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 the requirements of traditional sparkling wine processes

select fit and use appropriate personal protective clothing andor 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 andor 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

debinning 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 debinning 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 decrowner is operational

manual or automatic dosing equipment is set up and operational

manual or automatic toppingup 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 outofspecification results or noncompliance 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 debinning

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

decrowner is removing all crown seals

temperature of topup wine and liqueur

lees plug is disgorging correctly

liqueur doser is delivering correct amount

topup 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 outofspecification results or noncompliance

report andor 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 andor 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 andor report environmental noncompliance according to enterprise procedures

use oral communication skillslanguage 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 traditional sparkling wine equipment

key features of traditional sparkling wine equipment and components

links to related processes

stages and changes which occur during the processes

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 particularly in relation to handling refrigerants and wine stored under pressure

routine maintenance requirements

lockout and tagout 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 processes and cleaning operation

recording requirements and procedures

cleaning and sanitation procedures where relevant

sampling procedures where relevant

testing procedures where relevant

routine maintenance procedures where relevant

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 prestart checks on machinery used for traditional sparkling wine processes

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 ones 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

Policies and procedures

Workplace information

Equipment

Products and materials

Equipment status

Services

Monitoring the processes functions

Process operation and monitoring

Control points

Information systems