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 bottle supply requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services. This may include: confirming gas, compressed air, filtered water and power are available to equipment checking bottles meet size and type specification and quality and hygiene standards liaise with other work areas, which may include: maintenance personnel quality assurance personnel materials supply cellar bottle 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 stripping plates, rubber (pickup) cups and guides are clean and operational any adjacent coding equipment is set up and operational line controls (conveyors) are operational line lube is operational and being correctly applied electronic bottle inspector is set up and operational all equipment is set for correct bottle height water filters and ultraviolet (UV) sterilising system are operational bottle feeds are filled with correct screws and stars and accurately aligned 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: gas and compressed air pressures ongoing quality of bottles during depalletising process for efficiency of all rinser cycles ongoing quality and appearance of bottles after rinsing for excessive pressure (blockage) at water filtration to ensure UV lamps do not fail or exceed prescribed usage limits levels and faults of bottles ejected by the electronic bottle inspector 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 |