Carry out dissolved oxygen quality assurance in brewing
Overview
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:
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
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 sensitivity of beer is to small amounts of oxygen and
what levels cause spoilage
what the mechanism is for haze formation
what the oxidation reactions are to form flavour compounds
what the flavour descriptors are for oxidation effects
what the constituency of air is and the proportion of oxygen in it
what the typical points of exposure of beer to air are
what key control points are and the significance of sampling time
what the operating principles of a dissolved oxygen meter are
what the significance of dissolved oxygen measurement time is
what the typical specified maximum levels of oxygen are
what good practices should be employed to avoid oxygen pick-up
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