| Title | Principles of quality in food operations | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the importance of controlling product quality in food operations | 1.1 Summarise the importance of complying with current legislation and industry codes of practice to control product quality | |
| 1.2 Explain the importance of maintaining product quality | ||
| 1.3 Explain how quality control affects efficiency of work activities | ||
| 1.4 Describe typical factors that affect quality | ||
| 1.5 Outline the documentation requirements for recording product quality. | ||
| 1.6 Describe the importance of keeping records and data safe and secure. | ||
| 2. Understand how to monitor quality | 2.1 Describe how to obtain information, specifications and resources required to monitor product quality | |
| 2.2 Outline procedures for monitoring quality | ||
| 2.3 Describe how to take actions to minimise typical problems affecting quality | ||
| 2.4 Explain how operational parameters affect achieving output targets | ||
| 2.5 Explain the importance of monitoring throughput and procedures used to do this | ||
| 2.6 Summarise the potential consequences of inffective monitoring and control | ||
| 2.7 Outline procedures to deal with non conformance in quality and how to develop solutions for this. | ||
| 3. Understand how to conduct quality audits. | 3.1 Summarise the key principles of quality auditing | |
| 3.2 Outline how to conduct an audit investigation | ||
| 3.3 Explain how to implement any corrective actions identified during audits | ||
| 3.4 Describe quality audit documentation requirements and importance of maintaining secure records | ||
| 3.5 Describe how to interpret and communicate reports from quality auditors. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of quality in food operations, in a food production business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food production supervisors (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 | 30-Aug-15 | |
| 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 the following Improve Sector Performance Standard (approved as National occupational Standard) knowledge units: | |
| QI.104K Understand how to control product quality in food manufacture | ||
| QI.111K Understand how to monitor quality of work activities in food manufacture | ||
| QI.120K Understand quality audits in food manufacture | ||
| 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 quality 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. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 18 | |
| Unit Category | Occupational Skills (OS) | |
| Unit Reference | QI.118.2K | |
| RITS Reference | T/602/4034 | |