Unit of competency Outline

Date retreived
23/07/2026 4:02 AM AWST

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Operate the decanter process

Operate the decanter process

Unit of competency
National Code
FBPCEL3010
State Code
OAM89
TGA Status
Current
DTWD Status
Approved
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
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to operate and monitor the decanter process in wine cellar operations.The unit applies to individuals who 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 decanter process for operation
  • 1.1 Identify and confirm production requirements
  • 1.2 Confirm availability and prepare product to meet decanter requirements
  • 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures
  • 1.4 Select and fit personal protective clothing and equipment required for production
  • 1.5 Check equipment to confirm readiness for use according to workplace procedures
  • 1.6 Set the process to meet decanter requirements
2. Operate and monitor the decanter process
  • 2.1 Start up the decanter process according to workplace procedures
  • 2.2 Monitor decanting process to confirm performance is maintained within specification
  • 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Shut down the decanter 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 process and cleaning procedures
  • 3.4 Record workplace information according to workplace requirements
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