IMPBW110 – Control yeast cropping and storage in brewing
Overview
This standard is about the skills and knowledge needed for you to control yeast cropping and storage in brewing.
This standard details the skills and understanding required to crop (harvest) and store yeast so that it is available to pitch (add to) cooled, oxygenated hopped wort. It details the skills required to initiate, run, monitor and complete the process as well being able to take appropriate action should operating problems occur. It is also about working to product specifications, production schedules and, standard operating procedures in the fermentation area of the brewery.
This standard is for you if you carry out operative tasks which involve the cultivation and production of yeast in brewing.
Performance criteria
You must be able to:
Crop yeast at the required time during the fermentation process
1. crop yeast in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and the standard operating procedures
2. control cropping yeast processes according to standard operating procedures
3. set up equipment according to specification, including ensuring that the yeast collection vessel to be used is empty and clean
4. use equipment correctly and make sure that it is correctly supplied with materials and services
5. start up equipment according to procedures
6. transfer yeast to the yeast collection vessel
7. measure, analyse and interpret quality data according to standard operating procedures
8. check the product specification and production schedule at the right time
9. implement effective action in response to operating problems within the limits of your responsibility
10. maintain effective communication
Store yeast under the correct conditions.
11. store yeast in accordance with the legal or regulatory requirements, the organisation health and safety, hygiene and environmental standards and the standard operating procedures
12. control storing yeast processes according to standard operating procedures
13. use equipment correctly and make sure that it is correctly supplied with materials and services
14. start up equipment according to procedures
15. make sure that yeast is ready to be transferred to the yeast collection vessel
16. measure, analyse and interpret quality data according to standard operating procedures
17. check the product specification and production schedule at the right time
18. implement effective action in response to operating problems within the limits of your responsibility
19. maintain effective communication
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 and why it is important to do so
IMPBW110 – Control yeast cropping and storage in brewing
Overview
This standard is about the skills and knowledge needed for you to control yeast cropping and storage in brewing.
This standard details the skills and understanding required to crop (harvest) and store yeast so that it is available to pitch (add to) cooled, oxygenated hopped wort. It details the skills required to initiate, run, monitor and complete the process as well being able to take appropriate action should operating problems occur. It is also about working to product specifications, production schedules and, standard operating procedures in the fermentation area of the brewery.
This standard is for you if you carry out operative tasks which involve the cultivation and production of yeast in brewing.
Performance criteria
You must be able to:
Crop yeast at the required time during the fermentation process
1. crop yeast in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and the standard operating procedures
2. control cropping yeast processes according to standard operating procedures
3. set up equipment according to specification, including ensuring that the yeast collection vessel to be used is empty and clean
4. use equipment correctly and make sure that it is correctly supplied with materials and services
5. start up equipment according to procedures
6. transfer yeast to the yeast collection vessel
7. measure, analyse and interpret quality data according to standard operating procedures
8. check the product specification and production schedule at the right time
9. implement effective action in response to operating problems within the limits of your responsibility
10. maintain effective communication
Store yeast under the correct conditions.
11. store yeast in accordance with the legal or regulatory requirements, the organisation health and safety, hygiene and environmental standards and the standard operating procedures
12. control storing yeast processes according to standard operating procedures
13. use equipment correctly and make sure that it is correctly supplied with materials and services
14. start up equipment according to procedures
15. make sure that yeast is ready to be transferred to the yeast collection vessel
16. measure, analyse and interpret quality data according to standard operating procedures
17. check the product specification and production schedule at the right time
18. implement effective action in response to operating problems within the limits of your responsibility
19. maintain effective communication
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 and why it is important to do so
21. how to make equipment ready for future use
Keywords: Food; drink; manufacturing; brewing; crop; yeast; pitch; husbandry; ratio; yield