IMPQI255 – Apply flexible production and manpower systems to support improvement in food operations
Overview
This standard is about the skills and knowledge needed to apply the principles and practices of flexible production and manpower systems as part of your organisation's drive to increase the effectiveness and productivity of food operations. This is important in the achievement of excellence and the success of manufacture, processing and supply across the food supply chain.
You will need to apply and understand the principles and procedures for creating flexible production and manpower systems within improvement projects. You will need to identify improvement opportunities and waste control to achieve Takt time and flow processing. You will need to produce visual representations and implement a visually controlled system. This typically includes areas like standard work in progress, consignment stocks, part routers, physical control signals, number of people required and their flexibility, and the rules and disciplines of the pull system. You will need to know how to comply with your company policy for improvement, take responsibility for your actions, and refer any issues outside of the limit of your authority to others.
This standard is for you if you work in food or drink operations including, manufacturing, processing, packing or supply chain activities. You may have responsibilities for aspects of organisational improvement in a team leadership or management role.
Performance criteria
You must be able to:
Prepare for system implementation
confirm and agree the defined scope of system with the relevant personnel
check and confirm that flexible production and manpower systems is the most appropriate approach to support improvement activity in accordance with the improvement plan
communicate the purpose of the system to the relevant personnel
Carry out flexible production and manpower system improvement activity
use approved methodology for creating flexible production and manpower systems in accordance with the improvement plan
obtain the schedule and batch size for production materials and produce level schedules
achieve Takt time and flow processing by identifying improvement opportunities and waste removal
develop a workforce flexibility matrix in accordance with procedures
identify resources that are not compliant with Takt time requirements and produce a visual representation
implement a visually controlled system which improves overall process performance in accordance with the improvement plan
Report improvements
report and present system improvements to the relevant personnel
Knowledge and understanding
You need to know and understand
the organisation's improvement vision, strategy, objectives and the reasons for implementation of improvement programmes
how the health, safety and hygiene requirements of a work area can influence improvement activities
what defines a flexible production and manpower system
the benefits of a flexible production and manpower system within food or drink operations
the meaning of `level schedules'
load and capacity diagrams
Takt time, and how this is calculated
the term standard work in progress
the application of visually controlled systems and signals, based on the demand of subsequent processes
the application of skills matrices
the application of consignment stocking
the process of working practice simplification and the reduction of human error risk
the consequences of introducing a new improved part/process/material router
how root cause analysis can support problem solving
how waste can be reduced through the application of flexible production and manpower systems
equipment effectiveness through stabilisation and optimisation
asset care/best practice effectiveness review
robust routine asset care and operation
the appropriate techniques that provide value to the customer including, push-pull systems, single piece flow, just in time, Kanban, autonomation
the techniques used to visually communicate the work done
IMPQI255 – Apply flexible production and manpower systems to support improvement in food operations
Overview
This standard is about the skills and knowledge needed to apply the principles and practices of flexible production and manpower systems as part of your organisation's drive to increase the effectiveness and productivity of food operations. This is important in the achievement of excellence and the success of manufacture, processing and supply across the food supply chain.
You will need to apply and understand the principles and procedures for creating flexible production and manpower systems within improvement projects. You will need to identify improvement opportunities and waste control to achieve Takt time and flow processing. You will need to produce visual representations and implement a visually controlled system. This typically includes areas like standard work in progress, consignment stocks, part routers, physical control signals, number of people required and their flexibility, and the rules and disciplines of the pull system. You will need to know how to comply with your company policy for improvement, take responsibility for your actions, and refer any issues outside of the limit of your authority to others.
This standard is for you if you work in food or drink operations including, manufacturing, processing, packing or supply chain activities. You may have responsibilities for aspects of organisational improvement in a team leadership or management role.
Performance criteria
You must be able to:
Prepare for system implementation
Carry out flexible production and manpower system improvement activity
Report improvements
Knowledge and understanding
You need to know and understand
Keywords: Food operations; Manufacturing; Excellence; Improvement; Organisational development; Change; Management; Flexible production; Manpower systems