Duty 4 Monitor product throughput for a line against key performance indicators (KPI).
K2 K6 K8 K10 K12 K14 K17 K18 K19
S1 S2 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15
B1 B2 B3 B4
Duty 5 Prepare for oncoming shift. Provide machine handover to oncoming shift, via verbal briefing and/or documentation.
K2 K6 K8 K9 K16 K17 K18 K19 K20 K21
S1 S2 S5 S6 S10 S11 S12 S13 S14
B1 B2 B3 B4
Duty 6 Contribute to team briefings. For example, report on health and safety issues or production issues.
K2 K6 K8 K9 K10 K16 K18 K19 K20 K21
S1 S6 S10 S11 S12 S13 S14 S15
B1 B2 B3
Duty 7 Contribute to continuous improvement. For example, collect data to inform improvement activity, apply 5S (Sort, Set In order, Shine, Standardise and Sustain).
K2 K6 K8 K9 K10 K12 K13 K16 K17 K18 K19 K20 K21
S1 S5 S6 S7 S9 S10 S11 S12 S13 S14 S15
B1 B2 B3 B5
Duty 8 Complete workplace hygiene activities in line with standards. For example, clean equipment/lines, hand-wash.
K2 K6 K7 K8 K9 K19
S1 S2 S3 S5 S6 S7 S10 S11 S12 S14
B1 B2 B3
Duty 9 Contribute to stock control.
K2 K3 K4 K6 K7 K8 K9 K11 K14 K16 K17 K18 K19 K20
S1 S2 S4 S5 S6 S7 S8 S10 S11 S12 S13 S14 S15
B1 B2 B3
Duty 10 Contribute to audits - internal and/or external.
K2 K6 K11 K14 K15 K16 K17 K18 K19 K20 K21
S1 S5 S6 S11 S12 S13 S14 S15
B1 B2 B3
Knowledge
K1: The food and drink sector. Types of organisations - branded and non-branded, high and low care sites. Types of food and drink products. Seasonal impact on product demand. Customers and consumers. Customer requirements. Current food and drink trends.
K2: Food and drink process operator’s role. Position within business. How it adds value to customer and consumer. Limits of autonomy.
K3: Characteristics and properties of food and drink products. Handling requirements. Effects of external influences.
K4: Product origin and end-to-end supply chain.
K5: Stock control requirements. Control systems. Stock rotation.
K6: Standard Operating Procedures (SOP) - what they are and why they are important.
K7: Tools and equipment used in food and drink production. Control systems. Requirements for cleaning, care, and operational checks.
K8: Food safety. Good manufacturing practice (GMP) in the food industry. Chemical and foreign body contamination prevention. Metal detectors and non-metallic detection. Hygiene standards and food safety. 4 types of hazard: physical, chemical, biological, allergenic. Hazard Analysis Critical Control Points (HACCP). Allergen control. Labelling.
K9: Health and safety. Responsibilities. Control of Substances Hazardous to Health (COSHH). Risk assessments and method statements. Manual handling. Personal Protective Equipment (PPE). Situational awareness. Entrapment. Isolation and emergency stop procedures. Emergency evacuation procedures. Slips, trips and falls.
K10: Environmental and sustainability. Types of pollution and control measures: noise, smells, spills and waste. Energy efficiency. Waste reduction and waste streams. Re-cycling.
K11: Quality assurance requirements and monitoring processes.
K13: Common faults and issues in food and drink production; problem solving.
K14: Performance data in food and drink manufacturing.
K15: Internal and external audits in the food and drink sector.
K16: Communication techniques – verbal and non-verbal.
K17: Reporting procedures.
K18: Information technology: virtual learning platforms, management information systems, word processing, email. General data protection regulation (GDPR).
K19: Documentation requirements for example, line records.
K20: Principles of good team working.
K21: Equality and diversity in the workplace.
Skills
S1: Follow standard operating procedures.
S2: Check and use tools and operate equipment and machinery.
S3: Clean tools, equipment and/or lines.
S4: Scan control, monitor and rotate stock.
S5: Comply with food safety regulations and procedures.
S6: Comply with health and safety regulations and procedures.
S7: Comply with environmental and sustainability regulations and procedures. Identify and segregate resources for re-use, re-cycling and disposal.
S8: Apply product quality assurance procedures.
S9: Apply fault-finding and problem-solving techniques.
S10: Identify and resolve issues.
S11: Read and interpret information - text and data. For example, performance indicator data.
S12: Collect and record information - paper based and electronic.
S13: Communicate with colleagues - verbal and non-verbal.
S14: Report issues.
S15: Use information technology.
Behaviours:
B1: Put health and safety, food safety, environment and sustainability first.
Duties and associated skills, knowledge and behaviours
Knowledge
K1: The food and drink sector. Types of organisations - branded and non-branded, high and low care sites. Types of food and drink products. Seasonal impact on product demand. Customers and consumers. Customer requirements. Current food and drink trends.
K2: Food and drink process operator’s role. Position within business. How it adds value to customer and consumer. Limits of autonomy.
K3: Characteristics and properties of food and drink products. Handling requirements. Effects of external influences.
K4: Product origin and end-to-end supply chain.
K5: Stock control requirements. Control systems. Stock rotation.
K6: Standard Operating Procedures (SOP) - what they are and why they are important.
K7: Tools and equipment used in food and drink production. Control systems. Requirements for cleaning, care, and operational checks.
K8: Food safety. Good manufacturing practice (GMP) in the food industry. Chemical and foreign body contamination prevention. Metal detectors and non-metallic detection. Hygiene standards and food safety. 4 types of hazard: physical, chemical, biological, allergenic. Hazard Analysis Critical Control Points (HACCP). Allergen control. Labelling.
K9: Health and safety. Responsibilities. Control of Substances Hazardous to Health (COSHH). Risk assessments and method statements. Manual handling. Personal Protective Equipment (PPE). Situational awareness. Entrapment. Isolation and emergency stop procedures. Emergency evacuation procedures. Slips, trips and falls.
K10: Environmental and sustainability. Types of pollution and control measures: noise, smells, spills and waste. Energy efficiency. Waste reduction and waste streams. Re-cycling.
K11: Quality assurance requirements and monitoring processes.
K12: Continuous Improvement (CI) techniques: 5S, Kaizen.
K13: Common faults and issues in food and drink production; problem solving.
K14: Performance data in food and drink manufacturing.
K15: Internal and external audits in the food and drink sector.
K16: Communication techniques – verbal and non-verbal.
K17: Reporting procedures.
K18: Information technology: virtual learning platforms, management information systems, word processing, email. General data protection regulation (GDPR).
K19: Documentation requirements for example, line records.
K20: Principles of good team working.
K21: Equality and diversity in the workplace.
Skills
S1: Follow standard operating procedures.
S2: Check and use tools and operate equipment and machinery.
S3: Clean tools, equipment and/or lines.
S4: Scan control, monitor and rotate stock.
S5: Comply with food safety regulations and procedures.
S6: Comply with health and safety regulations and procedures.
S7: Comply with environmental and sustainability regulations and procedures. Identify and segregate resources for re-use, re-cycling and disposal.
S8: Apply product quality assurance procedures.
S9: Apply fault-finding and problem-solving techniques.
S10: Identify and resolve issues.
S11: Read and interpret information - text and data. For example, performance indicator data.
S12: Collect and record information - paper based and electronic.
S13: Communicate with colleagues - verbal and non-verbal.
S14: Report issues.
S15: Use information technology.
Behaviours:
B1: Put health and safety, food safety, environment and sustainability first.
B2: Take ownership of given work.
B3: Team-focus to meet work goals.
B4: Adapt to changing work requests.
B5: Seek learning and development opportunities.