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 carton erection requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services. This may include: confirming compressed air, power and vacuum are available to equipment checking cartons and inserts 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 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 carton magazines and guides are operational insert magazines and guides are operational any adjacent coding equipment is set up and operational line controls (conveyors) are operational line lube is operational and being correctly applied all hotmelt guns or jets are operational equipment is set for correct carton dimensions vacuum pump is operational carton feeds are set up and accurately aligned for 6 or 12 pack cartons 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 pressure hotmelt units are maintained at correct wax level supply and quality of cartons to be erected supply and quality of inserts being used vacuum cups are picking up properly hot glue strokes are correct length and producing a firm seal 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 record workplace information maintain work area to meet housekeeping standards clean 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 |