Carry out dissolved oxygen 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 dissolved oxygen 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 dissolved oxygen levels to quality standards in brewing. It covers organisational standards, the role of oxygen in beer spoilage, flavour descriptors for spoilage effects, monitoring and evaluation and good practice in quality assurance. This standard is for you if you are involved in, and require a broad knowledge and understanding of, assuring beer dissolved oxygen 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 sensitivity of beer is to small amounts of oxygen and

    what levels cause spoilage

    1. what the mechanism is for haze formation

    2. what the oxidation reactions are to form flavour compounds

    3. what the flavour descriptors are for oxidation effects

    4. what the constituency of air is and the proportion of oxygen in it

    5. what the typical points of exposure of beer to air are

    6. what key control points are and the significance of sampling time

    7. what the operating principles of a dissolved oxygen meter are

    8. what the significance of dissolved oxygen measurement time is

    9. what the typical specified maximum levels of oxygen are

    10. what good practices should be employed to avoid oxygen pick-up

    11. 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), impbw213k

Relevant Occupations

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

SOC Code



Food; Drink; Manufacturing; Brewing; Oxygenation; Oxygen; Constituency