This standard covers the skills and knowledge needed for you to carry out water sourcing in brewing.
This standard details the skills needed to monitor and control the water sourcing process in brewing. It also covers the different types of water and water sources used in brewing and the impact they have on legal, organisational, health and safety and environmental regulations.
This standard also covers understanding the principles of sourcing water, water treatment and effluent in brewing. It covers the regulatory requirements, water sources and quality, water characteristics and treatment, and effluent control.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, water sourcing, use and effluent in brewing.
Performance criteria
You must be able to:
1. carry out water sourcing in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. identify the different types of water used in brewing
3. monitor the introduction of water into the brewing process
4. monitor the quality of a brewery water supply
5. identify the sources of water for a brewery and the characteristics of each in terms of mineral ion content, consistency and possible non-microbiological contaminants
6. monitor and control the health risks associated with legionella bacteria in cooling water and service water
7. monitor and control water chlorination, softening, deionization and de-aeration in a treatment plant
8. monitor and control effluent quality in terms of volume, Suspended Solids (SS), Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD), pH and temperature
9. reduce effluent loading from the principal effluent sources
Knowledge and understanding
You need to know and understand
1. what the regulatory requirements and environmental standards are and what may happen if they are not followed
2. what the typical usage volumes of water are as a ratio
3. what the water content of beer is
4. the essential uses of large volumes of water in a brewery
5. what the differences are, and typical uses of, product water, process water and service water are
6. at what points water is introduced into the process and the special water quality needed at these points
7. what the characteristics and quality of an ideal brewery water supply are
8. what the sources of water for a brewery are
9. what the characteristics of different sources of water are in terms of mineral ions content, consistency and possible non-microbiological contaminants
10. the significance of legionella bacteria in cooling water and service water and the health risks associated with the organism
11. the basic principles of treatment plants for water chlorination, softening, deionization and de-aeration
12. what the nature and characteristics of effluent are from each principal brewing operation
13. what the principle components of effluent quality are in terms of volume, suspended Solids (SS), Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD), pH and temperature
14. how to reduce effluent loading from the principal effluent sources
IMPBW119 – Carry out water sourcing in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out water sourcing in brewing.
This standard details the skills needed to monitor and control the water sourcing process in brewing. It also covers the different types of water and water sources used in brewing and the impact they have on legal, organisational, health and safety and environmental regulations.
This standard also covers understanding the principles of sourcing water, water treatment and effluent in brewing. It covers the regulatory requirements, water sources and quality, water characteristics and treatment, and effluent control.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, water sourcing, use and effluent in brewing.
Performance criteria
You must be able to:
1. carry out water sourcing in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. identify the different types of water used in brewing
3. monitor the introduction of water into the brewing process
4. monitor the quality of a brewery water supply
5. identify the sources of water for a brewery and the characteristics of each in terms of mineral ion content, consistency and possible non-microbiological contaminants
6. monitor and control the health risks associated with legionella bacteria in cooling water and service water
7. monitor and control water chlorination, softening, deionization and de-aeration in a treatment plant
8. monitor and control effluent quality in terms of volume, Suspended Solids (SS), Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD), pH and temperature
9. reduce effluent loading from the principal effluent sources
Knowledge and understanding
You need to know and understand
1. what the regulatory requirements and environmental standards are and what may happen if they are not followed
2. what the typical usage volumes of water are as a ratio
3. what the water content of beer is
4. the essential uses of large volumes of water in a brewery
5. what the differences are, and typical uses of, product water, process water and service water are
6. at what points water is introduced into the process and the special water quality needed at these points
7. what the characteristics and quality of an ideal brewery water supply are
8. what the sources of water for a brewery are
9. what the characteristics of different sources of water are in terms of mineral ions content, consistency and possible non-microbiological contaminants
10. the significance of legionella bacteria in cooling water and service water and the health risks associated with the organism
11. the basic principles of treatment plants for water chlorination, softening, deionization and de-aeration
12. what the nature and characteristics of effluent are from each principal brewing operation
13. what the principle components of effluent quality are in terms of volume, suspended Solids (SS), Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD), pH and temperature
14. how to reduce effluent loading from the principal effluent sources
Keywords: Food; drink; manufacturing; brewing; water; effluent; chlorination; deionisation; deareation; pH