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 batch requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary product materials and services

liaise with other work areas

confirm equipment status and condition This may include

checking receival vessel in transfer operations

checking pump operation and integrity

checking for leaks

checking seals of hoses and fittings

introducing inert gas cover on tank

ensuring that all equipment is clean andor sanitised

set up and start up equipment to meet addition and fining requirements

prepare product and materials in correct quantities and sequence

monitor the preparation and mixing process This may include monitoring

mixing effectiveness

dosing rate

product loss

dilution

oxidation

speed of additions

relevant product characteristics type

monitor flow of product and materials to and from the process

transfer addition or fining to designated location

take corrective action in response to outofspecification results or noncompliance

report andor 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 requirement

maintain workplace records

maintain work area to meet housekeeping standards

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

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

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 properties of addition and fining agents

purpose and principles of preparing and making additions and finings

link to related processes

quality characteristics of product and materials used and effect on process outcome

effect of mixing on the end product

main methods of mixing including

pumping over

gas mixing

rummaging

stirring

venturi mixing

submersible mixers

inplace mixers

dosing

cleaning and sanitation requirements of handling equipment

crosscontamination risks and consequences

batch specifications procedures and operating parameters

equipment and instrumentation components purpose and operation

basic operating principles of process control systems where relevant

services used

significance and methods of monitoring control points within the process

common causes of variation and corrective action required

consequences of over addition eg stripping wasting materials

Occupational Health and Safety OHS hazards and controls

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

waste handling requirements and procedures

recording requirements and procedures

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

prepare products and materials including weighing and measuring as required

set up and operate equipment

additions and finings are added according to specification

ensure control points are monitored and appropriate corrective action is taken for outofspecification product process and equipment performance

collect unused materials and waste and store treat or dispose of appropriately

use personal protective equipment and follow other OHS procedures

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

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

Equipment

Product and materials

Base or concentrate mixes

Confirming equipment status

Services

Monitoring the process

Type of process control

Control points

Information systems

Work hazards