Unit of competency Outline

Date retreived
22/07/2026 5:38 AM AWST

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Perform single column lees stripping (continuous still brandy) operations

Perform single column lees stripping (continuous still brandy) operations

Unit of competency
National Code
FBPCEL3017
State Code
OAL69
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
20
Description
This unit of competency describes the skills and knowledge required to perform lees stripping 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.Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare the lees stripping 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 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 lees stripping process
  • 2.1 Start up the stripping process safely according to workplace procedures
  • 2.2 Monitor operation to confirm equipment meets specifications
  • 2.3 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the lees stripping 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 lees stripping process and cleaning procedures
  • 3.4 Record workplace information according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
S7876 FDFCEL2004A Perform single column lees stripping (continuous still brandy) operations Unit of competency