IMPBW105 – Control transfer of hopped wort in brewing
Overview
This standard is about the skills and knowledge needed for you to control transfer of hopped wort in brewing.
This standard details the skills and understanding needed to competently prepare for, start up and complete hopped wort transfer to the fermentation vessel in brewing. You will need to demonstrate that you understand how to and can use the correct equipment and effectively deal with problems as they arise. It includes skills to take the appropriate action should operating problems occur, working to product specifications, production schedules and standard operating procedures in the fermentation area of the brewery.
Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard is for you if you carry out operative tasks which control the transfer of hopped wort to the fermentation vessel.
Performance criteria
You must be able to:
Prepare for hopped wort transfer
1. prepare for hopped wort transfer in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and the standard operating procedures
2. check the product specifications and production schedule at the right time
3. set up equipment according to specification, including ensuring that the fermentation vessel to be used is empty and clean
4. make sure that hopped wort is ready to be transferred to the fermentation vessel
Start hopped wort transfer
5. transfer hopped wort in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
6. use equipment correctly and make sure that it is correctly supplied with materials and services
7. start up equipment according to procedure
8. achieve the required output to the correct specification
9. take effective action in response to operating problems within the limits of your responsibility
10. maintain effective communication
Complete hopped wort transfer
11. complete hopped wort transfer in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
12. shut down equipment according to procedure
13. make equipment ready for future use after completion of the hopped wort transfer
14. complete records in accordance with organisational requirements
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the purpose and importance of the process
3. what equipment and tools to use and their correct condition
4. what materials to use and in what quantity
5. how to obtain and interpret the relevant process or ingredient specification
6. what recording, reporting and communication is needed and how to carry this out correctly and the reasons why it is important to do so
7. what action to take when the process specification is not met
8. how to carry out the necessary pre start checks and why it is important to do so
9. how to follow the start up procedures for the process and why it is important to do so
10. how to obtain the necessary resources for the process
11. how to follow work instructions and why it is important to do so
12. common sources of contamination during processing, how to avoid these and what might happen if this is not done
13. how to operate, regulate and shut down the relevant equipment
14. when it is necessary to seek assistance and how to seek it
15. how to follow the relevant process control procedures and why it is important to do so
16. different ways to carry out the process
17. how to carry out the process in an efficient manner and why it is important to do so
18. what the limits of your own authority and competence are and why it is important to work within them
19. how to deal with items that can be re-cycled or re-worked
20. how to dispose of waste correctly and why it is important to do so
IMPBW105 – Control transfer of hopped wort in brewing
Overview
This standard is about the skills and knowledge needed for you to control transfer of hopped wort in brewing.
This standard details the skills and understanding needed to competently prepare for, start up and complete hopped wort transfer to the fermentation vessel in brewing. You will need to demonstrate that you understand how to and can use the correct equipment and effectively deal with problems as they arise. It includes skills to take the appropriate action should operating problems occur, working to product specifications, production schedules and standard operating procedures in the fermentation area of the brewery.
Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard is for you if you carry out operative tasks which control the transfer of hopped wort to the fermentation vessel.
Performance criteria
You must be able to:
Prepare for hopped wort transfer
1. prepare for hopped wort transfer in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and the standard operating procedures
2. check the product specifications and production schedule at the right time
3. set up equipment according to specification, including ensuring that the fermentation vessel to be used is empty and clean
4. make sure that hopped wort is ready to be transferred to the fermentation vessel
Start hopped wort transfer
5. transfer hopped wort in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
6. use equipment correctly and make sure that it is correctly supplied with materials and services
7. start up equipment according to procedure
8. achieve the required output to the correct specification
9. take effective action in response to operating problems within the limits of your responsibility
10. maintain effective communication
Complete hopped wort transfer
11. complete hopped wort transfer in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
12. shut down equipment according to procedure
13. make equipment ready for future use after completion of the hopped wort transfer
14. complete records in accordance with organisational requirements
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the purpose and importance of the process
3. what equipment and tools to use and their correct condition
4. what materials to use and in what quantity
5. how to obtain and interpret the relevant process or ingredient specification
6. what recording, reporting and communication is needed and how to carry this out correctly and the reasons why it is important to do so
7. what action to take when the process specification is not met
8. how to carry out the necessary pre start checks and why it is important to do so
9. how to follow the start up procedures for the process and why it is important to do so
10. how to obtain the necessary resources for the process
11. how to follow work instructions and why it is important to do so
12. common sources of contamination during processing, how to avoid these and what might happen if this is not done
13. how to operate, regulate and shut down the relevant equipment
14. when it is necessary to seek assistance and how to seek it
15. how to follow the relevant process control procedures and why it is important to do so
16. different ways to carry out the process
17. how to carry out the process in an efficient manner and why it is important to do so
18. what the limits of your own authority and competence are and why it is important to work within them
19. how to deal with items that can be re-cycled or re-worked
20. how to dispose of waste correctly and why it is important to do so
21. how to make equipment ready for future use
Keywords: Food; drink; manufacturing; brewing; wort; hops; hopped; hygiene; safety