NTISthis.com

Evidence Guide: FBPCEL4004 - Coordinate wine operations general cellar 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

 

FBPCEL4004 - Coordinate wine operations general cellar processes

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

Prepare to coordinate a general cellar operations 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 required volumes
  5. Identify and prioritise work tasks and allocate team responsibilities
  6. Schedule team member rest and meal breaks according to workplace requirement and environmental conditions
  7. Coordinate equipment checks and set up, including 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 required 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 requirement and environmental conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate equipment checks and set up, including safety equipment is operational

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate supply of consumables

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the general cellar operations 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 general cellar operations process team members and other 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 general cellar operations process team members and other team leaders about information that impacts on their work

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure accurate completion of records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate product change over

  1. Ensure current batch is complete, including push through
  2. Coordinate cleaning and sanitizing 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. Coordinate completion of change over records
Ensure current batch is complete, including push through

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate cleaning and sanitizing 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:

 

 

 

 

 

 

 

Coordinate completion of change over records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate shut down of the general cellar operations processes

  1. Ensure current batch is complete, including push through
  2. Coordinate cleaning of machinery, equipment and vessels
  3. Advise maintenance team that machinery and equipment is ready for maintenance
  4. Ensure disposal of waste according to workplace and environmental procedures
  5. Ensure accurate completion of shut down records
Ensure current batch is complete, including push through

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate cleaning of machinery, equipment and vessels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise maintenance team that machinery and equipment is 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 shut down 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, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.

The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:

at least two of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

wine transfer

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

coordinated safe and accurate processes, including:

handling and use of inert gas

preparation and application of at least one addition or fining

collection and delivery of samples to the laboratory

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

coordinated use of two of the following:

heat exchanger

positive displacement pumps

centrifugal pumps

receival tanks or barrels

coordinated use of one of the following:

manual agitator

mechanical agitator

pump over

valve to valve.

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 change over 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:

work orders and production schedules

general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

transfer of juice and wine

vessels including tanks or barrels

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery, equipment, 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 for rectification

utility services, including electricity, water, compressed air, and inert gasses

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

vessel maintenance, cleaning and sanitation, including oak storage

machinery and equipment checks, including:

prestart checks, including emergency stop checks

lock out and tag out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

additions and finings

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

alcohol

carbon dioxide

temperature

oxidation

general cellar operations quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot

common causes of clarification process quality issues and corrective action required

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:

juice or wine variety

volume

the interrelationships between cellar operations and previous and subsequent wine making operations processes

product and process change over procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver specifications

batch records

work 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 stored pressure, additions and finings, cleaning products, and gases

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the general cellar processes.