Required skills include

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 distillation requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary product materials and services This may include checking temperature and alcoholic strength

liaise with other work areas

prepare product and materials as required This may include heating the incoming product

confirm equipment status and condition This may include checking

monitoring equipment

air pressure from compressor

fuel intake

water flow to condensers

receiver vessel

integrity of lines and fittings

set up and start up the process This will include any tests or procedures required to meet Customs and Excise regulations

monitor the process and equipment operation to identify outofspecification results or noncompliance This may involve monitoring

wine feed

alcohol content of the feed

cooling water flow rates to condensers

steam input flow rates

volume of charge

temperature of low wine distillate

alcoholic strength of low wine distillate

heat source

reflux temperatures

temperature of incoming wine

temperatures throughout still andor column

temperature and strength at takeoff point

evaporation rates

charge characteristics

pressure of still andor column

condensate rate or flow

monitor supply and flow of product materials and services to and from the process

take corrective action in response to outofspecification results or noncompliance

report andor record corrective action as required

conduct product or batch changeovers

take samples and conduct tests

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

prepare equipment for cleaning This may involve draining andor dismantling equipment and removing waste either manually or by rinsing in preparation for cleaning and sanitation

record workplace information This will include meeting the requirements of Customs and Excise regulations

maintain work area to meet housekeeping standards

ensure that all Customs and Excise regulations are adhered to

sort collect treat recycle or dispose of waste according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

carry out routine maintenance according to enterprise procedures

perform transfer operations according to enterprise procedures

perform heat exchange operations according to enterprise procedures

identify rectify andor report environmental noncompliance according to enterprise procedures

use oral communication skillslanguage 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

Required knowledge includes

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

Knowledge of

purpose and principles of distillation including definition of the following terms

liquid

vapour

vapour pressure

boiling point

dew point

bubblepoint

operating principles of stripping analyser columns

link to related processes This will include the source of the product to be distilled and any further processing requirements of the low wine distillate

stages and changes which occur during stripping operations This will include critical temperatures and specific components affected

effect of process stages on low wine production

quality characteristics and uses of low wine

product and materials preparation requirements and effect of variation on the process

process specifications procedures and operating parameters

equipment and instrumentation components purpose and operation

basic operating principles of process control systems where relevant

sampling and testing procedures

services used

significance and method of monitoring control points within the process

common causes of variation and corrective action required

Occupational Health and Safety OHS hazards and controls This will include

emergency flooding procedures

emergency evacuation procedures

lockout and tagout procedures

procedures and responsibility for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdowns

recording requirements and procedures

operation of Customs and Excise regulations

waste handling requirements and procedures where relevant

cleaning and sanitation procedures where relevant

routine maintenance procedures where relevant

transfer procedures where relevant

heat exchange procedures where relevant

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

use personal protective equipment and follow other specified OHS procedures

check product before commencing lees stripping operations This may include checking temperature and alcoholic strength

prepare and confirm status of equipment before commencing lees stripping process

monitor process control points and equipment during lees stripping process

monitor feed and distillate for conformance to specifications

take corrective action in response to outofspecification results or noncompliance

demonstrate knowledge of OHS hazards controls and emergency procedures

undertake routine and emergency shutdowns

record information appropriately

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment as required

work procedures including advice on company practices safe work practices food safety quality and environmental requirements

instructions information specifications and schedules as required

equipment services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures materials and equipment as required

documentation and recording requirements and procedures

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency in ones performance competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Policies and procedures

Workplace information

Lees stripping equipment

Product and materials

Services

Confirming equipment status

Monitoring the process

Process set up, operation and monitoring functions

Control points

Information

Work hazards