IMPDT15 – Carry out cereal cooking in the spirits industry
Overview
This standard covers the cooking of grain prior to mashing for use in grain distillation.
It involves processes such as pressure cooking.
You will need the skills and knowledge to undertake cereal cooking in accordance with cooking specifications and organisational requirements.
Performance criteria
You must be able to:
1. carry out cereal cooking in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs 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 cooker with the correct quantities of materials in accordance with organisational procedures
7. start up the plant in accordance with organisational procedures
8. monitor cooking processes and maintain to organisational specifications
9. achieve volume, temperature, cooking time and pressure to the required specification
10. convey the cooked cereal product to the correct location in accordance with organisational requirements
11. identify any variations in specification and quantity and take relevant action within limits of your authority
12. shut down the plant in accordance with organisational procedures
13. identify and take relevant action to deal with faults and any operational issues
14. dispose of waste in accordance with organisational requirements
15. communicate with relevant colleagues when cereal cooking in accordance with organisational requirements throughout the process
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out cereal cooking in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the purpose of cereal cooking
3. the function and operation of relevant cereal cooking equipment
4. the different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
5. the need to check organisational procedures and what may happen if they are not followed
6. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
7. the effect of the cooking process not meeting organisational specification and the remedial action to be taken
8. the importance of correctly discharging and what may happen if this is not achieved
9. when personal protective equipment is required, how it is used, and what may happen if it is not used
10. how to deal with waste materials in accordance with organisational requirements
11. why it is important to keep records and what might happen if this is not done
12. what should be communicated, to whom and why it should be done
13. the limits of your authority and the consequences of exceeding them
IMPDT15 – Carry out cereal cooking in the spirits industry
Overview
This standard covers the cooking of grain prior to mashing for use in grain distillation.
It involves processes such as pressure cooking.
You will need the skills and knowledge to undertake cereal cooking in accordance with cooking specifications and organisational requirements.
Performance criteria
You must be able to:
1. carry out cereal cooking in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs 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 cooker with the correct quantities of materials in accordance with organisational procedures
7. start up the plant in accordance with organisational procedures
8. monitor cooking processes and maintain to organisational specifications
9. achieve volume, temperature, cooking time and pressure to the required specification
10. convey the cooked cereal product to the correct location in accordance with organisational requirements
11. identify any variations in specification and quantity and take relevant action within limits of your authority
12. shut down the plant in accordance with organisational procedures
13. identify and take relevant action to deal with faults and any operational issues
14. dispose of waste in accordance with organisational requirements
15. communicate with relevant colleagues when cereal cooking in accordance with organisational requirements throughout the process
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out cereal cooking in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the purpose of cereal cooking
3. the function and operation of relevant cereal cooking equipment
4. the different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
5. the need to check organisational procedures and what may happen if they are not followed
6. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
7. the effect of the cooking process not meeting organisational specification and the remedial action to be taken
8. the importance of correctly discharging and what may happen if this is not achieved
9. when personal protective equipment is required, how it is used, and what may happen if it is not used
10. how to deal with waste materials in accordance with organisational requirements
11. why it is important to keep records and what might happen if this is not done
12. what should be communicated, to whom and why it should be done
13. the limits of your authority and the consequences of exceeding them
Keywords: Cooking; Distilling; Cereals; Grain