Carry out pasteurisation and sterile filtration for packaging in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out pasteurisation and sterile filtration for packaging in brewing. This standard is about managing complex and substantial processes through the operation of a central control system. It covers monitoring the process, responding to alarms and operating the necessary control sequences, as well as overcoming any problems that might arise. This covers a knowledge of and an ability to use central control systems and overcome problems. 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 beer pasteurisation and sterile filtration in brewing. It covers the purpose of beer pasteurisation and sterile filtration, how pasteurisers work, pasteurisation units, and alternatives to sterile beer filtration. This standard is for you if you are involved in, and require a broad knowledge and understanding of beer pasteurisation and sterile filtration in brewing.
Performance criteria
You must be able to:
use pasteurisation systems in accordance with the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
monitor the process at the required frequency
respond to alarms and take appropriate action within the limits of
your responsibility
operate necessary control sequences according to procedures
complete documentation in line with organisational requirements
overcome problems according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
- make appropriate alterations to control parameters, auto/manual
selection and sequencing as required
- take corrective action within limits of your authority when
problems or possible future problems are identified
- inform those who need to know of any corrective action and its
effects
complete documentation in line with organisational requirements
maintain communication in accordance with organisational
procedures
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
how to respond to alarms
what the purpose of beer pasteurisation is
how the beer pasteurisation process works and what it achieves
the concept of pasteurisation units
what the significance is of the presence of dissolved oxygen
before pasteurisation
- what the principle features of plate (flash) and tunnel pasteurisers
are
- what the differences are between tunnel and flash pasteurisers in
the achievement of typical values
- how the beer and container flows through the sections and zones
of plate and tunnel pasteurisers and their typical operating
parameters
what the energy conservation features of pasteurisers are
what the purpose of sterile beer filtration is
how sterile beer filtration works and what it achieves
what the alternative types of sterile filtration are
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