MOUNTAIN H20 Pty. Ltd.

(Premium natural spring water)

B.F.A. Certification No AP 3052 ABN 22 094 504131

215 East Street ALBURY NSW 2640

Telephone: (02) 60586 401 Fax: (02) 60257099 Website: www.mountainh2o.com.au

Position Title: Incumbent:

Beverage Technician Date: (Name) June 2013

Business Unit: Location: Salary: Reports to:

Mountain H2oPty Ltd East Street Albury. Salary (confirmed on request) Quality Manager (Title) (Signature of immediate Supervisor / Manager) Approved by: (Signature of position holder)

Section 1- Company Scope

Mountain H2O P/L is a rapidly growing, award winning and progressive Natural Spring Water bottling company utilising state of the art manufacturing equipment located in East Albury. We are committed to continuous growth through technology and innovation. Our vision is to be the leading bottled natural spring water company in Australia renowned for our quality standards and superior customer service. A world class bottling facility, our commitment to customer service, quality, safety and efficiency, underpins everything we do. We are passionate about our brands and are proud of our companys success; from our beginnings in Kancoona, Myrtleford, to where we are today, thanks to the dedication of our team. Our drive to succeed and continually improve will ensure the companys continued success in the future. Our community is important to us and we share our success by giving back to community groups. Our parent company is Asahi Holdings (Australia) Pty Ltd (a wholly owned subsidiary of the Japanese company, Asahi Group Holdings, Ltd).

Section 2 - Position Summary

This position is responsible for the efficient production operations within the Beverage Syrup Room, ensuring that all Work Health & Safety (WHS), Quality & Good Manufacturing Practices (GMP) are adhered to at all times.

Section 3 Organisational Relationship

Operations Manager

Quality Manager

Quality Assurance Technician 1 EFT

Laboratory Team Leader 1 EFT Beverage Technician x 2 (2 EFT 2 EFT

Test Room Technicians x 2

1 EFT Job Share

Section 4 Major Activities

Key Tasks Preparation of intermediate-stage product ingredients (syrups) for clearance to Line Production Teams for use. Objectives Ensure MH2o Production schedules are fully supported in provision of intermediate-stage ingredients, on time and in compliance with required quality standards. Means Intermediate-stage ingredients (syrups) are prepared according to schedule and to meet required quality specifications. All relevant processing, ingredient systems and controls are observed at all times. Paperwork and documentation records requirements are completed in an accurate and efficient manner. Operate, monitor and maintain Syrup Room equipment as required by MH2o policies, procedures and schedules. Conduct efficient product changes and shift handovers. Raw material and product reconciliations and sampling as required. Forklift operation as required. Rank 1

General Production

Support all production lines and manufacture of all product portfolios in accordance with overall MH2o Production Schedule.

Work as part of the Production Team to assist with operations beyond the Syrup Room when not scheduled for production and/or as required for crewing efficiencies. Assist Production Team with maintenance, cleaning and/or other duties for the Production Area in times of shutdown and downtime (scheduled and ad hoc).

House Keeping & Sanitation

Ensure the Syrup Room Facility service and resources are maintained as required by GMP, HACCP and OH&S standards

Routine housekeeping and sanitation is completed to ensure the Business and Regulatory standards of the Syrup Room Facility are maintained as required. Operation of CIP systems, manual cleaning schedules and specific product change over clearance requirements (cross contamination schedules).

Key Tasks Quality Compliance and Continuous Improvement

Objectives Ensure compliance with specifications and standards for beverage manufacture

Means . QC checks and tests are completed at required intervals and corrective action requirements are raised with the Team Leader when identified. Raw Materials and Product found to not meet specification is identified and isolated from production use through required non-conformance control processes. Active contribution to trouble shooting, root cause analysis and preventative action implementation.

Rank 4

Health, Safety, Environment & Risk (All MH2o Employees)

Achieve and assist maintenance of zero incidents Ensure compliance with company and regulatory requirements for employee health, safety, wellbeing & risk.

Actively contribute to a workplace culture where WHS is given the highest priority in all activities. Safety Activities are completed in line with Site/Area Safety Plans. All Incidents / Accidents are investigated and corrective actions taken to minimise reoccurrence. Regularly communicate with employees / peers the issues of Health & Safety Performance. Continually challenge custom & practice on Safety related issues. Promote/ensure safe work practices and culture Understand and apply company and statutory requirements in all areas. Lead by example and behaviour.

Other duties: 1. Operation of designated equipment within the Syrup and Testing Room Facilities. 2. Maintain and conduct calibration and maintenance program activities for the Syrup Room facilities. 3. Support the QC clearance processes for raw materials, including sampling, testing and submission to the onsite Test Room Facility where required. 4. Operation of computers, automated manufacturing systems (equipment and instrument operations). 5. Documentation of Formulations Room shift events and outcomes via standard shift reporting tools. 6. Participate in site working groups, via input and/or active representation, dedicated to HACCP, WHS, CI and CPAR. 7. Support and participate in development trial work (QA and Production Trials). 8. Support greater Quality Team Facilities, functions and resourcing where required. 9. Ability to work flexible hours, including regular overtime when necessary. 10. Willingness to learn and undertake further training as necessary. Other duties relevant to all Mountain H2o positions: It is the responsibility of all employees to: a. Follow all food safety policies, practices and procedures including Health & Hygiene, GMP, Housekeeping, Pest Control, Process and Quality Control. b. Initiate and follow through quality improvement activities within the work area. c. Highlight and report actual and potential quality related incidents or issues within the work area. Actively participate in resolving quality issues. Ensure the highest level of efficient customer service and communication to all internal and external stakeholders; Ensure all administration documentation is completed within company policies & procedures, well organized and archived within required retention schedules; Ensure all directions regarding Food Safety, including Critical Control Point (CCP) control measures are adhered to at all times; Maintain safe working conditions in accordance with Work Health and Safety Regulations and company procedures and policies. Immediately reporting hazards; Deliver high level professional customer service, communicating with courtesy and respect to all Mountain H2o team members, contractors, suppliers and visitors; Ensure professional team communication and participation in team meetings; Any other reasonable duties necessary to contribute to the H2o team objectives. This may involve duties within production or office functions.

Section 5 Major Challenges

Maintaining isolation and control of non-conforming materials when integrity of schedule -support to bottling line is constrained e.g. by failed QC checks. Root cause determination of failed QC checks, troubleshooting and risk management in an efficient, fact-driven and professional manner.

Section 6 Decision Making Authority

Decisions Expected Recommendations Expected

Authority to stop and immediately report processes for which you are responsible which pose a risk to health, safety, quality or customer standards.

Provide immediate notification to the Operations Manager and team and contribute to recommendations for improvement.

Section 7 - Working Relationships

Most Frequent Contacts Nature Or Purpose Of Contact

Production Team Leader

Ensuring the efficient throughput of syrup batch manufacture to support Production Schedule. Ensure compliance with systems to promote production efficiency, quality & safety. Ensuring any new systems of work introduced are compatible with technical / mechanical production requirements, planning, materials and rostering. Ensure compliance with systems to promote production efficiency, quality & safety. Ensure compliance with quality specifications and standards required for intermediate-product clearance to bottling Production Teams. Provide updated information on Formulations Facility performance via Shift reporting tools and Quality Team processes.

Quality Team

Production Manager

Production Personnel

Quality Manager

HR Manager

Ensure compliance with applicable legislation relating HR systems and procedures. Ensure compliance with applicable legislation relating Safety systems and procedures.

Safety Co-ordinator

Section 8 Knowledge Experience & Ability

This position requires the individual to assume the responsibility and accountability for the efficient and compliant preparation and production of MH2o Syrup Room outputs. Role-required back-up functions within the greater MH2o Production Team are also incorporated within the Beverage Operator Roles. You must lead by example, champion the company goals and objectives ensure professionalism, superior customer relations and positive communication to all stakeholders.

Essential Knowledge, Ability and Experience Required (Key Selection Criteria) 1. Demonstrated practical experience in beverage syrup manufacture. 2. Demonstrated manufacturing experience within a fast paced, food production environment. 3. Developed computer skills, including Microsoft Office and manufacturing line control systems. 4. Observed ability to work independently and effectively as part of a team. 5. Demonstrated understanding of food production policies relating to food safety, HACCP, GMP and OH&S. 6. An ability to participate in a rolling shift roster to support 24/7 manufacturing scheduled, when required.

Desirable 1. Demonstrated achievement in and enthusiasm for the provision of service in a high speed manufacturing environment. 2. Developed time management, communication, planning and organisational skills. 3. Evidence of delivering a high attention to detail. 4. Demonstrated trouble-shooting and problem solving skills. 5. Current forklift licence. 6. Current drivers licence. 7. Operational knowledge of On-line Quality Control and Laboratory-based testing methods. 8. An awareness of and commitment to EEO, cultural diversity and ethical practice principles as they relate to the position.

Section 9 Key Physical Requirements

Adequate general physical fitness for various manufacturing processes: lifting, pulling, pushing, reaching, bending, squatting, climbing ladders; Standing and walking regularly; Ability to frequently walk up and down stairs; Manual handling of production material with correct lifting techniques, use of equipment such as trolleys and hoists to handle heavy items; Ability to perform basic housekeeping and archiving requirements, bending, reaching, sweeping, squatting, lifting of archiving boxes and hardware equipment, raw materials and bottled products as necessary; Ability to wear required Personal Protective Equipment. When available forklift operation, over shoulder checks, three point contact mount & dismount.