Application
This unit has application in a wine operations bottling and packing environment. It typically targets the worker responsible for applying basic operating principles to the operation and monitoring of a tirage and transfer process and associated equipment. |
Prerequisites
Not applicable.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare to operate tirage and transfer equipment | 1.1 Product and materials are confirmed and available to meet the tirage and transfer requirements 1.2 Product and materials are prepared to meet the tirage and transfer requirements 1.3 Services are confirmed as available and ready for operation 1.4 Tirage and transfer equipment is prepared and checked to confirm readiness for use 1.5 Equipment is set to meet tirage and transfer requirements |
2. Operate and monitor the tirage and transfer process | 2.1 Tirage and transfer equipment is started up according to workplace procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 Tirage and transfer output meets specification 2.4 Tirage and transfer equipment is monitored to confirm operating condition 2.5 Out-of-specification end product, process and equipment performance is identified, rectified and/or reported |
3. Shut down the tirage and transfer process | 3.1 Tirage and transfer equipment is shut down according to workplace procedures 3.2 Tirage and transfer equipment is prepared for cleaning 3.3 Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures 3.4 Work is conducted in accordance with workplace environmental guidelines |
4. Record information | 4.1 Workplace information is recorded in appropriate format |
Required Skills
Required skills include: |
Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify tirage requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services. This may include checking: product to be transferred (disgorged) meets specification product to be filled to tirage meets specification power, compressed air, water, inert gas, steam and vacuum are available to equipment bottles and crown seals meet specifications bins to be used meet specification liaise with other work areas which may include: maintenance personnel materials supply cellar quality assurance personnel personnel binning and de-binning confirm equipment status and condition. This may include completing a test run, making minor adjustments as required and confirming that: cleaning and sanitation processes are completed filling tubes meet specification bottle feeds are filled with correct screws and stars and accurately aligned crown seal hopper, chutes and guides are operational crown sealer is operational vacuum is operational rinser is operational inert gas is operational disgorger bottle piercing tips are straight and correctly aligned to receive bottles de-crowner is operational line controls and conveyors are operational automatic binning and de-binning is set up for operation filler, crown sealer, rinser, disgorger and de-crowner are adjusted to suit bottle height lines and equipment are flushed with product to be bottled set up and start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring: gas and compressed air pressures vacuum product or wine base temperature fill height and volume ongoing appearance and quality of wine filled to tirage effectiveness of crown seals in sealing wine in bottle disgorger bottle piercing tips are not bent or incorrectly aligned ongoing disgorging is draining wine efficiently de-crowner is removing all crown seals bottles are rinsed efficiently and are suitable for filling vacuum and gas are being applied bins being filled to tirage are clearly marked as specified all identifying markings are removed from bins once wine is transferred smooth flow of automatic binning and de-binning monitor supply and flow of product and materials to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as instructed sort, collect, treat, recycle or dispose of waste shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements. This may include removing product or consumables from the line prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation record workplace information maintain work area to meet housekeeping standards take samples according to enterprise procedures conduct tests according to enterprise procedures carry out routine maintenance according to enterprise procedures identify, rectify and/or report environmental non-compliance according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |
Required knowledge includes: |
Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of: purpose and principles of tirage and transfer equipment key features of tirage and transfer equipment and components links to related processes stages and changes which occur during the process effect of process stages on end product quality characteristics and uses of end product effect of product and materials on process outcomes emergency and troubleshooting procedures process specification, procedures and operating parameters equipment and instrumentation components, purpose and operation basic operating principles of process control systems where relevant services required significance and methods of monitoring control points common causes of variation and corrective action required Occupational Health and Safety (OHS) hazards and controls routine maintenance requirements lock-out and tag-out procedures procedures and responsibility for reporting problems environmental issues and controls shutdown sequence shutdown and cleaning requirements associated with changeovers and types of shutdown collection, treatment and handling requirement for waste generated by process and cleaning operation recording requirements and procedures sampling procedures where relevant testing procedures where relevant routine maintenance procedures where relevant |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of ability to: conduct pre-start checks on machinery used for tirage and transfer start, operate, monitor and adjust process equipment to achieve required quality outcomes take corrective action in response to typical faults and inconsistencies complete workplace records as required apply safe work practices and identify OHS hazards and controls safely shut down equipment. |
Context of and specific resources for assessment | Assessment must occur in a real or simulated workplace where the assessee has access to: personal protective clothing and equipment as required work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements instructions, information, specifications and schedules as required equipment, services and corresponding information as required products and materials as required internal and external customers and suppliers as required cleaning procedures, materials and equipment as required documentation and recording requirements and procedures. |
Method of assessment | This unit should be assessed together with other units of competency relevant to the function or work role. |
Guidance information for assessment | To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Policies and procedures | Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information | Workplace information can include: Standard Operating Procedures (SOPs) specifications production schedules or instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator |
Equipment | Equipment may include: automatic de-binning and binning de-crowners disgorgers vacuum pumps rinsers vacuum fillers line controls crown sealers |
Products and materials | Products and materials may include: bottles crown seals corks base wine wooden, metal or plastic bins |
Equipment status | Confirming equipment status involves: checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational checking operation or calibration of measuring instrumentation |
Services | Services may include: power compressed air water inert gas steam vacuum |
Monitoring the process | Monitoring the process may involve: the use of production data, such as performance control charts |
Process operation and monitoring functions | Process operation and monitoring functions may be: manual or involve the use of a process control system |
Control points | Control points refer to those key points in a work process that must be monitored and controlled. These include: food safety (critical) quality and regulatory control points inspection points |
Information systems | Information systems may be: print or screen based |
Sectors
Unit sector | Wine operations |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.