| Title | Principles of working in explosion risk areas in food operations | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the classifications and plant requirements for explosion risk areas | 1.1. Describe the different hazardous area classifications including; | |
| · explosion risk areas | ||
| · ATEX compliance | ||
| 1.2. Outline the special requirements for tools and equipment used | ||
| 1.3. Outline the specialist fixtures and fittings requirements. | ||
| 2. Understand the procedural requirements for explosion risk areas | 2.1. Outline the main procedural requirements for working in explosion risk areas | |
| 2.2. Outline the main features of the explosion protection document | ||
| 2.3. Describe the personal and protective equipment requirements for working in explosion risk areas | ||
| 2.4. Describe the maintenance requirements for working in explosion risk areas. | ||
| Additional information about the unit | ||
| Unit purpose and aim(s) | This unit supports workforce and/or vocational development for those who need to understand the principles of working in explosion risk areas in a food and drink business or in a learning environment. | |
| 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 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-Dec-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 Standards (approved as National Occupational Standards) | |
| HS.107K Understand how to monitor procedures to control risk to health and safety | ||
| 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 working in explosion risk areas 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 for Proficiency 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 | ||
| Improve on behalf of Awarding Organisation Forum | ||
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 8 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | HS.107.2K | |
| RITS Reference | D/502/7354 | |