Control milling in food operations
Overview
This standard is about the skills and knowledge needed for you to control milling in food operations. You will need the skills and knowledge to control the milling process, including the basic stages of milling, systems employed, controlling equipment and conveying of mill stocks. You will need the skills and knowledge to start up, run and shut down equipment, as well as be able to take the appropriate action should operating problems occur. You will also need the skills and knowledge to work to product specifications and production schedules. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard. This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in controlling milling.
Performance criteria
You must be able to:
Prepare for milling
prepare for milling 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
check that material for milling is available and fit for use
check that services meet organisational requirements
start up the plant and check that it is running to specification
take action in response to operating problems in accordance with
organisational requirements
maintain communication according to organisational procedures
Carry out milling
carry out milling in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
use equipment and check that it is supplied with materials and
services
achieve the required output to the correct specification
check the product is transferred to the next stage in the
manufacturing operation
take action in response to operating problems within the limits of
your responsibility
maintain communication according to organisational procedures
Finish milling
finish milling in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
check specifications to time shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or reworked in accordance
with organisational requirements
dispose of waste in line with organisational requirements
make equipment ready for future use after completion of the
process
maintain communication according to organisational procedures
complete all necessary documentation in line with organisational
requirements
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, critical control points, hygiene and
environmental standards and instructions are and what may
happen if they are not followed
- how to carry out recording, reporting and communication and the
reasons why it is important to do so
- 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 milling and why it is
important to do so
how to follow work instructions and why it is important to do so
how to carry out the process and why it is important to do so
what action to take when the process specification is not met
when it is necessary to seek assistance and how to seek it
how to operate, regulate and shut down the relevant equipment
how to make equipment ready for future use
what the limits of your own authority and competence are and why
it is important to work within them
what the basic stages of milling process are
the operation of rollermills and sifters as well as the interaction
between these two machines and others
what equipment is used for each stage
what the purpose of each stage in the milling process is