Required skills

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 labelling requirements

Select fit and use appropriate personal protective clothing andor equipment

Confirm supply of necessary materials and services This may include

checking labelling materials meet workplace specifications

checking bottles meet size and type specification and quality and hygiene standards

confirming compressed air water and power are available to equipment

Liaise with other work areas which may include

maintenance personnel

quality assurance personnel

materials supply

bottle supply operators

bottle filling operators

bottle sealing operators

bottle capsuling operators

administration or marketing

Prepare product and materials This may include

heating glue to correct temperature

checking glue meets specification according to label type

confirming dryness of bottles in readiness for labels

check labels meet specification of product eg alcohol content

inserting labels correctly orientated in magazine

feeding label web through application mechanism

Confirm equipment status and condition This may include completing a test run and checking

alignment of bottle feed screws and stars

alignment of label pick up and application components

outfeed components are aligned correctly and will not damage label

label alignment orientation and height meet specifications

timing and alignment of web feed and bottle feed

any related coders are correctly set up and operational

Set up and start up the process

Monitor the process and equipment operation to identify outofspecification results or noncompliance This can involve monitoring

label adhesion

label orientation

label damage

label positioning

smooth versus bubbled labels

misprinted labels

any label or bottle coding applied as part of the process

Monitor supply and flow of materials to and from the process

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

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

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

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

Purpose and principles of labelling equipment

Key features of labelling equipment and components

Links to related processes

Stages and changes which occur during the process

Effect of process stages on end product

Quality characteristics of end product

Product and materials preparation requirements and effect of variation on the process This may include effect on end results of

glue temperature

glue type

wet bottles

faulty label feed

incorrect or inaccurate labels

Emergency and troubleshooting procedures

Process specification procedures and operating parameters

Equipment and instrumentation components purpose and operation

Basic operating principles of process control systems where relevant

Services required

Significance and method of monitoring control points within the process

Common causes of variation and corrective action required

Routine maintenance requirements

Occupational health and safety OHS hazards and controls

Lockout and tagout procedures

Procedures and responsibility for reporting problems

Environmental issues and controls

Shutdown sequence

Shutdown and cleaning requirements associated with changeovers and types of shutdown

Waste handling requirements and procedures

Recording requirements and procedures

Cleaning and sanitation procedures where relevant

Sampling procedures where relevant

Testing procedures where relevant

Routine maintenance procedures where relevant

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 labelling

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

take corrective action in response to typical 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

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

internal and external customers and suppliers 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

Equipment

Product and materials

Equipment status

Services

Monitoring the process

Process operation and monitoring functions

Control points

Information systems