This unit has application in a wine operations bottling and packing environment. It typically targets the worker responsible for applying basic operating principles to the operation and monitoring of equipment involved in sparkling wine processes. |
Not applicable.
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare to operate traditional sparkling wine equipment | 1.1 Product and materials are confirmed and available to meet the requirements of traditional sparkling wine processes 1.2 Product and materials are prepared to meet the requirements of traditional sparkling wine processes 1.3 Services are confirmed as available and ready for operation 1.4 Traditional sparkling wine equipment is prepared and checked to confirm readiness for use 1.5 Equipment is set to meet the requirements of traditional sparkling wine processes |
2. Operate and monitor traditional sparkling wine processes | 2.1 Traditional sparkling wine equipment is started up according to workplace procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 Traditional sparkling wine output meets specification 2.4 Traditional sparkling wine equipment is monitored to confirm operating condition 2.5 Out-of-specification end product, process and equipment performance is identified, rectified and/or reported |
3. Shut down traditional sparkling wine processes | 3.1 Traditional sparkling wine equipment is shut down according to workplace procedures 3.2 Traditional sparkling wine equipment is prepared for cleaning 3.3 Waste generated by both the processes and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures 3.4 Work is conducted in accordance with workplace environmental guidelines |
4. Record information | 4.1 Workplace information is recorded in appropriate format |
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 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 |
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 lock-out and tag-out 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 pre-start 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 one's 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. |
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 can include: Standard Operating Procedures (SOPs) specifications production schedules or instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator |
Equipment | Equipment may include: manual and automatic de-binning and binning shakers de-crowners disgorgers neck freezers liqueur dosers topping machines vacuum pumps line controls wooden or plastic bins and lids air ratchet or handheld spanners and air tools |
Products and materials | Products and materials may include: liqueur wine bottles refrigerants crown seals wooden or plastic bins and lids nuts, bolts or other fasteners |
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 operation or calibration of measuring instrumentation |
Services | Services may include: power compressed air water inert gas refrigerants steam vacuum |
Monitoring the processes functions | Monitoring the processes may involve: the use of production data, such as performance control charts |
Process operation and monitoring | Process operation and monitoring functions may be: manual or involve the use of a process control system |
Control points | Control points refer to those key points in a work process that must be monitored and controlled. These include: food safety (critical) quality and regulatory control points inspection points |
Information systems | Information systems may be: print or screen based |
Unit sector | Wine operations |
This unit contains employability skills. |
Not applicable.