IMPDT6 – Carry out cleaning operations in the spirits industry
Overview
This standard covers the hygienic condition of plant and work areas through the use and understanding of cleaning operations, covering both manual cleaning and clean in place (CIP) automated or semi-automated operations.
You will need the skills and knowledge to carry out regular cleaning which is essential to maintain hygiene standards. Records should be maintained.
Performance criteria
You must be able to:
1. carry out cleaning operations in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs requirements
2. confirm cleaning requirements against specification
3. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
4. select and use specified chemicals, cleaning solutions and equipment following organisational procedures
5. check and prepare all plant, equipment and machinery following isolation procedures
6. make sure the working area is prepared for cleaning operations and isolate where required
7. carry out cleaning operations using cleaning solutions, materials and equipment in line with company procedures
8. identify and report any signs of contamination, damage or environmental concerns to relevant colleagues
9. re-instate plant, equipment and work areas following cleaning in accordance with organisational requirements
10. dispose of waste or debris in accordance with organisational requirements
11. return cleaning materials, equipment and personal protective equipment to safe and secure storage
12. communicate with relevant colleagues during cleaning operations in accordance with organisational requirements
13. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out cleaning operations in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the types and uses of cleaning materials, Control of Substances Hazardous to Health (COSHH) and risk assessment requirements and precautions to be taken when handling or storing cleaning materials
3. how to use guards and warning notices and the possible consequences of not doing so
4. when a permit to work is required, how it is used, and what may happen if it is not obtained before cleaning starts
5. the need to achieve the required standard of cleanliness and what may happen if this is not done
6. when personal protective equipment is required, how it is used, and what may happen if it is not used
7. the precautions to take to ensure that the product is not contaminated by cleaning materials
8. the signs of contamination, damage or environmental concerns, how to report them, who to report them to and what may happen if this is not done
9. the reasons for sampling and what may happen if it is not carried out correctly
10. the emergency procedures for dealing with chemical spillages or contact with skin
11. the correct waste disposal procedures and what may happen if they are not followed
12. why it is important to re-instate plant, equipment and work areas and what may happen if this is not done
13. why it is important to keep records and what might happen if this is not done
14. what should be communicated, to whom and why it should be done
15. the limits of your authority and the consequences of exceeding them
Keywords: Hygiene; Cleaning; Clean in Place; Contamination
IMPDT6 – Carry out cleaning operations in the spirits industry
Overview
This standard covers the hygienic condition of plant and work areas through the use and understanding of cleaning operations, covering both manual cleaning and clean in place (CIP) automated or semi-automated operations.
You will need the skills and knowledge to carry out regular cleaning which is essential to maintain hygiene standards. Records should be maintained.
Performance criteria
You must be able to:
1. carry out cleaning operations in accordance with relevant organisational health and safety requirements, quality standards, environmental standards and Revenue and Customs requirements
2. confirm cleaning requirements against specification
3. use personal protective equipment in accordance with organisational requirements and manufacturer’s instructions
4. select and use specified chemicals, cleaning solutions and equipment following organisational procedures
5. check and prepare all plant, equipment and machinery following isolation procedures
6. make sure the working area is prepared for cleaning operations and isolate where required
7. carry out cleaning operations using cleaning solutions, materials and equipment in line with company procedures
8. identify and report any signs of contamination, damage or environmental concerns to relevant colleagues
9. re-instate plant, equipment and work areas following cleaning in accordance with organisational requirements
10. dispose of waste or debris in accordance with organisational requirements
11. return cleaning materials, equipment and personal protective equipment to safe and secure storage
12. communicate with relevant colleagues during cleaning operations in accordance with organisational requirements
13. complete all records in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
1. how to carry out cleaning operations in accordance with the current legislation and the organisational health and safety, hygiene, environmental, quality standards and instructions, Revenue and Customs requirements
2. the types and uses of cleaning materials, Control of Substances Hazardous to Health (COSHH) and risk assessment requirements and precautions to be taken when handling or storing cleaning materials
3. how to use guards and warning notices and the possible consequences of not doing so
4. when a permit to work is required, how it is used, and what may happen if it is not obtained before cleaning starts
5. the need to achieve the required standard of cleanliness and what may happen if this is not done
6. when personal protective equipment is required, how it is used, and what may happen if it is not used
7. the precautions to take to ensure that the product is not contaminated by cleaning materials
8. the signs of contamination, damage or environmental concerns, how to report them, who to report them to and what may happen if this is not done
9. the reasons for sampling and what may happen if it is not carried out correctly
10. the emergency procedures for dealing with chemical spillages or contact with skin
11. the correct waste disposal procedures and what may happen if they are not followed
12. why it is important to re-instate plant, equipment and work areas and what may happen if this is not done
13. why it is important to keep records and what might happen if this is not done
14. what should be communicated, to whom and why it should be done
15. the limits of your authority and the consequences of exceeding them
Keywords: Hygiene; Cleaning; Clean in Place; Contamination