IMPEM115 – Handover and confirm completion of maintenance activities within food and drink operations

Overview

This standard identifies the competences you need to handover food and drink operations related equipment that has been repaired, or on which some form of maintenance activity has taken place, and to confirm that the equipment is now ready to return to service. Following the maintenance activity, you will be required to, either set up the equipment and hand it over to another person to complete the required start-up procedures, or complete the run-up operation yourself, ensuring that the equipment is ready for operation before handover.

This will involve checking that all the required equipment and safety devices are operable and correctly set and/or calibrated, and that the equipment functions safely and correctly to the required specification, including any specific food safety cleaning requirements. 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.

On handing over the equipment, you will be expected to highlight any new, current or changed operating features of the equipment, and to inform the appropriate person of any future maintenance requirements. You must also ensure that you receive confirmation that everyone involved in the handover accepts that the maintained equipment is in a satisfactory condition to return to service.

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:

  1. work safely at all times, complying with health and safety and other relevant regulations, directives and guidelines relating to food and drink
  2. confirm that everyone involved accepts the product or asset is in a satisfactory condition for handover to take place
  3. identify any unusual features of the job situation, including the condition of the product or asset
  4. make the handover and obtain agreement between everyone involved on the precise moment of transfer of responsibility in accordance with organisational procedures
  5. deal with problems within your control and report those that you cannot solve in accordance with organisational procedures
  6. complete documentation in accordance with organisational procedures

Knowledge and understanding

You need to know and understand

  1. the health and safety requirements of the area in which the handover is to take place, and the responsibility they place on you not to compromise food safety
  2. the isolation and lock-off procedure or permit-to-work procedure that applies to the equipment being maintained, including the critical control points
  3. the specific health and safety food and drink precautions to be applied during the handover procedure, and their effects on others
  4. the requirements of the British Retail Consortium (BRC) guidelines and standards in relationship to the hand over activities
  5. the specific requirements of your customer/client specifications in relationship to the hand over activities
  6. your responsibilities in relationship to Hazard Analysis and Critical Control Points (HACCP, TACCP, VACCP) during the hand over activities
  7. the importance of wearing protective clothing and other appropriate safety equipment (PPE) whilst operating/using the equipment during the handover operations and where it may be obtained
  8. the checking process to be followed before handing over the equipment (such as are the safety and quality systems operable, does the equipment function to specification, cleanliness)
  9. the checks required to ensure that all tools, materials and components are all accountable before operating the equipment
  10. the cleaning requirements/policies in place before returning the equipment into full operational production
  11. the appropriate handover procedure, depending on the maintenance activity carried out (repair, modification, preventative maintenance, scheduled servicing)
  12. the procedure for involving the appropriate people when operating/using the equipment
  13. the need to highlight, where appropriate, any new, current or changed operating features of the maintained or installed equipment
  14. the importance of informing the appropriate person of any future maintenance requirements
  15. the need to confirm that the other person understands how to use/operate the equipment before handing the equipment over to them
  16. the need to ensure that the person you are handing over the equipment to accepts that it is in a satisfactory condition
  17. the organisational documentation procedures to be used with regard to the handover
  18. how to create and maintain effective working relationships with appropriate people (including encouraging, helping, politeness, open discussions both ways)
  19. the problems that can occur during handover, and how they can be overcome
  20. the extent of your own authority and to whom you should report if you have problems that you cannot resolve

Keywords: Food and Drink; Engineering; manufacturing; maintenance; handover; procedures; operator; supervisor; maintenance; manual machine; automatic machine