7736 version 3
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Clean and fill pressurised kegs with beverages using automated
equipment
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: use safe work practices;
prepare keg plant, keg lines, and kegs for production; clean and fill kegs with
beverages and perform shut down.
Subfield
Food and Related Products Processing
Domain
Food and Related Product Container Filling
Status
Registered
Status date
19 May 2006
Date version published
19 May 2006
Planned review date
31 December 2011
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to the: Health and
Safety in Employment Act 1992; Health and Safety in Employment Regulations 1995;
Food Act 1981; Food Hygiene Regulations 1974; Food (Safety) Regulations 2002;
Resource Management Act 1991; Weights and Measures Act 1987.
2
Definitions
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements,
Beverages refers to beer or cider.
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Kegs refers to aluminium, stainless steel, or micromatic kegs.
Keg line equipment may include but is not limited to: palletiser, depalletiser, keg
turner, conveyor, lubrication equipment, weigher, videojet, handgun labeller, keg
capper, sealer.
Keg plant equipment may include but is not limited to: external keg washer, pre-clean
station, carbon dioxide station, fill station, Programmable Logic Control (PLC),
pressurising unit;
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing, gloves, safety glasses, headwear, footwear, hearing protection,
safety devices.
3
Competence is to be demonstrated on at least three occasions of cleaning and filling
pressurised kegs.
Elements and performance criteria
Element 1
Use safe working practices.
Performance criteria
1.1
PPE is used in accordance with organisational procedures.
1.2
Lifting and handling of kegs and equipment is in accordance with organisational
procedures and minimises risk of injury to self and others.
1.3
Work environment is clean and free from hazards in accordance with
organisational procedures.
Range
1.4
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Element 2
Prepare keg plant, keg lines, and kegs for production.
Performance criteria
2.1
Preparation of keg plant equipment is in accordance with organisational
procedures.
Range
2.2
set up, operational.
Preparation of keg line equipment is in accordance with organisational
procedures.
Range
set up, operational.
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2.3
Kegs are in accordance with organisational procedures.
Range
kegs – quantity, condition, pressure, position.
2.4
Storage pallets available for use.
2.5
Transfer lines are clean in accordance with organisational procedures.
2.6
Beverage to be used meets specifications in accordance with organisational
procedures.
Range
volume, product type.
Element 3
Clean and fill kegs with beverages and perform shutdown.
Performance criteria
3.1
Keg cleaning is in accordance with organisational procedures.
3.2
Keg filling is in accordance with organisational procedures.
Range
quantity, weight, sealed.
3.3
Content identification is visible and clear on keg in accordance with
organisational procedures.
3.4
Filled kegs are stored in accordance with organisational procedures.
3.5
Product wastage due to cleaning and filling kegs is minimised, and opportunities
to rework non-conforming product are maximised in accordance with
organisational procedures.
3.6
Keg plant and line equipment is shut down and cleaned in accordance with
organisational procedures.
Please note
Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
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Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016