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Confined Space Entrant - Wine Industry

Key Information

Duration:1 Day (8 Hours)

Maximum Attendees: 12

Training available nationwide at a vineyard or your own workplace

Price (excl GST)

$2970 Company Booking

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Understand the requirements for observing or entering confined spaces in the wine industry.

Overview

This course is designed for anyone working in, or around confined spaces in the wine industry. During the course you will gain important knowledge around the potential hazards found in this environment, as well as how to implement the necessary control measures. You will also carry out practical tasks, including entry and rescue procedures, with the plant and equipment used in the wine industry.

Please note this unit standard contributes 4 credits towards a NZ Certificate in Cellar Operations – Level 3.

Students need to have 3 months of work experience in the industry prior to doing the course.

Please bring along your ID - We need to verify the identity of students in attendance, please bring ID with you on the day of training.

Key Learning Outcomes:

  1. Demonstrate knowledge of hazards associated with confined spaces
  2. Demonstrate knowledge of permit notification and implementation requirements
  3. Identify control measures for hazards
  4. Demonstrate knowledge of the requirements for gas detection
  5. Demonstrate knowledge of the responsibilities of people entering a confined space or conducting observation duties
  6. Gain practical reinforcement of the knowledge and skills obtained during this training

Entry Criteria:

  1. All students are required to have a level of written and oral English equivalent to NCEA level 1 (year 11) or IELTS 5.5 or higher, to be eligible to attend our courses. The person responsible for making bookings or authorising attendance on the course must agree to these Terms and Conditions prior to acceptance of their student(s) onto the course. Where a student does not meet our English language requirement a reader/writer must be supplied by the student or the person responsible for authorising the student’s attendance. The reader/writer cannot be another student attending the same course.

NZQA Unit Standards Included

  • Unit Standards - CSWI (Click to see more detail)

    Unit

    Level

    Credit

    Description

    18426

     

    		 3

    4

    Demonstrate knowledge of hazards associated with confined spaces

     

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Confined Space Entrant Wine Industry Frequently Asked Questions

Everything you need to know about Confined Space Entrant training for the wine industry in New Zealand.

The Confined Space Entrant Wine Industry course is a one-day training programme designed specifically for workers in the wine industry who enter or work around confined spaces such as fermentation tanks, vats, barrels and storage vessels. The course covers the hazards associated with confined spaces in winery environments, permit notification and implementation, control measures, gas detection requirements, entry and observation duties, and practical rescue procedures using plant and equipment specific to the wine industry. Successful participants achieve NZQA Unit Standard 18426.
Wine production creates some of the most dangerous confined space environments in New Zealand's agricultural sector. Fermentation tanks and vessels produce large quantities of carbon dioxide, which displaces oxygen and can cause rapid loss of consciousness and death within seconds of entry without proper atmospheric testing and precautions. Workers entering tanks for cleaning, inspection or maintenance face serious risks of asphyxiation, toxic gas exposure and entrapment. Specialised wine industry confined space training ensures workers understand these unique hazards and know how to enter, observe and rescue safely.
This course is suitable for cellar hands, winemakers, cellar operators, vineyard workers, maintenance staff and anyone who enters, observes or works around confined spaces such as fermentation tanks, storage vats, underground cellars and drains in winery and viticulture environments. It is also recommended for supervisors responsible for managing confined space entry in wine production facilities.
The course includes NZQA Unit Standard 18426 – Demonstrate knowledge of hazards associated with confined spaces (Level 3, 4 Credits). This unit standard contributes 4 credits towards the NZ Certificate in Cellar Operations Level 3, making it a valuable qualification for wine industry workers pursuing further professional development.
The primary hazard in wine industry confined spaces is carbon dioxide produced during fermentation, which can reach lethal concentrations in enclosed tanks and vessels very quickly. Other hazards include oxygen deficiency, toxic gases, slippery surfaces, engulfment risks and restricted entry and exit points that can make rescue extremely difficult. The course teaches participants how to identify all of these hazards, test atmospheres, implement control measures and respond safely when things go wrong.
Participants learn how to:
  • Demonstrate knowledge of hazards associated with confined spaces in the wine industry
  • Understand permit notification and implementation requirements
  • Identify and apply appropriate control measures
  • Understand gas detection requirements and equipment
  • Carry out the responsibilities of a confined space entrant and observer
  • Perform practical entry and rescue procedures using wine industry plant and equipment
Training combines classroom learning with hands-on practical exercises in realistic wine industry environments.
Yes. The course combines theory with hands-on practical training using the plant and equipment found in wine industry environments. Participants practise entry and rescue procedures, reinforcing the knowledge and skills needed to respond safely and confidently in real confined space situations at their own winery or cellar operation.
The course is delivered over one full day (8 hours) with a maximum of 12 participants per session. It is available as a company booking delivered at a vineyard or your own workplace anywhere in New Zealand, making it practical and convenient for wine industry businesses to train their teams during quieter operational periods.
Yes. NZQA Unit Standard 18426 achieved through this course contributes 4 credits towards the NZ Certificate in Cellar Operations Level 3. This makes the Confined Space Entrant Wine Industry course a valuable stepping stone for cellar workers building a recognised qualification in wine production.
Safety 'n Action is one of New Zealand's leading workplace health and safety training providers with training centres and mobile delivery available nationwide. The Confined Space Entrant Wine Industry course is delivered by experienced trainers at your vineyard or workplace using wine industry-specific equipment and scenarios. Participants gain nationally recognised NZQA Unit Standard 18426 and the practical skills needed to work safely in confined spaces throughout the wine production environment.

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