Unit of competency details

Unit descriptor

This specialist unit has been developed for the cellar stream of the wine sector. It covers the skills and knowledge required to prepare for and operate the de-aromatising, de-alcoholising or de-sulphuring operation.

Application of the unit

This unit applies to cellar operations staff required to operate a de-aromatising, de-alcoholising or de-sulphuring process. The product and materials may include a range of wine and/or juice products, sodium hydroxide and indicator solution (phenolphthalein).

The unit covers managing the equipment and process, monitoring, routine and emergency shutdowns, and keeping of records.

Prerequisite units

FDFCEL2018A

Carry out inert gas handling operations

FDFCEL2019A

Carry out transfer operations

Employability skills

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare the de-aromatising, de-alcoholising or de- sulphuring process for operation

1.1 Materials are confirmed and available to meet production requirements

1.2 Materials are prepared to meet production requirements

1.3 Services are confirmed as available and ready for operation

1.4 Equipment is checked to confirm readiness for use

1.5 The process is set to meet production requirements

2. Operate and monitor the de-aromatising, de-alcoholising or de-sulphuring process

2.1 The process is started up according to workplace procedures

2.2 Control points are monitored to confirm performance is maintained within specification

2.3 De-aromatised, de-alcoholised or de-sulphured product meets specification

2.4 Equipment is monitored to confirm operating condition

2.5 Out-of-specification product, process and equipment performance is identified, rectified and/or reported

3. Shut down the de-aromatising, de-alcoholising or de-sulphuring process

3.1 The process is shut down according to workplace procedures

3.2 Equipment is dismantled and prepared for cleaning

3.3 Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures

3.4 Work is conducted in accordance with workplace environmental guidelines

4. Record information

4.1 Workplace information is recorded in the appropriate format

This section describes the skills and knowledge required for this unit.

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 production requirements
• select, fit and use personal protective clothing and/or equipment
• confirm supply of necessary materials and services
• liaise with other work areas
• dose materials as required
• confirm equipment status and condition. This may include:

• confirming availability of receival vessels
• positioning valves
• setting temperature gauges
• setting machine variables (e.g. pressure, temperature, vacuum and flow rate)

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

• flow rates
• operating pressure or vacuum
• operating temperatures
• cone rpm
• dosing rates
• strip rate
• neutralising solutions
• relevant product characteristics (e.g. type, alcohol content and sulphur dioxide level)

• perform transfers
• handle spirits
• monitor supply and flow of 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 or batch changeovers
• 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
• 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
• maintain work area to meet housekeeping standards
• identify, rectify and/or report environmental non-compliance
• take samples according to enterprise procedures
• conduct tests 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 de-aromatising, de-alcoholising or de-sulphuring operation
• link to related processes
• stages and changes which occur during de-aromatising, de-alcoholising or de-sulphuring operation
• effect of process stages on end product
• quality characteristics and uses of de-aromatised, de-alcoholised or de-sulphured product
• transfer procedures
• spirit handling requirements and procedures
• materials preparation requirements and effect of variation on the process
• main methods used in de-aromatising, de-alcoholising or de-sulphuring
• 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
• sampling procedures where relevant
• testing procedures where relevant

EVIDENCE GUIDE

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 clarification
• monitor de-aromatising, de-alcoholising or de-sulphuring 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.

RANGE STATEMENT

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 or instructions
• routine maintenance schedules
• work notes
• Material Safety Data Sheets (MSDS)
• manufacturer instructions
• verbal direction from manager, supervisor or senior operator

Equipment 

De-aromatising, de-alcoholising or de-sulphuring equipment may include:

• various capacity and configurations of spinning cone column and associated in-line equipment, such as heat exchangers, spirit pump, gas compressor, vacuum pump and sulphur column

Product and materials 

Product and materials may include:

• a range of wine and/or juice products, sodium hydroxide and indicator solution (phenolphthalein)

Services 

Services may include:

• power
• inert gas
• compressed air
• steam
• water
• brine

Confirming equipment status 

Confirming equipment status involves:

• checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and the equipment is operational
• checking the operation and calibration status of measuring equipment

Monitoring the process 

Monitoring the process may involve:

• the use of production data

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

Cellar operations