This unit has application in a wine operations bottling and packing environment. It typically targets the worker responsible for applying basic operating principles to the operation and monitoring of a electronic coding process and associated equipment.

ELEMENT

PERFORMANCE CRITERIA

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Prepare to operate electronic coding equipment

Product and materials are confirmed and available to meet electronic coding requirements

Product and materials are prepared to meet electronic coding requirements

Services are confirmed as available and ready for operation

Electronic coding equipment is prepared and checked to confirm readiness for use

Equipment is set to meet coding requirements

Input, store and retrieve data

Data is accessed as required

Data is entered to meet coding requirements

Data is filed and/or retrieved to meet coding requirements

Security procedures are followed as required

Operate and monitor the electronic coding process

Electronic coding equipment is started up according to workplace procedures

Control points are monitored to confirm performance is maintained within specification

Product is coded according to specification

Electronic coding equipment is monitored to confirm operating condition

Out-of-specification end product, process and equipment performance is identified, rectified and/or reported

Shut down the electronic coding process

Electronic coding equipment is shut down according to workplace procedures

Electronic coding equipment is prepared for cleaning

Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures

Work is conducted in accordance with workplace environmental guidelines

Record information

Workplace information is recorded in appropriate format

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 electronic coding requirements

Select, fit and use appropriate personal protective clothing and/or equipment

Confirm supply of necessary materials and services. This may include:

checking product to be coded meets specification

checking coding materials (labels and ink) meet specifications

confirming compressed air, power and vacuum are available to equipment

Liaise with other work areas, which may include:

maintenance personnel

quality assurance personnel

materials supply

filling operators

labelling operators

depalletiser operators

carton erector operators

carton packer 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

all inkjet heads have been purged and are operational

equipment is set up for correct date and specified application

all related touch screens and computers are operational

line controls and conveyors are operational

vacuum pumps are operational

printers have been tested and are operational

pressure sensitive applicators are operational

bottle feeds are filled with correct screws and stars and accurately aligned

Set up and start up the process

Select, enter or retrieve data as required by work procedures, consistent with equipment operating advice

Monitor the process and equipment operation to identify out-of-specification results or non-compliance. This can involve monitoring:

compressed air pressure

vacuum

appearance, quality and legibility of coding

all coding is correct as specified

application of bar code pressure sensitive labels is as specified

sensors are detecting missed labels

fill height and volume

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 dismantling equipment and removing waste manually for cleaning

Record workplace information

Maintain database according to system and workplace requirements

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

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 electronic coding equipment

Key features of electronic coding equipment and components. These can include the mouse, keyboard, screen and control panel

Basic principles of data entry, storage and retrieval using information technology

Software functions, including codes, prompts and menus, as required, to perform coding tasks

Security and data management procedures

Links to related processes

Stages and changes which occur during the electronic coding process

Effect of process stages on end product

Quality characteristics and uses of end product

Effect of product and materials on process outcomes

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 methods of monitoring control points

Common causes of variation and corrective action required

Occupational health and safety (OHS) hazards and controls

Routine maintenance requirements

Lock-out and tag-out procedures

Procedures and responsibility for reporting problems

Environmental issues and controls

Shutdown sequence

Shutdown and cleaning requirements associated with changeovers and types of shutdown

Collection, treatment and handling requirement for waste generated by process and cleaning operation

Recording requirements and procedures

Cleaning and sanitation procedures where relevant

Sampling procedures where relevant

Testing procedures where relevant

Routine maintenance procedures where relevant

Spirit handling requirements and 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 pre-start checks on machinery used for electronic coding

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 one's 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.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules or instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Electronic coding

Electronic coding may include:

production data and bar coding

Equipment

Equipment may include:

inkjet bottle coders

laser bottle coders

inkjet carton coders

print and apply (bar code) label applicators

photoelectric sensors

Information technology

Information technology includes:

a range of computer-based devices used to enter, edit, store and retrieve data in the workplace

Products and materials

Products and materials may include:

bottles, softpacks, stickers and cartons (any size) of still wine, sparkling wine, fortified wine, spirits and related drink products

ink

make-up fluids

purging and cleaning solutions

rolls of blank pressure sensitive labels for application

Data access

Data access and/or entry typically involves the use of menus, prompts and codes. Equipment can include:

use of a mouse, touch screens, keyboards and control panels

Equipment set up

Setting up equipment involves:

checking that hygiene and sanitation standards, safety standards and pre-start requirements are met

selecting appropriate software or menus

setting up printing equipment where required

checking operation or calibration of measuring instrumentation

Services

Services may include:

power

compressed air

vacuum

Monitoring the process

Monitoring the process may involve:

the use of production data, such as performance control charts

Process operation and monitoring functions

Process operation and monitoring functions may be:

manual or involve the use of a process control system

Control points

Control points refer to those key points in a work process that must be monitored and controlled. These include:

food safety (critical)

quality and regulatory control points

inspection points

Information systems

Information systems may be:

print or screen based

Unit sector

Wine operations

This unit contains employability skills.