IMPPP122 – Manage the fresh produce ripening process
Overview
This standard is about the skills and knowledge needed for you to manage the fresh produce ripening process.
You will need the skills and knowledge to set-up and control the ripening process. It is important to understand why the operation of ripening facilities is essential to maintaining the quality of the final product. You will also need the skills and knowledge to work to organisational product specifications and production schedules.
You will need to understand the principles of fresh produce ripening if you are involved in the supply of fruit. It includes understanding the role of ripening in the supply chain for both imported product and product that is grown in the UK. You will also need to know and understand the use of controlled ripening of fresh produce
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:
1. check that work is completed according to regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain the forecasted ripening requirements
3. implement advanced ripening trials to detect potential quality issues
4. organise the facilities and resources required to complete forecasted ripening
5. communicate the requirements of the ripening process to all those involved in its implementation
6. check that produce is established within the ripening facilities under the required environmental conditions
7. monitor and maintain the ripening process to achieve required forecasted ripening
8. collect management information to demonstrate performance of ripening process, and to manage the ripening process
9. check that working practices maintain the quality of produce throughout the ripening process
10. investigate potential or actual variations from forecasted ripening and take action to minimise disruption to the ripening process
11. organise the storage and rotation of ripened produce
12. minimise and control the disposal of waste according to organisational procedures
13. maintain records of the ripening process
Knowledge and understanding
You need to know and understand
Managing fresh produce ripening
1. how to check that legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are followed
2. how and why produce is ripened
3. how to plan ripening based on forecasts
4. how countries of origin, varieties and seasonality can affect the yield
5. the ripening process and the facilities that are used to support its implementation
6. how the design of ripening facilities provide the environmental conditions required to support ripening
7. the production capabilities and characteristics of the ripening facilities in operation
8. the storage, handling and preparation requirements of un-ripe produce
9. the resources required to support the ripening process including people, equipment, power and storage
10. how to monitor and maintain the ripening process to achieve forecasted ripening
11. the environmental conditions required for ripening
12. how the condition of the produce can impact on the ripening process
13. how to identify ripeness in fresh produce
14. how to investigate potential or actual variations from planned ripening, and actions that can be taken to minimise disruption to the ripening process
15. the storage, handling and packaging requirements of ripe produce
16. how to minimise and control the disposal of waste according to organisational procedures
17. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Principles of fresh produce ripening
18. the key chemical and physical stages in the natural ripening process of fresh produce
19. the factors affecting the natural ripening process of fresh produce
20. how environmental conditions including temperature, humidity and storage room conditions affect natural ripening
21. how the natural ripening process can be suppressed and controlled
22. which fresh produce undergo a natural ripening process
23. where the ripening of fresh produce occurs in the supply chain
24. the timescales involved in the ripening of different fresh produce
25. the different types of controlled ripening available for fresh produce
26. which types of controlled ripening are used for different types of fresh produce
27. which fresh produce commonly undergo controlled ripening
28. how ripening is used in conjunction with long term storage to maintain continuity of supply
29. the importance of ripening planning and forecasting to supply of product
30. how the use of controlled ripening is affected by seasonality of fresh produce
31. the importance of controlled and modified atmosphere storage to controlled ripening
32. how to plan for the controlled ripening of fresh produce to check there is continuity of supply
33. the agents that are used to help ripen fresh produce
34. how product packaging can affect the ripening process
35. how product handling can impact on the ripening process and the quality of ripened product
36. the physical characteristics of ripe and un-ripe produce
37. how the condition of un-ripe produce can impact on the ripening process
38. the storage requirements of both unripe and ripe products
39. methods for assessing fruit ripeness and quality
IMPPP122 – Manage the fresh produce ripening process
Overview
This standard is about the skills and knowledge needed for you to manage the fresh produce ripening process.
You will need the skills and knowledge to set-up and control the ripening process. It is important to understand why the operation of ripening facilities is essential to maintaining the quality of the final product. You will also need the skills and knowledge to work to organisational product specifications and production schedules.
You will need to understand the principles of fresh produce ripening if you are involved in the supply of fruit. It includes understanding the role of ripening in the supply chain for both imported product and product that is grown in the UK. You will also need to know and understand the use of controlled ripening of fresh produce
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:
1. check that work is completed according to regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain the forecasted ripening requirements
3. implement advanced ripening trials to detect potential quality issues
4. organise the facilities and resources required to complete forecasted ripening
5. communicate the requirements of the ripening process to all those involved in its implementation
6. check that produce is established within the ripening facilities under the required environmental conditions
7. monitor and maintain the ripening process to achieve required forecasted ripening
8. collect management information to demonstrate performance of ripening process, and to manage the ripening process
9. check that working practices maintain the quality of produce throughout the ripening process
10. investigate potential or actual variations from forecasted ripening and take action to minimise disruption to the ripening process
11. organise the storage and rotation of ripened produce
12. minimise and control the disposal of waste according to organisational procedures
13. maintain records of the ripening process
Knowledge and understanding
You need to know and understand
Managing fresh produce ripening
1. how to check that legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are followed
2. how and why produce is ripened
3. how to plan ripening based on forecasts
4. how countries of origin, varieties and seasonality can affect the yield
5. the ripening process and the facilities that are used to support its implementation
6. how the design of ripening facilities provide the environmental conditions required to support ripening
7. the production capabilities and characteristics of the ripening facilities in operation
8. the storage, handling and preparation requirements of un-ripe produce
9. the resources required to support the ripening process including people, equipment, power and storage
10. how to monitor and maintain the ripening process to achieve forecasted ripening
11. the environmental conditions required for ripening
12. how the condition of the produce can impact on the ripening process
13. how to identify ripeness in fresh produce
14. how to investigate potential or actual variations from planned ripening, and actions that can be taken to minimise disruption to the ripening process
15. the storage, handling and packaging requirements of ripe produce
16. how to minimise and control the disposal of waste according to organisational procedures
17. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Principles of fresh produce ripening
18. the key chemical and physical stages in the natural ripening process of fresh produce
19. the factors affecting the natural ripening process of fresh produce
20. how environmental conditions including temperature, humidity and storage room conditions affect natural ripening
21. how the natural ripening process can be suppressed and controlled
22. which fresh produce undergo a natural ripening process
23. where the ripening of fresh produce occurs in the supply chain
24. the timescales involved in the ripening of different fresh produce
25. the different types of controlled ripening available for fresh produce
26. which types of controlled ripening are used for different types of fresh produce
27. which fresh produce commonly undergo controlled ripening
28. how ripening is used in conjunction with long term storage to maintain continuity of supply
29. the importance of ripening planning and forecasting to supply of product
30. how the use of controlled ripening is affected by seasonality of fresh produce
31. the importance of controlled and modified atmosphere storage to controlled ripening
32. how to plan for the controlled ripening of fresh produce to check there is continuity of supply
33. the agents that are used to help ripen fresh produce
34. how product packaging can affect the ripening process
35. how product handling can impact on the ripening process and the quality of ripened product
36. the physical characteristics of ripe and un-ripe produce
37. how the condition of un-ripe produce can impact on the ripening process
38. the storage requirements of both unripe and ripe products
39. methods for assessing fruit ripeness and quality
Keywords: Food; drink; manufacturing; fresh produce; ripening; managing