Carry out quality control for packaging in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out quality control for packaging in brewing. This standard covers the skills and knowledge needed for monitoring and maintaining the quality of products from a raw material and production perspective, through to the end customer/consumer, within brewing. You need to identify quality problems and take action to resolve these. You will be involved with relevant quality control systems and procedures which are used in your workplace. This standard is also about understanding the principles of quality control for packaging in brewing. It covers packaged beer quality parameters, the achievement of product consistency and process specifications and control. This standard is for you if you are involved in, and require a broad knowledge and understanding of, quality control for packaging in brewing. You may be responsible as a supervisor/team leader in brewing.
Performance criteria
You must be able to:
monitor product quality to organisational requirements
- identify and report factors which may adversely affect product
quality
- identify and report non-conformances to quality standards to the
relevant person
- take corrective action to reject or isolate products or items which
do not conform to specification
- manage products or items that do not conform through corrective
action procedures
- quarantine products or items that do not conform to prevent
accidental use
- take action to bring product back into quality specification to
minimise any loss of product
- seek advice for quality problems outside your own level of
authority or expertise
- offer support to or seek help for colleagues who encounter quality
problems
- receive and confirm instructions for the resolution of quality
problems
- communicate with others to check that resolutions to quality
problems are followed and understood in accordance with
organisational procedures
record corrective actions taken to meet required standard
carry out quality checks and processes consistently to the
required standard
- carry out quality checks in accordance with the most current and
up to date specifications
use the correct personal protective equipment
complete records in accordance with organisational requirements
follow legal and regulatory requirements, hygiene and
environmental standards or instructions
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 key product parameters are, their units of measure,
individual relevance to beer quality, regulatory bodies and
consumers
what the process specifications are and their purpose
what the influence of packaging process parameters are on final
product analysis
- the principles of monitoring and adjustment to achieve product
consistency and in package specification
why pre-package tasting is done
how to read and complete simple statistical quality control charts
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