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 transfer requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary product materials and services

liaise with other work areas

prepare product and materials as required

confirm equipment status and condition This may include

confirming availability of destination receival vessels

confirming quantity of product in storage vessels

cleaning lines and equipment that the product will flow through

cleaning and gassing receival tanks

checking integrity of pipes connections and transfer set up

selecting appropriate size of pipes or hoses

positioning valves

checking operation and setting speed of pumps

flushing line prior to transfer

set up and start up the process

monitor the process and equipment operation to identify outofspecification results or noncompliance This may involve monitoring

flow rate

finish times

ullages

balances

product loss

dilution

oxidation

relevant product characteristics eg type and faults

monitor supply and flow of product and materials to and from the process

take corrective action in response to outofspecification results or noncompliance

report andor record corrective action as required

conduct product and batch changeovers

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

record workplace information

maintain work area to meet housekeeping standards

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

identify rectify andor report environmental noncompliance

take samples according to enterprise procedures

conduct tests according to enterprise procedures

carry out routine maintenance 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 transfer

link to related processes

stages and changes that occur during transfer

effect of process stages on end product

quality characteristics and uses of transferred product

product and materials preparation requirements and effect of variation on the process

main methods used in transfer

process specifications procedures and operating parameters

equipment and instrumentation components purpose and operation

basic operating principles of process control systems where relevant

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

lockout and tagout procedures

procedures and responsibility for reporting problems

environmental issues and controls

shutdown and cleaning requirements associated with changeovers and types of shutdowns

waste handling requirements and procedures

recording requirements and procedures

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

use personal protective equipment and follow other specified OHS procedures

confirm status and supply of product to be transferred

confirm status and condition of transfer equipment before operation

monitor product and transfer equipment control points during transfer operation including following procedures to minimise contamination product loss dilution and oxidation

take corrective action in response to outofspecification results or noncompliance

demonstrate knowledge of OHS hazards controls and emergency procedures

sort collect treat recycle or dispose of waste

record information appropriately

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

Transfer types

Product and materials

Services

Confirming equipment status

Monitoring the process

Process set up, operation and monitoring functions

Control points

Information systems

Work hazards