Carry out container inspection and labelling in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out container inspection and labelling in brewing. This standard details the skills needed for monitoring and maintaining storage systems, inspecting containers and labelling brewing products. It also covers improving systems and communications, evaluating procedures and recommending appropriate changes. This standard is also about understanding the principles of empty and full container inspection, labelling and coding of containers in brewing. It covers the purpose of inspections, how inspections are carried out, the purpose and function of labelling and coding. This standard is for you if you are involved in, and require a broad knowledge and understanding of, container inspection, labelling and coding of containers in brewing.
Performance criteria
You must be able to:
Monitor storage systems and procedures
monitor and follow hygiene, health and safety and environmental
procedures
maintain containers and labelling systems to monitor the condition
of materials and the storage facility
maintain containers and labelling systems to limit risks and
comply with legal and company requirements and evaluate their
effectiveness
complete the necessary documentation in accordance with
company procedures
Recommend areas for improvement and communicate with
others
evaluate handling and storage systems and procedures for
effectiveness and find areas for improvement
evaluate the impact on operations of any deficiencies in
containers or labelling and procedures and take the necessary
relevant action
make suggestions for improvement to the relevant person
establish and maintain spoken and written communication with
your managers and colleagues
Inspecting and labelling
inspect empty containers in accordance with organisational
standards and instructions
inspect full containers in accordance with organisational
standards and instructions
label and code brewing products in accordance with
organisational requirements
Knowledge and Understanding
You need to know and understand:
the organisational health and safety, hygiene, environmental and
quality standards and instructions
the personal protective equipment required
the work area tools and equipment needed
why it is important to check the cleanliness of work area, tools and
equipment
what the purposes are of empty container inspections
what the purposes are of full container inspections
how to check the effectiveness of inspection and reject systems
what the purposes of labelling and coding are
what the requirements of labelling and coding are for brewing
products
where on the container packaging coding is located
what the reasons and advantages are for bar coding
how to deal with waste materials in accordance with
organisational requirements
- the need for records to be completed within agreed timescales
and to an agreed standard
- what should be communicated, to whom and why it should be
done
- the limits of your authority and the consequences of exceeding
them