Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify heat exchange requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services liaise with other work areas confirm equipment status and condition. This may include: cleaning lines and receival tanks checking receival vessel (in transfer operation) checking product against processing specification checking integrity of hoses and fittings checking for leaks of chiller medium setting temperature and tank number setting pump speed start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring: flow rate inlet and outlet temperatures heat exchange temperature settings product loss dilution oxidation relevant product characteristics (e.g. type and temperature) monitor supply and flow of product and materials to and from the process take corrective action in response to out-of-specification results or non-compliance conduct product or batch changeovers report and/or record corrective action as required sort, collect, treat, recycle or dispose of waste shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements record workplace information maintain work area to meet housekeeping standards prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation identify, rectify and/or report environmental non-compliance use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |