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 palletising requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services. This may include: checking cartons meet specifications confirming compressed air, power and vacuum are available to equipment liaise with other work areas which may include: maintenance personnel quality assurance personnel materials supply cellar bottle supply operators filling operators bottle sealing operators bottle capsuling operators labelling operators confirm equipment status and condition. This may include completing a test run, making minor adjustments as required and confirming that: cleaning and sanitation processes are completed vacuum is operational pallet pattern is set to specifications slip sheets for export are available plastic shrink wrapper is loaded and operational pallet identification equipment is operational sufficient and correct pallets are available carton turning equipment is operational pallet tacking hot glue is operational infeed guides and gates are operational set up and start up the process monitor the process and equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring: compressed air pressure vacuum the ongoing quality and appearance of stacked pallets cartons are going onto stripping plate according to set pattern the ongoing quality and appearance of shrink wrapping the ongoing quality and appearance of pallet identification the ongoing quality and appearance of pallets and slip sheets stacks are square on pallets monitor supply and flow of product and materials 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 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 record workplace information maintain work area to meet housekeeping standards clean and sanitise equipment according to enterprise procedures take samples according to enterprise procedures conduct tests according to enterprise procedures carry out routine maintenance according to enterprise procedures handle spirits according to enterprise procedures 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 |