain