Control depositing in food and drink operations
Overview
This standard is about the skills and knowledge needed for you to control depositing in food and drink operations and the associated supply chain.
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 depositing
2. check the availability of mixtures against specifications
3. set up machinery with the correct nozzles and attachments according to specifications
4. start up machinery to specifications and check that it is working
5. check the condition of mixtures and load into hoppers
6. maintain effective communication
7. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when carrying out depositing
8. control the supply of clean trays or tins for depositing to specifications
9. control depositing machinery to produce individual portions to specifications
10. control the storage or racking of trays of deposited products to specifications
11. control transfer of deposited products to the next progressing stage
12. take effective action in response to operating problems
13. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when finishing depositing
14. check the specifications to time shut down
15. follow procedures to shut down the machinery
16. remove and dispose of unwanted mixtures
17. deal with waste mixtures for re-cycling
18. check that depositing machinery is ready for further use
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 depositing
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 what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
6. what action to take when the process specification is not met
7. how to carry out the necessary pre start checks and why it is important to do so
8. how to follow the start up procedures for depositing and why it is important to do so
9. how to obtain the necessary resources for depositing
10. how to follow work instructions and why it is important to do so
11. common sources of contamination during processing, how to avoid these and what might happen if this is not done
12. how to operate, regulate and shut down the relevant equipment
13. when it is necessary to seek assistance and how to seek it
14. how to follow the relevant process control procedures and why it is important to do so
15. different ways to carry out depositing
16. how to carry out depositing in an efficient manner and why it is important to do so
17. what the limits of your own authority and competence are and why it is important to work within them
18. how to deal with items that can be re-cycled or re-worked
19. how to dispose of waste
20. how to make equipment ready for future use