Back

Control segregation and integrity in food and drink operations

URN: IMPPO209
Business Sectors (Suites): Production and Control Operations in Food Manufacture
Developed by: Improve
Approved on: 30 Mar 2023

Overview

​This standard is about the skills and knowledge needed for you to control segregation and maintain integrity in food and drink operations and the associated supply chain.

This unit is about partially or fully removing constituent parts from the whole. It details the skills required 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. 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 controlling segregation and maintaining integrity.

Performance criteria

You must be able to:

1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when preparing for segregation
2. check product specifications at the right time
3. set up equipment according to specification
4. check that material for segregation is available and fit for use
5. check that services meet requirements
6. start up the plant and check that it is running to specification
7. take effective action in response to operating problems
8. maintain effective communication
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when carrying out segregation and maintaining integrity
10. use equipment and check that it is supplied with materials and services
11. achieve the required output to the correct specification
12. check the product is transferred to the next stage in the manufacturing operation
13. take effective action in response to operating problems within the limits of your responsibility
14. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when finishing segregation and maintaining integrity
15. check the specifications to time shut down in accordance with organisational requirements
16. follow procedures to shut down equipment
17. deal with items that can be re-cycled or re-worked
18. dispose of waste

19. make equipment ready for future use after completion of the process



20. complete all necessary documentation

Knowledge and Understanding

You need to know and understand:

​1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the purpose and importance of segregation and maintaining the integrity of products
3. what equipment and tools to use and their correct condition
4. what materials to use and in what quantity
5. how to obtain and interpret the relevant process or ingredient specification
6. what recording, reporting and communication is needed and how to carry this out
7. what action to take when the process specification is not met
8. how to carry out the necessary pre start checks and why it is important to do so
9. how to follow the start up procedures for segregation and why it is important to do so
10. how to obtain the necessary resources for segregation
11. how to follow work instructions and why it is important to do so
12. common sources of contamination during processing, how to avoid these and what might happen if this is not done
13. how to operate, regulate and shut down the relevant equipment
14. when it is necessary to seek assistance and how to seek it
15. how to follow the relevant process control procedures and why it is important to do so
16. different ways to carry out segregation
17. how to carry out segregation in an efficient manner and why it is important to do so
18. what the limits of your own authority and competence are and why it is important to work within them
19. how to deal with items that can be re-cycled or re-worked
20. how to dispose of waste
21. how to make equipment ready for future use
22. how factory digitisation supports the production process

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

4

Indicative Review Date

30 Mar 2028

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPPO209

Relevant Occupations

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

SOC Code

8111

Keywords

Food; drink; manufacturing; operations; separation