Carry out flour packing, storage and despatch in milling
Overview
This standard is about the skills and knowledge needed for you to carry out flour packing, storage and despatch in milling. The correct production of packs and understanding the importance of this is essential to maintaining the integrity of the product. It is therefore essential to maintaining product quality and safety. You will need to understand the purpose of coding and labelling information and what the correct actions to take are when there is an interruption to the supply of products. You will need to understand the principles of packing flour, storage and despatch of flour from mills. You will also need to understand the different types of packing operations, palletising, warehouse stacking/trucking and despatch control. This standard is for you if you work in food and drink manufacture and/or supply operations and you are involved in carrying out packing operations.
Performance criteria
You must be able to:
Prepare to produce individual packs
prepare to produce individual packs following health, safety, food
safety and hygiene standards
check packing specifications within agreed timescales
set up equipment according to specification
check that there is sufficient packing material available and that it
is fit for use
check that services meet requirements
check that the product to be packed is available and fit for use
take action in response to operating problems
maintain communication with the relevant people
Carry out production of individual packs
carry out production of individual packs following health, safety,
food safety and hygiene standards
use equipment in accordance with health and safety procedures
and check that it is supplied with materials
monitor pack quality and quantity and take action in response to
defects
achieve the required quality and quantity of output within the
specified time
check that there is minimal waste
maintain communication with the relevant people
Finish production of individual packs
finish production of individual packs following health, safety, food
safety and hygiene standards
dispose of surplus consumables in compliance with company
procedures
deal with waste, scrap and non-standard products in compliance
with company non-conforming material/product procedures
stop the packaging run at agreed time
make equipment ready for future use after the completion of the
process
maintain communication with the relevant people
complete all documentation and records within agreed timescales
and in compliance with company procedures
Perform checks before carrying out palletising and wrapping
follow the required health and safety, food safety, hygiene,
security and environmental standards and instructions
receive and confirm palletising and wrapping instructions
check that palletising and wrapping materials and products are
available
check that equipment and services are available and fit for use
identify the product to be palletised and wrapped
check that equipment is in the correct operating condition and
ready for use
Carry out palletising and wrapping
start equipment in the correct order and use it in accordance with
company procedures
check that products remain within specification and take
appropriate action to correct those which do not
Finish palletising and wrapping
follow the required health and safety, food safety, hygiene,
security and environmental standards and instructions
achieve the required output to the correct specification
control palletising and wrapping materials to match the packing
run and return surplus to the designated location
shut down equipment in accordance with company procedures
deal with waste or scrap in accordance with company procedures
check the equipment is made ready for the next production run
make product ready for movement to the designated location
complete all documents and records in accordance with company
procedures and within agreed timescales
maintain communication as required
Check that the process works efficiently
monitor and replenish packing materials as required
maintain required output rates
check that services, materials and equipment are used
economically
complete all documents and records within agreed timescales and
in accordance with company procedures
maintain communication as required
Knowledge and Understanding
You need to know and understand:
what the typical stages are in the packing process for bagged
products
what the functions of magnets and redressers are in packing
the types of feed arrangement for weighers, and how the
mechanical and electronic load cell weigher systems function
the importance and function of the in-line check weigher
what the capabilities and advantages of the three types of bag or
sack packers are
- the functions of bag placers, possing, bag closure and metal
detectors
- how bags or sacks need to be marked and comply with labelling
regulations
- what the important cost and effectiveness features of sack design
and function are
- the advantages and features of filling and using minibulk
containers (FIBC)
- how manual/automated palletisation works, their advantages and
disadvantages
features of warehouse design and layout, including multistorey/single storey
what the three types of unit load storage are and their principle
features
- the comparative features and functions of forklift trucks used in
milling storage
the applications for hand operated/pedestrian and turret trucks
what the training and safety requirements are for operating lift
trucks
- what needs to be taken into account when planning a warehouse
system
- how stock control, bulk/bag stocks goods flow and orders are
managed
- what the vehicle weight restrictions and limits are for loading mill
products
the features and principles of loading bagged and bulk flour
how deliveries of flour to customers are organised and controlled
the features of unloading bulk and bagged flour