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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 complete shifts of wine clarification processes. Each shift must be a minimum of eight hours. The individual must coordinate the clarification of at least two different batches of juice or wine, according to work orders.For each shift, the individual must have:coordinatedat least two of the following processes:centrifugingflotation racking after cold settlingrotary vacuumcoordinated at least three of the following:centrifuge equipmentflotation equipmentracking and cold settling equipmentpumpsrotary vacuum drumstorage tankscontrolled the product temperature to meet wine making specifications communicated with at least two cellar operations workers and with at least two of the following:wine makercellar operations managermaintenance team memberlaboratory team member.For each shift, the individual must have:coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaksaddressed 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 vehicle and pedestrian traffic controlmonitored 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:
work orders and production schedulesgeneral operating principles of machinery and equipment, including:centrifugecontinuous or batch flotation equipmentrotary vacuum drumreceival tankspumpsinert gas related equipment, including bulk and small cylinders, regulators, valves and pipesfeatures 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 applicationsconstraints and other limiting factorslocation and purpose of guards, rails and sensorsknowledge of maintenance required and action to take if maintenance services are not availablecleaning requirementsroutine and non-routine machine and equipment faults, and process rectificationutility services, including electricity, water, compressed air and inert gases heat exchanging systems and 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-out return to service after isolationconsumables, including:cleaning productswater and gas suppliesfiltration mediaflotation aidstypical 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:temperatureoxidationpectinsolids nephelometric turbidity units (NTU) clarification quality control requirements, processes and actions, including:production and processing order specificationsmethods used to check qualitycommon causes of clarification process quality issues, and corrective action requiredplanned sampling and testing associated with process monitoring and controlresponding to machinery alerts and notificationsrecording of resultsrecords and reporting requirements, including:qualityproductivityhandoverhealth and safetyprocess information, including wine trackingapplication of push through processes, including:watergaswine or juiceproduct knowledge related to the batch being processed, including: batch volumewine making and food safety regulatory requirementsthe interrelationships between clarification processes and previous and subsequent wine making operations processesproduct and process changeover procedures and responsibilitiesproduct batch identification and traceability requirements, including:workplace requirementsbatch recordsworkplace health and safety hazards and controls, including:awareness of the limitations of controlspersonal protective equipmententering and working in confined spaces, including training and authorisationhazardous substances, including additions and finings, cleaning products and gasesprocedures and responsibility for reporting production and performance informationenvironmental issues and controls relevant to the clarification process, including:rework and reuse of productswater use and recycling waste processing energy usagematerials and manual handling procedures related to clarification processes.