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:
crushing
must draining
pressing
fermentation.
For each shift, the individual must have:
coordinated at least two cellar operators, including scheduling start and finish times, meal and rest breaks
coordinated use of at least three of the following:
de-stemmer crusher
press (either bag or continuous)
juice separation vessels and equipment
receival tanks
fermentation vessels
communicated with at least two cellar operations workers and at least two of the following:
vineyard worker
grape receival worker
wine maker
cellar operations manager
maintenance team member
laboratory team member
addressed quality issues and anomalies caused by equipment failure and operator error
addressed team members’ health and safety requirements, including:
correct fit and use of personal protective equipment
correct use of machinery guards, including lock-out and isolation
compliance with workplace procedures for entry and work in confined spaces, including authorisation
compliance with vehicle and pedestrian traffic control requirements
monitored timely and accurate completion of workplace records, including:
production notes, including additions to products
machinery and equipment logs
workplace safety reports
effectively coordinated a batch changeover according to workplace time requirements.
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 schedules
general operating principles of machinery and equipment, including:
crushers
mixers
juice separation equipment
fermentation vessels
presses
pumps
features 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 mode
operating capacities, efficiencies and applications
location and purpose of guards, rails and sensors
knowledge of maintenance services required and action to take if services are not available
cleaning requirements
routine and non-routine machine and equipment faults, and process for rectification
utility services, including electricity, water, compressed air and inert gases
heat exchanging systems and equipment
machinery and equipment processing capacity, including:
staging areas
crusher capacity
press capacity
constraints and other limiting factors
forklifts and other materials handling equipment
equipment and vessels, including:
volume
processing capacity
openings, doors and seals
valves and process flow
line check authorisations and procedures
machinery and equipment checks, including:
pre-start checks, including emergency stop checks
lock-out and tag-out
return to service after isolation
consumables, including:
cleaning products
gas supplies
wine making consumables
typical problems related to consumables, including insufficient supplies, preparation, quality and identification
staff welfare, including:
working conditions, including temperature, vibration, noise and dust
rostering, breaks, rest and fatigue management
product and process quality indicators, including:
baume
pH and acid, sulphur dioxide
temperature
oxidation
quality control requirements, processes and actions, including:
production and processing order specifications
methods used to check quality
causes of vintage operations process quality issues and corrective action required, including over-additions, product loss, time constraints and dilution
planned sampling and testing associated with process monitoring and control
responding to machinery alerts and notifications
recording of results
isolating samples for testing
records and reporting requirements, including:
quality
productivity
handover
health and safety
batch status
application of push through processes, including:
water
gas
pigging
wine or juice
machinery and equipment maintenance, including:
repairs
lubrication
dismantling and cleaning
product knowledge related to the batch being processed, including:
fruit variety
size and volume
client or receiver requirements or specifications
regulatory requirements
the interrelationships between the crushing, draining and pressing, and subsequent wine operations processes
product and process changeover procedures and responsibilities
product batch identification and traceability requirements, including:
workplace requirements
client or receiver requirements or specifications
batch records
work health and safety hazards and controls, including awareness of the limitations of protective clothing and equipment relevant to the work process
procedures and responsibility for reporting production and performance information
environmental issues and controls relevant to vintage processes, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
manual handling procedures related to vintage processes.