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 the requirements of traditional sparkling wine processes select, fit and use appropriate personal protective clothing and/or equipment, particularly in relation to handling refrigerants and wine stored under pressure confirm supply of necessary materials and services. This may include checking: product to be shaken down and/or disgorged meets specification liqueur meets specification wine for topping up meets specification power, compressed air, water, inert gas, refrigerants, steam and vacuum are available to equipment liaise with other work areas, which may include: maintenance personnel materials supply cellar quality assurance or control personnel de-binning personnel 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 automatic shaker is programmed and operational bottles are correctly binned and lids secured for shaking manual shaking tables are set up manual or automatic de-binning is set up for operation neck freezer is set up and operational bottle feeds are filled with correct screws and stars and accurately aligned manual or automatic de-crowner is operational manual or automatic dosing equipment is set up and operational manual or automatic topping-up equipment is set up and operational vacuum is operational refrigerant is operational line controls and conveyors are operational all equipment is adjusted to suit bottle height set up and start up the processes monitor the processes and equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring: gas and compressed air pressures vacuum wine to be shaken is binned and secured correctly automatic bin shaker is operating to program smooth flow of automatic or manual de-binning all identifying markings are removed from bins once wine is transferred continued supply of refrigerants temperature of neck freezer smooth flow of bottles through neck freezer de-crowner is removing all crown seals temperature of top-up wine and liqueur lees plug is disgorging correctly liqueur doser is delivering correct amount top-up procedure meets wine level or volume requirements monitor supply and flow of product and materials to and from the processes 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 clean and sanitise equipment according to enterprise procedures 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 |