Required skills

Ability to

access workplace information to identify processing requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services

preparecondition product for filling as required

conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters to suit filling requirements cancelling isolation or lockouts as required confirming that equipment is clean correctly configured for filling and seaming requirements positioning sensors and controls correctly ensuring any scheduled maintenance has been completed and confirming that all safety guards are in place and operational

start operate monitor and adjust the filling process and equipment to achieve required outcomes including monitoring control points and conducting inspections as required to confirm process remains within specification such as

fill temperatures

headspace

vacuum

visual appearance of the product

line speedthroughput

monitor supply and flow of materials to and from the process

start monitor and adjust the closer to confirm alignment and formation of the seam

monitor control points and conduct inspections related to the seamingclosing process including confirming that coding is correct

take corrective action in response to outofspecification results

conduct productbatch changeovers

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock outtag out procedures as required to take process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

complete workplace records as required

demonstrate shift handover procedure

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

inspect seams according to enterprise procedures

collect samples and conduct tests according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skillslanguage competence 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

Knowledge of

purpose and basic principles of filling and closing including the properties and requirements of packaging materials used hermetic sealing and properties of containers used for this purpose coding requirements and related legal requirements such as product weight

the flow of this process and the effect of the filling and seaming process on downstream processes

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

quality characteristics of the filled and closed container including seam components and integrity requirements within level of responsibility for inspection

effect of raw material characteristics on filling and seaming

quality parameters for cans and ends

methods used to prepare product for filling

effect of process variables such as headspace fill temperature and vacuum on the process

operating requirements and parameters and corrective action required where operation is outside specified operating parameters including restart procedures following a crash or jam up

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

techniques used to monitor the productionpacking process such as inspecting measuring and testing as required by the process

inspection or test points control points in the process and the related procedures and recording requirements

contaminationfood safety issues associated with filling and seaming and related control measures

common causes of variation and corrective action required

occupational health and safety OHS hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation lock out and tag out procedures and responsibilities

productprocess changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process including waste collection and handling procedures related to the process

basic operating principles of process control where relevant including the relationship between control panels and systems and the physical equipment

sampling and testing procedures where relevant such as seam inspection procedures

cleaning and sanitation 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 filling and closing cans

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

apply food safety procedures

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

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

production schedule

information on equipment capacity and operating parameters

specifications control points and operating parameters

filling and closing and related equipment and services

materials to be filled as required

packaging componentsconsumables

sampling schedules and test procedures and equipment 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 core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean equipment in place

FDFOP2003A Clean equipment in place

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones performance competency 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

Legislative requirements

Workplace information

Product preparation

Product

Can seam components

Operation of equipment and processes

Shutdown procedures

Services