Maintain heating and ventilation systems used in food and drink operations

URN: IMPEM145
Business Sectors (Suites): Food and Drink
Developed by: Improve
Approved on: 26 Feb 2021

Overview

This standard identifies the competences you need to carry out corrective maintenance activities on heating and ventilation systems used in food and drink operations, in accordance with approved procedures. You will be able to maintain heating and ventilation systems, which will include one of the following primary heating sources: gaseous, liquid, solid fuel, electricity and renewable energy. This will involve dismantling, removing and replacing faulty or damaged components, including motors, fans, pumps, valves, couplings, ducting and trunking, heaters, filters, and control devices including thermostats and switches.

You will be able to apply a range of dismantling and assembly methods and techniques, including proof marking/labelling of components to aid the reassembly, dismantling components requiring pressure techniques, torque loading, and setting, aligning and adjusting components. Food and drink operations is a term used in this standard to cover the following sub sectors of Meat, Drinks, Confectionery, Fresh Produce, Bakery, Seafood and Dairy.

You will be able to work with minimal supervision, taking personal responsibility for your own actions, and for the quality and accuracy of the work that you carry out.


Performance criteria

You must be able to:

  1. work safely at all times, complying with health and safety, environmental and other relevant food and drink regulations, directives and guidelines
  2. obtain and use the correct issue of company and/or manufacturers drawings and maintenance documentation
  3. plan and communicate the maintenance activities to cause minimal disruption to normal working
  4. follow the relevant maintenance schedules to carry out the required work
  5. carry out the maintenance activities in accordance with organisational procedures within the limits of your personal authority
  6. isolate equipment (including mechanical, electricity, cylinder gas, steam or fluids) in accordance with organisational procedures
  7. provide and maintain safe access and working arrangements for the maintenance area in accordance with organisational procedures
  8. re-connect and return the system to service on completion of the maintenance activities
  9. report any instances where the maintenance activities cannot be fully met or where there are identified defects outside the planned schedule
  10. complete maintenance records and documentation in accordance with organisational requirements
  11. dispose of waste materials in accordance with safe working practices and approved procedures

Knowledge and Understanding

You need to know and understand:

  1. the health and safety and environmental requirements of the area in which the maintenance activity is to take place, and the responsibility these requirements place on you not to compromise food safety
  2. the isolation and lock-off procedure or permit-to-work procedure that applies to the system, including the critical control points
  3. the specific health and safety food and drink precautions to be applied during the maintenance activity, and their effects on others
  4. the requirements of the British Retail Consortium (BRC) guidelines and standards in relationship to the maintenance activities
  5. the specific requirements of your customer/client specifications in relationship to the maintenance activities
  6. your responsibilities in relationship to Hazard Analysis and Critical Control Points (HACCP), Threat Assessment and Critical Control Points (TACCP), Vulnerability Assessment and Critical Control Points (VACCP) during the maintenance activities
  7. the importance of wearing protective clothing and other appropriate safety equipment (PPE) during the maintenance process
  8. hazards associated with carrying out maintenance activities on heating and ventilation equipment (including stored pressure/force, hot surfaces, misuse of tools, using damaged or badly maintained tools and equipment, not following laid-down maintenance procedures), and how to minimise them to reduce any risks
  9. how to obtain and interpret drawings, specifications, manufacturers' manuals and other documents needed in the maintenance process
  10. the basic principles of how the equipment functions, its operation sequence, the working purpose of individual units/components and how they interact
  11. the principles of the equipment's design features for safe operation in a food or drink environment including minimising the chance of contaminates or foreign bodies in the final product
  12. the procedure for obtaining replacement parts, materials and other consumables necessary for the maintenance, including their safe/hygienic storage before use
  13. company policy on repair/replacement of components during the maintenance process
  14. the sequence to be adopted for the dismantling/reassembly of various types of assemblies
  15. the methods and techniques used to dismantle/assemble heating and ventilation equipment (including release of pressures/force, proofmarking, extraction, pressing, alignment)
  16. methods of checking that components are fit for purpose, how to identify defects and wear characteristics, and the need to replace `lifed' or consumable items (including filters, seals and gaskets)
  17. how to make adjustments to components/assemblies to ensure they function correctly
  18. the correct operating ranges, including temperature and pressure of secondary heating sources (air, water, steam)
  19. the advantages and disadvantages of the application of different local heating systems (including radiators, under floor heating, in line duct heaters, skirting heating, fan coil, convectors, storage pipe heaters and air handling units)
  20. the typical building design temperatures, including for offices, factories (light and heavy work) warehouses and canteens
  21. how to make adjustments to components to ensure they function correctly
  22. how to check that tools and equipment are free from damage or defects, are in a safe and usable condition, and are configured correctly for their intended purpose
  23. the processes in place to segregate the tools and equipment used into high or low risk areas
  24. the checks required to ensure that all tools, materials and components are all accountable before operating the equipment
  25. the cleaning requirements/policies in place before returning the equipment into full operational production
  26. the generation of maintenance documentation and/or reports following the maintenance activity
  27. the equipment operating and control procedures to be applied during the maintenance activity
  28. how to use lifting and handling equipment correctly and safely in the maintenance activity
  29. the problems associated with the maintenance activity, and how they can be overcome
  30. the organisational procedure to be adopted for the safe disposal of waste of all types of materials including any spoilt food or drink products
  31. the extent of your own authority and to whom you should report if you have problems that you cannot resolve

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

3

Indicative Review Date

31 Jan 2024

Validity

Current

Status

Original

Originating Organisation

NSAFD

Original URN

IMPEM145

Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

8111

Keywords

Food and Drink; Engineering; manufacturing; maintenance; heating systems; liquid heaters; gas heaters; solid fuel heaters; renewable energy heaters; electrical heaters; storage heaters