Application
This unit of competency describes the skills and knowledge required to operate the reverse osmosis process in wine cellar operations.
The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.
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 the reverse osmosis process for operation | 1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet reverse osmosis requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Check equipment and confirm readiness for use according to workplace procedures 1.6 Set the process to meet reverse osmosis requirements |
2. Operate and monitor the reverse osmosis process | 2.1 Start up the reverse osmosis process according to workplace procedures 2.2 Monitor osmosis process to confirm performance is maintained within specification 2.3 Identify and address non-conformance product, process and equipment performance according to workplace procedures |
3. Shut down the reverse osmosis process | 3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements |
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 information from a variety of workplace documents |
Writing | Produce workplace documents in required format |
Numeracy | Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process |
Navigate the world of work | Comply with workplace procedures and legislative responsibilities relevant 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 according to set routines and procedures Respond to routine problems using workplace instructions and procedures |
Sectors
Cellar Operations (CEL)