Control kegging in brewing
Overview
This standard covers the skills and knowledge needed for you to control kegging in brewing. This standard is about the skills required to control the kegging line for filling kegs with beer in brewing. The standard details the skills required to prepare for, start up and complete kegging 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 in the brewery. This standard is for you if you carry out operative tasks which control the kegging line in a brewery.
Performance criteria
You must be able to:
Prepare for kegging
prepare for kegging 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
make sure that beer supply is ready to be used for kegging
Start and control kegging
start and control kegging 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 supply it with materials and services in
accordance with organisational requirements
start up equipment according to procedures
achieve the required output to the correct specification
take effective action in response to operating problems within the
limits of your responsibility
maintain communication according to organisational procedures
Complete kegging
complete kegging 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 according to procedures
make equipment ready for future use after completion of the
kegging operations
complete records 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
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
- common sources of contamination during processing, how to
avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
what the limits of your own authority and competence are and why
it is important to work within them
how to deal with items that can be re-cycled or re-worked
how to dispose of waste in accordance with organisational
procedures and why it is important to do so
- how to make equipment ready for future use