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Evidence Guide: FBPCEL4001 - Coordinate wine operations vintage processes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCEL4001 - Coordinate wine operations vintage processes

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to coordinate a vintage processes shift

  1. Confirm handover information from previous shift
  2. Check work orders and other processing requirements for shift
  3. Determine equipment preparation work required for the shift
  4. Confirm capacity of equipment and vessels for estimated volumes
  5. Identify and prioritise work tasks and allocate team responsibilities
  6. Schedule team member rest and meal breaks according to workplace requirements and environmental conditions
  7. Coordinate equipment checks and set-up, and ensure safety equipment is operational
  8. Coordinate supply of consumables
Confirm handover information from previous shift

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check work orders and other processing requirements for shift

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine equipment preparation work required for the shift

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm capacity of equipment and vessels for estimated volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and prioritise work tasks and allocate team responsibilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Schedule team member rest and meal breaks according to workplace requirements and environmental conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate equipment checks and set-up, and ensure safety equipment is operational

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate supply of consumables

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor vintage production processes

  1. Oversee handover or start-up of production processes
  2. Check workplace health and safety, housekeeping and staff welfare
  3. Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults
  4. Ensure quantity, productivity and quality specifications are met
  5. Report any outcomes that do not meet specifications, and major process problems
  6. Report maintenance issues to machinery and equipment technicians
  7. Communicate with vintage process team members and relevant team leaders about information that impacts on their work
  8. Ensure accurate completion of records
Oversee handover or start-up of production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check workplace health and safety, housekeeping and staff welfare

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure quantity, productivity and quality specifications are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report any outcomes that do not meet specifications, and major process problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report maintenance issues to machinery and equipment technicians

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate with vintage process team members and relevant team leaders about information that impacts on their work

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure accurate completion of records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate product changeover

  1. Ensure current batch is complete, including push through
  2. Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements
  3. Prepare equipment and consumables for upcoming batch
  4. Oversee start-up of new batch
  5. Ensure completion of changeover records
Ensure current batch is complete, including push through

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment and consumables for upcoming batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oversee start-up of new batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure completion of changeover records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate shutdown of the vintage processes

  1. Ensure currentbatch is complete, including push through
  2. Coordinate cleaning of machinery, equipment and vessels
  3. Ensure isolation of equipment and machinery according to workplace requirements
  4. Advise technicians that machinery and equipment are ready for maintenance
  5. Ensure disposal of waste according to workplace and environmental procedures
  6. Ensure accurate completion of shutdown records
Ensure currentbatch is complete, including push through

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate cleaning of machinery, equipment and vessels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure isolation of equipment and machinery according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise technicians that machinery and equipment are ready for maintenance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure disposal of waste according to workplace and environmental procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure accurate completion of shutdown records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge

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 shifts of vintage wine operations processes. Each shift must be at least eight hours, have its own work order, and include at least two of the following processes:

crushing

must draining

pressing

fermentation.

For each shift, the individual must have:

coordinated at least two cellar operators, including scheduling start and finish times, meal and rest breaks

coordinated use of at least three of the following:

de-stemmer crusher

press (either bag or continuous)

juice separation vessels and equipment

receival tanks

fermentation vessels

communicated with at least two cellar operations workers and at least two of the following:

vineyard worker

grape receival worker

wine maker

cellar operations manager

maintenance team member

laboratory team member

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 workplace procedures for entry and work in confined spaces, including authorisation

compliance with vehicle and pedestrian traffic control requirements

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.

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:

production work orders and production schedules

general operating principles of machinery and equipment, including:

crushers

mixers

juice separation equipment

fermentation vessels

presses

pumps

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

location and purpose of guards, rails and sensors

knowledge of maintenance services required and action to take if services are not available

cleaning requirements

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

machinery and equipment processing capacity, including:

staging areas

crusher capacity

press capacity

constraints and other limiting factors

forklifts and other materials handling 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

gas supplies

wine making consumables

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:

baume

pH and acid, sulphur dioxide

temperature

oxidation

quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

causes of vintage operations process quality issues and corrective action required, including over-additions, product loss, time constraints and dilution

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

isolating samples for testing

records and reporting requirements, including:

quality

productivity

handover

health and safety

batch status

application of push through processes, including:

water

gas

pigging

wine or juice

machinery and equipment maintenance, including:

repairs

lubrication

dismantling and cleaning

product knowledge related to the batch being processed, including:

fruit variety

size and volume

client or receiver requirements or specifications

regulatory requirements

the interrelationships between the crushing, draining and pressing, and subsequent wine operations 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 protective clothing and equipment relevant to the work process

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to vintage processes, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

manual handling procedures related to vintage processes.