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 supply and status of product before commencing heat exchange operation

prepare and confirm status of equipment, including lines, vessels, hoses, valves and fittings before commencing heat exchange process

monitor heat exchange process control points and equipment

take corrective action in response to out-of-specification results or non-compliance

demonstrate knowledge of OHS hazards, controls and emergency procedures

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.

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 heat exchange requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary product, materials and services

liaise with other work areas

confirm equipment status and condition. This may include:

cleaning lines and receival tanks

checking receival vessel (in transfer operation)

checking product against processing specification

checking integrity of hoses and fittings

checking for leaks of chiller medium

setting temperature and tank number

setting pump speed

start up the process

monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring:

flow rate

inlet and outlet temperatures

heat exchange temperature settings

product loss

dilution

oxidation

relevant product characteristics (e.g. type and temperature)

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

conduct product or batch changeovers

report and/or record corrective action as 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 cleaning and sanitation

identify, rectify and/or report environmental non-compliance

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 heat exchange operations

types and operation of refrigerant systems

link to related processes

stages and changes which occur during heat exchange

effect of process stages on end product

quality characteristics and uses of heat exchanged product

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

main methods used to heat exchange product

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

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

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:

a range of heat exchange units, including tube-in-tube (including pasteurisers), plate, scraped surface, in-place, counter current, primary and/or secondary refrigeration

Product and materials

Product and materials may include:

a range of wine and/or juice product and water

Services

Services may include:

power

water (hot and cold)

compressed air

inert gas

refrigerant

steam

liquefied petroleum gas (LPG)

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 calibration status of measuring instrumentation

Monitoring the process

Monitoring the process may involve:

the use of production data

checking tank levels, flow rates, incoming temperatures and outgoing temperature

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