FBPCEL4004 — Coordinate wine operations general cellar processes

Elements & performance criteria

Performance evidence

• There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.
• The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:
• at least two of the following:
• preparing wine cultures
• fermentation
• additions and finings
• heat exchanging
• wine transfer
• controlled product specifications, including:
• temperature
• carbon dioxide
• dissolved oxygen
• coordinated safe and accurate processes, including:
• handling and use of inert gas
• preparation and application of at least one addition or fining
• collection and delivery of samples to the laboratory
• 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
• coordinated use of two of the following:
• heat exchanger
• positive displacement pumps
• centrifugal pumps
• receival tanks or barrels
• coordinated use of one of the following:
• manual agitator
• mechanical agitator
• pump over
• valve to valve.
• 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 change over according to workplace time requirements.

Knowledge evidence

• work orders and production schedules
• general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:
• preparing wine cultures
• fermentation
• additions and finings
• heat exchanging
• transfer of juice and wine
• vessels including tanks or barrels
• pumps
• inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes
• features and functions of machinery, equipment, 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 for rectification
• utility services, including electricity, water, compressed air, and inert gasses
• equipment and vessels, including:
• volume
• processing capacity
• openings, doors and seals
• valves and process flow
• line check authorisations and procedures
• vessel maintenance, cleaning and sanitation, including oak storage
• machinery and equipment checks, including:
• prestart checks, including emergency stop checks
• lock out and tag out
• return to service after isolation
• consumables, including:
• cleaning products
• water and gas supplies
• additions and finings
• 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:
• baume
• alcohol
• carbon dioxide
• temperature
• oxidation
• general cellar operations quality control requirements, processes and actions, including:
• production and processing order specifications
• methods used to check quality
• common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot
• common causes of clarification process quality issues and corrective action required
• common causes of filtration 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:
• juice or wine variety
• volume
• the interrelationships between cellar operations and previous and subsequent wine making operations processes
• product and process change over procedures and responsibilities
• product batch identification and traceability requirements, including:
• workplace requirements
• client or receiver specifications
• batch records
• work 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 stored pressure, additions and finings, cleaning products, and gases
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the process, including:
• rework and reuse of products
• water use and recycling
• waste processing
• energy usage
• materials and manual handling procedures related to the general cellar processes.

Foundation skills

• Reading: Interpret technical text and symbols in machinery operations manuals and procedures
• Writing: Complete quality reports using correct terminology
• Numeracy: Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time 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 FBPCEL4004