IMPMC122 – Carry out flour packing, storage and despatch in milling
Overview
This standard is about the skills and knowledge needed for you to carry out flour packing, storage and despatch in milling.
The correct production of packs and understanding the importance of this is essential to maintaining the integrity of the product. It is therefore essential to maintaining product quality and safety. You will need to understand the purpose of coding and labelling information and what the correct actions to take are when there is an interruption to the supply of products.
You will need to understand the principles of packing flour, storage and despatch of flour from mills. You will also need to understand the different types of packing operations, palletising, warehouse stacking/trucking and despatch control.
This standard is for you if you work in food and drink manufacture and/or supply operations and you are involved in carrying out packing operations.
Performance criteria
You must be able to:
Prepare to produce individual packs
1. prepare to produce individual packs following health, safety and hygiene standards
2. check packing specifications within agreed timescales
3. set up equipment according to specification
4. check that there is sufficient packing material available and that it is fit for use
5. check that services meet requirements
6. check that the product to be packed is available and fit for use
7. take action in response to operating problems
8. maintain communication with the relevant people
Carry out production of individual packs
9. carry out production of individual packs following health, safety and hygiene standards
10. use equipment in accordance with health and safety procedures and check that it is supplied with materials
11. monitor pack quality and quantity and take action in response to defects
12. achieve the required quality and quantity of output within the specified time
13. check that there is minimal waste
14. maintain communication with the relevant people
Finish production of individual packs
15. finish production of individual packs following health, safety and hygiene standards
16. dispose of surplus consumables in compliance with company procedures
17. deal with waste, scrap and non-standard products
18. stop the packaging run at agreed time
19. make equipment ready for future use after the completion of the process
20. maintain communication with the relevant people
21. complete all documentation and records within agreed timescales and in
compliance with company procedures
Perform checks before carrying out palletising and wrapping
22. follow the required health and safety, hygiene, security and environmental standards and instructions
23. receive and confirm palletising and wrapping instructions
24. check that palletising and wrapping materials and products are available
25. check that equipment and services are available and fit for use
26. identify the product to be palletised and wrapped
27. check that equipment is in the correct operating condition and ready for use
Carry out palletising and wrapping
28. start equipment in the correct order and use it in accordance with company procedures
29. check that products remain within specification and take appropriate action to correct those which do not
Finish palletising and wrapping
30. follow the required health and safety, hygiene, security and environmental standards and instructions
31. achieve the required output to the correct specification
32. control palletising and wrapping materials to match the packing run and return surplus to the designated location
33. shut down equipment in accordance with company procedures
34. deal with waste or scrap in accordance with company procedures
35. check the equipment is made ready for the next production run
36. make product ready for movement to the designated location
37. complete all documents and records in accordance with company procedures and within agreed timescales
38. maintain communication as required
Check that the process works efficiently
39. monitor and replenish packing materials as required
40. maintain required output rates
41. check that services, materials and equipment are used economically
42. complete all documents and records within agreed timescales and in
accordance with company procedures
43. maintain communication as required
Knowledge and understanding
You need to know and understand
1. what the typical stages are in the packing process for bagged products
2. what the functions of magnets and redressers are in packing
3. the types of feed arrangement for weighers, and how the mechanical and electronic load cell weigher systems function
4. the importance and function of the in-line check weigher
5. what the capabilities and advantages of the three types of bag or sack packers are
6. the functions of bag placers, possing, bag closure and metal detectors
7. how bags or sacks need to be marked and comply with labelling regulations
8. what the important cost and effectiveness features of sack design and function are
9. the advantages and features of filling and using minibulk containers (FIBC)
10. how manual/automated palletisation works, their advantages and disadvantages
11. features of warehouse design and layout, including multi-storey/single storey
12. what the three types of unit load storage are and their principle features
13. the comparative features and functions of forklift trucks used in milling storage
14. the applications for hand operated/pedestrian and turret trucks
15. what the training and safety requirements are for operating lift trucks
16. what needs to be taken into account when planning a warehouse system
17. how stock control, bulk/bag stocks goods flow and orders are managed
18. what the vehicle weight restrictions and limits are for loading mill products
19. the features and principles of loading bagged and bulk flour
20. how deliveries of flour to customers are organised and controlled
21. the features of unloading bulk and bagged flour
IMPMC122 – Carry out flour packing, storage and despatch in milling
Overview
This standard is about the skills and knowledge needed for you to carry out flour packing, storage and despatch in milling.
The correct production of packs and understanding the importance of this is essential to maintaining the integrity of the product. It is therefore essential to maintaining product quality and safety. You will need to understand the purpose of coding and labelling information and what the correct actions to take are when there is an interruption to the supply of products.
You will need to understand the principles of packing flour, storage and despatch of flour from mills. You will also need to understand the different types of packing operations, palletising, warehouse stacking/trucking and despatch control.
This standard is for you if you work in food and drink manufacture and/or supply operations and you are involved in carrying out packing operations.
Performance criteria
You must be able to:
Prepare to produce individual packs
1. prepare to produce individual packs following health, safety and hygiene standards
2. check packing specifications within agreed timescales
3. set up equipment according to specification
4. check that there is sufficient packing material available and that it is fit for use
5. check that services meet requirements
6. check that the product to be packed is available and fit for use
7. take action in response to operating problems
8. maintain communication with the relevant people
Carry out production of individual packs
9. carry out production of individual packs following health, safety and hygiene standards
10. use equipment in accordance with health and safety procedures and check that it is supplied with materials
11. monitor pack quality and quantity and take action in response to defects
12. achieve the required quality and quantity of output within the specified time
13. check that there is minimal waste
14. maintain communication with the relevant people
Finish production of individual packs
15. finish production of individual packs following health, safety and hygiene standards
16. dispose of surplus consumables in compliance with company procedures
17. deal with waste, scrap and non-standard products
18. stop the packaging run at agreed time
19. make equipment ready for future use after the completion of the process
20. maintain communication with the relevant people
21. complete all documentation and records within agreed timescales and in
compliance with company procedures
Perform checks before carrying out palletising and wrapping
22. follow the required health and safety, hygiene, security and environmental standards and instructions
23. receive and confirm palletising and wrapping instructions
24. check that palletising and wrapping materials and products are available
25. check that equipment and services are available and fit for use
26. identify the product to be palletised and wrapped
27. check that equipment is in the correct operating condition and ready for use
Carry out palletising and wrapping
28. start equipment in the correct order and use it in accordance with company procedures
29. check that products remain within specification and take appropriate action to correct those which do not
Finish palletising and wrapping
30. follow the required health and safety, hygiene, security and environmental standards and instructions
31. achieve the required output to the correct specification
32. control palletising and wrapping materials to match the packing run and return surplus to the designated location
33. shut down equipment in accordance with company procedures
34. deal with waste or scrap in accordance with company procedures
35. check the equipment is made ready for the next production run
36. make product ready for movement to the designated location
37. complete all documents and records in accordance with company procedures and within agreed timescales
38. maintain communication as required
Check that the process works efficiently
39. monitor and replenish packing materials as required
40. maintain required output rates
41. check that services, materials and equipment are used economically
42. complete all documents and records within agreed timescales and in
accordance with company procedures
43. maintain communication as required
Knowledge and understanding
You need to know and understand
1. what the typical stages are in the packing process for bagged products
2. what the functions of magnets and redressers are in packing
3. the types of feed arrangement for weighers, and how the mechanical and electronic load cell weigher systems function
4. the importance and function of the in-line check weigher
5. what the capabilities and advantages of the three types of bag or sack packers are
6. the functions of bag placers, possing, bag closure and metal detectors
7. how bags or sacks need to be marked and comply with labelling regulations
8. what the important cost and effectiveness features of sack design and function are
9. the advantages and features of filling and using minibulk containers (FIBC)
10. how manual/automated palletisation works, their advantages and disadvantages
11. features of warehouse design and layout, including multi-storey/single storey
12. what the three types of unit load storage are and their principle features
13. the comparative features and functions of forklift trucks used in milling storage
14. the applications for hand operated/pedestrian and turret trucks
15. what the training and safety requirements are for operating lift trucks
16. what needs to be taken into account when planning a warehouse system
17. how stock control, bulk/bag stocks goods flow and orders are managed
18. what the vehicle weight restrictions and limits are for loading mill products
19. the features and principles of loading bagged and bulk flour
20. how deliveries of flour to customers are organised and controlled
21. the features of unloading bulk and bagged flour
Keywords: Food; drink; manufacturing; milling; flour; packing; storage; despatch; weigher; bulk; bagged; trucks