Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to ensure that the production of alcoholic beverages complies with legislation and regulations, particularly with obligations related to excise.

The unit applies to individuals who may not be directly responsible for designing procedures for compliance with legislation, but who should be aware of the existence of legislation, its intent and the arrangements in place to ensure compliance.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

Technical (TEC)

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively monitored the production of alcoholic beverages to ensure compliance with legislation, including:

• identifying legal requirements that apply to the production of at least one alcoholic beverage
• accurately completing records for the production of at least one type of alcoholic beverage, including records that cover:

• raw materials
• fermentation
• brew house or distillation
• bulk storage
• packaging
• packaged stock.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• the legal responsibilities of an alcoholic beverage manufacturing company as they relate to excise, product content and packaging, trade measurements:

• Excise Tariff Act 1921 
• Excise Act 1901 and Excise Regulation 2015 
• National Measurement Act 1960 and the National Trade Measurement Regulations 2009 (trade measurement law)
• Food Standards Code

• authorities responsible for administering the legislation and their roles
• Australian Taxation Office (ATO) guidelines to clarify excise requirements (available at the ATO website)
• requirement to hold a licence to manufacture or store underbond excisable alcohol products
• activities that the ATO consider as manufacturing for excise purposes:

• fermentation (except for wine)
• distillation
• the addition of flavours and/or colours (including in-line mixing as part of packaging into bottles, cans or kegs)
• reduction (adding water)
• blending
• diluting
• denaturing spirits
• maturation of spirits in wood
• repackaging of duty-paid beer from bulk containers

• services provided by the National Measurement Institute including requirements of trade measurement laws for the retail sale of beer, wine and spirits
• methods to establish the volume of containers
• allowable tolerances in alcoholic strength of product
• calibration and certification testing requirements for measuring and testing equipment
• requirement for a liquor licence to sell and consume alcohol from a production site
• excise tariffs and classification of excisable alcohol products (brandy, rum, whisky, wine, other excisable beverage)
• excise rates for alcohol product manufactured at specified site
• when excise duty is imposed and how it is acquitted
• allowable methods to determine alcohol content and volume and permitted variations
• instruments used to determine alcohol content and volume of excisable good and the requirement for calibration and certification
• legal definition of brandy, whisky and rum and the requirement to be stored in wood for 2 years
• requirements of blended alcoholic spirits and the declared maturation age of the product (taken to be the youngest constituent of the spirit)
• records required by the ATO for the production excisable alcohol products, including:

• details of raw materials used in the manufacture of excisable products
• fermentation records
• distillation records (only for spirits)
• bulk storage records
• packaging records
• packaged stock records

• company record keeping requirements.

Assessment Conditions

Assessment of skills must take place under the following conditions:

• physical conditions:

• skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

• resources, equipment and materials:

• alcoholic beverage production operations

• specifications:

• workplace processes and procedures
• relevant legislation
• ATO resources.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4