Carry out flavour quality assurance in brewing

Business Sectors (Suites): Brewing
Developed by: Improve
Approved on: 01 Jan 2019


This standard covers the skills and knowledge needed for you to carry out flavour quality assurance 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 assuring beer flavour quality standards in brewing. It covers organisational standards, terminology for describing beer flavours, flavour evaluation and profiling, faults and contamination issues and taste training. This standard is for you if you are involved in, and require a broad knowledge and understanding of, assuring beer flavour quality in brewing. You may be responsible as a supervisor/team leader in brewing.

Performance criteria

You must be able to:

  1. monitor product quality to organisational requirements

    1. identify and report factors which may adversely affect product


    1. identify and report non-conformances to quality standards to the

    relevant person

    1. take corrective action to reject or isolate products or items which

    do not conform to specification

    1. manage products or items that do not conform through corrective

    action procedures

    1. quarantine products or items that do not conform to prevent

    accidental use

    1. take action to bring product back into quality specification to

    minimise any loss of product

    1. seek advice for quality problems outside your own level of

    authority or expertise

    1. offer support to or seek help for colleagues who encounter quality


    1. receive and confirm instructions for the resolution of quality


    1. communicate with others to check that resolutions to quality

    problems are followed and understood

    1. record corrective actions taken to meet required standard

    2. carry out quality checks and processes consistently to the

    required standard

    1. carry out quality checks in accordance with the most current and

    up to date specifications

    1. use the correct personal protective equipment

    2. complete records in accordance with organisational requirements

    3. follow legal and regulatory requirements, hygiene and

    environmental standards or instructions

Knowledge and Understanding

You need to know and understand:

  1. the organisational health and safety, hygiene, environmental and

    quality standards and instructions

    1. the personal protective equipment required

    2. the work area tools and equipment needed

    3. why it is important to check the cleanliness of work area, tools and


    1. what the industry standard descriptors are for flavour and why

    they are used

    1. how to read and use the flavour wheel

    2. what the three-glass test is and its use in statistical significance


    1. what the relevance of flavour profiling is

    2. what the relevance of `trueness to type' panel tasting is

    3. what the common faults/contamination are that may be detected

    by tasting during packaging operations

    1. what the taste training procedures are

    2. how to deal with waste materials in accordance with

    organisational requirements

    1. the need for records to be completed within agreed timescales

    and to an agreed standard

    1. what should be communicated, to whom and why it should be


    1. the limits of your authority and the consequences of exceeding



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impqi103 (skill), impbw212k

Relevant Occupations

Food Preparation Trades, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Food; Drink; Manufacturing; Brewing; Beer; Contamination; Profiling