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Evidence Guide: FDFCEL2012A - Handle spirits

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

 

FDFCEL2012A - Handle spirits

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

Use spirit knowledge to complete production requirements

  1. Spirit is located and identified using workplace system
  2. Spirit handling and storage requirements are identified
  3. Equipment is checked to ensure availability and readiness for use
  4. Equipment is set up to meet requirements, as required
  5. Equipment is monitored to confirm operating condition as required
  6. Out-of-specification product, process and equipment performance is identified, rectified and/or reported
  7. Drainings are collected, treated, disposed of or recycled according to workplace procedures and ATO requirements
  8. Work is conducted in accordance with workplace environmental guidelines
Spirit is located and identified using workplace system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Spirit handling and storage requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is checked to ensure availability and readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is set up to meet requirements, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is monitored to confirm operating condition as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification product, process and equipment performance is identified, rectified and/or reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Drainings are collected, treated, disposed of or recycled according to workplace procedures and ATO requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record information

  1. Workplace information is recorded in the appropriate format to meet ATO requirements
Workplace information is recorded in the appropriate format to meet ATO requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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:

use personal protective equipment

follow other specified OHS procedures for handling flammable liquids

locate and select spirit appropriate for purpose

select correct equipment for spirit and purpose

identify out of specification product, process or equipment and take action according to procedures

collect drainings and take action according to enterprise procedures and ATO requirements

demonstrate knowledge of ATO role and requirements.

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.

Required Skills and Knowledge

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 spirit handling requirements

select, fit and use personal protective clothing and/or equipment

identify and promptly respond to hazardous situations and emergencies

confirm supply of necessary services

liaise with other work areas

identify and select appropriate spirit handling procedures consistent with workplace procedures and ATO requirements

select, set up and operate equipment as required

monitor spirit handling activities and equipment to identify out-of-specification results or non-compliance. This may involve monitoring:

product loss and dilution

relevant product characteristics (e.g. classification, temperature, strength and volume)

take corrective action in response to out-of-specification results or non-compliance

report and/or record corrective action as required

sort, collect, treat, recycle or dispose of drainings

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

record workplace information

maintain work area to meet housekeeping standards

identify, rectify and/or report environmental non-compliance

take samples according to enterprise procedures

carry out routine tests 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 spirit use in winemaking

fortified wine styles and their production

properties of different types of spirit

spirit classifications

link to related processes

role and requirements of ATO in the control of spirit

sampling and testing procedures

methods used in spirit maturation

services used

significance and method of monitoring control points within the process

common causes of variation and corrective action required

Occupational Health and Safety (OHS) hazards and controls, in particular, requirements for handling of flammable liquids

lock-out and tag-out procedures

procedures and responsibility for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdowns as required

drainings handling requirements and procedures

recording requirements and procedures

sampling procedures where relevant

testing procedures where relevant

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:

Spirit Standards (strength determination, volume conversion and litres of alcohol conversion)

Standard Operating Procedures (SOPs)

Specifications

ATO Factsheets,

production schedules and instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Equipment

Equipment may include:

flame proof pumps

flame proof lighting

earthing equipment

protective mechanisms (e.g. signage, ventilation system, public address system, spillage containment devices and fire equipment)

specific testing equipment (e.g. thermometer and alcoholometer)

Services

Services may include:

power

water

compressed air

Information systems

Information systems may be:

print or screen based

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances