| Title | Principles of achieving excellence in food operations | |
| Level | 4 | |
| Credit value | 4 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand food manufacturing excellence (FME) | 1.1 Explain the principle of continuous improvement and its importance within FME | |
| 1.2 Analyse the role of quality improvement methodologies and their importance within FME including: | ||
| · Six Sigma | ||
| · Total Quality Management (TQM) | ||
| · Kaizen | ||
| 1.3 Analyse the role of quality improvement tools and their importance within FME | ||
| 1.4 Clarify the role of sustainable improvement management systems and their importance within FME including: | ||
| · change management | ||
| · people and team development | ||
| · organisational culture | ||
| 1.5 Summarise the main components of a FME approach that can provide sustainable and continuous productivity improvement | ||
| 1.6 Define the vision, purpose and scope of FME within own or a typical food sector organisation. | ||
| 2. Understand how food manufacturing excellence (FME) can be achieved | 2.1 Justify how a FME approach is best developed and implemented to maximise organisational advantage | |
| 2.2 Explain the importance and roles of a FME strategy and implementation/action plan to steer improvement within the business | ||
| 2.3 Analyse how best to drive FME implementation/utilisation using continuous improvement and organisational development managers and teams | ||
| 2.4 Summarise how quality improvement methodologies are best identified, utilised and evaluated within the business | ||
| 2.5 Summarise how quality improvement tools are best identified, utilised and evaluated within the business | ||
| 2.6 Justify at what level and how key decisions are best made within FME implementation/ utilisation | ||
| 2.7 Clarify the role of senior management in FME implementation/utilisation. | ||
| 3. Understand the business outputs and benefits of food manufacturing excellence (FME) | 3.1 Review the importance of identifying and measuring outputs and benefits in FME | |
| 3.2 Evaluate how outputs are best identified, set and measured in FME | ||
| 3.3 Summarise the short term benefits which can be achieved by FME | ||
| 3.4 Summarise the medium to long term benefits which can be achieved by FME | ||
| 3.5 Clarify how benefits are best justified and promoted to support organisational credibility | ||
| 3.6 Explain the critical importance of FME to business efficiency, success and sustainability. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of achieving excellence in food manufacturing or supply operations, or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by managers, technicians and others who carry out these FME 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-Jun-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 Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit QI.323K Principles of achieving excellence 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 achieving excellence in food manufacturing or supply 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 for qualifications in food and drink 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 | FDQ on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Jun-10 | |
| Unit guided learning hours | 33 | |
| Unit Category | Underpinning Knowledge | |
| Unit Reference | QI.323K | |
| RITS Reference | D/601/9944 | |