Ensure machine settings and operations are correct, or adjusted, to ensure that a perfect filled bottle is produced with the right quality specification from the preforms manufactured at Twizza; while managing waste streams, and machine availability

• Responsible for running the blower, the filler and mixer
• Responsible for flavour change at the mixer, filler, and blower 
• Flavour Change:
• Select the right product at the flavour room.  Discuss with Team Leader – Your line and flavour room.
  • Select right product at mixer and follow SOP for flavour start up at mixer. 
  • Select right product at filler and follow SOP for flavour start up at the filler. 
• Do a 50-bottle run start up and make sure the product is right:
      Taste
      Colour
      Brix
      CO2
• During flavour change drain caps if necessary and ensure that all are drained
• During flavour change especially when preform colour or size is changed remove all bottles, caps and               preforms   from blower, filler, mixer and surrounding area.
• Check product on every hour during the run as in D and record findings.
• Check bottle for defects on the hour for:
      Pearlescence 
      Solid base with small centre
      Straight neck
• Check rejections at the checkmat and investigate the reason
•  Make sure that all the rejection faults are switch on at checkmat
• Check prefor m rejections and inform team leader of unnecessary rejections
• Decant rejected bottles
•  Remove decanted bottles on a regular basis.
• Decant rejected bottles.
• Remove decanted bottles on a regular basis.
• Clean blower, filler and mixer and areas surrounding it.
• Clean filter v700 for base cooling as soon as possible after start of shift
• Clean all sensors on-line till past check mat including check mat cameras as soon as possible after start of shift
• Help with maintenance of preform hopper, preform conveyors, blower, filler, and mixer as per instruction of     the  maintenance manager on maintenance day
• Receive your area as in point 5 in a clean, running condition
• Hand your area as in point 5 over in a clean, running condition
• Report any faults or problems asap
• Put your own preforms while preform loader is on lunch
•  No lunch during flavour change
•  Line 2
• Do size change as per sop for blower moulds and filler star wheels.
• Make 100% sure that everything is right by jogging the machine and checking the area where changes took     place
• Set the conveyors, checkmat and sensors for specific size till the first flowbin. Run a bottle.
• Documentation as per QMS
• Waste Management
•  Autonomous maintenance Level 1 - 4
• Machine process specific
• Breakdown management
• Time to detect, time to correct
• General cleaning standards obtained and sustained
• Safe work environment
• Healthy work environment
• Completion on QMS documents
• Adhere to all Food Safety Standards and report on all issues with regards to the Food Safety Management       System to the Food Safety Team.
•  Ensure that the Critical Control Points (CCP 1) are measured, monitored  and verified at predetermined             frequencies as per the SOP.