Manage production in food and drink operations
Overview
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
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
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
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