Duty 1 Prepare for food and drink maintenance work.
K1 K2 K8 K9 K11 K13 K14 K15 K16 K17 K18
K19 K22 K42 K44 K45 K46
S1 S2 S3 S4 S5 S6 S7 S9 S24 S26 S27
B1 B2 B3 B4 B5 B6 B7
Duty 2 Conduct planned maintenance of food and drink processing and packaging equipment.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12
K13 K14 K15 K16 K17 K18 K19K20 K21 K22
K24 K26 K27 K28 K29 K30 K31 K32 K33 K34
K35 K36 K37 K38
S1 S3 S4 S5 S6 S7 S8 S9 S10 S13 S14 S20
B1 B2 B3 B4 B7
Duty 3 Conduct predictive maintenance of food and drink processing and packaging equipment (condition monitoring).
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12
K13 K14 K15 K16 K17 K18 K19 K20 K21 K22
K24 K26 K27 K28 K29 K30 K31 K32 K33 K34
K35 K36 K37 K38
S1 S3 S4 S5 S6 S7 S8 S9 S10 S11 S13 S14 S20
B1 B2 B3 B4 B7
Duty 4 Respond to breakdowns of food and drink processing and packaging equipment. Conduct reactive maintenance or corrective actions to resolve deviation.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K19 K22 K24 K25 K26 K27 K28 K29
K30 K31 K32 K33 K34 K35 K36 K37 K38 K39 K40 K45
S1 S3 S4 S5 S6 S7 S8 S9 S10 S16 S17 S20 S21 S23
B1 B2 B3 B4 B6 B7
Duty 5 Identify faults (electrical, mechanical, instrumentation, automation and pneumatics) on food and drink processing and packaging equipment and action required.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K19 K22 K24 K25 K26 K27 K28 K29
K30 K31 K32 K33 K34 K35 K36 K37 K38 K39 K40
S1 S3 S4 S5 S6 S7 S8 S9 S10 S17 S20 S21 S23
B1 B2 B3 B4 B6 B7
Duty 6 Lead or support food and drink operational teams with machinery change overs and set ups.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K14 K15
K16 K17 K18 K19 K22 K24 K27 K28 K29 K30 K31 K32
K33 K34 K35 K36 K37 K38 K44 K45 K46 K47 K48
S1 S3 S4 S5 S6 S7 S8 S20 S26 S28
B1 B2 B3 B4 B5 B6 B7
Duty 7 Manufacture and repair component parts for food and drink processing and packaging equipment.
K2 K8 K9 K11 K12 K14 K15 K16 K17 K18 K22 K25
S1 S3 S4 S5 S6 S7 S8 S12 S16 S20
B1 B2 B3 B4 B6 B7
Duty 8 Contribute to continuous improvement projects to optimise food and drink equipment or process. For example, participate in failure investigations to ensure process effectiveness and to contribute to and implement practical engineering solutions for efficiency and profitability.
K2 K3 K4 K5 K6 K8 K9 K11 K12 K13 K15 K17 K18
K19 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37 K38
K39 K40 K41 K45 K46 K47 K48
S1 S4 S5 S6 S17 S21 S22 S24 S26 S27 S28
B1 B2 B3 B4 B5 B7
Duty 9 Remove and decommission food and drink processing and packaging equipment.
K1 K2 K6 K8 K9 K10 K11 K12 K14 K15 K16 K17 K18
K24 K27 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37
S1 S3 S4 S5 S6 S7 S8 S9 S19 S20
B1 B2 B3 B4 B7
Duty 10 Install and commission food and drink processing and packaging equipment in line with food science and safety principles.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K22 K24 K25 K26 K27 K28 K29 K30
K31 K32 K33 K34 K35 K36 K37 K38
S1 S3 S4 S5 S6 S7 S8 S9 S14 S15 S16 S18 S20
B1 B2 B3 B4 B7
Duty 11 Contribute to technical performance reviews in collaboration with other functions and stakeholders.
K1 K2 K3 K4 K5 K7 K8 K9 K11 K12 K13 K15 K16 K17
K18 K20 K21 K23 K24 K26 K27 K28 K29 K30 K31 K32
K33 K34 K35 K36 K37 K38 K39 K40 K41 K45 K46
K47 K48
S1 S4 S5 S6 S17 S21 S24 S26 S27 S28
B1 B2 B3 B4 B5 B7
Duty 12 Maintain engineering documentation for food and drink maintenance work.
K1 K2 K3 K8 K9 K11 K42 K43 K45
S3 S4 S5 S6 S8 S23 S24 S25 S27
B1 B2 B3 B4 B7
Duty 13 Support maintenance and operational team members in developing engineering technical competence.
K2 K8 K9 K11 K45 K47 K48
S4 S5 S6 S24 S26 S28
B1 B2 B3 B4 B5 B7
Duty 14 Ensure availability and performance of maintenance tools and equipment.
K2 K8 K9 K11 K14 K44
S1 S4 S5 S6 S7 S8
B1 B2 B3 B4 B7
Duty 15 Contribute to food and drink internal and external audits.
K1 K2 K3 K8 K9 K11 K45
S1 S4 S5 S6 S24 S26 S27
B1 B2 B3 B4 B5 B6 B7
Knowledge, Skills and Behaviours
Knowledge
K1: Food and drink sector awareness. The industry's regulator: Food Standards Agency. Types of organisations: branded and non-branded, and high and low care sites. Types of food and drink products: ambient, frozen, fresh, chilled, confectionery, and liquid. End-to-end supply chain. Customers and consumers. Customer specifications: purpose and consequences of non-compliance. Product shelf life.
K2: Food and drink maintenance technician's role. Limits of autonomy. Different teams and functions involved in production. Business operation considerations: efficiency, customer satisfaction, competitiveness, minimising risks to production, and ethical practices.
K3: Principles of quality management systems and processes in the food and drink industry and impact on customer requirements. Customer and food trade association standards for example, British Retail Consortium, Retailer standards. Internal and external audits and impact on maintenance.
K4: Food science and technology - fundamentals of how engineering is used in food and drink production: aseptic filling and processing, chilling, freezing, heat processing, modified atmosphere packaging (MAP), preservation, and packaging.
K5: Food safety regulations and their application to food and drink engineering: Food Safety Act, Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).
K6: Food safety: microbiology, physical, and chemical contamination hazards and control. The risk of contamination and impact on product integrity and health of consumers. Allergens. The importance and impact of temperature and process control measures. Regulatory information and date code responsibilities. Hygienic engineering design of food premises and equipment, and hygiene requirements of operators. Cleaning and disinfection principles, procedures, and methods: Cleaning in place (CIP), cleaning out of place, and chemical impact. Pest control.
K7: Properties of food and drink raw materials and packaging and implications for engineering. Principles of sealing technology.
K8: Health and safety regulations awareness and their application to food and drink engineering. Health and Safety at Work Act. Control of Substances Hazardous to Health (CoSHH). Working in confined spaces. Working at Height. Lone working. Provision of Work Equipment Regulations (PUWER). Lifting Operations and Lifting Equipment Regulations (LOLER). Dangerous Substances and Explosive Atmospheres (DSEAR). Pressure Equipment Directive (PED). Electricity at work regulations. Noise regulation. L8 Legionella. Display Screen Equipment. The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Construction Design Management regulations.
K9: Health and safety practice: risk assessments and method statements, manual handling, Personal Protective Equipment (PPE), and signage and barriers. Slips trips and falls. Types of incidents: fire, accidents, and near-misses. Mitigation methods. Incident management. Near miss reporting.
K10: Safe isolation of process fluids, gases, and stored energy: Lock out, tag out (LOTO).
K11: Environmental regulations and requirements awareness and application to food and drink engineering. Environmental Protection Act. Sustainability. Waste Electrical and Electronic Equipment Directive (WEEE). Hazardous waste regulations. Waste management. Re-cyclable materials and waste disposal procedures. Energy monitoring. Data logging to optimise energy performance. The Climate Change Agreements. Carbon Reduction Commitment (CRC). Renewable and alternative energy sources. Energy reduction. Types of pollution and control measures: noise, smells, spills, and waste. Efficient use of resources. Environmental permits.
K12: Types of food and drink equipment: pumps, valves, gauges, temperature controls, mixers, conveyors, depositors, sealers, safety systems, pressure systems and transmitters, human machine interface, and handheld devices. Operating standards and equipment set points.
K13: Stock and services considerations. Availability, stock lead times. Correct handling. The identification of equipment and parts. Function of parts, spares, and components. Stock value. Faulty stock process. Returns process. Salvageability of parts to be removed.
K14: Maintenance tools: selection, correct use, maintenance, storage requirements. Restrictions in food and drink industry and designated areas.
K15: Engineering standards and regulations: British Standards (BS), International Organisation for Standardisation standards (ISO), European Norm (EN), Atmospheres and Explosives (ATEX), and Standard Maintenance Procedures (SOP). Manufacturers’ manuals. What they are and how to use them.
K16: Engineering representations, drawings, and graphical information.
K17: Engineering mathematical and scientific principles: calculations, conversions, and equipment sizing and dimensions.
K18: Engineering materials and their properties: impact on use in a food environment (food safe).
K19: Maintenance strategies and best practice: run to failure (breakdown maintenance), preventive (scheduled) maintenance, Predictive Maintenance (PdM), and Reliability Centred Maintenance (RCM).
K20: Reliability and criticality tools: how they are used to reduce operational losses and wastage operations.
K21: Risk management and reliability techniques: critical tools and how they are used to reduce breakdowns, failures and operational losses using thermography, vibration, ultrasound, acoustic, and sensor technology.
K22: Food safety engineering: food grade oils, greases, cleaning fluids, and safe use of tools and equipment.
K23: Equipment performance measures: data and how to use it. Terminology: mean time between failure, and overall equipment effectiveness (availability).
K24: Types of mechanical drives, belts, chains, and gears: alignment, and how to identify wear. Types of bearings: application, alignment, and fit.
K25: Principles of TIG (Tungsten Inert Gas), MMA (Manual Metal Arc), and MIG (Metal Inert Gas) welding practices within food environments: when they can be used.
K26: Replace and repair practices and techniques. Component manufacturing requirements: turning and milling, grinding, drilling, bench fitting, and preparation for the food and drink environment. Threads, fit, finish, tolerance and material selection considerations.
K27: Transfer of energy inside fluid power systems in the food and drink industry: pneumatic and hydraulic systems.
K28: Engineering theory and thermodynamic principles on heat transfer used in the food and drink industry: functional and maintenance requirements.
K29: Basic electrical theory principles: LV (Low Voltage), HV (High Voltage), current, resistance, symbols and terminology. Electrical first aid. Alternating current (AC) and direct current (DC) systems. Testing equipment. Electrical circuit theory, electrical safety systems, and smart solutions.
K30: Control circuits: basic components (switches, relays, contactors, overloads, circuit breakers), power supplies, and calibration.
K31: Safety circuits: safety system categories, safety system architecture and components, characteristics of safety system components.
K32: Types of motors and control systems and how they work: mechanical and electrical properties. Programming of variable speed drives and parameters. Soft starts.
K33: Electrical principles, installation, commissioning and decommissioning practices and techniques to standards required for food and drink industry. Types of enclosure and cable support systems. Ingress Protection (IP) and ATEX ratings. Trace heating systems. Types of cables and termination requirements. Cable identification. Equipment selection standards. Data cabling and fibre optic cable installation and termination. Testing and fault finding using the correct equipment. Arc flash protection requirements.
K34: Automation. Instrumentation and calibration techniques for systems: thermo, weights, and flow. Robotics and data acquisition (SCADA) and smart network systems. Communication systems: Profinet, Ethernet, Profibus, CANopen, and DeviceNet.
K35: Types of Programmable Logic Controllers (PLC). How they work, system maintenance and architecture. Digital, analogue inputs, outputs, and IOT. Hardware interface and field wiring.
K36: Sensors and motion control. Types of sensors and how they work: digital, analogue, pressure level, probes, inductive and smart. Encoders and position control: selection procedures
K37: Services and utilities in the context of food safety importance and impact: water supply and systems, boiler control, electrical distribution system, air compressors, steam boilers, refrigeration system, building management, ventilation and air conditioning (HVAC) controls, access control systems, effluent and waste, and chilled water systems.
K38: Principles of factory digitalisation (Industry 4.0).
K39: Problem solving techniques: root cause analysis, 6 thinking hats, DMAIC (Define, Measure, Analyse, Improve, Control), and PDCA (Plan Do Check Act).
K40: Fault finding techniques: root cause analysis, 5 Whys, fishbone, and half-split. Diagnostic tools and equipment.
K41: Continuous improvement techniques: lean, 6-sigma, KAIZEN, 5S (Sort, set, shine, standardise and sustain), and SMED (Single-Minute Exchange of Dies).
K42: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security requirements.
K43: Maintenance work recording and documentation requirements.
K44: Organisation techniques: planning, time management, workflow, and work scheduling and prioritisation.
K45: Communication techniques: visual, verbal, written, and electronic. Adapting style to audience. Engineering terminology. Report writing techniques.
K46: Team working techniques: how to work as part of a team, understanding the importance of establishing and meeting the requirements of different roles.
K47: Workplace training and buddying techniques: how to pass on knowledge and skills to others.
K48: Equality, diversity, and inclusion in the workplace: what it means and why it is important.
Skills
S1: Read and interpret task related information and data. For example, work instructions, SOPs, quality control documentation, Service Level Agreements, specifications, engineering drawings, work instructions, and operation manuals.
S2: Plan and prepare self, others, and resources.
S3: Identify hazards and control measures to mitigate risks.
S4: Comply with food safety regulations and procedures.
S5: Comply with health and safety regulations and procedures.
S6: Comply with environment and sustainability regulations and procedure: safe disposal of waste, re-cycling or re-use of materials and efficient use of resources.
S7: Select, check the condition, and safely use maintenance tools and equipment. Store tools and equipment. Complete or arrange maintenance of tools and equipment including calibration where required .
S8: Follow standard operating procedures and quality procedures.
S9: Follow site isolation and lock off procedures (log out, tag out) and re-instatement of equipment with system checks and handover.
S10: Apply maintenance practices and techniques. For example, check levels, parts wear, pressure, and sensors, grease and lubricate parts, replace, fit or repair components, and calibrate equipment.
S11: Apply reliability engineering techniques to prevent or reduce the likelihood or frequency of failures. For example, condition monitoring, heat mapping, oil sampling, thermography, and vibration analysis.
S12: Fabricate, drill, and join as appropriate to produce basic parts, spares or components.
S13: Maintain and service fluid power systems.
S14: Commission and maintain instrumentation or process control systems.
S15: Install and configure electrical systems. For example, add distribution boards to circuits, single and three phase motors (AC and DC).
S16: Apply TIG welding techniques: butt, fillet, tee, and overlap.
S17: Apply mathematical techniques to solve engineering problems.
S18: Assemble, position and fix equipment or components. Complete commissioning checks.
S19: Disconnect and remove equipment or components. Complete storage measures to prevent deterioration.
S20: Restore the work area on completion of activity. Return resources and consumables.
S21: Apply fault-finding and problem-solving techniques for example, using PLC data to diagnose issues and locate faults on industrial network.
S22: Apply continuous improvement techniques to understand current performance; collect and record data. Devise suggestions for improvement.
S23: Resolve or escalate issues.
S24: Use information technology. For example, for document creation, communication, and information management. Comply with GDPR. Comply with cyber security.
S25: Record work activity. For example, asset management records, work sheets, checklists, waste environmental records, and any business or legal reporting requirements.
S26: Communicate with colleagues and stakeholders visually and verbally. Use engineering terminology where appropriate.
S27: Communicate in writing with colleagues and stakeholders. Produce reports for examples, equipment performance reports.
S28: Provide guidance or training to colleagues or stakeholders.
Behaviours
B1: Prioritise and promote health and safety, and food safety.
B2: Prioritise and promote the environment and sustainability.
B3: Take ownership for own work and accountability for quality of work.
B4: Apply a professional approach: role model for company and industry.
B5: Team-focus to meet work goals: respectful to others, builds relationship with others, and positive inclusion.
B6: Respond and adapt to work demands.
B7: Committed to Continued Professional Development (CPD).
Occupational duties
Knowledge, Skills and Behaviours
Knowledge
K1: Food and drink sector awareness. The industry's regulator: Food Standards Agency. Types of organisations: branded and non-branded, and high and low care sites. Types of food and drink products: ambient, frozen, fresh, chilled, confectionery, and liquid. End-to-end supply chain. Customers and consumers. Customer specifications: purpose and consequences of non-compliance. Product shelf life.
K2: Food and drink maintenance technician's role. Limits of autonomy. Different teams and functions involved in production. Business operation considerations: efficiency, customer satisfaction, competitiveness, minimising risks to production, and ethical practices.
K3: Principles of quality management systems and processes in the food and drink industry and impact on customer requirements. Customer and food trade association standards for example, British Retail Consortium, Retailer standards. Internal and external audits and impact on maintenance.
K4: Food science and technology - fundamentals of how engineering is used in food and drink production: aseptic filling and processing, chilling, freezing, heat processing, modified atmosphere packaging (MAP), preservation, and packaging.
K5: Food safety regulations and their application to food and drink engineering: Food Safety Act, Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).
K6: Food safety: microbiology, physical, and chemical contamination hazards and control. The risk of contamination and impact on product integrity and health of consumers. Allergens. The importance and impact of temperature and process control measures. Regulatory information and date code responsibilities. Hygienic engineering design of food premises and equipment, and hygiene requirements of operators. Cleaning and disinfection principles, procedures, and methods: Cleaning in place (CIP), cleaning out of place, and chemical impact. Pest control.
K7: Properties of food and drink raw materials and packaging and implications for engineering. Principles of sealing technology.
K8: Health and safety regulations awareness and their application to food and drink engineering. Health and Safety at Work Act. Control of Substances Hazardous to Health (CoSHH). Working in confined spaces. Working at Height. Lone working. Provision of Work Equipment Regulations (PUWER). Lifting Operations and Lifting Equipment Regulations (LOLER). Dangerous Substances and Explosive Atmospheres (DSEAR). Pressure Equipment Directive (PED). Electricity at work regulations. Noise regulation. L8 Legionella. Display Screen Equipment. The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Construction Design Management regulations.
K9: Health and safety practice: risk assessments and method statements, manual handling, Personal Protective Equipment (PPE), and signage and barriers. Slips trips and falls. Types of incidents: fire, accidents, and near-misses. Mitigation methods. Incident management. Near miss reporting.
K10: Safe isolation of process fluids, gases, and stored energy: Lock out, tag out (LOTO).
K11: Environmental regulations and requirements awareness and application to food and drink engineering. Environmental Protection Act. Sustainability. Waste Electrical and Electronic Equipment Directive (WEEE). Hazardous waste regulations. Waste management. Re-cyclable materials and waste disposal procedures. Energy monitoring. Data logging to optimise energy performance. The Climate Change Agreements. Carbon Reduction Commitment (CRC). Renewable and alternative energy sources. Energy reduction. Types of pollution and control measures: noise, smells, spills, and waste. Efficient use of resources. Environmental permits.
K12: Types of food and drink equipment: pumps, valves, gauges, temperature controls, mixers, conveyors, depositors, sealers, safety systems, pressure systems and transmitters, human machine interface, and handheld devices. Operating standards and equipment set points.
K13: Stock and services considerations. Availability, stock lead times. Correct handling. The identification of equipment and parts. Function of parts, spares, and components. Stock value. Faulty stock process. Returns process. Salvageability of parts to be removed.
K14: Maintenance tools: selection, correct use, maintenance, storage requirements. Restrictions in food and drink industry and designated areas.
K15: Engineering standards and regulations: British Standards (BS), International Organisation for Standardisation standards (ISO), European Norm (EN), Atmospheres and Explosives (ATEX), and Standard Maintenance Procedures (SOP). Manufacturers’ manuals. What they are and how to use them.
K16: Engineering representations, drawings, and graphical information.
K17: Engineering mathematical and scientific principles: calculations, conversions, and equipment sizing and dimensions.
K18: Engineering materials and their properties: impact on use in a food environment (food safe).
K19: Maintenance strategies and best practice: run to failure (breakdown maintenance), preventive (scheduled) maintenance, Predictive Maintenance (PdM), and Reliability Centred Maintenance (RCM).
K20: Reliability and criticality tools: how they are used to reduce operational losses and wastage operations.
K21: Risk management and reliability techniques: critical tools and how they are used to reduce breakdowns, failures and operational losses using thermography, vibration, ultrasound, acoustic, and sensor technology.
K22: Food safety engineering: food grade oils, greases, cleaning fluids, and safe use of tools and equipment.
K23: Equipment performance measures: data and how to use it. Terminology: mean time between failure, and overall equipment effectiveness (availability).
K24: Types of mechanical drives, belts, chains, and gears: alignment, and how to identify wear. Types of bearings: application, alignment, and fit.
K25: Principles of TIG (Tungsten Inert Gas), MMA (Manual Metal Arc), and MIG (Metal Inert Gas) welding practices within food environments: when they can be used.
K26: Replace and repair practices and techniques. Component manufacturing requirements: turning and milling, grinding, drilling, bench fitting, and preparation for the food and drink environment. Threads, fit, finish, tolerance and material selection considerations.
K27: Transfer of energy inside fluid power systems in the food and drink industry: pneumatic and hydraulic systems.
K28: Engineering theory and thermodynamic principles on heat transfer used in the food and drink industry: functional and maintenance requirements.
K29: Basic electrical theory principles: LV (Low Voltage), HV (High Voltage), current, resistance, symbols and terminology. Electrical first aid. Alternating current (AC) and direct current (DC) systems. Testing equipment. Electrical circuit theory, electrical safety systems, and smart solutions.
K30: Control circuits: basic components (switches, relays, contactors, overloads, circuit breakers), power supplies, and calibration.
K31: Safety circuits: safety system categories, safety system architecture and components, characteristics of safety system components.
K32: Types of motors and control systems and how they work: mechanical and electrical properties. Programming of variable speed drives and parameters. Soft starts.
K33: Electrical principles, installation, commissioning and decommissioning practices and techniques to standards required for food and drink industry. Types of enclosure and cable support systems. Ingress Protection (IP) and ATEX ratings. Trace heating systems. Types of cables and termination requirements. Cable identification. Equipment selection standards. Data cabling and fibre optic cable installation and termination. Testing and fault finding using the correct equipment. Arc flash protection requirements.
K34: Automation. Instrumentation and calibration techniques for systems: thermo, weights, and flow. Robotics and data acquisition (SCADA) and smart network systems. Communication systems: Profinet, Ethernet, Profibus, CANopen, and DeviceNet.
K35: Types of Programmable Logic Controllers (PLC). How they work, system maintenance and architecture. Digital, analogue inputs, outputs, and IOT. Hardware interface and field wiring.
K36: Sensors and motion control. Types of sensors and how they work: digital, analogue, pressure level, probes, inductive and smart. Encoders and position control: selection procedures
K37: Services and utilities in the context of food safety importance and impact: water supply and systems, boiler control, electrical distribution system, air compressors, steam boilers, refrigeration system, building management, ventilation and air conditioning (HVAC) controls, access control systems, effluent and waste, and chilled water systems.
K38: Principles of factory digitalisation (Industry 4.0).
K39: Problem solving techniques: root cause analysis, 6 thinking hats, DMAIC (Define, Measure, Analyse, Improve, Control), and PDCA (Plan Do Check Act).
K40: Fault finding techniques: root cause analysis, 5 Whys, fishbone, and half-split. Diagnostic tools and equipment.
K41: Continuous improvement techniques: lean, 6-sigma, KAIZEN, 5S (Sort, set, shine, standardise and sustain), and SMED (Single-Minute Exchange of Dies).
K42: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security requirements.
K43: Maintenance work recording and documentation requirements.
K44: Organisation techniques: planning, time management, workflow, and work scheduling and prioritisation.
K45: Communication techniques: visual, verbal, written, and electronic. Adapting style to audience. Engineering terminology. Report writing techniques.
K46: Team working techniques: how to work as part of a team, understanding the importance of establishing and meeting the requirements of different roles.
K47: Workplace training and buddying techniques: how to pass on knowledge and skills to others.
K48: Equality, diversity, and inclusion in the workplace: what it means and why it is important.
Skills
S1: Read and interpret task related information and data. For example, work instructions, SOPs, quality control documentation, Service Level Agreements, specifications, engineering drawings, work instructions, and operation manuals.
S2: Plan and prepare self, others, and resources.
S3: Identify hazards and control measures to mitigate risks.
S4: Comply with food safety regulations and procedures.
S5: Comply with health and safety regulations and procedures.
S6: Comply with environment and sustainability regulations and procedure: safe disposal of waste, re-cycling or re-use of materials and efficient use of resources.
S7: Select, check the condition, and safely use maintenance tools and equipment. Store tools and equipment. Complete or arrange maintenance of tools and equipment including calibration where required .
S8: Follow standard operating procedures and quality procedures.
S9: Follow site isolation and lock off procedures (log out, tag out) and re-instatement of equipment with system checks and handover.
S10: Apply maintenance practices and techniques. For example, check levels, parts wear, pressure, and sensors, grease and lubricate parts, replace, fit or repair components, and calibrate equipment.
S11: Apply reliability engineering techniques to prevent or reduce the likelihood or frequency of failures. For example, condition monitoring, heat mapping, oil sampling, thermography, and vibration analysis.
S12: Fabricate, drill, and join as appropriate to produce basic parts, spares or components.
S13: Maintain and service fluid power systems.
S14: Commission and maintain instrumentation or process control systems.
S15: Install and configure electrical systems. For example, add distribution boards to circuits, single and three phase motors (AC and DC).
S16: Apply TIG welding techniques: butt, fillet, tee, and overlap.
S17: Apply mathematical techniques to solve engineering problems.
S18: Assemble, position and fix equipment or components. Complete commissioning checks.
S19: Disconnect and remove equipment or components. Complete storage measures to prevent deterioration.
S20: Restore the work area on completion of activity. Return resources and consumables.
S21: Apply fault-finding and problem-solving techniques for example, using PLC data to diagnose issues and locate faults on industrial network.
S22: Apply continuous improvement techniques to understand current performance; collect and record data. Devise suggestions for improvement.
S23: Resolve or escalate issues.
S24: Use information technology. For example, for document creation, communication, and information management. Comply with GDPR. Comply with cyber security.
S25: Record work activity. For example, asset management records, work sheets, checklists, waste environmental records, and any business or legal reporting requirements.
S26: Communicate with colleagues and stakeholders visually and verbally. Use engineering terminology where appropriate.
S27: Communicate in writing with colleagues and stakeholders. Produce reports for examples, equipment performance reports.
S28: Provide guidance or training to colleagues or stakeholders.
Behaviours
B1: Prioritise and promote health and safety, and food safety.
B2: Prioritise and promote the environment and sustainability.
B3: Take ownership for own work and accountability for quality of work.
B4: Apply a professional approach: role model for company and industry.
B5: Team-focus to meet work goals: respectful to others, builds relationship with others, and positive inclusion.
B6: Respond and adapt to work demands.
B7: Committed to Continued Professional Development (CPD).