Application
This unit has application in a wine operations laboratory environment. It typically targets the worker responsible for applying basic packaging tests and inspections. |
Prerequisites
Use basic laboratory equipment |
Elements and Performance Criteria
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. |
Identify requirements for packaging testing | Key packaging equipment is identified and its function and operating principles explained Enterprise packaging line quality assurance policy and procedures are interpreted and applied to the work place |
Prepare for testing | Samples are registered and prepared for testing Services are confirmed and available and ready for use Appropriate equipment is selected, prepared and checked in readiness for use Defects in samples, materials and test equipment are identified, rectified and/or reported |
Perform on-line packaging tests | Test method is carried out according to workplace procedures Equipment and materials are used according to workplace procedures Results are read and interpreted accurately Out-of-standard results are identified and appropriate action taken |
Complete on-line packaging tests | Waste generated by the procedure is disposed of according to workplace procedures Equipment is cleaned, stored and maintained according to workplace procedures Work is conducted in accordance with workplace environmental guidelines |
Record information | Workplace information is recorded in the appropriate format |
Required Skills
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 testing requirements Select, fit and use appropriate personal protective clothing and/or equipment Confirm supply of necessary materials, equipment and services Liaise with other work areas. This may include: laboratory personnel bottling and packaging marketing maintenance warehouse Prepare samples for testing Confirm test equipment status and condition. This may include: confirming that test equipment is operating accurately recognising and rejecting contaminated or faulty glassware and equipment safety checks replacing consumables instrument setting and calibration Operate test equipment according to workplace procedures and manufacturer instructions Carry out routine tests Read and interpret results as required Record results as required and complete workplace information Monitor the process and test equipment to identify out-of-specification results or non-compliance Take corrective action in response to out-of-specification results, anomalies or non-compliance Report and/or record corrective action according to workplace procedures Follow procedures to repeat or validate results as required Shut down test equipment in response to an emergency situation Shut down test equipment in response to routine shutdown requirements Sort, collect, treat, recycle or dispose of waste Maintain work area to meet housekeeping standards. Clean and store equipment. Dismantle test equipment in preparation for cleaning according to enterprise procedures Take samples according to enterprise procedures Carry out routine maintenance according to enterprise procedures Identify, rectify or report environmental non-compliance according to enterprise procedures Utilise aseptic techniques 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: Common bottling and packaging techniques Enterprise policy and procedure with regard to: packaging line quality assurance testing occupational health and safety (OHS) Purpose and principles of the test Relevant standards and specifications, and basic legislative requirements (e.g. quality, health, safety, labelling and equipment) and their implications Procedure specification and operating parameters Affect of sampling and testing stages on results or outcomes Start-up and set-up procedures required Services required Common causes and knock-on effects of inaccuracies and preventive or corrective action required How to read, interpret and record results as required Normal range of results on products or packaging items tested Emergency procedures for a range of operational problems Procedures and responsibility for reporting problems Recording requirements and procedures OHS hazards and controls Lock-out and tag-out procedures as required Shutdown sequence as required Cleaning and sanitising requirements of equipment and work area Environmental issues and controls Sampling plan and procedures where relevant Cleaning and sanitising procedures where relevant Routine maintenance procedures where relevant Aseptic techniques where relevant |
Evidence Required
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: prepare equipment and materials for conducting packaging tests and inspections conduct basic tests according to workplace requirements identify out-of-standard results conduct housekeeping and dispose of waste according to workplace standards complete documentation. |
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. |
Range Statement
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 may include: Standard Operating Procedures (SOPs) specifications production schedules instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from laboratory manager, supervisor or senior operator |
Tests | Tests may include: fill height or volume softpack checks pressure test (head space pressure, vacuity and sparkling wine) stopper and cork tests (moisture, extraction force, insertion depth and visual inspection) label checks (height, orientation and adhesion) carton checks (make-up and basic faults) identification codes (batch codes and pallets) product and process audits other enterprise specific tests (e.g. rinser checks) |
Packaging equipment | Packaging equipment may include: wine handling equipment (pumps, storage tanks, fillers and stirrers) fillers (vacuum, counter pressure, syphon and bag) cappers (cork, stopper and screw cap) capsulers (hood, shrink on and spin on) labellers (glue and pressure sensitive) packers and sundry equipment |
Test equipment | Test equipment may include: fill height measure pressure tester top pan analytical balance vernier calipers steel rule torque tester force gauge head space pressure gauge |
Packaging items | Packaging items may include: bottles closures capsules muselets labels cartons bags |
Services | Services may include: water gases power |
Information systems | Information systems may be: print or screen based |
Sectors
Unit sector | Wine operations |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.