IMPEM133 – Read and extract information from service drawings and specifications for food and drink operations
Overview
This standard identifies the competences you need in order to read and extract information from drawings and specifications relating to food and drink factory/building services. You will be able to make effective use of text, numerical and graphical information, by interpreting and using technical information extracted from engineering service drawings, specifications, technical data sheets and maintenance manuals, in accordance with approved procedures.
You will be able 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 performance 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 able 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 for food and drink operations
check the currency and validity of the drawings and documents used
interpret the drawings and specifications in accordance with organisational procedures
identify, extract and interpret the relevant information for the activity to be carried out
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 in accordance with organisational procedures
report any inaccuracies or discrepancies in drawings and specifications in accordance with organisational procedures
return all drawings and related documents to the approved location on completion of the work in accordance with organisational procedures
Knowledge and understanding
You need to know and understand
the sources of the drawings and specifications that you use in your work activities relating to food and drink operations
how drawings and documents are obtained, and how to check that they are current and valid against food and drink related specifications
how to use other sources of information to support the drawings (including organisational standards, national and international standards, health and safety documentation) and relevant codes of practice
the requirements of the British Retail Consortium (BRC) guidelines and standards in relationship to the maintenance activities
the specific requirements of your customer/client specifications in relationship to the maintenance activities
your responsibilities in relationship to Hazard Analysis and Critical Control Points (HACCP, TACCP, VACCP) during the maintenance activities
the procedures for reporting discrepancies in the drawings, and for reporting lost or damaged drawings/documents
care and control procedures for the drawings and documents, and the importance of returning the drawings and documents to the designated location on completion of the work activities
the basic drawing conventions, colour coding of services, symbols and notations used, and why there needs to be different types of drawing
the types of drawing used, and how they interrelate (including general layout drawings; piping and cable route diagrams; flow, block, schematic and system diagrams)
imperial and metric systems of measurement; dimensions and tolerances; scales and reference points
the meaning of the different symbols, notations and abbreviations found on the drawings used for services (including electricity, water, gas, fuel oil, compressed air, steam, pressure and flow characteristics)
how damage and contaminants on drawings can lead to delays in carrying out work
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
IMPEM133 – Read and extract information from service drawings and specifications for food and drink operations
Overview
This standard identifies the competences you need in order to read and extract information from drawings and specifications relating to food and drink factory/building services. You will be able to make effective use of text, numerical and graphical information, by interpreting and using technical information extracted from engineering service drawings, specifications, technical data sheets and maintenance manuals, in accordance with approved procedures.
You will be able 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 performance 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 able 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; engineering drawings; documentation; technical manuals; technical specifications; illustrations; reference tables; schematic layouts