Application
This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down clarification wine operation processes, including centrifugation flotation and cold settling.
The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in clarification wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills. The processes may also include rotary drum filtration (RDV).
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 licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
1. Prepare to coordinate a clarification shift | 1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for estimated volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Coordinate supply of consumables |
2. Monitor clarification processes | 2.1 Oversee handover or start-up of clarification processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with clarification process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records |
3. Coordinate product changeover | 3.1 Ensure current batch 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Ensure completion of changeover records |
4. Coordinate shutdown of the clarification processes | 4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise technicians that machinery and equipment are ready for maintenance 4.4 Ensure isolation of equipment and machinery according to workplace requirements 4.5 Ensure disposal of waste according to workplace and environmental procedures 4.6 Ensure accurate completion of shutdown records |
Evidence of Performance
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 complete shifts of wine clarification processes. Each shift must be a minimum of eight hours. The individual must coordinate the clarification of at least two different batches of juice or wine, according to work orders.
For each shift, the individual must have:
coordinated
centrifuging
flotation
racking after cold settling
rotary vacuum
coordinated at least three of the following:
centrifuge equipment
flotation equipment
racking and cold settling equipment
pumps
rotary vacuum drum
storage tanks
controlled the product temperature to meet wine making specifications
communicated with at least two cellar operations workers and with at least two of the following:
wine maker
cellar operations manager
maintenance team member
laboratory team member.
For each shift, the individual must have:
coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks
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 vehicle and pedestrian traffic control
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.
Evidence of Knowledge
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:
work orders and production schedules
general operating principles of machinery and equipment, including:
centrifuge
continuous or batch flotation equipment
rotary vacuum drum
receival tanks
pumps
inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes
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
constraints and other limiting factors
location and purpose of guards, rails and sensors
knowledge of maintenance required and action to take if maintenance services are not available
cleaning requirements
routine and non-routine machine and equipment faults, and process rectification
utility services, including electricity, water, compressed air and inert gases
heat exchanging systems and 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
water and gas supplies
filtration media
flotation aids
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:
temperature
oxidation
pectin
solids
nephelometric turbidity units (NTU) clarification
quality control requirements, processes and actions, including:
production and processing order specifications
methods used to check quality
common causes of clarification process quality issues, and corrective action required
planned sampling and testing associated with process monitoring and control
responding to machinery alerts and notifications
recording of results
records and reporting requirements, including:
quality
productivity
handover
health and safety
process information, including wine tracking
application of push through processes, including:
water
gas
wine or juice
product knowledge related to the batch being processed, including:
batch
volume
wine making and food safety regulatory requirements
the interrelationships between clarification processes and previous and subsequent wine making operations processes
product and process changeover procedures and responsibilities
product batch identification and traceability requirements, including:
workplace requirements
batch records
workplace health and safety hazards and controls, including:
awareness of the limitations of controls
personal protective equipment
entering and working in confined spaces, including training and authorisation
hazardous substances, including additions and finings, cleaning products and gases
procedures and responsibility for reporting production and performance information
environmental issues and controls relevant to the clarification process, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
materials and manual handling procedures related to clarification processes.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
physical conditions:
a commercial winery
resources, equipment and materials:
the machinery and equipment stipulated in the performance evidence
the juice or wine stipulated in the performance evidence
specifications:
two work orders as stipulated in the performance evidence
workplace procedures for operating clarification processes, machinery and equipment stipulated in the performance evidence
relationships:
team members and others stipulated in the performance evidence.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.
Foundation Skills
Skill | Description |
Reading | Interpret technical text and symbols in machinery operations manuals and procedures |
Writing | Complete quality reports using accurate industry terminology |
Numeracy | Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour |
Oral communication | Use open and closed questions to gather information from team members Give clear instructions using industry terminology |
Sectors
Cellar Operations (CEL)