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 packing requirements select, fit and use appropriate personal protective clothing and/or equipment confirm supply of necessary materials and services, including: checking product to be packed meets specification checking bottles and cartons used meet size and type specification and quality and hygiene standards confirming compressed air, power and vacuum, if required, are available to equipment liaise with other work areas, which may include: maintenance personnel quality assurance personnel materials supply cellar bottle or softpack filling operators labelling operators confirm equipment status and condition. This may include completing a test run, making minor adjustments as required and confirming that: multi-lane bottle diverters on infeed conveyors are operational vacuum is 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, cask and bottle dimensions check weigher is 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 pressure hotmelt units are maintained at correct adhesive level the ongoing supply and quality of product to be packed the ongoing quality and appearance of product once packed and sealed vacuum cups are picking up properly hot glue strokes are correct length and producing a firm seal check weigher is rejecting underweight (short supplied) cartons 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 |