Duties and associated skills, knowledge and behaviours
Duty
Knowledge
Skills
Behaviours
Duty 1 Prepare and run food and drink manufacturing line including hygienic practices, start-up, closedown, changeover and handovers of manufacturing process.
K1 K2 K3 K4 K5 K8 K9 K10 K11 K13 K14 K23 K24
S1 S3 S4 S5 S6 S13 S14 S18
B1 B2 B3 B4 B5
Duty 2 Monitor and record results of Critical Control Points in food & drink manufacturing.
K2 K3 K4 K5 K9 K11 K13 K14
S2 S3 S4 S5 S6 S12 S13 S18
B1 B3
Duty 3 Control stock for example, intake of goods, storage of goods, entering information into management systems.
K1 K2 K3 K4 K5 K9 K10 K11 K13 K14 K22 K23
S1 S3 S4 S5 S6 S12 S13 S18
B1 B3
Duty 4 Diagnose ‘front-line’ faults, relating to machines, raw materials through to finished product, people or packaging, to identify the root cause and resolve issues directly or via escalation.
K8 K13 K14 K16 K19 K20
S4 S5 S7 S8 S9 S10 S11 S12 S18 S19
B1 B3 B5
Duty 5 Assist maintenance engineers by conducting first line mechanical engineering maintenance – preventative and reactive. For example, planned maintenance, repairs and overhauls.
K8 K13 K14 K16 K19 K20 K21
S4 S5 S7 S8 S9 S10 S11
B1 B3 B4 B5
Duty 6 Perform asset care tasks for example, lubricate.
K8 K13 K14 K19 K20 K21
S4 S5 S7 S9 S10 S11
B1 B3
Duty 7 Monitor performance for example, efficiency, wastage and compliance with environmental standards.
K5 K11 K13 K14 K16 K21
S3 S4 S5 S6 S13 S18
B1 B3
Duty 8 Undertake quality assurance to ensure compliance with company/customer requirements, for example take product samples.
K1 K2 K3 K4 K5 K6 K10 K11 K13 K14 K16 K25
S3 S4 S5 S6 S12 S13 S18
B1 B3
Duty 9 Complete documentation for example, traceability, accident reports (near misses).
K9 K10 K11 K13 K14 K22 K25
S3 S4 S5 S12 S13 S14 S16 S18
B1 B3
Duty 10 Develop and support others.
K13 K14 K22 K24 K25 K26 K27
S4 S5 S13 S14 S15 S17
B1 B2 B3 B4 B6
Duty 11 Conduct internal audits, in accordance with food & drink industry standards.
K1 K6 K9 K10 K11 K13 K14 K18 K24 K25
S3 S4 S5 S12 S13 S14 S18
B1 B2 B3
Duty 12 Support external audits for example, act as a guide for area of responsibility and/or provide information.
K1 K6 K10 K13 K14 K18 K24 K25
S3 S4 S5 S13 S14 S15
B1 B2 B3
Duty 13 Develop, contribute to or update risk assessments and standard operating procedures for area of responsibility.
K7 K11 K13 K14 K15 K16 K22 K25
S2 S3 S4 S5 S13 S14
B1 B3 B5
Duty 14 Support projects, such as the introduction of a new process, equipment or product, by trialling processes, new standard operating procedures and training others and sampling new products.
K1 K5 K7 K8 K12 K13 K14 K16 K17 K22 K23 K24 K25
S1 S3 S4 S5 S12 S13 S14 S15 S18 S19
B1 B3 B4 B5
Duty 15 Undertake continuous improvement activities within area of responsibility for example, to improve quality, equipment efficiency, increase productivity, reduce runtime, reduce waste or improve ergonomics of area.
K13 K14 K16 K17 K22 K25
S3 S4 S5 S12 S13 S14 S15 S19 S20
B1 B3 B5 B6
Knowledge
K1: The food and drink sector. Food industry regulators: British Retail Consortium, Food Standards Agency. Types of organisations - branded and non-branded, high and low care sites. Range of food and drink products. End-to-end supply chain. Customers and consumers.
K2: Legislation and standards: Food Safety Act, Threat Assessment Critical Control (HACCP), Threat Analysis of Critical Control Points (TACCP), Vulnerability Assessment of Critical Control Points (VACCP).
K3: Food safety: microbiology, physical, chemical contamination hazards and control, food poisoning, personal hygiene, design of food premises and equipment, cleaning and disinfection, pest control, control measures, supervisory management.
K4: Food integrity: temperature control, cleaning in place, date code responsibilities, foreign object contamination.
K5: Food and drink manufacturing technologies and processes.
K6: Food and drink industry quality management standards for example, British Retail Consortium. What they are and why they are important.
K7: Standard operating procedures: what they need to cover and why (Personal Protective Equipment (PPE), isolation and lock off, guarding, strip and assembly of equipment, step by step process). Use of visuals and symbols.
K8: Food and drink tools and equipment: pumps, valves, lines, gauges, temperature controls, mixers, conveyors, depositors, sealers, touch screen technology, human machine interface, Programmable Logical Control (PLC) systems and handheld devices. Operating standards and equipment set points.
K9: Material and ingredient specification requirements: segregation, storage, maintaining product origin, integrity and traceability.
K10: Customer specifications; purpose and consequences of noncompliance.
K11: Line performance management. Key Performance Indicators. How line performance impacts profitability of the business.
K12: How new products come to market.
K13: Health & safety legislation: Health & Safety at Work Act, Control of Substances Hazardous to Health (COSHH), Reporting of Injuries, Diseases, and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Risk assessments. Types of hazards. Near miss reporting. Due diligence.
K14: Environmental and sustainability: Environmental Protection Act. Recycling. Efficient use of resources. Environmental permits. Waste management.
K16: Problem solving techniques: root cause analysis, 6 thinking hats, DMAIC (Dene, Measure, Analyse, Improve, Control), PDCA (Plan Do Check Act). Fault finding techniques: root cause analysis, 5 Whys’, fishbone, half-split.
K17: Continuous improvement techniques: lean, 6-sigma, KAIZEN, 5 S (Sort, set, shine, standardise and sustain).
K18: Audit requirements - internal and external. Five stages of audit. Responsibilities of auditor and auditee.
K19: Principles of mechanical engineering technologies and safe working practices: lubrication, hydraulics, fluid power, mechanical, bench fitting, pumps and values, pneumatics, drives, fitting and hand tools, units and measurements, fault-location, stored energy and safe isolation.
K20: Different types of maintenance activities: preventative, reactive. What they are and why they are important.
K21: Food safety engineering: food grade oils, safe use of tools and equipment.
K22: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR).
K23: Planning, prioritising and time management techniques. Work management systems.
K24: Communication techniques: verbal, non-verbal, presentation.
K25: Communication techniques: written. Writing using Plain English principles.
K26: Training and buddying techniques.
K27: Equality and diversity in the workplace.
Skills
S1: Plan and organise self, others and resources.
S2: Identify hazards (Critical Control Points) and control measures to mitigate risks.
S3: Interpret, follow and implement procedures: line operation and quality assurance.
S4: Comply with health, safety and food safety regulations, legislation and procedures.
S5: Comply with environment and sustainability regulations, legislation and procedures. Segregate, re-cycle and dispose of waste.
S6: Operate or use food and drink production tools and equipment.
S7: Monitor and inspect production machinery. Apply maintenance practices. For example, check levels, parts wear, pressure, and sensors, and grease and lubricate.
S8: Strip and replace parts/components for example, pumps, gears and motors.
S9: Select and use maintenance hand tools.
S10: Follow food safe engineering standards and practices. For example, use of food safe chemicals, check out and in of components.
S11: Isolate machinery and services (lock out, tag out). Re-start machinery and services.
S12: Collect, interpret and analyse data.
S13: Use information technology.
S14: Communicate with colleagues and stakeholders: visual and verbal.
S15: Communicate: written.
S16: Record information.
S17: Identify training needs. Train and buddy team members.
S18: Diagnose and resolve or escalate problems or issues.
S19: Apply problem solving techniques.
S20: Apply continuous improvement techniques.
Behaviours
B1: Prioritise and promote health, safety, food safety, environment and sustainability.
B2: Apply a professional approach.
B3: Take responsibility for work.
B4: Team-focus to meet work goals.
B5: Respond and adapt to changing work demands.
B6: Committed to Continued Professional Development.
Duties and associated skills, knowledge and behaviours
Knowledge
K1: The food and drink sector. Food industry regulators: British Retail Consortium, Food Standards Agency. Types of organisations - branded and non-branded, high and low care sites. Range of food and drink products. End-to-end supply chain. Customers and consumers.
K2: Legislation and standards: Food Safety Act, Threat Assessment Critical Control (HACCP), Threat Analysis of Critical Control Points (TACCP), Vulnerability Assessment of Critical Control Points (VACCP).
K3: Food safety: microbiology, physical, chemical contamination hazards and control, food poisoning, personal hygiene, design of food premises and equipment, cleaning and disinfection, pest control, control measures, supervisory management.
K4: Food integrity: temperature control, cleaning in place, date code responsibilities, foreign object contamination.
K5: Food and drink manufacturing technologies and processes.
K6: Food and drink industry quality management standards for example, British Retail Consortium. What they are and why they are important.
K7: Standard operating procedures: what they need to cover and why (Personal Protective Equipment (PPE), isolation and lock off, guarding, strip and assembly of equipment, step by step process). Use of visuals and symbols.
K8: Food and drink tools and equipment: pumps, valves, lines, gauges, temperature controls, mixers, conveyors, depositors, sealers, touch screen technology, human machine interface, Programmable Logical Control (PLC) systems and handheld devices. Operating standards and equipment set points.
K9: Material and ingredient specification requirements: segregation, storage, maintaining product origin, integrity and traceability.
K10: Customer specifications; purpose and consequences of noncompliance.
K11: Line performance management. Key Performance Indicators. How line performance impacts profitability of the business.
K12: How new products come to market.
K13: Health & safety legislation: Health & Safety at Work Act, Control of Substances Hazardous to Health (COSHH), Reporting of Injuries, Diseases, and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Risk assessments. Types of hazards. Near miss reporting. Due diligence.
K14: Environmental and sustainability: Environmental Protection Act. Recycling. Efficient use of resources. Environmental permits. Waste management.
K15: Types incidents - re, accidents, scares. Mitigation methods. Incident management procedures.
K16: Problem solving techniques: root cause analysis, 6 thinking hats, DMAIC (Dene, Measure, Analyse, Improve, Control), PDCA (Plan Do Check Act). Fault finding techniques: root cause analysis, 5 Whys’, fishbone, half-split.
K17: Continuous improvement techniques: lean, 6-sigma, KAIZEN, 5 S (Sort, set, shine, standardise and sustain).
K18: Audit requirements - internal and external. Five stages of audit. Responsibilities of auditor and auditee.
K19: Principles of mechanical engineering technologies and safe working practices: lubrication, hydraulics, fluid power, mechanical, bench fitting, pumps and values, pneumatics, drives, fitting and hand tools, units and measurements, fault-location, stored energy and safe isolation.
K20: Different types of maintenance activities: preventative, reactive. What they are and why they are important.
K21: Food safety engineering: food grade oils, safe use of tools and equipment.
K22: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR).
K23: Planning, prioritising and time management techniques. Work management systems.
K24: Communication techniques: verbal, non-verbal, presentation.
K25: Communication techniques: written. Writing using Plain English principles.
K26: Training and buddying techniques.
K27: Equality and diversity in the workplace.
Skills
S1: Plan and organise self, others and resources.
S2: Identify hazards (Critical Control Points) and control measures to mitigate risks.
S3: Interpret, follow and implement procedures: line operation and quality assurance.
S4: Comply with health, safety and food safety regulations, legislation and procedures.
S5: Comply with environment and sustainability regulations, legislation and procedures. Segregate, re-cycle and dispose of waste.
S6: Operate or use food and drink production tools and equipment.
S7: Monitor and inspect production machinery. Apply maintenance practices. For example, check levels, parts wear, pressure, and sensors, and grease and lubricate.
S8: Strip and replace parts/components for example, pumps, gears and motors.
S9: Select and use maintenance hand tools.
S10: Follow food safe engineering standards and practices. For example, use of food safe chemicals, check out and in of components.
S11: Isolate machinery and services (lock out, tag out). Re-start machinery and services.
S12: Collect, interpret and analyse data.
S13: Use information technology.
S14: Communicate with colleagues and stakeholders: visual and verbal.
S15: Communicate: written.
S16: Record information.
S17: Identify training needs. Train and buddy team members.
S18: Diagnose and resolve or escalate problems or issues.
S19: Apply problem solving techniques.
S20: Apply continuous improvement techniques.
Behaviours
B1: Prioritise and promote health, safety, food safety, environment and sustainability.
B2: Apply a professional approach.
B3: Take responsibility for work.
B4: Team-focus to meet work goals.
B5: Respond and adapt to changing work demands.
B6: Committed to Continued Professional Development.