IMPEM103 – Support commissioning of plant, equipment and process in food manufacture
Overview
This standard covers skills required to support the commissioning of new plant, which is an important feature of food & drink manufacturing processing and packaging operations.
The ability to communicate and the ability to work with others are essential features of this unit as is the ability to interpret data and make recommendations for improvement.
This standard applies to you if you are in a senior role within the processing, technical or engineering area of food and drink operations.
Performance criteria
You must be able to:
Plan for commissioning of plant, equipment and processes
1. monitor and adhere to hygiene, health and safety and environmental procedures
2. identify any need to develop additional hygiene and health and safety procedures and report this to the relevant people
3. identify any training needs associated with the operation of new or modified plant and equipment and refer them clearly and promptly to the relevant people
Contribute to the commissioning of plant, equipment and processes
4. establish the status of all relevant items of equipment
5. record the operational responses of the plant, equipment and materials and evaluate these responses against specifications
6. take the necessary corrective action in response to apparent differences from expected performance and report the matter to the relevant people
Report on the commissioning activity
7. provide advice to others that is valid and contributes to the achievement of improved performance
8. establish and maintain spoken and written communication with your managers and colleagues
9. complete the necessary documentation legibly and process it
Knowledge and understanding
You need to know and understand
1. the standards of health and safety and hygiene to which you are required to work and why it is important that you do so
2. what the limits of your own authority and competence are and why it is important to work within them
3. what the lines and methods of communication are and why it is important to use them
4. what the documentation requirements are and why it is important to meet them
5. how to access and interpret the relevant plant, process and equipment specifications
6. how commissioning can impact on operations
7. how to access and interpret the relevant guidelines
8. how to carry out training needs analysis
9. how to identify the status of equipment
10. what range of options for corrective action are available and when they are necessary
11. what the process of capability of newly installed plant and equipment is
IMPEM103 – Support commissioning of plant, equipment and process in food manufacture
Overview
This standard covers skills required to support the commissioning of new plant, which is an important feature of food & drink manufacturing processing and packaging operations.
The ability to communicate and the ability to work with others are essential features of this unit as is the ability to interpret data and make recommendations for improvement.
This standard applies to you if you are in a senior role within the processing, technical or engineering area of food and drink operations.
Performance criteria
You must be able to:
Plan for commissioning of plant, equipment and processes
1. monitor and adhere to hygiene, health and safety and environmental procedures
2. identify any need to develop additional hygiene and health and safety procedures and report this to the relevant people
3. identify any training needs associated with the operation of new or modified plant and equipment and refer them clearly and promptly to the relevant people
Contribute to the commissioning of plant, equipment and processes
4. establish the status of all relevant items of equipment
5. record the operational responses of the plant, equipment and materials and evaluate these responses against specifications
6. take the necessary corrective action in response to apparent differences from expected performance and report the matter to the relevant people
Report on the commissioning activity
7. provide advice to others that is valid and contributes to the achievement of improved performance
8. establish and maintain spoken and written communication with your managers and colleagues
9. complete the necessary documentation legibly and process it
Knowledge and understanding
You need to know and understand
1. the standards of health and safety and hygiene to which you are required to work and why it is important that you do so
2. what the limits of your own authority and competence are and why it is important to work within them
3. what the lines and methods of communication are and why it is important to use them
4. what the documentation requirements are and why it is important to meet them
5. how to access and interpret the relevant plant, process and equipment specifications
6. how commissioning can impact on operations
7. how to access and interpret the relevant guidelines
8. how to carry out training needs analysis
9. how to identify the status of equipment
10. what range of options for corrective action are available and when they are necessary
11. what the process of capability of newly installed plant and equipment is
12. how to conduct process validation
Keywords: Food; drink; manufacture; commissioning; plant; equipment; handover