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 packaging

start, operate, test and adjust packaging equipment

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

complete product changeover.

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

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

confirm supply of necessary components

liaise with other work areas, which may include:

maintenance personnel

operators

render the equipment safe to set

change equipment or process components in response to product change and specification. This may include:

label size, positioning, shape and type

bottle size and shape

carton size, type and format

capsule size and type

product type and style (e.g. still to sparkling wine)

closure type or size (e.g. cork to screw top)

pallet pattern

select and use appropriate hand tools

assemble equipment in correct sequence and replace, insert and/or adjust components to meet new specifications. This may include:

conveyor speed

direction and orientation of cartons or bottles

adding or removing carton inserters

glue type or change to tape

speed or timing of operation

desired temperature for glue or capsule shrinkers and bottle dryers

machine heights (e.g. bottle fill and label height)

depth of closure (cork)

filling pressure

product code changes

program selection

width or positioning of bottle guides

change services as required. This may include:

type of inert gas used to flush bags or bottles of cover product

bottle rinsing method (e.g. water, alcohol or gas)

flushing lines

checking pressures, flow rates or quantities used per item

test the process and equipment operation to identify out-of-specification results or non-compliance. This can involve testing:

label height, orientation and adhesion

conveyor noise and product spacing

carton erection, orientation and seal

production capacity (e.g. bottles per hour)

fill pressure

make adjustments to the equipment or process in response to out-of-specification results or non-compliance. This may include adjusting:

stars, scrolls and bows

mandrels

filling head heights

label applicators

sighting guides

operational speeds

record workplace information

sort, collect, treat, recycle or dispose of waste according to workplace procedures

store unused components

instruct operators as required

use appropriate cleaning techniques

maintain work area to meet housekeeping standards

carry out routine maintenance according to enterprise procedures

operate the bottle supply, bottle filling, softpack filling, bottle sealing, bottle capsuling, labelling, carton erection, carton packing, tirage and transfer, traditional sparkling wine, electronic coding and/or palletising process 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:

lock-out and tag-out procedures

principles of quick changeover

equipment purpose and operation, including an understanding of process control systems, where used

process specification, procedures and operating parameters across the system

equipment components purpose and operation

component changes and adjustments required

test run procedures

control points and monitoring methods

services required

isolation procedures

material specification and preparation requirements

Occupational Health and Safety (OHS) hazards and controls

procedures and responsibility for reporting problems

environmental issues and control

routine maintenance procedures where relevant

pperating procedures for bottle supply, bottle filling, softpack filling, bottle sealing, bottle capsuling, labelling, carton erection, carton packing, tirage and transfer, traditional sparkling wine, electronic coding, palletising or other related equipment 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 will vary according to the bottling and packaging scope of the enterprise, but may include:

hand tools

conveyers

depalletisers

bottle rinsers

fillers

closers

cappers

dryers

labellers

carton erectors

carton printers

inserters

sealers

diverters

turners

disgorgers

wirers

de-crowners

packers

neck chillers

coders

palletisers

carton label applicators

invertors

pallet wrappers

Components

Components will vary between equipment, but may include:

stars

scrolls

bows

filling heads

label applicators

packer heads

mandrels

sighting components

bell seals

rams

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

Services

Services may include:

power

compressed air

water

steam

inert gas

conveyer lubrication

vacuum

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.

Process set up, operation and monitoring functions

Process set up, operation and monitoring functions may be:

manual or involve the use of a process control system

Information systems

Information systems may be:

print or screen based