Control maturation and conditioning in brewing
Overview
This standard covers the skills and knowledge needed for you to control maturation and conditioning in brewing. This standard details the skills required to removing heat to achieve the required change in the condition of the product or to preserve the product state and/or quality. It details the skills required to start up, run and shut down equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to product specifications and production schedules. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard. This standard also covers understanding the principles of maturation and cooling for beers in brewing, understanding the principles of maturation and chilling for beers intended as chilled and filtered beers in brewing and understanding the principles of chilling and carbonation/nitrogenation of beers intended as chilled and filtered beers in brewing. This standard is for you if you carry out operative tasks which involve controlling temperature of cask beers, chilled or filtered beers or if you are involved in the carbonation/nitrogenation of chilled and filtered beers.
Performance criteria
You must be able to:
Prepare for temperature reduction
prepare for temperature reduction in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
check product specifications at the right time
set up equipment according to specification
check that material for temperature reduction is available and fit
for use
check that services meet requirements
start up the plant and check that it is running to specification
take effective action in response to operating problems
maintain communication in accordance with organisational
procedures
Carry out temperature reduction
carry out temperature reduction in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
use equipment and check that it is supplied with materials and
services
achieve the required output to the correct specification
check the product is transferred to the next stage in the
manufacturing operation
take effective action in response to operating problems within the
limits of your responsibility
maintain communication in accordance with orgnaisational
procedures
Finish temperature reduction
finish temperature reduction in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
time shut down according to specifications
follow procedures to shut down equipment
deal with items that can be re-cycled or reworked
dispose of waste in accordance with organisational requirements
make equipment ready for future use after completion of the
process
maintain communication in accordance with organisational
procedures
complete all necessary documentation
Knowledge and Understanding
You need to know and understand:
the organisational health and safety, hygiene, environmental and
quality standards and instructions
the personal protective equipment required
the work area tools and equipment needed
why it is important to check the cleanliness of work area, tools and
equipment
the purpose and importance of the process
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient
specification
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for the process and why it is
important to do so
- how to follow the relevant process control procedures and why it
is important to do so
different ways to carry out the process
how to carry out the process in an efficient manner and why it is
important to do so
- the different types of cask beers, chilled and filtered beers and
their key characteristics
what the purpose of maturation is
what the typical times and temperatures appropriate to different
beer types are
- what changes occur in the beer during maturation which affect
beer flavour
what the purposes of chilling and cold storage are
what the purposes of cooling in vessel are
the operating principles of beer chillers (plate, shell and tube)
what the purposes of carbonation and nitrogenation are
what the levels for dissolved carbon dioxide and nitrogen levels
for different beer types are
- the location of plant control systems for carbonation and
nitrogenation processes
the operating principles of a carbonator and nitrogenator
what changes occur in the beer during cooling and chilling which
affect beer flavour
what the general biochemical principles of stabilisation are
what the nature and action of the principal types of stabilising
agents are
what haze precursors are and how they function
how haze precursors are removed
the recommended conditions for storage and handling of chilled
and filtered beer
- what factors can adversely affect the condition of chilled and
filtered beer
- how to deal with waste materials in accordance with
organisational requirements
- the need for records to be completed within agreed timescales
and to an agreed standard
- what should be communicated, to whom and why it should be
done
- the limits of your authority and the consequences of exceeding
them