FBPBPG4003 — Coordinate wine operations packaging processes

Elements & performance criteria

Performance evidence

• An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
• There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, handover and shutdown of two packaging runs for two different products over two separate shifts. Each shift is to be at least three hours, have its own work order, and include: at least four of the following processes and related equipment: de-palletising, filling, carton erecting, carton packing, palletising, labelling, coding.
• ensured sufficient supply of consumables to complete the packaging run
• ensured finished product meets required specifications
• coordinated at least four packaging operations workers, including scheduling start and finish times, meal and rest breaks
• communicated with filling and packaging team members, and at least two of the following: maintenance team member, laboratory or quality assurance team member, logistics team member, supervisor
• addressed quality issues and anomalies caused by equipment failure and operator error
• addressed team members’ health and safety requirements, including: correct fit and use of personal protective equipment; correct use of machinery guards, including lock-out and isolation; compliance with vehicle and pedestrian traffic control
• monitored timely and accurate completion of workplace records, including: packaging notes; productivity reports; machinery and equipment logs; workplace safety reports
• effectively coordinated the changeover of two packaging runs according to workplace time requirements.

Knowledge evidence

• An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
• packaging work orders and production schedules
• operating principles of machinery and equipment, including: de-palletiser, bottle or other container fillers, carton erecter, carton packer, palletiser, delivery tanks, labeller, coder, inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes
• features and functions of machinery and equipment, including: manufacturer and workplace instructions for safe operation; control panels and ancillary controls, including manual operations mode; operating capacities, efficiencies and applications; congestion points and other limiting factors; location and purpose of guards, rails and sensors; knowledge of maintenance required and action to take if maintenance services are not available; cleaning requirements; routine and non-routine machine and equipment faults, and process for rectification; services, including electricity, water, compressed air and inert gases; vessel cooling and heating systems and equipment
• machinery and equipment checks, including: pre-start checks, including emergency stop checks; lock-out and tag-out; return to service after isolation
• consumables, including: bottles, bottle closures, pallet dividers, cartons, carton dividers, glue, labels, pallets, water, inert gases, including nitrogen and carbon dioxide, cleaning products
• typical problems related to consumables, including label glue bleed, label roll tension, packaging colour variations, carton folds and die cuts, damaged bottles and dirty bottles
• staff welfare, including: working conditions, including temperature, vibration, noise and dust; rostering, breaks, rest and fatigue management
• product and process quality indicators, including: alcohol, temperature, oxidation
• packaging quality control requirements, processes and actions, including: product specifications; methods used to check quality; common causes of packaging process quality issues and corrective action required; planned sampling and testing associated with process monitoring and control; responding to machinery alerts and notifications; recording of results
• records and reporting requirements, including: quality, productivity, handover, health and safety, process information, including wine tracking
• product knowledge related to the product being packaged, including: wine variety, volume, client or receiver requirements or specifications
• food safety regulatory requirements
• the interrelationships between packaging processes and cellar operations processes
• product/process changeover procedures and responsibilities
• product identification and traceability requirements, including: workplace requirements; client or receiver requirements or specifications
• work health and safety hazards and controls, including: awareness of the limitations of controls; personal protective equipment; hazardous substances, including cleaning products and gases
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the process, including: rework and reuse of products; water use and recycling; waste processing; materials and manual handling procedures related to packaging processes.

Foundation skills

• Reading: Interpret technical text and symbols in machinery operations manuals and procedures
• Writing: Complete quality reports using correct terminology
• Numeracy: Estimate and calculate volumes in litres Estimate and calculate quantity, time and ratio Measure and calculate flow rates, including volume per hour
• Oral communication: Use active listening skills when gathering information from others Give clear instructions using industry terminology

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPBPG4003