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:

use personal protective equipment and follow other specified OHS procedures

prepare and confirm status of equipment before commencing rectification

monitor rectification process control points and equipment

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

perform routine and emergency shutdowns

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 core units and 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 distillation requirements

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

confirm supply of necessary product, materials and services. This may include checking temperature and alcoholic strength

liaise with other work areas

prepare product and materials as required. This may include heating the incoming product

confirm equipment status and condition. This may include checking:

computer operation

air pressure from compressor

fuel intake

water flow to condensers

receiver vessels for product and by-products

set up and start up the process. This will include any tests or procedures required to meet Customs and Excise regulations

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

wine feed

alcohol content of the feed

steam input

cooling water flow rates to condensers

volume of charge

temperature of distillate

alcoholic strength of distillate

heat source

reflux temperatures

temperature of incoming wine

temperatures throughout still and/or column

temperatures and strengths at take-off points

receivers for heads, hearts and tails

evaporation rates

charge characteristics

pressure of still and/or column

condensate rate or flow

monitor supply and flow of product, materials and services 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

take samples and conduct tests

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

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. This will include meeting the requirements of Customs and Excise regulations

maintain work area to meet housekeeping standards

ensure that all Customs and Excise regulations are adhered to

sort, collect, treat, recycle or dispose of waste according to enterprise procedures

manually clean and sanitise equipment according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

carry out routine maintenance according to enterprise procedures

carry out transfer operations according to enterprise procedures

perform heat exchange operations 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 rectification, including definition of the following terms:

distillation

continuous columns

fractionation

bubble tower

bubble caps or plates

sieve trays or plates

packed column

types and operation of different columns used for rectification. This should include:

structure and operation

purpose of each column

effect of each column on characteristics of end product

factors affecting distillation column operation. This may include:

feed conditions

reflux conditions

vapour flow conditions

foaming

entrainment

weeping or dumping

flooding

column diameter

state of trays and packings

weather conditions

process requirements for cuts taken from each column. This may include:

heads (or feints)

tails or fusel oils

oil of wine

methanol

highly rectified spirit (SVR)

link to related processes. This will include the fermentation or preparation of the product to be distilled and any further processing requirements of the distillate

stages and changes which occur during distillation. This will include critical temperatures and specific components affected

effect of process stages on distillate and by-products

quality characteristics and uses of distillate and by-products

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

process specifications, procedures and operating parameters

equipment and instrumentation components, purpose and operation

basic operating principles of process control systems where relevant

sampling and testing procedures

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. This will include:

the dangerous properties of ethyl alcohol

emergency flooding procedures

emergency evacuation procedures

handling procedures of spirits

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

recording requirements and procedures

operation of Customs and Excise regulations

waste handling requirements and procedures where relevant

cleaning and sanitation procedures where relevant

routine maintenance procedures where relevant

transfer procedures where relevant

heat exchange procedures where relevant

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

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Equipment

Rectification equipment may include:

analyser column

purifier column

rectifier column

methanol column

pasteuriser

pumps

lines and fittings

valves

flow meters

heat exchangers

pressure vessels,

compressors

condensers

test equipment (e.g. hydrometers and, thermometers)

monitoring equipment

Product and materials

Product and materials may include:

a range of distillation products and by-products, including low wine, heads, fusel oil and oil of wine

Services

Services may include:

power

water (hot and cold )

steam

fuel

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, such as performance control charts (manual or computerised)

sampling

sensory evaluation

analytical tests

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