| Title | Principles of improving organisational performance in achieving excellence in food operations | |
| Level | 4 | |
| Credit value | 5 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how to improve organisational performance and how it contributes to food manufacturing excellence (FME) | 1.1 Summarise the purpose and overall objectives of improving organisational performance | |
| 1.2 Clarify the importance and benefits of improving organisational performance to a FME approach | ||
| 1.3 Summarise how improving organisational performance is placed within and contributes towards a FME strategy or approach. | ||
| 2. Understand the principles of improving organisational performance of food processing/supply capability | 2.1 Clarify the role of improving organisational performance in driving quality improvement of processes | |
| 2.2 Explain how improving organisational performance is important in the DMAIC model for quality improvement and its relationship with Six Sigma | ||
| 2.3 Explain how improving organisational performance is important in the DMADV model for quality improvement and its relationship with Six Sigma | ||
| 2.4 Summarise how to organise plans for implementing performance improvement priorities in process capability including: | ||
| · identification of solutions | ||
| · solution testing | ||
| · solution validation | ||
| · solution agreement | ||
| 2.5 Summarise how to implement solutions for performance improvement in process capability including: | ||
| · identification | ||
| · testing | ||
| · validation | ||
| · agreement | ||
| 2.6 Summarise how to identify the measures and targets needed to analyse performance improvement in process capability. | ||
| 3. Understand the application of improving organisational performance to support food manufacturing excellence (FME) | 3.1 Summarise the type of management expertise, resources and systems required to improve organisational performance | |
| 3.2 Summarise the type of technical expertise and resources required to improve organisational performance | ||
| 3.3 Explain how the process of improving organisational performance is best evaluated and reviewed to maximise the effectiveness of quality improvement and achievements | ||
| 3.4 Justify at what level and how key decisions are best made about improving organisational performance to sustain FME. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of improving organisational performance in 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.333K Principles of improving organisational performance in 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 improving organisational performance in 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 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 | 35 | |
| Unit Category | Underpinning Knowledge | |
| Unit Reference | QI.333K | |
| RITS Reference | R/601/9956 | |