FBPCEL4002 — Coordinate wine operations clarification processes

Elements & performance criteria

Performance evidence

• An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
• There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two complete shifts of wine clarification processes. Each shift must be a minimum of eight hours. The individual must coordinate the clarification of at least two different batches of juice or wine, according to work orders.
• For each shift, the individual must have: coordinated at least two of the following processes: - centrifuging - flotation - racking after cold settling - rotary vacuum
• coordinated at least three of the following: - centrifuge equipment - flotation equipment - racking and cold settling equipment - pumps - rotary vacuum drum - storage tanks
• controlled the product temperature to meet wine making specifications
• communicated with at least two cellar operations workers and with at least two of the following: - wine maker - cellar operations manager - maintenance team member - laboratory team member
• For each shift, the individual must have: coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks
• addressed quality issues and anomalies caused by equipment failure and operator error
• addressed team members’ health and safety requirements, including: - correct fit and use of personal protective equipment - correct use of machinery guards, including lock-out and isolation - compliance with vehicle and pedestrian traffic control
• monitored timely and accurate completion of workplace records, including: - production notes, including additions to products - machinery and equipment logs - workplace safety reports
• effectively coordinated a batch changeover according to workplace time requirements.

Knowledge evidence

• work orders and production schedules
• general operating principles of machinery and equipment, including: - centrifuge - continuous or batch flotation equipment - rotary vacuum drum - receival tanks - pumps - inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes
• features and functions of machinery and equipment used for the two processes selected in the performance evidence, including: - manufacturer and workplace instructions for safe operation - control panels and ancillary controls, including manual operations mode - operating capacities, efficiencies and applications - constraints and other limiting factors - location and purpose of guards, rails and sensors - knowledge of maintenance required and action to take if maintenance services are not available - cleaning requirements - routine and non-routine machine and equipment faults, and process rectification
• utility services, including electricity, water, compressed air and inert gases
• heat exchanging systems and equipment
• equipment and vessels, including: - volume - processing capacity - openings, doors and seals - valves and process flow
• line check authorisations and procedures
• machinery and equipment checks, including: - pre-start checks, including emergency stop checks - lock-out and tag-out - return to service after isolation
• consumables, including: - cleaning products - water and gas supplies - filtration media - flotation aids
• typical problems related to consumables, including insufficient supplies, preparation, quality and identification
• staff welfare, including: - working conditions, including temperature, vibration, noise and dust - rostering, breaks, rest and fatigue management
• product and process quality indicators, including: - temperature - oxidation - pectin - solids - nephelometric turbidity units (NTU) clarification
• quality control requirements, processes and actions, including: - production and processing order specifications - methods used to check quality - common causes of clarification process quality issues, and corrective action required - planned sampling and testing associated with process monitoring and control - responding to machinery alerts and notifications - recording of results
• records and reporting requirements, including: - quality - productivity - handover - health and safety - process information, including wine tracking
• application of push through processes, including: - water - gas - wine or juice
• product knowledge related to the batch being processed, including: - batch - volume - wine making and food safety regulatory requirements
• the interrelationships between clarification processes and previous and subsequent wine making operations processes
• product and process changeover procedures and responsibilities
• product batch identification and traceability requirements, including: - workplace requirements - batch records
• workplace health and safety hazards and controls, including: - awareness of the limitations of controls - personal protective equipment - entering and working in confined spaces, including training and authorisation - hazardous substances, including additions and finings, cleaning products and gases
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the clarification process, including: - rework and reuse of products - water use and recycling - waste processing - energy usage - materials and manual handling procedures related to clarification processes.

Foundation skills

• Reading: Interpret technical text and symbols in machinery operations manuals and procedures
• Writing: Complete quality reports using accurate industry terminology
• Numeracy: Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity, weight, time and ratio Measure and calculate flow rates, including volume per hour
• Oral communication: Use open and closed questions to gather information from team members Give clear instructions using industry terminology

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPCEL4002