Application
This unit of competency describes the skills and knowledge required to handle and store spirits in wine or spirit making workplaces.
This unit applies to individuals working in either a distillation facility or in a winery where they handle spirits as part of the fortification process of wine.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare to handle spirits | 1.1 Identify and confirm job requirements 1.2 Identify applicable spirit handling and storage workplace procedures, environmental guidelines and legislative requirements 1.3 Select, fit and use personal protective equipment relevant to the job requirements 1.4 Identify health and safety in the workplace hazards, assess risks and implement control measures |
2. Undertake spirit handling and storage activities | 2.1 Locate and identify spirit according to job requirements 2.2 Confirm sampling and testing requirements for spirit 2.3 Identify equipment needed and check to ensure availability, safety and readiness for use 2.4 Set up equipment to meet job requirements and workplace procedures 2.5 Operate and monitor equipment to ensure job requirements are being met 2.6 Identify and address non-conformance results according to workplace procedures |
3. Finalise sprit handling activities | 3.1 Shut down equipment safely according to workplace procedures 3.2 Collect, treat, dispose of or recycle draining waste according to workplace procedures and relevant legislation 3.3 Record workplace information to meet workplace requirements and relevant legislation |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret handling and storage information from a variety of workplace documents |
Writing | Record data and present information in required format |
Numeracy | Calculate numerical information relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process |
Navigate the world of work | Apply workplace procedures and legislative responsibilities to own role |
Interact with others | Use required communication mode to report operational information to relevant personnel |
Get the work done | Plan, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions |
Sectors
Cellar Operations (CEL)