IMPPP109 – Control the production of fresh produce product labels
Overview
This standard is about the skills and knowledge needed for you to control the production of fresh produce product labels.
You will need the skills and knowledge to source data, up-load label data, print labels and supply labels to labelling operations. It covers the production of all types of label including standard and promotional labels.
You will need the skills and knowledge to work with organisational IT systems to both form and print produce labels. You will also need the skills and knowledge to work to organisational product specifications and production schedules.
This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to produce labels
1. prepare to produce labels according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm label specification and data requirements
3. set-up equipment to support the production of labels
4. obtain up-to-date data for inclusion in product labels
5. obtain the materials needed to print labels
6. take action in response to operating problems
Produce and print labels
7. produce and print labels according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
8. programme the data to be used to form label according to label specification
9. form labels and confirm accuracy before printing using approved check methods
10. print labels according to labelling specification
11. apply manual override label production when adjustments to label data is required
12. maintain and control the supply labels to labelling area
13. make sure secondary checks are performed for accuracy against labelling specification before the labels are issued to the production line
14. take action in response to operating problems
15. maintain communication according to organisational procedures
16. complete all records of label usage in accordance with organisational standards
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. organisational and legal requirements that control labelling
3. the labelling requirements of the produce being supplied
4. the importance of food safe labels
5. the use of food safe labels in the fresh produce sector
6. how to set up and use organisational IT equipment to produce labels
7. how to obtain and interpret labelling specifications
8. the data that is required for inclusion on produce labels
9. the application of databases in label data management
10. the data required including product description, country of origin, display dates, best before dates, variety
11. how to source and interpret the data to be added to produce labels
12. the systems, materials and adhesives used in label production
13. how to apply manual overrides in label production when adjustments to label data are required
14. when manual overrides are used as part of production and the risks to the label accuracy that this presents
15. why it is important for manual overrides to be verified
16. common quality problems in label production and their likely causes
17. the importance of accuracy linked to both legal and commercial considerations
18. how to verify the accuracy of labels
19. how to confirm the accuracy of barcodes
20. how to deal with inaccurate labelling
21. the role of labelling in supporting product traceability
22. how to control labels that are not required, and are returned to the label print room
23. how to deal with operating problems within limits of your own authority and competence and why it is important to work within those limits
24. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPPP109 – Control the production of fresh produce product labels
Overview
This standard is about the skills and knowledge needed for you to control the production of fresh produce product labels.
You will need the skills and knowledge to source data, up-load label data, print labels and supply labels to labelling operations. It covers the production of all types of label including standard and promotional labels.
You will need the skills and knowledge to work with organisational IT systems to both form and print produce labels. You will also need the skills and knowledge to work to organisational product specifications and production schedules.
This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to produce labels
1. prepare to produce labels according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm label specification and data requirements
3. set-up equipment to support the production of labels
4. obtain up-to-date data for inclusion in product labels
5. obtain the materials needed to print labels
6. take action in response to operating problems
Produce and print labels
7. produce and print labels according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
8. programme the data to be used to form label according to label specification
9. form labels and confirm accuracy before printing using approved check methods
10. print labels according to labelling specification
11. apply manual override label production when adjustments to label data is required
12. maintain and control the supply labels to labelling area
13. make sure secondary checks are performed for accuracy against labelling specification before the labels are issued to the production line
14. take action in response to operating problems
15. maintain communication according to organisational procedures
16. complete all records of label usage in accordance with organisational standards
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. organisational and legal requirements that control labelling
3. the labelling requirements of the produce being supplied
4. the importance of food safe labels
5. the use of food safe labels in the fresh produce sector
6. how to set up and use organisational IT equipment to produce labels
7. how to obtain and interpret labelling specifications
8. the data that is required for inclusion on produce labels
9. the application of databases in label data management
10. the data required including product description, country of origin, display dates, best before dates, variety
11. how to source and interpret the data to be added to produce labels
12. the systems, materials and adhesives used in label production
13. how to apply manual overrides in label production when adjustments to label data are required
14. when manual overrides are used as part of production and the risks to the label accuracy that this presents
15. why it is important for manual overrides to be verified
16. common quality problems in label production and their likely causes
17. the importance of accuracy linked to both legal and commercial considerations
18. how to verify the accuracy of labels
19. how to confirm the accuracy of barcodes
20. how to deal with inaccurate labelling
21. the role of labelling in supporting product traceability
22. how to control labels that are not required, and are returned to the label print room
23. how to deal with operating problems within limits of your own authority and competence and why it is important to work within those limits
24. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Food; drink; manufacturing; fresh produce; labels