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Elements and Performance Criteria

Required Skills

Required skills

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

Access workplace information to identify sample preparation requirements and specifications

Liaise with clients These may include

show society representatives

trade representatives

Select fit and use personal protective clothing andor equipment

Confirm supply of necessary product materials and services

Confirm equipment status and condition This may include checking hygiene and sanitation processes are complete

Set up start up and operate equipment to prepare sample to specification requirements

Prepare product and materials in correct quantity and sequence This may include

sanitising bottles

tasting or checking quality of product sample to be processed

preparing trade labels

Blend products to meet sample specifications This may include

ensuring a homogenous mix

activities to minimise oxidation and contamination

interpreting and calculating ratios

sensory evaluation of samples

Treat or process sample ready for bottling This may include

preparing and making additions and finings

operating filtration and separation equipment

activities to minimise oxidation and contamination

cold stabilisation

Set up start up and operate sample processing equipment to meet sample specifications This may include appropriate selection of

centrifuge speed

stabilisation temperatures

Monitor control points and equipment operation This may include monitoring

sensory evaluation

Prepare a sample to meet specifications

Recognise and identify nonconformance eg wine faults and out of condition product and outofspecification results

Take corrective action for outofspecification results and nonconformance

Report andor record corrective action required

Bottle and label product samples This may include

operating manual or automatic bottling equipment

flushing with inert gas

meeting desired fill height

avoiding contamination

providing accurate legible and relevant information on label

ensuring effective adhesion of label

Pack samples for dispatch This may include

inserting in bottle capsules or post packs

packing in boxes

minimising risk of breakage or damage

including relevant documentation

providing handling and delivery instructions on outside of package

arranging dispatch and transport of samples

Store prepared samples appropriately This may involve consideration of

leakage or seal maintenance

occupational health and safety OHS

specific instructions

ultraviolet UV light

Sort collect treat recycle or dispose of waste

Shut down equipment in response to an emergency situation and routine shutdown requirements

Maintain workplace records

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 prior to cleaning and sanitising

Clean and sanitise equipment

Conduct routine preventive maintenance according to enterprise procedures

Take samples 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

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

Purpose and principles of providing product samples

Workplace policy and procedures with regard to

providing samples

preparing samples

packaging samples

labelling samples

dispatching and transporting samples

Quality characteristics of products and materials used and affect on sample outcome

Equipment and instrumentation components purpose and operating parameters

Significance and method of monitoring control points within the process

Common causes of variation or inaccuracies and corrective action required

OHS hazards and controls

Procedures and responsibility for reporting problems

Cleaning and sanitising requirements

Routine maintenance requirements of equipment

Waste handling requirements and procedures

Blending processes and procedures

Affect of oxidation on product sample quality and techniques to minimise oxidation

Routine maintenance procedures where relevant

Sampling techniques where relevant

Wine sensory evaluation techniques where relevant

Analytical test procedures where relevant

Evidence Required

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

prepare equipment and materials for preparing sample

blend treat process and bottle sample according to workplace requirements

identify outofstandard results

shut down equipment conduct housekeeping and dispose of waste according to workplace standards

complete documentation

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

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 may include: Standard Operating Procedures (SOPs) specifications production schedules instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor, or senior operator
Confirming equipment status	Confirming equipment status involves: checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational checking the operation and/or calibration of measuring instrumentation
Services	Services may include: power water gases
Information systems	Information systems may be: print or screen based
Product samples	Product samples may be for: show competitions trade shows marketing departments overseas and domestic buyers educational purposes
Equipment	Equipment should include that which is required to prepare a sample to winemaker’s or production manager’s specifications and workplace standards. It may include, but is not limited to: filters centrifuges fillers laboratory equipment
Control points	Control points refer to those key points in a work process which must be monitored and controlled. This includes: food safety (critical) quality and regulatory control points inspection points
Materials	Materials may include: additions and finings equipment consumables (e.g. filters) bottles corks stoppers labels packaging pens
Products	Products may include: still, sparkling and fortified wines spirits juices
Sample specifications	Sample specifications may include: winemaker instructions entry requirements production manager requirements trade requirements
Wine faults	Wine faults may include: tartrates excess sulphur haze
Work hazards	Work may involve exposure to: chemical, dangerous or hazardous substances