Manage production in food and drink operations

Business Sectors (Suites): Production Management
Developed by: Improve
Approved on: 30 Mar 2023


This standard covers the skills and knowledge needed for you to manage production in food and drink manufacture and the associated supply chain.

The efficient operation of a production line or process is essential in the meeting of customer requirements and the meeting of food business operational plans. You must know how and be able to prepare to manage a production line or process including ensuring the availability of raw materials plant, equipment and utilities. You must also know how and be able to address issues and challenges within the workforce, products, tools and equipment. Reacting to and addressing challenges and changes to production schedules is also a key skill in the management of a production line or process. Complying with and understanding health and safety, food safety, environmental 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 managing production in food manufacture.

Performance criteria

You must be able to:

1. check the organisational requirements for managing production 

2. liaise with functions across the business to obtain production requirements                            

3. contribute to the planning of production schedules 

4. check that sufficient resources, manpower and storage are available                                              

5. communicate to relevant colleagues on the team objectives and production requirements              

6. complete planning and scheduling requirements 

7. check that product specifications are available to relevant colleagues                                                

8. check tools and equipment maintenance is carried out 

9. carry out production in accordance with organisational requirements
10. update and amend schedules to meet changing customer needs
11. organise incoming raw materials and storage to ensure sufficient on-going availability
12. check that production adheres to product specification and compliance requirements
13. communicate to relevant colleagues the performance and productivity of the production line or process, including specific feedback from customers
14. identify areas where efficiencies can be made including increasing productivity, reducing costs, waste and downtime
15. assist with the determination of problems and problem diagnosis along the production process
16. refer equipment problems to experts when required

17. address production workforce challenges

Knowledge and Understanding

You need to know and understand:

1. the regulatory and operational requirements relating to the managing of food production    
2. what the organisational methods of communication are including information technology and how to use them                   

3. the organisational systems and procedures for production scheduling
4. the team objectives and competencies
5. the importance of effective production scheduling and the potential impact of inadequate scheduling
6. the need to have accurate information about current resources available and their status
7. why it is important to update and amend schedules to meet changing customer needs
8. the importance of identifying ways to increase efficiency, reduce waste, cost and downtime and how to do this
9. the importance of resource availability and the impact on production of nonavailability
10. what the requirements are for storage, moving and delivery of materials to production locations
11. the need to adapt resource requirements to meet changing customer needs and schedules
12. the importance and interpretation of standard operational procedures and schedules
13. why it is important to recognise operational limits and tolerances of appropriate equipment
14. what the organisational requirements are for the use of quality control documentation
15. how to build in equipment maintenance to production schedules and why it is important to do so
16. the importance of monitoring and reporting production progress and productivity to production staff
17. why it is important to communicate production performance
18. fault diagnosis within the limit of own responsibility for tools, equipment, mixtures and products
19. how to report and make recommendations resulting from fault diagnosis
20. the principles of factory digitalisation


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



Manage; Production; Food and Drink; Manufacturing; Operations