Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify concentration requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product and services liaise with other work areas confirm equipment status and condition. This may include: confirming availability of receival vessels setting machine and process variables (e.g. flow rate, vacuum and temperature) positioning valves set up and start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring: flow rates operating vacuum operating temperatures cone rpm dilution and product loss relevant product characteristics (brix level) monitor supply and flow of product to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required conduct product and batch changeovers sort, collect, treat, recycle or dispose of waste shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation record workplace information maintain work area to meet housekeeping standards identify, rectify and/or report environmental non-compliance take samples according to enterprise procedures conduct tests according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |