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 labelling

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

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 labelling requirements

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

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

checking labelling materials meet workplace specifications

checking bottles meet size and type specification and quality and hygiene standards

confirming compressed air, water and power are available to equipment

Liaise with other work areas, which may include:

maintenance personnel

quality assurance personnel

materials supply

bottle supply operators

bottle filling operators

bottle sealing operators

bottle capsuling operators

administration or marketing

Prepare product and materials. This may include:

heating glue to correct temperature

checking glue meets specification according to label type

confirming dryness of bottles in readiness for labels

check labels meet specification of product eg alcohol content

inserting labels, correctly orientated in magazine

feeding label web through application mechanism

Confirm equipment status and condition. This may include completing a test run and checking:

alignment of bottle feed screws and stars

alignment of label pick up and application components

out-feed components are aligned correctly and will not damage label

label alignment, orientation and height meet specifications

timing and alignment of web feed and bottle feed

any related coders are correctly set up and 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:

label adhesion

label orientation

label damage

label positioning

smooth versus bubbled labels

misprinted labels

any label or bottle coding applied as part of the process

Monitor supply and flow of 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

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 labelling equipment

Key features of labelling equipment and components

Links to related processes

Stages and changes which occur during the process

Effect of process stages on end product

Quality characteristics of end product

Product and materials preparation requirements and effect of variation on the process. This may include effect on end results of:

glue temperature

glue type

wet bottles

faulty label feed

incorrect or inaccurate labels

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 method of monitoring control points within the process

Common causes of variation and corrective action required

Routine maintenance requirements

Occupational health and safety (OHS) hazards and controls

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

Waste handling requirements and procedures

Recording requirements and procedures

Cleaning and sanitation procedures where relevant

Sampling procedures where relevant

Testing procedures where relevant

Routine maintenance 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:

wet gum labellers

pressure sensitive labellers

neck taggers

Product and materials

Product and materials include:

filled bottles

labels

glue

neck ties

additional promotional dress

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

water

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