IMPEM111 – Use engineering drawings and documents in maintenance activities in food and drink operations
Overview
This standard identifies the competences you need to make effective use of text, numeric and graphical information by interpreting and using technical information extracted from engineering drawings, technical manuals, reference tables, specifications and charts used in food and drink operations in accordance with approved procedures.
You will be required to extract the necessary information from the various drawings and related documents in order to establish and carry out the maintenance requirements and to make valid decisions about the quality and accuracy of the equipment being maintained. Food and drink operations is a term used in this standard to cover the following sub sectors of Meat, Drinks, Confectionery, Fresh Produce, Bakery, Seafood and Dairy.
You will be expected to work with minimal supervision, taking personal responsibility for your own actions, and for the quality and accuracy of the work that you carry out.
Performance criteria
You must be able to:
use the approved source to obtain the required drawings and specifications
interpret, identify and extract information from drawings and specifications for food and drink operations
use the information obtained to ensure that work output meets the specification
deal with any problems within your control and report those which cannot be solved
report any inaccuracies or discrepancies in drawings and specifications in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
the information sources used for the drawings and specifications that you use in your work activities
how drawings and documents are obtained, and how to check that they are current and valid
how to use other sources of information to support the drawings (including electronic component pin configuration specifications, standard reference charts for limits and fits, tapping drill reference charts, cable current carrying capacities, thread reference tables)
the procedures for reporting inaccuracies and discrepancies in the drawings or documents and for reporting lost or damaged drawings/documents
care and control procedures for the drawings and documents, and the importance of returning them to the designated location on completion of the work activities
the basic drawing conventions that are used, and why there needs to be different types of drawings
the types of drawings used, and how they interrelate (including isometric and orthographic, first and third angle, assembly drawings, circuit and wiring diagrams, block and schematic diagrams)
imperial and metric systems of measurement, tolerancing and fixed reference points
the meaning of the different symbols and abbreviations found on the drawings that you use (including surface finish, electronic components, weld symbols, linear and geometric tolerances, pressure and flow characteristics)
how damage or graffiti on drawings can lead to misinterpretation
the extent of your own responsibility, when to act on your own initiative to find, clarify and evaluate information, and to whom you should report if you have problems that you cannot resolve
Keywords: Food and drink; engineering; manufacturing; maintenance; health and safety; safety at work; hazards at work; COSHH regulations; risk assessment; workplace H&S regulations; personal protection
IMPEM111 – Use engineering drawings and documents in maintenance activities in food and drink operations
Overview
This standard identifies the competences you need to make effective use of text, numeric and graphical information by interpreting and using technical information extracted from engineering drawings, technical manuals, reference tables, specifications and charts used in food and drink operations in accordance with approved procedures.
You will be required to extract the necessary information from the various drawings and related documents in order to establish and carry out the maintenance requirements and to make valid decisions about the quality and accuracy of the equipment being maintained. Food and drink operations is a term used in this standard to cover the following sub sectors of Meat, Drinks, Confectionery, Fresh Produce, Bakery, Seafood and Dairy.
You will be expected to work with minimal supervision, taking personal responsibility for your own actions, and for the quality and accuracy of the work that you carry out.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Food and drink; engineering; manufacturing; maintenance; health and safety; safety at work; hazards at work; COSHH regulations; risk assessment; workplace H&S regulations; personal protection