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

Ability to

Identify enterprise objectives and product range This should include

recognising enterprise labels and logos

identifying parent or associated enterprises

listing services offered

explaining personal contribution to achieving enterprise objectives

Identify key production sites This may include

listing key sites by name

locating sites on a map or stating geographical location

outlining their role and input to enterprise activities

naming key personnel and contact points

identifying sources of addresses telephone numbers

Locate and explain key functions of the worksite This should include

locating and accessing key people

giving directions

following directions

drawing a flow diagram to identify how functions relate to each other

describing how each function or process contributes to enterprise objectives and product quality

Identify the role and responsibilities of own workplace This should include

locating key equipment and outlining their functions

locating specific work areas and outlining their functions eg toilets first aid rooms stores workshops and quality assurance laboratory

drawing a flow diagram to depict inputs outputs and associated processes of the work area

identifying key people and outlining their roles and areas of responsibility

outlining typical calendar of events in the workplace

Clean and maintain work area This should include

cleaning up spills and breakages without undue delay

using appropriate cleaning techniques

returning materials and equipment to designated storage areas

disposing of waste and rubbish according to workplace procedures

Apply personal hygiene policies and procedures with regards to

cleanliness

hair tying and nets

work clothes uniforms cleanliness and repairs

sickness

cuts and open wounds

eating and drinking in the workplace

Locate workplace information This should include

accessing workplace information to identify work requirements

completing workplace recording and documentation requirements

Apply quarantine procedures when applicable eg phylloxera

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

Knowledge of

Enterprise objectives

Workplace product and services range

Key production sites

Key functions and processes within the enterprise

How each function or process contributes to product and services quality

Own workplace and site layout roles and responsibilities

Location of work areas and key equipment

Identity features and purpose of key equipment and work areas

Key peoples roles and responsibilities

Reporting procedures and processes

Typical calendar of events

Housekeeping standards and procedures

Personal hygiene standards and procedures

Workplace information sources updating and access requirements and procedures

Recording requirements and procedures

Workplace policy and procedures with regard to

occupational health and safety OHS

equal opportunities and sexual harassment

quality assurance

discipline and grievance

customer service

Personal employment terms and conditions

The threat of phylloxera to the Australian wine industry including

quarantine areas

affect of phylloxera on vine and wine

steps winery and vineyard visitors can take to minimise risk of transferring infection including

thoroughly removing soil from shoes and vehicles

planning visits to phylloxerafree areas before infected vineyards

avoiding the vineyard where possible

wearing disposable shoes

keeping to sealed roads and paths

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 the ability to

identify key processes in wine production and supply

identify own role within the industry

describe the enterprise key features functions and goals

identify own responsibilities and activities

meet housekeeping standards

identify information resources for work role

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

Enterprise objectives

Products

Production sites

Key functions

Calendar of events

Work areas

Personal employment terms and conditions

Workplace information

Policies and procedures