| Title | Principles of improvement in food operations | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand improvement, its role and the opportunities for improvement | 1.1 Outline the principles of improvement as they apply in food and drink manufacture or supply | |
| 1.2 Detail the importance of process improvement to food and drink manufactures and suppliers | ||
| 1.3 Summarise the role of improvement techniques and their application in support of improvement including; | ||
| · Cellular manufacturing | ||
| · Total productive maintenance | ||
| · Structured problem solving | ||
| · Visual management | ||
| · Specialist techniques | ||
| 1.4 Detail the opportunities in the work area where improvements can be made. | ||
| 2. Understand how waste control can impact on improvement | 2.1 State why inventory control is important to waste reduction in the food industry | |
| 2.2 Detail how and why food/drink processing can create waste at stages, including; | ||
| · Over production | ||
| · Over processing | ||
| · Transport and distribution | ||
| 2.3 State the impact of waiting time on food waste | ||
| 2.4 Summarise how levels of operator skills and knowledge can impact on waste | ||
| 2.5 Describe how out of specification raw materials and products cause waste | ||
| 2.6 Outline how the effective utilisation of a workforce can reduce waste. | ||
| 3. Understand the impact of visual controls, the Deming Cycle and procedures | 3.1 Summarise the methods used to visually communicate improvement information | |
| 3.2 Describe the importance of understanding the activity under review, and how this will affect the quality of the problem solving process | ||
| 3.3 State the role of the Deming Cycle (plan, do, check, act) in improvement activities | ||
| 3.4 Outline the purpose of standard operating procedures and specifications. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of improvement in food operations or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | 01/05/2015 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| QI.204K Principles of improvement in a food environment. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of improvement in food operations. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on behalf of Improve Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 16 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | QI.204K | |
| RITS Reference | A/601/2953 | |