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Elements and Performance Criteria
Performance Evidence
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two shifts of vintage wine operations processes. Each shift must be at least eight hours, have its own work order, and include at least two of the following processes:crushingmust drainingpressingfermentation.For each shift, the individual must have:coordinated at least two cellar operators, including scheduling start and finish times, meal and rest breakscoordinated use of at least three of the following:de-stemmer crusherpress (either bag or continuous)juice separation vessels and equipmentreceival tanksfermentation vesselscommunicated with at least two cellar operations workers and at least two of the following:vineyard workergrape receival workerwine makercellar operations managermaintenance team memberlaboratory team memberaddressed quality issues and anomalies caused by equipment failure and operator erroraddressed team members’ health and safety requirements, including:correct fit and use of personal protective equipmentcorrect use of machinery guards, including lock-out and isolationcompliance with workplace procedures for entry and work in confined spaces, including authorisationcompliance with vehicle and pedestrian traffic control requirementsmonitored timely and accurate completion of workplace records, including:production notes, including additions to productsmachinery and equipment logsworkplace safety reportseffectively coordinated a batch changeover according to workplace time requirements.
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:
production work orders and production schedulesgeneral operating principles of machinery and equipment, including:crushersmixersjuice separation equipmentfermentation vesselspressespumpsfeatures and functions of machinery and equipment used for the two processes selected in the performance evidence, including:manufacturer and workplace instructions for safe operation control panels and ancillary controls, including manual operations modeoperating capacities, efficiencies and applicationslocation and purpose of guards, rails and sensorsknowledge of maintenance services required and action to take if services are not availablecleaning requirementsroutine and non-routine machine and equipment faults, and process for rectificationutility services, including electricity, water, compressed air and inert gases heat exchanging systems and equipmentmachinery and equipment processing capacity, including:staging areascrusher capacitypress capacityconstraints and other limiting factorsforklifts and other materials handling equipmentequipment and vessels, including:volume processing capacityopenings, doors and sealsvalves and process flowline check authorisations and proceduresmachinery and equipment checks, including:pre-start checks, including emergency stop checkslock-out and tag-outreturn to service after isolationconsumables, including:cleaning productsgas supplieswine making consumablestypical problems related to consumables, including insufficient supplies, preparation, quality and identificationstaff welfare, including:working conditions, including temperature, vibration, noise and dustrostering, breaks, rest and fatigue managementproduct and process quality indicators, including:baumepH and acid, sulphur dioxidetemperatureoxidationquality control requirements, processes and actions, including:production and processing order specificationsmethods used to check qualitycauses of vintage operations process quality issues and corrective action required, including over-additions, product loss, time constraints and dilutionplanned sampling and testing associated with process monitoring and controlresponding to machinery alerts and notificationsrecording of resultsisolating samples for testingrecords and reporting requirements, including:qualityproductivityhandoverhealth and safetybatch statusapplication of push through processes, including:watergaspiggingwine or juicemachinery and equipment maintenance, including:repairslubricationdismantling and cleaningproduct knowledge related to the batch being processed, including: fruit varietysize and volumeclient or receiver requirements or specificationsregulatory requirementsthe interrelationships between the crushing, draining and pressing, and subsequent wine operations processesproduct and process changeover procedures and responsibilitiesproduct batch identification and traceability requirements, including:workplace requirementsclient or receiver requirements or specifications batch recordswork health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work processprocedures and responsibility for reporting production and performance informationenvironmental issues and controls relevant to vintage processes, including:rework and reuse of productswater use and recycling waste processing energy usagemanual handling procedures related to vintage processes.