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
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
check the product specifications and production schedule at the
right time
set up equipment according to specification
check that product supply is ready to be used for canning
Start and control canning
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
use equipment and check that it is supplied with materials and
services
follow procedures to start up equipment
achieve the required output to the correct specification
take action in response to operating problems within the limits of
your responsibility
maintain communication in accordance with organisational
procedures
Complete canning
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
shut down equipment in accordance with organisational
procedures
make equipment ready for future use after completion of the
canning operations
complete all necessary documentation within agreed timescales
and to an agreed standard
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
what the functions of individual canning plant items are
what the key operational features of canning plant items are
what the sequence of events for a canning line is from empties,
handling to full products being discharged from the line
- the principal operating features of can filling systems, including
nitrogen dosing
what the sequence of events and processes during filling are
how filling levels are controlled and the causes of over and under
filling
how to use a filling control chart system
what the reasons for can doming are
what the purposes of seaming a can are
what the principal operating features of a seamer are
methods to avoid oxygen pick up during seaming
how a can seam is constructed
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