Knowledge of: purpose and basic principles of the cooling, slicing and wrapping process basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation services required and action to take if services are not available the flow of the cooling, slicing and wrapping process and the effect of outputs on downstream processes and final product quality characteristics to be achieved by the process quality requirements of packaging materials and effect of variation on process performance and product shelf-life operating requirements and parameters and corrective action required where operation is outside specified operating parameters typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems methods used to monitor the cooling, slicing and bagging process, such as inspecting and measuring as required by the process inspection or test points (control points) in the process and the related procedures and recording requirements contamination/food safety risks associated with the process and related control measures common causes of variation and corrective action required occupational health and safety (OHS) hazards and controls, including the limitations of protective clothing and equipment relevant to the work process requirements of different shutdowns as appropriate to the process and workplace production requirements product/process changeover procedures and responsibilities isolation, lock out and tag out procedures and responsibilities procedures and responsibility for reporting production and performance information environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process basic operating principles of process control, where relevant, incluidng the relationship between control panels and systems and the physical equipment routine maintenance procedures where relevant cleaning and sanitation procedures where relevant |