Control gristing in milling
Overview
This standard is about the skills and knowledge needed for you to control gristing in milling. You will need the skills and knowledge to carry out the gristing of different types of raw material for milling e.g. wheat. You will also need the skills and knowledge to prepare different types or varieties of raw material to produce different end product e.g. flour with specific characteristics. You will need the skills and knowledge to start up, run and shut down equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to product specifications and production schedules. This standard is for you if you work in food and drink manufacture and/or supply operations and carry out operative tasks in and around the control of gristing.
Performance criteria
You must be able to:
Prepare for gristing
prepare for gristing in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
check product specifications at the right time
set up equipment according to specification
make sure that the materials for gristing are available and fit for
use
make sure that services meet requirements
start up the plant and check that it is running to specification
take action in response to operating
Carry out gristing
carry out gristing in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
use equipment and make sure that it is supplied with materials
and services
achieve the required output to the correct specification
make sure the product is transferred to the next stage of the
milling process
take action in response to operating problems within the limits of
your responsibility
maintain communication according to organisational procedures
complete all records according to organisational standards
Finish gristing
finish gristing in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
check specifications to time the shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or re-worked within the
permitted re-work rules detailed in procedures
dispose of waste according to organisational procedures
make equipment ready for future use after completion of the
process
maintain communication according to organisational procedures
complete all records according to organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisation health
and safety, hygiene and environmental standards and instructions
are and what may happen if they are not followed
what the purpose and importance of gristing are
what different types equipment are used for gristing and
conditioning
- how to interpret Grist recipes and how to input these in to the
weighing equipment
- how to check the accuracy of the wheat measuring equipment,
and why it is important to do this regularly
- how to carry out recording, reporting and communication and the
reasons why it is important to do so
what action to take when the Grist specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for gristing and why it is
important to do so
how to operate, regulate and shut down gristing equipment
when it is necessary to seek assistance and how to seek it
how to follow the gristing control procedures and why it is
important to do
- what the limits of your own authority and competence are and why
it is important to work within them
how to make equipment ready for future use
what impact gristing has on the cost effectiveness of the milling
process