Unit of competency details

FDFBP3003A - Operate the softpack filling process (Release 2)


Usage recommendation:
Is superseded by and equivalent to FBPBPG3003 - Operate the softpack filling processUpdated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent 17/Dec/2018

ReleaseRelease date
2 (this release) 01/May/2012
(View details for release 1) 04/Nov/2011


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030717 Plant And Machine Operations  12/Apr/2012 
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Modification History

This unit supersedes and is equivalent to FDFBPCSPFB Operate the softpack filling process.

April 2012: Minor typographical corrections.

Unit Descriptor

Unit descriptor

This unit covers the skills and knowledge required to set up, operate and shut down a range of semi-automated and automated equipment involved in the softpack filling process.

Application of the Unit

Application of the unit

This unit has application in a wine operations bottling and packing environment. It typically targets the worker responsible for applying basic operating principles to the operation and monitoring of a softpack filling process and associated equipment.

Licensing/Regulatory Information

Not applicable.


Not applicable.

Employability Skills Information

Employability skills

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria



1. Prepare to operate softpack filling equipment

1.1 Products and materials are confirmed and available to meet filling requirements

1.2 Products and materials are prepared to meet filling requirements

1.3 Services are confirmed as available and ready for operation

1.4 Softpack filling equipment is prepared and checked to confirm readiness for use

1.5 Equipment is set to meet filling requirements

2. Operate and monitor the softpack filling process

2.1 Softpack filling equipment is started up according to workplace procedures

2.2 Control points are monitored to confirm performance is maintained within specification

2.3 Softpacks are filled according to specification

2.4 Softpack filling equipment is monitored to confirm operating condition

2.5 Out-of-specification product, processes and equipment are identified, rectified and/or reported

3. Shut down the softpack filling process

3.1 Softpack filling equipment is shut down according to workplace procedures

3.2 Softpack filling equipment is prepared for cleaning

3.3 Waste generated by both the process and cleaning procedures is collected, treated and disposed of, or recycled according to workplace procedures

3.4 Work is conducted in accordance with workplace environmental guidelines

4. Record information

4.1 Workplace information is recorded in appropriate format

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

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 to identify softpack filling equipment
  • select, fit and use appropriate personal protective clothing and/or equipment
  • confirm supply of necessary product, materials and services
  • liaise with other work areas, which may include:
  • maintenance
  • quality assurance personnel
  • materials supply
  • cellar
  • laboratory
  • prepare product and materials as required. This may include:
  • loading continuous feed softpacks (foil) through infeed and into filler
  • checking softpacks meet specifications (e.g. size and integrity)
  • checking product to be packaged meets specifications (e.g. vintage, temperature and grape variety)
  • confirm equipment status and condition. This may include:
  • checking head alignment and operation
  • testing bag weights and volumes
  • completing a test run
  • flushing lines and equipment with product to be packaged
  • making minor adjustments as required
  • confirming cleaning and sanitation processes are completed
  • checking evacuation of air from softpack via vacuum
  • ensuring inert gas release at end of filling cycle
  • set up and start up the process
  • monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may include monitoring:
  • continuity of supply of softpacks to filler
  • bag weight and volumes
  • bag quality and integrity (leaks)
  • inert gas release
  • vacuum prior to fill
  • monitor supply and flow of product materials to and from the process
  • take corrective action in response to out-of-specification results or non-compliance
  • report and/or record corrective action as instructed
  • sort, collect, treat, recycle or dispose of waste
  • shut down equipment in response to an emergency situation
  • shut down equipment in response to routine shutdown requirements. This may include removing product or consumables from the line.
  • prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation.
  • record workplace information
  • maintain work area to meet housekeeping standards
  • operate the fine filtration process according to enterprise procedures
  • take samples according to enterprise procedures
  • conduct tests according to enterprise procedures
  • carry out routine maintenance according to enterprise procedures
  • identify, rectify and/or report environmental non-compliance 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: 

  • purpose and principles of softpack filling equipment
  • key features of softpack filling equipment and components
  • links to related processes
  • stages and changes which occur during the process
  • effect of process changes on end product
  • quality characteristics of end product
  • product and materials preparation requirements and effect of variation on process
  • emergency and troubleshooting procedures
  • process specification, procedures and operating parameters
  • equipment and instrumentation components, purpose and operation
  • basic operating principles of process control systems where relevant
  • services required
  • significance and method of monitoring control points within the process
  • common causes of variation and corrective action required
  • Occupational Health and Safety (OHS) hazards and controls
  • lock-out and tag-out procedures
  • routine maintenance requirements
  • procedures and responsibility for reporting problems
  • environmental issues and controls
  • shutdown sequence
  • shutdown and cleaning requirements associated with changeovers and types of shutdown
  • waste handling requirements and procedures
  • recording requirements and procedures
  • fine filtration procedures where relevant
  • testing procedures where relevant
  • routine maintenance procedures where relevant

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 softpack filling
  • start, operate, monitor and adjust process equipment to achieve required quality outcomes
  • take corrective action in response to typical 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:

  • 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.

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


Equipment may include:

  • softpack fillers
  • form-seal fillers
  • inkjet coders for quality assurance identification
  • vacuum pumps

Product and materials 

Product and materials include:

  • product for filling
  • softpacks
  • coding inks

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 may include:

  • power
  • compressed air
  • water
  • inert gas
  • steam
  • vacuum

Monitoring the process 

Monitoring the process may involve:

  • the use of production data, such as performance control charts

Process operation and monitoring functions 

Process operation and monitoring functions may be:

  • manual or involve the use of a process control system

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

Unit Sector(s)

Unit sector

Wine operations

Custom Content Section

Not applicable.