Elements and Performance Criteria

RANGE STATEMENT
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
Manual or basic bottling and packaging equipment
Equipment will vary according to the bottling and packaging scope of the enterprise and includes equipment that requires full manual operation, including manual loading and unloading and all or some manual operations bottling and packaging operations. The unit can also apply to basic bottling and packaging equipment that includes some automatic operations. Examples include equipment that:
needs manual loading and unloading
can process a limited number of bottles, cartons or pallets at a time
can perform some but not all of the bottling function (e.g. bottles but does not affix labels)

The range of equipment can include equipment associated with:
decanting
loading capsule, cork and carton magazines
depalletising
binning and de-binning
sealing
capsuling
labelling
inserting cork stoppers
tissue wrapping
gift boxing
nail gun operation
wax dipping bottles
stencilling
carton coding
carton erection
operating conveyors
carton turners and bottle counters
carton packing
pallet stacking
Products and materials
Products and materials may include:
capsules
cartons
corks
glue
hotmelt
bottles (full or empty)
labels
hot wax
ink
nails
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
checking operation or calibration of measuring instrumentation
Services
Services may include:
power
compressed air
water
steam
inert gas
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
Information systems
Information systems may be:
print or screen based

EVIDENCE GUIDE
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 manual bottling and packaging
start, operate, monitor and adjust equipment to achieve required quality outcomes
take corrective action in response to faults and inconsistencies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
safely shut down equipment.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
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
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.