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 palletising

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.

Required skills include:

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 palletising requirements

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

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

checking cartons 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

cellar

bottle supply operators

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

vacuum is operational

pallet pattern is set to specifications

slip sheets for export are available

plastic shrink wrapper is loaded and operational

pallet identification equipment is operational

sufficient and correct pallets are available

carton turning equipment is operational

pallet tacking hot glue is operational

infeed guides and gates are operational

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:

compressed air pressure

vacuum

the ongoing quality and appearance of stacked pallets

cartons are going onto stripping plate according to set pattern

the ongoing quality and appearance of shrink wrapping

the ongoing quality and appearance of pallet identification

the ongoing quality and appearance of pallets and slip sheets

stacks are square on pallets

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

Required knowledge includes:

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 palletising equipment

key features of palletising equipment and components

links to related processes

stages and changes which occur during the 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 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

Equipment

Equipment may include a range of palletising machinery, such as:

slip sheet dispenser

plastic shrink and stretch wrap

pallet tacking hot glue

pallet identification (e.g. barcodes and export requirements)

Products and materials

Products and materials may include:

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

slip sheets

plastic shrink and stretch wrap

labels

Equipment status

Confirming equipment status involves:

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

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