IMPDT17 – Carry out fermentation in the spirits industry
Overview
This standard refers to the process of fermentation where wort is processed for use in distillation.
In the fermentation process, sugars are converted to ethyl alcohol, carbon dioxide and other components by the action of yeast.
The type of process involved includes transfer to washback, filling washback, addition of yeast, fermentation of wort, wort cooling and emptying wash from washback.
Performance criteria
You must be able to:
1. carry out fermentation in accordance with relevant organisational health and safety requirements, quality standards, plant hygiene, 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 plant with the correct quantities of materials in accordance with organisational procedures
7. start up the plant in accordance with organisational procedures
8. monitor the fermentation process and maintain to organisational specifications
9. undertake sample checks in accordance with organisational specification
10. convey the fermented wash to the wash charger in accordance with organisational procedures
11. identify any variations in organisational 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 carrying out fermentation 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 fermentation 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 fermentation and importance of yeast
3. the types of materials of construction
4. the importance of carbon dioxide to the fermentation process
5. the importance of plant hygiene
6. the function and operation of fermentation equipment
7. different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
8. the need to check organisational procedures and what may happen if they are not followed
9. the effect of equipment and services not performing to specification or efficient use and the remedial action to be taken
10. the effect of the fermentation process not meeting specification and the remedial action to be taken
11. the monitoring and sampling procedures and what may happen if they are not carried out in accordance with organisational requirements
12. the importance of the disposal of washing water and cleaning compounds properly and what may happen if this is not done
13. when personal protective equipment is required, how it is used, and what may happen if it is not used
14. why it is important to keep records and what might happen if this is not done
15. what should be communicated, to whom and why it should be done
16. the limits of your authority and the consequences of exceeding them
IMPDT17 – Carry out fermentation in the spirits industry
Overview
This standard refers to the process of fermentation where wort is processed for use in distillation.
In the fermentation process, sugars are converted to ethyl alcohol, carbon dioxide and other components by the action of yeast.
The type of process involved includes transfer to washback, filling washback, addition of yeast, fermentation of wort, wort cooling and emptying wash from washback.
Performance criteria
You must be able to:
1. carry out fermentation in accordance with relevant organisational health and safety requirements, quality standards, plant hygiene, 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 plant with the correct quantities of materials in accordance with organisational procedures
7. start up the plant in accordance with organisational procedures
8. monitor the fermentation process and maintain to organisational specifications
9. undertake sample checks in accordance with organisational specification
10. convey the fermented wash to the wash charger in accordance with organisational procedures
11. identify any variations in organisational 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 carrying out fermentation 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 fermentation 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 fermentation and importance of yeast
3. the types of materials of construction
4. the importance of carbon dioxide to the fermentation process
5. the importance of plant hygiene
6. the function and operation of fermentation equipment
7. different start up and shut down procedures and what may happen if the plant is not started and shut down in the correct sequence
8. the need to check organisational procedures and what may happen if they are not followed
9. the effect of equipment and services not performing to specification or efficient use and the remedial action to be taken
10. the effect of the fermentation process not meeting specification and the remedial action to be taken
11. the monitoring and sampling procedures and what may happen if they are not carried out in accordance with organisational requirements
12. the importance of the disposal of washing water and cleaning compounds properly and what may happen if this is not done
13. when personal protective equipment is required, how it is used, and what may happen if it is not used
14. why it is important to keep records and what might happen if this is not done
15. what should be communicated, to whom and why it should be done
16. the limits of your authority and the consequences of exceeding them
Keywords: Fermentation; Distilling; Wash