| Title | Principles of engineering maintenance in food operations | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the commissioning of food plant and equipment | 1.1 Explain how to access and interpret specifications for commissioning plant and equipment | |
| 1.2 Outline how a commissioning process is carried and how this can impact on plans for establishing operations | ||
| 1.3 Describe the key aspects of equipment design which affect the productivity of plant and equipment | ||
| 1.4 Explain the process of capability for newly installed plant and equipment | ||
| 1.5 Explain how to conduct process validation. | ||
| 2. Understand the importance of engineering maintenance in food operations | 2.1 Explain the possible implications of not undertaking maintenance to include: | |
| · cost of down time | ||
| · waste control | ||
| · process quality | ||
| · overall efficiency | ||
| 2.2 Explain the impact that maintenance has on operations | ||
| 2.3 Explain the calculation of economic maintenance | ||
| 2.4 Describe the impact of depreciation. | ||
| 3. Understand the engineering maintenance needs of plant and equipment | 3.1 Outline how to assess the maintenance needs of food plant and equipment | |
| 3.2 Explain how to determine the immediate and longer term maintenance activities that are necessary | ||
| 3.3 Explain how to establish when and how maintenance activities should be carried out | ||
| 3.4 Explain how to identify and select maintenance tools and materials and the importance of doing this correctly | ||
| 3.5 Describe the difference between a standard and proactive or preventative approach to maintenance | ||
| 3.6 Summarise the impact of maintenance overrun on food operations. | ||
| 4. Understand the completion of maintenance and the handover of food plant and equipment for operations | 4.1 Explain how to minimise wastage and why it is important | |
| 4.2 Outline how to dispose of waste safely and effectively | ||
| 4.3 Explain how to determine the effectiveness of maintenance activities | ||
| 4.4 Describe the procedures for the testing of plant and equipment on completion of maintenance | ||
| 4.5 Describe the procedure for handover of plant and equipment on completion of maintenance. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of engineering maintenance, 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 | 31-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: | |
| EM.104K Understand how to support commissioning of plant, equipment and processes in food manufacture | ||
| EM.106K Understand how to maintain plant and equipment 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 engineering and maintenance. 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 | FDQ on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 19 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | EM.104.1K | |
| RITS Reference | D/602/4058 | |