Unit of competency Outline

Date retreived
22/07/2026 9:03 PM AWST

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Perform de-aromatising, de-alcoholising or de-sulphuring operations

Perform de-aromatising, de-alcoholising or de-sulphuring operations

Unit of competency
National Code
FBPCEL3012
State Code
OAM35
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030717 - Plant And Machine Operations
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to prepare and operate de-aromatising, de-alcoholising or de-sulphuring processes in winemaking. The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.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.
Notes
Elements and Performance Criteria
1. Prepare the de-aromatising, de-alcoholising or de- sulphuring process for operation
  • 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 health and safety in the workplace hazards and controls according to workplace procedures
  • 1.4 Select, fit and use 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 the process to meet production requirements
2. Operate and monitor the de-aromatising, de-alcoholising or de-sulphuring process
  • 2.1 Start up the de-aromatising, de-alcoholising or de-sulphuring process safely according to workplace procedures
  • 2.2 Monitor production process to confirm de-aromatised, de-alcoholised or de-sulphurised product meets specifications
  • 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the de-aromatising, de-alcoholising or de-sulphuring process
  • 3.1 Identify and implement 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 de-aromatising, de-alcoholising or de-sulphuring process and cleaning procedures
  • 3.4 Record workplace information according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
S7896 FDFCEL3004A Perform de-aromatising, de-alcoholising or de-sulphuring operations Unit of competency