Unit of competency Outline

Date retreived
22/07/2026 10:16 PM AWST

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Perform fermentation operations

Perform fermentation operations

Unit of competency
National Code
FBPCEL2002
State Code
OAM83
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
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to prepare and operate the wine fermentation process. It may involve work in confined spaces.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, 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. Users are advised to check with the relevant state or territory health and safety workplace authority for advice on confined space entry.
Notes
Elements and Performance Criteria
1. Prepare for fermentation operations
  • 1.1 Identify and confirm fermentation requirements
  • 1.2 Confirm availability of required materials and services to meet fermentation operations 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 equipment required for fermentation operations
  • 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 fermentation operations
  • 2.1 Start up the fermentation process according to workplace procedures
  • 2.2 Monitor production process to confirm fermentation operation meets specifications
  • 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures
3. Complete fermentation operations
  • 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 fermentation process and cleaning procedures
  • 3.4 Record workplace information according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
S7874 FDFCEL2002A Perform fermentation operations Unit of competency