This unit applies to staff of wine enterprises who propagate and maintain yeast and/or bacterial cultures used in wine production. The unit also applies to the use of the cultures to inoculate product according to set specifications. |
Carry out transfer operations |
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare for inoculation | 1.1 Propagation requirements are identified and confirmed 1.2 Yeast and bacteria cultures are prepared for use 1.3 Product and materials are confirmed and available to meet propagation requirements 1.4 Product is prepared to meet specified propagation requirements 1.5 Services are confirmed as available and ready for operation |
2. Prepare equipment for culture preparation | 2.1 Cleaning and sterilising equipment is checked to confirm readiness for use 2.2 Propagation equipment is selected, cleaned and sterilised according to workplace procedures 2.3 Transfer equipment is selected, cleaned and sterilised as required |
3. Maintain and monitor the propagation process | 3.1 Transfer operations are conducted to meet propagation requirements 3.2 The culture propagation process is conducted according to workplace procedures 3.3 Ferments are inoculated according to workplace procedures 3.4 Control points are monitored to confirm performance is maintained within specification 3.5 Equipment is monitored to confirm operating condition 3.6 Out-of-specification product, process and equipment performance is identified, rectified and/or reported |
4. Complete propagation activities | 4.1 The propagation process is completed according to workplace procedures 4.2 Equipment is dismantled and prepared for cleaning 4.3 Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures 4.4 Work is conducted in accordance with workplace environmental guidelines |
5. Record information | 5.1 Workplace information recorded in the 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 culture propagation requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services liaise with other work areas prepare product and materials as required. This may include: racking clear juice centrifuging juice filtering juice heating and cooling juice preparing and making additions preparing yeast inoculating ferment air sparging confirm equipment status and condition. This may include checking: cleaning and/or sterilisation requirements have been met position and alignment of valves integrity of door seal start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve sampling and checking: baumé temperature dips contamination product loss dilution relevant juice or wine characteristics culture characteristics monitor supply and flow of product and materials to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required conduct product and batch changeovers follow confined space entry policies and procedures when required 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 and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for sanitation identify, rectify and/or report environmental non-compliance carry out routine maintenance 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 propagating wine yeast and bacterial cultures relationship of propagation to alcoholic and malolactic fermentation stages and changes which occur during culture propagation effect of process stages on end product quality characteristics and uses of wine yeast and bacterial cultures product and materials preparation requirements and effect of variation on the process main methods used in culturing yeast and bacteria for wine production the fermentation reaction for yeast and bacterial cultures techniques that may be used to manipulate the propagation process and wine characteristics, including: temperature yeast variety or strain baumé additions pH oxygen 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, specifically confined space entry lock-out and tag-out 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 routine maintenance procedures aseptic techniques |
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 check and prepare product and any additions, including check of quality of wine yeast and bacterial cultures before use check and confirm readiness of equipment before operation start inoculation process correctly monitor inoculation process control points for performance against specifications take appropriate corrective action for out-of-specification process and equipment performance collect waste and store, treat or dispose of appropriately 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 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 and instructions routine maintenance schedules work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator |
Equipment | Equipment may include: propagation vessels storage vessels sparging unit sterile filtration equipment pasteurisers hoses and fittings pumps dosing equipment mixers testing equipment (e.g. baumé hydrometer, cylinder and thermometer) |
Product and materials | Product and materials may include: grape juice wine tirage additions, including sulphur dioxide, acids, hydrogen peroxide, diammonium phosphate, active dry wine yeast, starter cultures, malolactic cultures, vitamins, and liquid or granulated sugar |
Services | Services may include: power water steam compressed air inert gas |
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 calibration status of measuring instrumentation |
Monitoring the process | Monitoring the process may involve: the use of production data sampling checking baumé and temperature visual inspection |
Process set up, operation and monitoring functions | Process set up, 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. This includes: food safety (critical) quality and regulatory control points inspection points |
Information systems | Information systems may be: print or screen based |
Work hazards | Work may involve exposure to: chemical, dangerous or hazardous substances |
Unit sector | Wine operations |
This unit contains employability skills. |
Not applicable.