This standard covers the skills and knowledge needed for you to carry out canning in brewing.
This standard is about the skills required to control the canning of brewed products. The standard details the skills required to prepare for, start up and complete canning line operations successfully. It includes skills to take the appropriate action should operating problems occur, working to product specifications, production schedules and standard operating procedures. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard is also about understanding the principles of canning in brewing. It covers regulatory and organisational standards, the functions of the canning plant, operating features, filling functions and performance and can seaming.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, canning in brewing.
Performance criteria
You must be able to:
Prepare for canning
1. prepare for canning 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
4. check that product supply is ready to be used for canning
Start and control canning
5. start and control canning 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 and check that it is supplied with materials and services
7. follow procedures to start up equipment
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 canning
11. complete canning in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
12. follow procedures to shut down equipment
13. make equipment ready for future use after completion of the canning operations
14. complete all necessary documentation
Knowledge and understanding
You need to know and understand
1. what the regulatory requirements are and what may happen if they are not followed
2. what the organisational standards and instructions are and what may happen if they are not followed
3. what the functions of individual canning plant items are
4. what the key operational features of canning plant items are
5. what the sequence of events for a canning line is from empties, handling to full products being discharged from the line
6. the principal operating features of can filling systems, including nitrogen dosing
7. what the sequence of events and processes during filling are
8. how filling levels are controlled and the causes of over and under filling
9. how to use a filling control chart system
10. what the reasons for can doming are
11. what the purposes of seaming a can are
12. what the principal operating features of a seamer are
13. methods to avoid oxygen pick up during seaming
IMPBW206 – Carry out canning in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out canning in brewing.
This standard is about the skills required to control the canning of brewed products. The standard details the skills required to prepare for, start up and complete canning line operations successfully. It includes skills to take the appropriate action should operating problems occur, working to product specifications, production schedules and standard operating procedures. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard is also about understanding the principles of canning in brewing. It covers regulatory and organisational standards, the functions of the canning plant, operating features, filling functions and performance and can seaming.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, canning in brewing.
Performance criteria
You must be able to:
Prepare for canning
1. prepare for canning 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
4. check that product supply is ready to be used for canning
Start and control canning
5. start and control canning 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 and check that it is supplied with materials and services
7. follow procedures to start up equipment
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 canning
11. complete canning in accordance with the legal or regulatory requirements, the organisational health and safety, the hygiene and environmental standards and the standard operating procedures
12. follow procedures to shut down equipment
13. make equipment ready for future use after completion of the canning operations
14. complete all necessary documentation
Knowledge and understanding
You need to know and understand
1. what the regulatory requirements are and what may happen if they are not followed
2. what the organisational standards and instructions are and what may happen if they are not followed
3. what the functions of individual canning plant items are
4. what the key operational features of canning plant items are
5. what the sequence of events for a canning line is from empties, handling to full products being discharged from the line
6. the principal operating features of can filling systems, including nitrogen dosing
7. what the sequence of events and processes during filling are
8. how filling levels are controlled and the causes of over and under filling
9. how to use a filling control chart system
10. what the reasons for can doming are
11. what the purposes of seaming a can are
12. what the principal operating features of a seamer are
13. methods to avoid oxygen pick up during seaming
14. how a can seam is constructed
Keywords: Food; drink; manufacturing; brewing; canning; filling; handling; oxygen