IMPBW111 – Control yeast selection, treatment and pitching in brewing
Overview
This standard covers the skills and knowledge needed for you to control yeast selection, treatment and pitching in brewing.
This standard details the skills and understanding required to select, treat and pitch (adding yeast to unfermented wort) so that fermentation commences. It details the skills to select yeast, treat yeast, 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.
This standard is for you if you carry out operative tasks which involve the selection, treatment and pitching of yeast in brewing.
Performance criteria
You must be able to:
Control yeast selection, treatment and pitching
1. select, treat and pitch 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 yeast treatment and yeast pitching processes according to standard operating procedures
3. measure, analyse and interpret quality data according to standard operating procedures
4. check the product specifications and production schedule at the right time
5. identify any non-conformance to the characteristics of healthy yeast
6. assess yeast condition and purity
7. calculate the correct amount of yeast to add to fermentation
8. calculate the correct quantity of suitable acid to treat a given amount of yeast
9. implement effective action in response to operating problems within the limits of your responsibility
10. 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 correctly and why it is important to do so
IMPBW111 – Control yeast selection, treatment and pitching in brewing
Overview
This standard covers the skills and knowledge needed for you to control yeast selection, treatment and pitching in brewing.
This standard details the skills and understanding required to select, treat and pitch (adding yeast to unfermented wort) so that fermentation commences. It details the skills to select yeast, treat yeast, 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.
This standard is for you if you carry out operative tasks which involve the selection, treatment and pitching of yeast in brewing.
Performance criteria
You must be able to:
Control yeast selection, treatment and pitching
1. select, treat and pitch 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 yeast treatment and yeast pitching processes according to standard operating procedures
3. measure, analyse and interpret quality data according to standard operating procedures
4. check the product specifications and production schedule at the right time
5. identify any non-conformance to the characteristics of healthy yeast
6. assess yeast condition and purity
7. calculate the correct amount of yeast to add to fermentation
8. calculate the correct quantity of suitable acid to treat a given amount of yeast
9. implement effective action in response to operating problems within the limits of your responsibility
10. 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 correctly and why it is important to do so
21. how to make equipment ready for future use
Keywords: Food; drink; manufacturing; brewing; crop; yeast; treatment; pitch; husbandry; ratio; yield