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 andor 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 eg colour type and size

glue hotmelt or wax meets specifications eg type and batch number

hotmelt or wax is heated to required temperature

bottles meet specifications eg type colour and size

bottles to be decrowned 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 debinned 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 outofspecification results or noncompliance 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 reset 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 outofspecification results or noncompliance

report andor 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 andor 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 andor report environmental noncompliance according to enterprise procedures

use oral communication skillslanguage 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

lockout and tagout 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 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 prestart 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 ones 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

Policies and procedures

Workplace information

Manual or basic bottling and packaging equipment

The range of equipment can include equipment associated with:

Products and materials

Equipment status

Services

Control points

Information systems