IMPDT21 – Carry out by-products production in the spirits industry
Overview
This standard covers the skills and knowledge needed to produce by-products in the spirits industry.
The three main by-products produced from spirits production are pot ale, draff and spent lees. These materials can be valorised into different products, including animal feed (pot ale syrup and distillers dark grains), soil improvers and renewable fuel sources. Other by-products include carbon dioxide and fusel oil. For the purposes of this NOS we are using the official term by-products – other terminology may be used within your organisation.
Performance criteria
You must be able to:
1. carry out by-products production 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 plant with the correct quantities of materials in accordance with organisational instructions
7. start up the plant in accordance with organisational procedures
8. monitor the process and maintain to organisational specification
9. undertake sample checks in accordance with organisational specifications
10. discharge the product to the correct location in accordance with organisational requirements
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 by-products production in accordance with organisational requirements
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out by-products production 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 and range of by-products produced
3. the function and operation of by-products production equipment
4. the importance of the ceiling of copper levels during the production of by-products
5. 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
6. the need for checking procedures and what may happen if they are not followed
7. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
8. the effect of the by-products process not meeting organisational specification and the remedial action to be taken
9. the monitoring and sampling procedures and what may happen if they are not carried out in accordance with organisational requirements
10. when personal protective equipment is required, how it is used, and what may happen if it is not used
11. how to deal with waste materials in accordance with organisational requirements
12. why it is important to keep records and what might happen if this is not done
13. what should be communicated, to whom and why it should be done
14. the limits of your authority and the consequences of exceeding them
IMPDT21 – Carry out by-products production in the spirits industry
Overview
This standard covers the skills and knowledge needed to produce by-products in the spirits industry.
The three main by-products produced from spirits production are pot ale, draff and spent lees. These materials can be valorised into different products, including animal feed (pot ale syrup and distillers dark grains), soil improvers and renewable fuel sources. Other by-products include carbon dioxide and fusel oil. For the purposes of this NOS we are using the official term by-products – other terminology may be used within your organisation.
Performance criteria
You must be able to:
1. carry out by-products production 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 plant with the correct quantities of materials in accordance with organisational instructions
7. start up the plant in accordance with organisational procedures
8. monitor the process and maintain to organisational specification
9. undertake sample checks in accordance with organisational specifications
10. discharge the product to the correct location in accordance with organisational requirements
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 by-products production in accordance with organisational requirements
16. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out by-products production 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 and range of by-products produced
3. the function and operation of by-products production equipment
4. the importance of the ceiling of copper levels during the production of by-products
5. 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
6. the need for checking procedures and what may happen if they are not followed
7. the effect of equipment and services not performing to organisational specification or economic use and the remedial action to be taken
8. the effect of the by-products process not meeting organisational specification and the remedial action to be taken
9. the monitoring and sampling procedures and what may happen if they are not carried out in accordance with organisational requirements
10. when personal protective equipment is required, how it is used, and what may happen if it is not used
11. how to deal with waste materials in accordance with organisational requirements
12. why it is important to keep records and what might happen if this is not done
13. what should be communicated, to whom and why it should be done
14. the limits of your authority and the consequences of exceeding them
Keywords: By-products; Feed; Soil Improver; Distilling