IMPSF103 – Promote energy efficiency in a food environment

Overview 

This standard covers the skills and knowledge needed to develop policies and guidelines to support energy efficiency in food manufacture or supply.

This standard is for you if you work in food and drink operations and your job requires you to have responsibility for improving the efficient use of energy in food manufacture or supply. You may also have management responsibilities for an operational team.

Performance criteria

You must be able to:

1. establish current levels of energy usage for activities undertaken by the organisation
2. identify legal requirements that control the use of energy
3. identify opportunities for improving energy efficiency together with the benefits they provide
4. specify efficiency targets for each area of energy usage
5. identify potential barriers that may limit energy efficiency
6. specify monitoring procedures and their frequency to control energy efficiency
7. identify opportunities for sourcing low carbon energy
8. advise on design of processes and products to help minimise energy requirements
9. promote and support the implementation of efficiency measures for all areas of energy usage
10. promote application of low carbon energy in support of organisational activities
11. define and allocate roles and responsibilities in support of implementation and management of measures to improve energy efficiency
12. identify training needs and organise training for those responsible for implementing energy efficiencies
13. develop and implement strategies to overcome barriers that limit the impact of energy efficiency measures
14. establish methods to evaluate impact of energy efficiency measures
15. support implementation of monitoring and control procedures
16. evaluate impact of measures to improve energy efficiency
17. specify benefits achieved through efficiency measures

Knowledge and understanding

You need to know and understand

1. climate change legislation and how it controls organisational energy usage
2. government targets and legal requirements for carbon reduction and climate change and their implications in a food environment
3. how energy consumption impacts on climate change
4. the role of energy efficiency in achieving sustainability
5. benefits of energy efficiency to the organisation
6. how energy efficiency can help reduce carbon emissions
7. how to use carbon footprints as a measure of energy efficiency
8. principles of energy efficiency benchmarking as a method of identifying opportunities for improving energy efficiency
9. types of alternative energy
10. sources of low carbon energy including options for on-site energy generation
11. benefits that low carbon energy offers
12. how to establish current levels of energy usage for all organisational activities
13. areas of energy usage and opportunities for improving energy efficiency
14. how to develop targets for energy efficiency
15. how to monitor and control energy efficiency
16. barriers that can limit energy efficiency and strategies that can be used to overcome these
17. how process and product design can impact on energy efficiency
18. how effective process control and quality assurance can support energy efficiency
19. how to complete an organisational cost/benefit analysis in respect to energy efficiency measures
20. methods for promoting organisational energy efficiencies
21. how to monitor, control and maintain sustainable energy usage
22. how to define and allocate roles and responsibilities for all those involved in improving energy efficiency
23. how to identify training needs and organise staff training to support the more efficient use of energy
24. how to evaluate the impact of measures to improve energy efficiency
25. how to act as a role model for promoting energy efficiency

Keywords: food; manufacture; sustainable; environmental; production; waste; energy; water; transport; efficiency; drink