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Unit of competency details

FBPCEL3001 - Handle and store spirits (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFCEL2012A - Handle spiritsUpdated to meet Standards for Training Packages Unit code updated to AQF 3 to reflect complexity of competency Minor changes to Elements and Performance Criteria for clarity Prerequisites removed 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 18/Dec/2018

Companion volumes:
Unit of competency Assessment requirements

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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  18/Dec/2018 
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Unit of competency

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to handle and store spirits in wine or spirit making workplaces.

This unit applies to individuals working in either a distillation facility or in a winery where they handle spirits as part of the fortification process of wine.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Cellar Operations (CEL)

Elements and Performance Criteria

Elements 

Performance Criteria 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to handle spirits

1.1 Identify and confirm job requirements

1.2 Identify applicable spirit handling and storage workplace procedures, environmental guidelines and legislative requirements

1.3 Select, fit and use personal protective equipment relevant to the job requirements

1.4 Identify health and safety in the workplace hazards, assess risks and implement control measures

2. Undertake spirit handling and storage activities

2.1 Locate and identify spirit according to job requirements

2.2 Confirm sampling and testing requirements for spirit

2.3 Identify equipment needed and check to ensure availability, safety and readiness for use

2.4 Set up equipment to meet job requirements and workplace procedures

2.5 Operate and monitor equipment to ensure job requirements are being met

2.6 Identify and address non-conformance results according to workplace procedures

3. Finalise sprit handling activities

3.1 Shut down equipment safely according to workplace procedures

3.2 Collect, treat, dispose of or recycle draining waste according to workplace procedures and relevant legislation

3.3 Record workplace information to meet workplace requirements and relevant legislation

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill 

Description 

Reading
  • Interpret handling and storage information from a variety of workplace documents

Writing
  • Record data and present information in required format

Numeracy
  • Calculate numerical information relating to measurements, quantities and operational specifications
  • Interpret symbols and numbers during monitoring of process

Navigate the world of work
  • Apply workplace procedures and legislative responsibilities to own role

Interact with others
  • Use required communication mode to report operational information to relevant personnel

Get the work done
  • Plan, sequence and implement tasks required to achieve production requirements
  • Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPCEL3001 Handle and store spirits

FDFCEL2012A Handle spirits

Updated to meet Standards for Training Packages

Unit code updated to AQF 3 to reflect complexity of competency

Minor changes to Elements and Performance Criteria for clarity

Prerequisites removed

Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

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 handled and stored two different spirits, and demonstrated the following points for each spirit:

  • accessing workplace information to identify spirit handling and storage requirements
  • selecting, fitting and using personal protective equipment
  • identifying hazards and promptly responding to risks
  • selecting, setting up and operating equipment
  • monitoring spirit handling activities and equipment to identify non-conformance results
  • taking corrective action in response to non-conformance results
  • sorting, collecting, treating, recycling or disposing of draining waste
  • following equipment shut down procedures applying safe work practices for all spirit handling activities
  • recording spirit handling and storage information.

In demonstrating all of the above points the individual must apply all workplace and legislative requirements relevant to handling and storing spirits.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • purpose and principles of spirit use in winemaking
  • properties of different types of spirit
  • spirit classifications
  • role and requirements of legislation in the control of spirits and the importance of accurate measuring and recording requirements for all spirit handling processes
  • spirit storage and security controls
  • health and safety hazards and controls including:
  • hazardous substances used during handling and storage of spirits
  • emergency procedures
  • workplace procedures and responsibility for:
  • sampling and testing procedures
  • storing spirits securely
  • reporting non-conformance results or equipment problems
  • responding to environmental issues
  • disposing of waste
  • shutting down equipment
  • record keeping.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • a wine operations workplace or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • personal protective equipment for handling and storing spirits
  • equipment for safe handling and production of spirits
  • spirits
  • system for recording and reporting information
  • specifications:
  • workplace procedures for handling and storing spirits.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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