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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, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours. The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:at least two of the following:preparing wine culturesfermentationadditions and finingsheat exchangingwine transfercontrolled product specifications, including:temperaturecarbon dioxidedissolved oxygencoordinated safe and accurate processes, including:handling and use of inert gas preparation and application of at least one addition or fining collection and delivery of samples to the laboratorycommunicated with at least two cellar operations workers and with at least two of the following:wine makercellar operations managermaintenance team memberlaboratory team membercoordinated use of two of the following:heat exchangerpositive displacement pumpscentrifugal pumpsreceival tanks or barrelscoordinated use of one of the following: manual agitatormechanical agitatorpump over valve to valve.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 change over 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 related to general cellar operations, including at least four of the following:preparing wine culturesfermentation additions and finings heat exchangingtransfer of juice and winevessels including tanks or barrels pumpsinert gas related equipment, including bulk and small cylinders, regulators, valves and pipesfeatures and functions of machinery, equipment, including:manufacturer and workplace instructions for safe operationcontrol 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 for rectificationutility services, including electricity, water, compressed air, and inert gasses equipment and vessels, including:volume processing capacityopenings, doors and sealsvalves and process flowline check authorisations and proceduresvessel maintenance, cleaning and sanitation, including oak storagemachinery and equipment checks, including:prestart checks, including emergency stop checkslock out and tag outreturn to service after isolationconsumables, including:cleaning productswater and gas suppliesadditions and finings typical 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:baumealcoholcarbon dioxide temperatureoxidationgeneral cellar operations quality control requirements, processes and actions, including:production and processing order specificationsmethods used to check qualitycommon causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hotcommon causes of clarification process quality issues and corrective action requiredcommon causes of filtration 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: juice or wine varietyvolumethe interrelationships between cellar operations and previous and subsequent wine making operations processesproduct and process change over procedures and responsibilitiesproduct batch identification and traceability requirements, including:workplace requirementsclient or receiver specifications batch recordswork 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 stored pressure, additions and finings, cleaning products, and gasesprocedures and responsibility for reporting production and performance informationenvironmental issues and controls relevant to the process, including:rework and reuse of productswater use and recycling waste processing energy usagematerials and manual handling procedures related to the general cellar processes.