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:

access workplace information to identify requirements for the packing process

interpret the production schedule to determine the type of packing required

confirm the supply of necessary materials and services to the packing process

confirm equipment status and condition

set up and start up the process

monitor the packing process and equipment operation and take corrective action in response to out-of-specification results or non-compliance

reporting and/or recording corrective action as required

conducting changeovers for different product, product size or packing

shut down equipment

conduct routine maintenance

calculate materials required.

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

work procedures including advice on safe work practices, food safety and environmental requirements

production schedule, batch instructions

material data safety sheets where appropriate

specifications, control points and filling parameters

beer packaging equipment

services as required

stock required for the beer packaging process

stock flow system

related work areas and communication system

relevant OHS clothing and equipment

routine preventative maintenance schedule as required

cleaning schedule as required

sampling and testing schedules as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface.

Guidance information for assessment

To ensure consistency in one's performance, competency 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 includes:

Ability to:

access workplace information to identify production requirements for the packer process

select, fit and use personal protective clothing and equipment

interpret the production schedule

confirm supply of necessary materials and services to the packer

confirm packing equipment status and condition

monitor the packing process and equipment operation to identify out-of-specification results or noncompliance

This may include:

glue seals on cartons

incorrect shape

materials faults (eg. Printing)

incomplete shrink wrapping (eg. Too loose/printing unaligned)

equipment faults

services faults

monitor supply and flow of materials to and from the packer

take corrective action in response to out-of-specification results or non-compliance

safely access, isolate and clear jams in packaging equipment

report and/or record corrective action as required

replenish the packing process with raw materials, ingredients and packaging consumables

verify that output meets specifications

implement size/product changeovers

sort, collect, treat, recycle or dispose of waste

shut down packing equipment in response to emergency situation

shut down packing equipment in response to routine shutdown requirements

prepare packing equipment for cleaning

maintain work area to meet housekeeping standards

record workplace information

clean and sanitise equipment according to enterprise procedures

use oral communication skills/language competence 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:

Knowledge of:

purpose and basic principles of the packing process

relationship between the packing process, fillers, labellers, other packaging equipment and palletisers including stages which occur during filling and packaging

stages which occur during filling and packaging

requirements of the packaging process

types of packers

microbiological considerations in filling and packaging beer

effect of packaging on the end product

quality characteristics to be achieved

set up and start up the process. This can involve the use of process control systems, adjusting

the packers to product specifications

process specifications, procedures and operating parameters

significance and methods of monitoring control points within the packaging process

equipment and instrumentation components, purpose and operation

services used in the packing process

common causes of variation and corrective action required

OHS hazards and controls

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdowns

waste handling requirements and procedures

recording requirements and procedures including down time

sampling and testing procedures where relevant

cleaning and sanitation 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.

Beer

Refers to all styles of brewed alcoholic beverages.

Services may include:

Power, gas, water, steam, hydraulics and air.

Packing equipment may include

Packing equipment may vary according to type of container and product and may include:

wrap-around packer machine

basket packer machinery

shrink wrap machinery

glue guns

conveyors.

Packing equipment and operation and monitoring functions may be directly controlled or involve the use of a process control system.

Control points

Refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) quality and regulatory control points as well as inspection points

Monitoring the process may involve the use of production data such as performance control charts

Process operation and monitoring functions may be manual or involve the use of a process control system.

Equipment is monitored

To confirm equipment status involves ensuring that hygiene and sanitation standards are met, all safety guards are in place and that equipment is operational.

Workplace information may include:

Standard Operating Procedures (SOPs); specifications and production schedules

Information systems may be print or screen based.