IMPBW210 – Carry out the assessment of packaging performance in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out the assessment of packaging performance in brewing.
The correct production of packs and understanding the importance of this is essential to maintaining the integrity of the product. It is therefore essential to maintaining product quality and safety.
This standard is also about understanding the principles of assessment of packaging performance in brewing. It covers the quantitative knowledge of line efficiency reporting, quantitative knowledge of machine cycle times and `V' curve principles and the control and measurement of beer and materials wastage.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, assessment of packaging performance in brewing.
Performance criteria
You must be able to:
Prepare to produce individual packs
1. prepare to produce individual packs following health, safety and hygiene standards
2. check packing specifications within agreed timescales
3. set up equipment according to specification
4. check that there is sufficient packing material available and that it is fit for use
5. check that services meet requirements
6. check that the product to be packed is available and fit for use
7. take action in response to operating problems
8. maintain effective communication with the relevant people
Carry out production of individual packs
9. carry out production of individual packs following health, safety and hygiene standards
10. use equipment in accordance with health and safety procedures and check that it is supplied with materials
11. monitor pack quality and quantity and take action in response to defects
12. achieve the required quality and quantity of output within the specified time
13. check that there is minimal waste
14. respond to alarms and take appropriate action within the limits of your responsibility
15. maintain effective communication with the relevant people
Finish production of individual packs
16. finish production of individual packs following health, safety and hygiene standards
17. dispose of surplus consumables in compliance with company procedures
18. deal with waste, scrap and non-standard products
19. stop the packaging run at agreed time
20. make equipment ready for future use after the completion of the process
21. maintain effective communication with the relevant people
22. complete all documentation and records within agreed timescales and in compliance with company procedures
Overcome problems
23. overcome problems according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
24. make appropriate alterations to control parameters, auto/manual selection and sequencing as required
25. take appropriate corrective action within limits of your authority when problems or possible future problems are identified
26. inform those who need to know of any corrective action and its effects
27. complete documentation in line with organisational requirements
28. maintain effective communications
Knowledge and understanding
You need to know and understand
1. what the organisational standards and instructions are and what may happen if they are not followed
2. what the purposes of efficiency reporting are
3. what the typical efficiency calculation is and how to analyse the data
4. what the typical efficiency reporting systems are and their use for performance improvement
5. what the line capacity rating conventions are
6. the basic principles of a `V' curve applied to a typical packaging line
7. what the rate limiting factors and critical processes are
8. what machine cycle times are and the reasons for maintaining a packaging line in balance
9. how to analyse data and calculate basic loss
10. what the causes of beer and material losses are
IMPBW210 – Carry out the assessment of packaging performance in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out the assessment of packaging performance in brewing.
The correct production of packs and understanding the importance of this is essential to maintaining the integrity of the product. It is therefore essential to maintaining product quality and safety.
This standard is also about understanding the principles of assessment of packaging performance in brewing. It covers the quantitative knowledge of line efficiency reporting, quantitative knowledge of machine cycle times and `V' curve principles and the control and measurement of beer and materials wastage.
This standard is for you if you are involved in, and require a broad knowledge and understanding of, assessment of packaging performance in brewing.
Performance criteria
You must be able to:
Prepare to produce individual packs
1. prepare to produce individual packs following health, safety and hygiene standards
2. check packing specifications within agreed timescales
3. set up equipment according to specification
4. check that there is sufficient packing material available and that it is fit for use
5. check that services meet requirements
6. check that the product to be packed is available and fit for use
7. take action in response to operating problems
8. maintain effective communication with the relevant people
Carry out production of individual packs
9. carry out production of individual packs following health, safety and hygiene standards
10. use equipment in accordance with health and safety procedures and check that it is supplied with materials
11. monitor pack quality and quantity and take action in response to defects
12. achieve the required quality and quantity of output within the specified time
13. check that there is minimal waste
14. respond to alarms and take appropriate action within the limits of your responsibility
15. maintain effective communication with the relevant people
Finish production of individual packs
16. finish production of individual packs following health, safety and hygiene standards
17. dispose of surplus consumables in compliance with company procedures
18. deal with waste, scrap and non-standard products
19. stop the packaging run at agreed time
20. make equipment ready for future use after the completion of the process
21. maintain effective communication with the relevant people
22. complete all documentation and records within agreed timescales and in compliance with company procedures
Overcome problems
23. overcome problems according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
24. make appropriate alterations to control parameters, auto/manual selection and sequencing as required
25. take appropriate corrective action within limits of your authority when problems or possible future problems are identified
26. inform those who need to know of any corrective action and its effects
27. complete documentation in line with organisational requirements
28. maintain effective communications
Knowledge and understanding
You need to know and understand
1. what the organisational standards and instructions are and what may happen if they are not followed
2. what the purposes of efficiency reporting are
3. what the typical efficiency calculation is and how to analyse the data
4. what the typical efficiency reporting systems are and their use for performance improvement
5. what the line capacity rating conventions are
6. the basic principles of a `V' curve applied to a typical packaging line
7. what the rate limiting factors and critical processes are
8. what machine cycle times are and the reasons for maintaining a packaging line in balance
9. how to analyse data and calculate basic loss
10. what the causes of beer and material losses are
11. what the typical beer and material losses are
Keywords: Food; drink; manufacturing; brewing; packaging; beer