The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

conduct pre-start checks on machinery used for manual bottling and packaging

start, operate, monitor and adjust equipment to achieve required quality outcomes

take corrective action in response to faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills include:

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 bottling and packaging requirements

select, fit and use appropriate personal protective clothing and/or equipment

confirm supply of necessary materials and services

liaise with other work areas, which may include:

maintenance

materials supply

bottling and packaging personnel

prepare materials as required. This may include loading materials and confirming that:

capsules meet specifications (e.g. colour, type and size)

glue, hotmelt or wax meets specifications (e.g. type and batch number)

hotmelt or wax is heated to required temperature

bottles meet specifications (e.g. type, colour and size)

bottles to be de-crowned meet specifications

bottles to be decanted meet specifications

cartons to be packed and sealed meet specifications

cartons to be stencilled meet specifications

bottles to be waxed meet specifications

materials to be loaded into magazines meet specifications

bottles to be binned or de-binned meet specifications

bottles to be labelled meet specifications

bottles to be tissue wrapped meet specifications

boxes to be nailed meet specifications

pallets to be stacked meet specifications

confirm equipment status and condition. This may include:

confirming hygiene and sanitation standards have been met

adjusting air pressure

checking conveyor speed

adjusting height and width to accommodate specific product and material specifications

completing a test run

confirming flow of line lube and water

realigning diverters and turners to ensure flow is as instructed

set up and start up the equipment

monitor the equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring:

conveyor speed

movement, spacing and direction of bottles or cartons on conveyor

bottle cleanliness and draining effectiveness

dryness of bottles

glue length

strength of carton seals

shrinkage or fit of capsules

stacking and stacking patterns meet specifications

bottle counters are re-set at the start of each product

bottles are waxed to correct level

stencils applied are clear and legible

wine levels meet specification

ongoing quality of materials used

ongoing appearance of applications

monitor supply and flow of materials to and from the equipment

take corrective action in response to out-of-specification results or non-compliance

report and/or record corrective action as instructed

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. This may include removing product or consumables from the line

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.

maintain work area to meet housekeeping standards

identify, rectify and/or report environmental non-compliance 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

Required knowledge includes:

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

links to related equipment

stages and changes which occur during the equipment operation

effect of equipment operation stages on end product and output

quality characteristics and uses of end product and output

materials preparation requirements and effect of variation on the equipment operation

emergency and troubleshooting procedures, including failure of services

process specification, procedures and operating parameters

equipment and instrumentation components, purpose and operation

services required

significance and method of monitoring control points within the equipment operation

common causes of variation and corrective action required

Occupational Health and Safety (OHS) hazards and controls, including manual handling

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown sequence

shutdown and cleaning requirements associated with changeovers and types of shutdown

routine maintenance requirements

waste handling requirements and procedures

recording requirements and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules or instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Manual or basic bottling and packaging equipment

Equipment will vary according to the bottling and packaging scope of the enterprise and includes equipment that requires full manual operation, including manual loading and unloading and all or some manual operations bottling and packaging operations. The unit can also apply to basic bottling and packaging equipment that includes some automatic operations. Examples include equipment that:

needs manual loading and unloading

can process a limited number of bottles, cartons or pallets at a time

can perform some but not all of the bottling function (e.g. bottles but does not affix labels)

The range of equipment can include equipment associated with:

decanting

loading capsule, cork and carton magazines

depalletising

binning and de-binning

sealing

capsuling

labelling

inserting cork stoppers

tissue wrapping

gift boxing

nail gun operation

wax dipping bottles

stencilling

carton coding

carton erection

operating conveyors

carton turners and bottle counters

carton packing

pallet stacking

Products and materials

Products and materials may include:

capsules

cartons

corks

glue

hotmelt

bottles (full or empty)

labels

hot wax

ink

nails

Equipment status

Confirming equipment status involves:

checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational

checking operation or calibration of measuring instrumentation

Services

Services may include:

power

compressed air

water

steam

inert gas

lubrication

vacuum

Control points

Control points refer to those key points in a work process that must be monitored and controlled. These include:

food safety (critical)

quality and regulatory control points

inspection points

Information systems

Information systems may be:

print or screen based