Modification history Release Comments Release 1 This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0. FBPCEL2017 Prepare and make additions and finings Application This unit of competency describes the skills and knowledge required to prepare and add finings and additions to wine. The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work. All work must be carried out to comply with workplace procedures, in accordance with state/territory work 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. Prerequisite Unit Nil Unit Sector Cellar Operations (CEL) Elements Performance Criteria Elements describe the Performance criteria describe the performance needed to demonstrate essential outcomes. achievement of the element. 1. Prepare additions and 1.1 Identify and confirm production requirements finings 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements 1.8 Weigh or measure product and materials to meet requirements 2. Make additions and 2.1 Start equipment to ensure product is mixing finings 2.2 Make addition or fining to product according to workplace procedures 2.2 Monitor production process to confirm additions and finings product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures 3. Complete additions and 3.1 Identify appropriate shutdown procedures finings 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the additions and finings process and cleaning procedures 3.4 Record workplace information according to workplace procedures
Modification history Release Comments Release 1 This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0. FBPCEL2017 Prepare and make additions and finings Application This unit of competency describes the skills and knowledge required to prepare and add finings and additions to wine. The unit applies to individuals who work in winemaking operations and take responsibility for their own work. Individuals generally work under supervision but have some autonomy and accountability for their own work. All work must be carried out to comply with workplace procedures, in accordance with state/territory work 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. Prerequisite Unit Nil Unit Sector Cellar Operations (CEL) Elements Performance Criteria Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Prepare additions and finings 1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential workplace health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set up the process to meet production requirements 1.8 Weigh or measure product and materials to meet requirements 2. Make additions and finings 2.1 Start equipment to ensure product is mixing 2.2 Make addition or fining to product according to workplace procedures 2.2 Monitor production process to confirm additions and finings product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures 3. Complete additions and finings 3.1 Identify appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the additions and finings process and cleaning procedures 3.4 Record workplace information according to workplace procedures
FBPCEL2017-Prepare-and-make-additions-and-finings.docx