Application
This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down filtration wine operation processes.
The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in filtration 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.
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 filtration 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 required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational 1.8 Ensure integrity testing on filters is carried out to meet required parameters 1.9 Coordinate supply of consumables |
2. Monitor the filtration production | 2.1 Oversee handover or start-up of production 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 Ensure flow rates and differential pressures meet production requirements, and determine when filters are compromised 2.6 Report any outcomes that do not meet specifications, and major process problems 2.7 Report maintenance issues to machinery and equipment technicians 2.8 Communicate with filtration process team members and other team leaders about information that impacts on their work 2.9 Ensure accurate completion of records |
3. Coordinate product changeover | 3.1 Ensure current batch is complete, including push through 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 Coordinate completion of changeover records |
4. Coordinate shutdown of the filtration processes | 4.1 Ensure current batch 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Ensure filter change-outs are completed when filter media are expired 4.4 Advise machine technicians that machinery and equipment are ready for maintenance 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 filtration processes. Each shift must be a minimum of eight hours. The individual must coordinate the filtration of at least two different batches of juice or wine, according to work orders.
For each shift, the individual must have:
coordinated
cross flow
earth
lenticular or pad
reverse osmosis
membrane
checked filtration performance parameters, including the specified integrity testing
controlled product specifications, including:
temperature
carbon dioxide
dissolved oxygen
nephelometric turbidity units (NTU)
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
machinery 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:
cross flow filter equipment
earth filter equipment
membrane filter, including lenticular cartridge
reverse osmosis machine
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 sensors
knowledge of maintenance required and action to take if maintenance services are not available
cleaning requirements
filter change-out, integrity testing of filters, filter parameters and actions required to rectify
flow rates and differential pressures, and actions to take when filters are compromised
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
equipment and vessels, including:
volume
processing capacity
openings, doors and seals
valves and process flow
pressure testing
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
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
filtration performance parameters, including:
differential pressures
flow rates
integrity
NTU and solids
micro
filtration quality control requirements, processes and actions, including:
production and processing order specifications
methods used to check quality
turbidity and equipment used to measure turbidity in NTU
common causes of filtration 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:
fruit variety
volume
client or receiver requirements or specifications
the interrelationships between filtration processes and bottling, general cellar and packaging 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 controls
protective clothing and equipment
hazardous substances, including stored pressure, additions and finings, cleaning products and gases
procedures and responsibility for reporting production and performance information
environmental issues and controls relevant to filtration process, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
materials and manual handling procedures related to filtration 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:
machinery and equipment stipulated in the performance evidence
juice or wine stipulated in the performance evidence
specifications:
two work orders as stipulated in the performance evidence
workplace procedures for operating filtration 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 correct terminology |
Numeracy | Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time 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)